Reply With QuoteThe shape has no bearing on the taste Ryan, those look great. My oven has been packed away due to an imminent house move but I cant wait to get back at it
That's not tomato in the sauceOriginally Posted by Raffe
The shape has no bearing on the taste Ryan, those look great. My oven has been packed away due to an imminent house move but I cant wait to get back at it
Tasty looking pizza there RyanB. Really good results. Well done.
Cheers gents. Happy with taste, happy with the dough, will need to practice, practice, practice on the stretch.
Looks very tasty. I'm still yet to get a fluffy crust like that. What yeast do you use?
Regards your Heinz friend, when I make the Mrs a pizza she puts barbecue sauce on it
Does anyone have any experience of the Haven pizza ovens that Robert Dyas sell please:
https://www.robertdyas.co.uk/haven-w...8aAg1yEALw_wcB
https://www.robertdyas.co.uk/haven-w...le-blacksilver
Or can you recommend another sub-Ooni oven please. Or tell me why I should spend more. Realistically use will be light though it may get spanked for a kids party in the summer.
Thanks.
Just Allisons easy bake yeast, 0.18g for 550g of flour (so a tiny amount) and let it prove at Room Temperature for a long time.Looks very tasty. I'm still yet to get a fluffy crust like that. What yeast do you use?
Regards your Heinz friend, when I make the Mrs a pizza she puts barbecue sauce on it
First attempt at one of these wood fired things today. I was surprised that I actually managed to launch it without making a horrible burnt mess.
Cheated a little by purchasing a few ready made doughs, which the wife then stretched in to something resembling a circle. We will definitely be making our own dough though, and have ordered some proving trays.
Anyway, heres my first ever try maybe could have held on a touch longer before the turns to get a bit more charring but not bad.
Mozzarella/Cheddar mix, tomato base, pepperoni, nduja, jalapeos. Lovely.
Last edited by gorrie; 7th May 2023 at 17:49.
Looks great! Made me hungry!First attempt at one of these wood fired things today. I was surprised that I actually managed to throw it without making a horrible burnt mess.
Cheated a little by purchasing a few ready made doughs, which the wife then stretched in to something resembling a circle. We will definitely be making our own dough though, and have ordered some proving trays.
Anyway, heres my first ever try maybe could have held on a touch longer before the turns to get a bit more charring but not bad.
Mozzarella/Cheddar mix, tomato base, pepperoni, nduja, jalapeos. Lovely.
Sent from my SM-S918B using Tapatalk
Look great!
My first attempts weren't anywhere close to that.
Someone who lies about the little things will lie about the big things too.
Made my first 6 of the new season Sat eve. Made the dough as a 24/4 cold prove. Definitely did not double in size but luckily it did stretch fine. After the first couple I got the knack of it back. Main issue is with me being the only one shaping/preparing and then cooking it takes a while to cycle through. The 12" Koda is also a touch fierce so you don't have much leeway in not being vigilant. Still everyone seemed happy which is the main thing.
All looking good there, top marks.
Just twigged it was the threads birthday yesterday, amazing.
Never did I think when I kicked this off it would still be going after 5 years. Some great posts over the years and great to see how far many of us have come and continue to improve. Seeing the new fellas coming onboard and beginning the journey is fantastic.
Well done all and keep em coming.
Pitch
Last edited by Pitch3110; 8th May 2023 at 09:08.
It has been a great thread. Well done for starting it five years ago Pitch.
On the note above about proving trays, any recommendations?
Im sure I bought some a few years ago but no idea where they ended up after a house move.
Raffe, you can stay out of this, I would love your temperature controlled unit but that wont get a pass at home!
I bought this off Amazon and it has done the job. 25
Thanks. Looks like it will fit the bill and not too bulky. May go for that.
I got the Ooni ones as they stack nicely. Seem pretty robust though drying them is a slight pita due to all the nooks and crannies the outside has.
Edit-Just looked and they are now a lot more money than I paid and a different design. Mine use the bottom of the upper box as the lid of the lower one so there is only a single lid if that makes sense. This one in fact https://www.amazon.co.uk/Ooni-Pizza-...dp/B08M6CCQTV/
Last edited by reecie; 8th May 2023 at 12:32.
Mine was a fire of molten cheese fat on stone after trying to turn it after 20 seconds and ripping through the uncooked base.
Second was not much better.
Thanks, looking into this further and seems that Ooni do two types now. The grey one (which I think is the one you have) and the white one.
I know my wife will moan about the cleaning of the nooks and crannies, so may just go for the white.
Not to annoy you, but see here...I suspect this is who makes them for Ooni? Unless they are a copy. But either way it is plastic and probably the same (albeit out of stock here until May 19):
https://www.solentplastics.co.uk/6-9...king-container
Wow, those are dirt cheap.
Someone who lies about the little things will lie about the big things too.
Ive put in an order for one which they have in stock. Lets see how they are in real life.
What's the postage, appears to need a phone call?
Correct. I assume I will find out when they call to take payment. Not expecting it to be more than 5 but let's see.
Hopefully I'm incorrect but suspect they're geared up for larger orders from caterers and could be more - let us know!
Will certainly update here when I find out. If not, we may need to organise a TZ group buy ! I have gone for two, with two lids, which equals 15 inc. VAT, plus the postage.
Clive Myries Italian road trip on BBC2 now is in Naples and hes at pizza making school. Maybe some tips for you guys
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They look like it; just shows the markup involved. Then again I needed them when I needed them :-)
Last edited by reecie; 8th May 2023 at 20:55.
I have this https://www.amazon.co.uk/Vivo-Techno...=A2RR3C8KCBT2S
It's a bit big though when just doing 4 or 5 dough balls.
Really useful box do some good sizes https://www.amazon.co.uk/gp/aw/d/B00...KL5A1OLE&psc=1
Google AUER Packaging.. then search product 4375 on their website.
Its the same ones sold by Ooni as far as Im aware. The ones Ive got are stamped AUER and have code EG 4375. The lid is DE 43.
Andy.
I brought these before Ooni started to sell them they look like the same ones Ooni sell.
They are reasonably priced and do the job perfectly.
Anyone eating pizza today?
Someone who lies about the little things will lie about the big things too.
Wow that looks great and perfectly stretched with a puffy crust.Anyone eating pizza today?
I'll be firing up the Pizziola and making pizza tonight. Mozzarella, Nduja and red chilli. It will taste nice but won't look as nice as yours for sure.
That looks fantastic :-)Anyone eating pizza today?
It was a leftover ball from Sunday.
Salami, garlic, anchovies. Salami is underrated on pizza.
Someone who lies about the little things will lie about the big things too.
Tonight's effort out of the pizza oven and then served with rabbit food
Looking very tasty.
Pitch
Very good looking effort RyanB.
Questions about peel technique. I usually prepared the pizza on a wooden surface / board / peel. Before dragging to a steel peel and launching (being careful to ensure the peel had cooled down since the last effort).
What are others doing? I need to purchase a peel or two so just re-confirming in case my method can be improved upon. May also grab a turning peel this time.
Take a wooden or coated peel for launch, and a small (20cm diameter) round aluminum peel for turning and "evacuation".
Someone who lies about the little things will lie about the big things too.
Coated?
My weapons of choice.
Straight from the worktop to the peel.
Pitch
Non-stick coated aluminum. Looks like this (left side):
My weapons of choice.
Straight from the worktop to the peel.
Pitch
Someone who lies about the little things will lie about the big things too.
My weapons of choice.
Straight from the worktop to the peel.
Pitch
Final 3ft of handle for showmanship? lol
Look great though mate, jealous!
Yeah, handles of mine are about half the length.
Someone who lies about the little things will lie about the big things too.
LOL.
I have cut them both down since them mate.
Cracking bits of kit though
Pitch
Pitch are these the GI?
How do I justify these then?
Smoother launch? Ultra thin?
Give me some ammo my friend!
You can pole volt and launch at the same time
Yep buddy both GI Metal and the launching peel is superb and is worth every penny. I had a cheapo one off eBay to start with and then another stainless one with slots in it and they were both okay. I then started launching off wooden boards but at 10mm thick they had their disastrous times.
Then watching a lot of YouTube I noticed GI’s did a bit more research and thought if a lot of the pizza chefs are using them I would spend the dosh, I could not be happier.
I have cut both of them down twice now and they are a perfect length for my set up, another bonus of GI selling then the length they do, it is obviously for a reason.
Just do it mate, you will not regret it.
Trust all is well mate
Paul
Brian Lagerstrom has revised his Chicago Deep Pan recipe which was my go to for this type.
Just made my dough for tomorrow.
No kneading, stretch & fold every 60 mins for 3 times & now just sitting in a covered bowl on the worktop.
Will see what tomorrow brings success wise.
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Just done a full review of peel lengths 😂👏🏼
And it was very enjoyable!Just done a full review of peel lengths 😂👏🏼
Now ordered.
(Pitch = bad influence)
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