Chunky tomatoes and tuna.
Someone who lies about the little things will lie about the big things too.
Looking great! Wife hates tuna on a pizza but that reminds me I love it.
Good friend has just bought an Igneus Pizza Oven, his first pizzas looked amazing...which frustrated the hell out of me; he used 50% hydration, rolled it with a wine bottle & got a crust I can only dream of...from a 3hr prove. He seems to be making perfect pizzas from the 'anti-method', I almost feel the need to try this approach!
Just keep trying, changing one lever at a time.
The above is a 70% hydration, 24h room temp and 24h cold proof (just because I did dough for two pizzas and kept one of them in the fridge for a day).
By the way, getting back to the recent discussion about Semola di Grano Duro Rimacinata versus rice flour: I used semolina this time, just wanted to try it again - and I swear to god it smells ever so burned after baking the pizza and the bottom is slightly blackened. No comparison to rice flour, need to make pasta from the rest of the semolina tomorrow.
Someone who lies about the little things will lie about the big things too.
I've not messed with anything, 63% for 72hrs; 8 ambient the rest cold. Clearly need to tweak something.
Rice flour is this weekend's change & attempt, although laughing at an Ooni FB post where the owner launched all their toppings, with the base staying on the peel, I fear the pizza gods will punish me!
Roasting your own coffee too?
Sent from my iPhone using Tapatalk
Not quite yet buddy.
Interestingly trying both ovens and the EffeUno certainly is more consistent but lovely to be cooking with wood again.
Trust all is well.
Pitch
All good here thanks mate.
Dough is proving for tonight.
Realised this morning my pizza app had changed yeast type so had about double the amount required. Left it in the garden room overnight as it’s cooler, hoping that offsets it to a degree.
Weird thinking you may have ruined dinner a day before you cook it!
Sent from my iPhone using Tapatalk
Loving the branding Pitch! What a great setup you have outdoors.
Well the first couple went well.
Used a foil door on the Koda 16 and ended up with the stone at 450C which was great.
Excuse the frozen basil, my plant died in the week & garden centre didn’t have any.
Alas the dessert pizza wasn’t a success. The ice cubes made the dough stick to the peel & was game over..burnt and raw together.
Sent from my iPhone using Tapatalk
Nothing wrong with those buddy and my no3 this evening was similar.
Keep it up
Pitch
Hi bud
We’ve had our uuni for around 3 years now and thinking of replacing it (we used the pellets originally but switched to the gas adapter for ease). Instead of getting a newer one, would you recommend the EffeUno instead? We only use ours maybe half The year outside so I’m wondering if this would be better for all year round as we just use or oven in winter?
Any opinions or alternatives appreciated. Cheers Stephen
What pizza cutter are people using? I’ve an ancient cutter from over 20yrs ago & it’s pretty blunt.
Like the pizza axe but it’s just a little daft. Friend bought an igneus pizza oven branded one and apparently blunt as a blunt thing.
Sent from my iPhone using Tapatalk
Pizza last night, forgot to take pictures until some of them were already cut.
Calzone
4Formaggio
Margherita
Also dessert pizza, strawberries and raspberries on cream with a generous topping of mascarpone.
Someone who lies about the little things will lie about the big things too.
Assume just the style as cannot see a brand on it. Or am I over thinking the need for it to be sharp?
Could always try my one in my lansky kit to get it silly sharp, but probably overkill.
Love that dessert pizza, that is what we had planned for ours , probably too many ice cubes - 5 on a 250g dough ball. Managed burnt and raw at the same time.
Sent from my iPhone using Tapatalk
Sundays archive
Poslano sa mog SM-G960F koriste?i Tapatalk
Last minute (well, 9am and apparently we are having pizza for tea, best got some dough together then...) left over pulled pork with a tomato base.
Driving back from a fishing trip on the Scottish West coast (caught nothing) late Saturday afternoon, my son asked for pizza for Sunday lunch. Made a 14 hour prove (proof?) recipe, threw a few ingredients from the fridge on the top and had some lovely results, although a few scorch marks on one side of the crust. This was mine, tandoori chicken (Tesco chiller cabinet), red onion, mushrooms and mozzarella pearls (wouldn’t use them again). Having it mid day, then working in the garden in the afternoon, I noticed it didn’t give me the usual overnight Blood Glucose spike that pizza is notorious for. Might be the way forward.
Sent from my iPhone using Tapatalk
Stand back everyone the solution to winter pizza is at hand*
https://amp.ft.com/content/f45c3715-...4-4a0a7fb46970
*tbf I’ve seen a few YouTube videos using the Brevil equivalent and it’s not terrible but I suspect Raffi’s electric oven knocks it into a cocked hat
Top tip. When making pizza with an ooni oven don’t put your face in front of it when lighting. #singedbeard
Ouch...having thought I lit a gas bbq, and put the lid down to pre-heat (I had not lit the gas), I opened the lid, realising it wasn't hot just pressed the gas ignition, as my wife walked out to me being engulfed in 15 mins of gas build up. Luckily the whoosh and instant heat had me fall to the floor out of instinct.
Another 'not to do', which was stupid - having burnt off the sacrificial pizza we all have to make occasionally, I decided to use a compressed can of air to blow the burnt dust off the stone. As it was 'air', I completely forgot it still had propellant inside. Another whoosh sound gave me the clue my arm hair was gone, followed by the smell to confirm it.
When you light the Ooni at night, it is interesting how far the lighting gas shoots out...as you know well.
The problem with this pizza lark , for me anyway, is when you think you’ve got the dough recipe spot on .
I made one the other night to the letter of my previous attempts and it was still quite sticky. I ended up adding more flour to the proven dough and it ‘kind of’ worked .
The pizzas were still tasty but there was a slight whiff of “ must try harder” from the recipients .
Without trawling the thread ,could anybody ( yes, you Raffe ) point me in the way of a foolproof dough recipe ?
Also, there’s a Neapolitan pizza place up the road from me that does Pizza school . I could well be enrolling .
One hour dough is no-go.
Minimum 5-6 hours, better 24 hours. Just make it a habit to make the dough on the evening before. And do plenty of stretch and fold.
PizzaApp+ is your friend, but I can also give you the quantities. Start with 60-65% hydration (I find 65% better) and about 3% salt. The rest you can take from the app.
And don't forget to stretch and fold....
Someone who lies about the little things will lie about the big things too.
Whose playing today???
20hr blue and 48hr Nuvola underway for me + couple of sourdoughs to try in the EffeUno
Have a great BH Monday folks
Pitch
I’ve got some dough ready,it’ll be the first this year ,using the char pizza oven ,it’s supposed to sling it down though.
It may end up in the oven inside.
Sent from my iPhone using Tapatalk
Anyone here who has tried the Roberto Susta biga dough?
Really interested in trying this but can't seem to find a recipe that adds up from Vito's videos.
Last night, Nuvola Pizzeria at 63%, 8 hour prove
I have tried many different doughs, with Poolish, biga and sourdough starters - in the end I just do plain and easy.
By all means, try it out. I think it was important for me to understand what it takes to make a good dough. But as per my conclusion neither poolish nor biga required.
Here is the man himself, switch on the translated subtitles if you need help with the language:
Someone who lies about the little things will lie about the big things too.
My pizzas from last Wednesday:
Unfortunately I only realised too late that I had no porcini left in the freezer, so the 'light' version with zucchini and pancetta only.
Here's the original recipe (including porcini):
Someone who lies about the little things will lie about the big things too.