Pizza

[jh95]

22 hours ago, Ric Flair said:

New 24 hour room temp dough recipe, very pleased with the results.

Could you drop the recipe for this please, Ric? Back to the Ooni on Friday and keen to test a new dough recipe!

[Ric Flair]

1 hour ago, jh95 said:

Could you drop the recipe for this please, Ric? Back to the Ooni on Friday and keen to test a new dough recipe!

Here you go mate 

 

https://www.instagram.com/reel/C6OcHVnLLcP/?igsh=cmlvOW83Z243eW4=

 

[Wymsey]

Quite miss Massimo's in Syston.

 

He used to do great pizzas and cakes.

[Babylon]

Decided to purchase the Ooni Fyra, only used it once so far. Absolutely fantastic and that was just a first attempt, my lads face lit up when he tasted it!!

 

Can't wait for the good weather to kick in so that I can use it more. 

 

Just ordered a load of their dough to save some time

[Bordersfox]

On 11/06/2024 at 22:45, Ric Flair said:

New 24 hour room temp dough recipe, very pleased with the results.

That is a superb looking pizza mate. 

[Babylon]

On 25/05/2024 at 07:41, Bordersfox said:

Here's a sourdough pizza, Nduja with a basil emulsion, I made last week.  This is about as large as I can get them without starting to hit difficulties and I like the massive modern neapolitan crust.  I reckon the more you stretch and practice the easier this should become, I am still very much learning.  

²

Drool.... 

[Bordersfox]

Just now, Babylon said:

Decided to purchase the Ooni Fyra, only used it once so far. Absolutely fantastic and that was just a first attempt, my lads face lit up when he tasted it!!

 

Can't wait for the good weather to kick in so that I can use it more. 

 

Just ordered a load of their dough to save some time

You won't regret owning a pizza oven, I am sure. 

 

However, one of the joys is exploring the quite incredible number of different pizza doughs you can make at home.  I tend to make a large enough batch to freeze some so it's less of a faff.  

 

I actually made a detroit pizza in my pizza oven the other week, but I was heavily inebriated at the time so didn't get a picture.   

 

That said, time is a valuable commodity and you'll still be producing something better at home with pre-made dough than you can get from the vast majority of takeaways.  

[Babylon]

13 minutes ago, Bordersfox said:

You won't regret owning a pizza oven, I am sure. 

 

However, one of the joys is exploring the quite incredible number of different pizza doughs you can make at home.  I tend to make a large enough batch to freeze some so it's less of a faff.  

 

I actually made a detroit pizza in my pizza oven the other week, but I was heavily inebriated at the time so didn't get a picture.   

 

That said, time is a valuable commodity and you'll still be producing something better at home with pre-made dough than you can get from the vast majority of takeaways.  

I will be; eventually. I feel like their stuff will buy me some time to get used to the oven itself, get my process down, play around with toppings etc. Before I start worrying about the dough as well. 

 

We all agreed it was better than any take away pizza, and even a few professional restaurants we've been to. So a good start!

 

 

Edited 13 June 2024 by Babylon

[Bordersfox]

Just now, Babylon said:

I will be; eventually. I feel like their stuff will buy me some time to get used to the oven itself, get my process down, play around with toppings etc. Before I start worrying about the dough as well. 

 

 

Very sensible.  I had more than one disaster when starting out.  

[Bordersfox]

48 hour cold ferment Sourdough in the New York style, Pepperoni and the classic 99 cent cheese slice.  Gotta make a herby garlic oil to douse on the crust.  Cheese = not so classic mix of mozarella, Gouda and Parmesan.  

[Zear0]

Just now, Bordersfox said:

48 hour cold ferment Sourdough in the New York style, Pepperoni and the classic 99 cent cheese slice.  Gotta make a herby garlic oil to douse on the crust.  Cheese = not so classic mix of mozarella, Gouda and Parmesan.  

Hell of a breakfast.

[Bordersfox]

2 minutes ago, Zear0 said:

Hell of a breakfast.

I have made a breakfast pizza before with sausage, bacon and egg: a bit like doner pizza it was a delicious abomination. 

[JonnyBoy]

Have always considered an ooni … one thing has stoped me is whether I would use it a couple of times, be a faf and then put at the back of the shed? For example the process of wood chips, how to make the dough right etc etc. I was close to buying one last year so need some opinions from current owners. It is more simpler version than say doing a bbq and slogging afterwards cleaning it for ages 

Edited 6 September 2024 by JonnyBoy

[SystonFox]

current ooni owner. the wood version dont know what its called.

 

what a piece of kit! used it more than my bbq in recent years. its taken over on the weekend family entertaining value and that can be exactly what its about - entertaining! let the kids mould some dough, let them spread sauce and chuck mozza cheese all oor it whilst you slap some nduja sauce, jalapennos and chilli flakes aongst the finest grated cheddar / mozza mix.

 

easy to do, fun to create and tastes fantastic. money well spent

[Zear0]

1 hour ago, JonnyBoy said:

Have always considered an ooni … one thing has stoped me is whether I would use it a couple of times, be a faf and then put at the back of the shed? For example the process of wood chips, how to make the dough right etc etc. I was close to buying one last year so need some opinions from current owners. It is more simpler version than say doing a bbq and slogging afterwards cleaning it for ages 

I've got the gas Koda 16 so not exactly what you asked, but they're great.  Re: cleaning, it's a doddle as the stone you cook on is reversible.  If anything drips onto it, I tend to flip the stone and after a few uses of the other side, anything stuck to the bottom has just dropped off or will just brush off.

[Milo]

11 hours ago, JonnyBoy said:

Have always considered an ooni … one thing has stoped me is whether I would use it a couple of times, be a faf and then put at the back of the shed? For example the process of wood chips, how to make the dough right etc etc. I was close to buying one last year so need some opinions from current owners. It is more simpler version than say doing a bbq and slogging afterwards cleaning it for ages 

I was an early adopter of the wood pellet down the chimney Ooni. It was fine, but a bit of a hassle to get just right. 
 

I then went to a Kamado Oven which has pizza oven capabilities, but again, it was a bit of a faff if you just wanted a couple of pizzas. 
 

I now have a gas Ooni to add to the collection - and it’s by far the best of the bunch, in my opinion. 
 

If a Ooni pizza is cooked in 90 odd seconds then the need for it to be wood fired is minimal.

 

Regarding how often you’d use it, that’s a valid point. 
I’ve used mine 3 times this summer, and will probably use it a couple more times before the end of the year. Which I think is probably about normal. You need a bit of planning, whether it’s making dough from scratch or defrosting pre-made dough - so it’s not a particularly spontaneous operation. 
 

But the positives outweigh the negatives for me. 

[Miquel The Work Geordie]

The Ooni always struck me as something you'd see in a real sexman's back yard, past the decking next to the hot tub

[Ric Flair]

22 hours ago, Bordersfox said:

48 hour cold ferment Sourdough in the New York style, Pepperoni and the classic 99 cent cheese slice.  Gotta make a herby garlic oil to douse on the crust.  Cheese = not so classic mix of mozarella, Gouda and Parmesan.  

That's some wizardry right there pal, incredible work.

 

Love that

[Bordersfox]

20 minutes ago, Ric Flair said:

That's some wizardry right there pal, incredible work.

 

Love that

Cheers mate. Have to say working with a lower hydration dough for the New York style made a very nice change.  I know it's sacrilege but I think I prefer it to Neapolitan, bit more versatile.

[Bordersfox]

22 hours ago, JonnyBoy said:

Have always considered an ooni … one thing has stoped me is whether I would use it a couple of times, be a faf and then put at the back of the shed? For example the process of wood chips, how to make the dough right etc etc. I was close to buying one last year so need some opinions from current owners. It is more simpler version than say doing a bbq and slogging afterwards cleaning it for ages 

I echo what others have said, I started with a wood fired or pellet fired oven but quickly moved to gas.  Heats the oven faster, it's cheaper and it's cleaner.  

 

The short amount of time the pizza is in the oven means you ain't picking up flavour off the wood smoke and the ease of gas means I use it at least once a month, often more, come rain or shine.  It's just not worth the hassle of wood for a 10 minute total cook of a few pizzas.  

 

I say this as someone who owns several smokers/bbqs so I like playing with fire, but it just felt a bit unnecessary with the pizza oven.  

[Ric Flair]

28 minutes ago, Bordersfox said:

Cheers mate. Have to say working with a lower hydration dough for the New York style made a very nice change.  I know it's sacrilege but I think I prefer it to Neapolitan, bit more versatile.

Nowt wrong with that mate, it's my preferred style of pizza too. Although I pretty much love any style haha.

 

My monitor oven is 6 years old now, it's one of the early years editions and it takes some delicate work to create the right temp for the type of pizza you desire.

 

I borrowed my brothers Ooni Volt last year, which is electric and created some spot on NY style pizzas.

 

Just need a spare £500-600 for some new gear.

 

 

[Bordersfox]

1 hour ago, Ric Flair said:

Nowt wrong with that mate, it's my preferred style of pizza too. Although I pretty much love any style haha.

 

My monitor oven is 6 years old now, it's one of the early years editions and it takes some delicate work to create the right temp for the type of pizza you desire.

 

I borrowed my brothers Ooni Volt last year, which is electric and created some spot on NY style pizzas.

 

Just need a spare £500-600 for some new gear.

 

 

Yeah totally with you there mate.  I bought a cheap oven and it is definitely not the easiest to get perfect results.  And as for detroit, forget it in my oven, just didn't work it's too small and too hot.  

 

However, once we can afford something better it'll be a piece of piss. Always worth learning the hard way.

[JonnyBoy]

16 hours ago, Milo said:

I was an early adopter of the wood pellet down the chimney Ooni. It was fine, but a bit of a hassle to get just right. 
 

I then went to a Kamado Oven which has pizza oven capabilities, but again, it was a bit of a faff if you just wanted a couple of pizzas. 
 

I now have a gas Ooni to add to the collection - and it’s by far the best of the bunch, in my opinion. 
 

If a Ooni pizza is cooked in 90 odd seconds then the need for it to be wood fired is minimal.

 

Regarding how often you’d use it, that’s a valid point. 
I’ve used mine 3 times this summer, and will probably use it a couple more times before the end of the year. Which I think is probably about normal. You need a bit of planning, whether it’s making dough from scratch or defrosting pre-made dough - so it’s not a particularly spontaneous operation. 
 

But the positives outweigh the negatives for me. 

Thanks - is there a decent supplier of dough that taste almost as good as home made? 
 

I think the gas one is the obvious choice so will have a look around. I have had a quick Look now and there are quite a few different variants of the gas one, do they not just do the same thing? Any reccomendation? 

Edited 7 September 2024 by JonnyBoy

[Ric Flair]

17 hours ago, JonnyBoy said:

Thanks - is there a decent supplier of dough that taste almost as good as home made? 
 

I think the gas one is the obvious choice so will have a look around. I have had a quick Look now and there are quite a few different variants of the gas one, do they not just do the same thing? Any reccomendation? 

Please make your own dough, it is extremely easy to do.

 

This recipe has been my go to now for several months but it changes over time. 

 

https://www.instagram.com/reel/C6OcHVnLLcP/?igsh=cmlvOW83Z243eW4=

 

The good thing about this is if you don't want to wait 24 hours, just increase the yeast amount and it's still excellent. On Saturday I turned it around in 5 hours, which I used a sachet of yeast rather than just a gram or so.

 

* Appalling jalapeño spacing

 

[shen]

1 hour ago, Ric Flair said:

Please make your own dough, it is extremely easy to do.

 

This recipe has been my go to now for several months but it changes over time. 

 

https://www.instagram.com/reel/C6OcHVnLLcP/?igsh=cmlvOW83Z243eW4=

 

The good thing about this is if you don't want to wait 24 hours, just increase the yeast amount and it's still excellent. On Saturday I turned it around in 5 hours, which I used a sachet of yeast rather than just a gram or so.

 

* Appalling jalapeño spacing

 

Get some bigger plates mate