My first few- chuffed to tbh
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Nice!
If they were your first, then you have a new career ahead of you.
Someone who lies about the little things will lie about the big things too.
Made pizzas with the kids today. Just a good food dough recipe and nowhere near as advanced as some of the recipes on this thread, but we were pretty pleased with the results. Just in the fan oven as well.
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Looking good Dud.
Pitch
If you have any spare ply about it’s easy to knock up a wooden peel for launching makes knocking them up and sitting easier.
Also a couple of bangs on the edge of the peel as you shake will help free them up, or there’s the pick up a edge and blow under method.
But your first efforts look good
My new Ooni Koda 16 is due to ship in the next week:)
Question is - what set-ups do people have for their ovens?
Does everyone use them outdoors? Where I live is always pretty windy so I'm hoping it won't interfere with how the oven works. I've a decent size shed that's well ventilated with the doors and windows open. I'm half thinking of trying it out there, (with a carbon monoxide detector on and a fire extinguisher in hand!) if it's too windy outdoors.
I’ve got a 16 too, if it’s windy I try to shield / rotate the oven to prevent wind getting in.
Don’t have a shed I could use, but am sure with sensible precautions you should be fine.
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Calzone Monday.
Gone.
Someone who lies about the little things will lie about the big things too.
I cooked at the weekend, both pizzas came out poor & not worked out why.
Did my usual lift an edge & blow to create the hovercraft type effect. Both landed on the stone perfectly but within seconds a huge bulging bubble appeared in the dough.
Higher dough then chars, left the first one & it popped / broke once fully burnt & my pizza toppings ended up leaking through to the stone, recovering what I could to eat.
Second one, decided to pop the bubble, same result with less burning.
What has caused it? Not seen it happen before.
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In principle good news, means you got nice air pockets in your dough. What you need to do is pressing the air out of the middle into the crust when you are stretching.
Edit: check out how Vito does it:
Last edited by Raffe; 1st March 2021 at 22:50.
Someone who lies about the little things will lie about the big things too.
Someone who lies about the little things will lie about the big things too.
Cheers, am sure I’ve seen that clip before but clearly need to watch and learn again. Interesting you mention that air, as we commented whilst eating that the crusts hadn’t puffed as normal, which connects the dots.
Still need to try the calzone, I’ve never had one apart from Zizzis but really do enjoy theirs with the tomato sauce on the side. If the difference in pizza vs restaurant translates to calzone, then I’m in for a treat for sure!
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Mine is just sanded ply, not varnish or anything.
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Sticks alot less than on metal especially if your metal peel then gets warm during use. Seems oTT but I end up using 3 different peels.
I came across these on sale a while back
https://www.souschef.co.uk/products/pizza-peel
yes its only ply but its exactly what you need and most importantly it works!
Was towards the middle, on what became ‘my half’.
Could very well have been that, I keep trying to get a decent crust & thin base, but not really ever measured the size I’m getting. Will measure next time so I know if I’m going too large for a 250g ball.
Cheers
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After a lovely gesture and meet up with one of the pizza thread faithful it was the first outing for the EffeUno indoors last night. Wow.
Wasn’t completely planned so only six hour prove for the dough but the oven..... Quality is extremely good and finish is impressive. 40 minutes up to temp and the cooking time is incredible.
Results....... well they speak for themselves and this is a fantastic addition to the kitchen, I will try it fit next Saturdays sourdough.
Pitch
2nd run on my mates Char oven today using a 24 hr proofing dough with smaller amount of yeast.
Result a lot lighter crispier tastier dough
Wife wanted egg so she got an egg
Egg on pizza ,that’s just wrong
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Cracking pizza FFF.
Pitch
Love the idea of an egg on one. Will have to try it again & overcome the childhood trauma of ordering a pizza with one, it was literally cracked on it after cooking & was vile!
Did see this appear on the Ooni FB feed, so wrong but I bet it tasted amazing, a breakfast pizza. Need bacon and some black pudding though.
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I spent 6 months working in the south of France when I was 19 in 1989 in a really cool little resort called vias sur plage and the restaurants served eggs on pizzas. Loads of people had them and they were lovely :-)
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Wow they look great mate - I might look into that oven, seems a great idea.
It is a fantastic bit of kit and lives up to all the hype.
Trust all is good buddy
Pitch
Wish I had the kitchen space for one!
Great pics all. Also so glad the oven is being put to such professional use already Pitch!! I need to unfollow this thread for a while until I am able to get another lol.
Someone who lies about the little things will lie about the big things too.