General Discussion: Homemade pizza thread [OONI BOYZ RISE UP]


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sydneyking
sydneyking avatar

5186 posts since 26/9/09

2 Nov 2021 11:51
Nice!! Actually never thought about storing in the oven Roll Eyes
swede
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10372 posts since 21/3/09

2 Nov 2021 13:08
thanks guys

snaye
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11067 posts since 24/10/02

2 Nov 2021 15:01
Those pizzas look superb Swede Cool
NigelBenn
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4664 posts since 6/2/08

2 Nov 2021 15:15
Cool Yes swede
Anto
Anto avatar

4086 posts since 19/1/12

2 Nov 2021 15:23
snaye wrote: Those pizzas look superb Swede Cool

beyondthepines too, very good job
gaffer
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592 posts since 13/4/05

3 Nov 2021 00:04

Swede a proper disruptor with the stand thing. Heading to Aldi tomorrow.
swede
swede avatar

10372 posts since 21/3/09

3 Nov 2021 08:05
Was a few weeks back. Not sure they’ll have any this week. But I’m sure you can reach on Amazon
eazypz
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3585 posts since 16/4/10

3 Nov 2021 09:56
https://www.aldi.co.uk/kirkton-house-pizza-trays-stand-set/p/806191518111600#product-reviews
mtthrvy2
mtthrvy2 avatar

1983 posts since 8/11/10

9 May 2022 20:47
what base recipe are people using? just got a ooni koda

King Swede?
swede
swede avatar

10372 posts since 21/3/09

posted 10 May 2022 06:58, edited 10 May 2022 06:58
I use a basic neopolitan dough, using PizzaApp to determine the weights/proof times. I go for 63% hydration but if I were you I’d start with 55-60%

I need to have a go doing a poolish again soon. They come out very well

Pizza Blanca from last weekend:

mtthrvy2
mtthrvy2 avatar

1983 posts since 8/11/10

posted 10 May 2022 19:20, edited 10 May 2022 19:20
Following the ooni dough recipe (proving time etc)? fresh yeast or active dry yeast?

first attempt was OK, crust didn't really puff up was quite flat

Just went with 55% water
NigelBenn
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4664 posts since 6/2/08

10 May 2022 19:34
Swede the pizza don
swede
swede avatar

10372 posts since 21/3/09

10 May 2022 20:40
mtthrvy2 wrote: Following the ooni dough recipe (proving time etc)? fresh yeast or active dry yeast?

first attempt was OK, crust didn't really puff up was quite flat

Just went with 55% water

i use instant yeast. fresh sachet everytime though. how long did you prove for? you ideally want to bulk prove for 24-48hrs and then ball them up 4hrs before using them. higher hydration will also puff the crusts up more BUT it does make it harder to work with when stretching out so there is a trade off
Birdman
Birdman avatar

1595 posts since 10/3/10

11 May 2022 10:21
https://mypizzacorner.com/pizza-dough/easy-poolish-pizza-dough-recipe-neapolitan-poolish-pizza/

I’ve posted this one on here before - really easy and consistent with great results.
Birdman
Birdman avatar

1595 posts since 10/3/10

11 May 2022 10:47
All Poolish dough.
figurine
figurine avatar

6119 posts since 14/5/07

11 May 2022 14:59
https://www.ikea.com/gb/en/p/grillskaer-kitchen-island-shelf-unit-stainless-steel-s29390107/

I want something like this for storing my Ooni outside and cooking on, but it's been out of stock for months now. Anyone seen anything similar about?
mtthrvy2
mtthrvy2 avatar

1983 posts since 8/11/10

12 May 2022 15:49
swede wrote:
mtthrvy2 wrote: Following the ooni dough recipe (proving time etc)? fresh yeast or active dry yeast?

first attempt was OK, crust didn't really puff up was quite flat

Just went with 55% water

i use instant yeast. fresh sachet everytime though. how long did you prove for? you ideally want to bulk prove for 24-48hrs and then ball them up 4hrs before using them. higher hydration will also puff the crusts up more BUT it does make it harder to work with when stretching out so there is a trade off

Is that at room temp?

I only did 4hrs (room temp) to be fair!

Im hosting on the 25th so trying to nail it by then Laughing out loud
Birdman
Birdman avatar

1595 posts since 10/3/10

posted 12 May 2022 20:13, edited 12 May 2022 20:13
If you follow the poolish recipe then you just do the starter before bed (takes 5 mins) and leave overnight at room temp then mix in the rest of the ingredients in the morning and leave again until you ball up around 4 hours before you use them (as Swede says). Piece of piss.
swede
swede avatar

10372 posts since 21/3/09

13 May 2022 07:27
the first recipe I ever used was the poolish that birdman posted tbf - works really well

@matt using the pizzapp app you can enter what temperature and prove time you are working with; calculating the weights of the ingredients and yeast based on that… although i typically up the yeast weight by 25%