The Pizza Thread.... show off...

[Pitch3110]

Sun's out so oven will be fired up this evening so batch done:



Whilst on dough, something else to try.

I knocked a dal up last night for dinner and these flat breads are perfect to dip.

I use 3 desert spoons of self raising flour three natural yogurt and half a a teaspoon of salt. Bang it all together, add more flour if the mix is really sticky but don't make to dry. Split and roll out really thin on a floured surface and cook in a dry frying pan on a 3/4 heat. Nice to finish with a bit of brushed warm butter.


Pitch

[teknicolourfox]

Know a few of you guys think highly of the Uuni ovens. This seems a decent offer on HUKD at the moment...

https://www.hotukdeals.com/deals/uun...hread-comments

[Enda]

My first outing with the gas burner on the Uuni. I’m impressed with the results, the heat is much more controllable than the pellets. The fact the door is kept off also makes it easier to keep an eye on the cooking process.

Edit: looks like I need practice on using Flickr!

https://flickr.com/photos/161820634@...57669172204938

[Captain Morgan]

Look good to me, do you still need to turn the pizzas multiple times with the gas burner?

[Enda]

Yeah, I was giving it a twist every 20-30 seconds.

[Toddy]

Wasn't pizza on the bbq tonight (Just some teriyaki chicken) but with weather like this it's a must.

[Pelicans]

Those with Oonis, did you go for the Ooni 3 or the Pro? If you went for the 3 do you find you're limited by the size or ability to batch cook?

[demonloop]

First go on the Ooni this evening. This was the 3rd pizza out of the oven (1st one was ok but a little underdone, 2nd one was much the same) and was the best of the 4 I cooked.

Pepperoni burned a little on the first few so I only chucked it on half way through

[Raffe]

Looks great for first round!

[Litcan91]

First go on the Ooni this evening. This was the 3rd pizza out of the oven (1st one was ok but a little underdone, 2nd one was much the same) and was the best of the 4 I cooked.

Pepperoni burned a little on the first few so I only chucked it on half way through

That looks good, I'm dreading to think of what my first go in a wood oven would look like...

[mangoosian]

First go on the Ooni this evening. This was the 3rd pizza out of the oven (1st one was ok but a little underdone, 2nd one was much the same) and was the best of the 4 I cooked.

Pepperoni burned a little on the first few so I only chucked it on half way through

Great work! I was chuffed when mine started resembling the real deal. And I bet it tasted great.

[Robti]

Just at the end of my semolina flour so can I ask if we use any special type ?
Thanks

[demonloop]

Quick 8 hour prove today, chorizo, n’duja and a little chilli oil for dipping

[~dadam02~]

The sun is shining, the DoJoe has been dug out the garage and the dough balls prepped. It feels like a pizza day

Oof just noticed this:

An interesting, if technical, article - https://arxiv.org/ftp/arxiv/papers/1806/1806.08790.pdf.

Pizza porn!

[TaketheCannoli]

I made my first ever fresh pizza today, cooking it on a pizza stone in the oven, and it was incredible. I've called it the Pizza d'Espana as it's basically a Margherita with chorizo. The pic isn't very complimentary so you'll have to take all of our words for it:

[demonloop]

We do pretty much the same pizza each week (boring I know) but they taste so good..

Pepperoni
Salami Milano
Candied jalapeños
Piquante peppers
N’duja

[Chukas]

We do pretty much the same pizza each week (boring I know) but they taste so good..

Pepperoni
Salami Milano
Candied jalapeños
Piquante peppers
N’duja

I'd order that in a heartbeat, all my favourite things on that!!

[hogthrob]

Got an Ooni, and here's the first pizza. Went far better than expected.

Apologies for the topping, it's my son's choice - hope no one is too triggered

[Captain Morgan]

Whilst on dough, something else to try.

I knocked a dal up last night for dinner and these flat breads are perfect to dip.

I use 3 desert spoons of self raising flour three natural yogurt and half a a teaspoon of salt. Bang it all together, add more flour if the mix is really sticky but don't make to dry. Split and roll out really thin on a floured surface and cook in a dry frying pan on a 3/4 heat. Nice to finish with a bit of brushed warm butter.


Pitch

Tried this tonight, used 50:50 wholemeal rye & strong wholemeal. Think it might of been a touch wet as it stuck like sh!t to a blanket when rolling out. Fell back to the old roll it out between cling film trick. Added some garlic purée and chopped chilli to the mix too but lost the flavours so will add them to butter next time.

Just fired the sous vide for tomorrows pulled pork.