swede
10372 posts since 21/3/09
2 Nov 2021 13:08
thanks guys
snaye
11067 posts since 24/10/02
2 Nov 2021 15:01
Those pizzas look superb Swede
gaffer
592 posts since 13/4/05
3 Nov 2021 00:04
Swede a proper disruptor with the stand thing. Heading to Aldi tomorrow.
swede
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
9 May 2022 20:47
what base recipe are people using? just got a ooni koda
King Swede?
swede
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:
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
swede
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
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
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%