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


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swede
swede avatar

9891 posts since 21/3/09

17 Aug 2021 07:53
12. plenty if you are just getting started. although I would be tempted to go to a 16 when i move to a bigger place
sydneyking
sydneyking avatar

5056 posts since 26/9/09

17 Aug 2021 11:50
swede wrote: …. i have heard you need to keep filling them up and it can be hard to regulate the temperature if cooking quite a few

This, I have a frya. The biggest issue is regulating the temperature. If I was to buy again I’d go combi
Birdman
Birdman avatar

1564 posts since 10/3/10

17 Aug 2021 12:21
I’ve found my flame has been cutting out intermittently a lot recently - anyone else experienced this? I think it’s probably down to the odd gust of wind (I don’t have a very good protected spot for it where I am at the mo). Pain in the arse though as I need to keep an eye on it constantly.
swede
swede avatar

9891 posts since 21/3/09

posted 17 Aug 2021 12:49, edited 17 Aug 2021 12:49
yeah mine does that if it is windy. moved to a more secluded spot and its fine

your gas canister might be low too? i'd check that
gaffer
gaffer avatar

557 posts since 13/4/05

17 Aug 2021 19:17

Looking Ubercool Swede. What % hydration you going for with that dough?

Hanto just go gas. I ran my Uuni on pellets for a bit but got the gas burner as soon as it came out (£30 back in the day Laughing out loud ) and haven't used pellets since. Even when taking it camping etc i take a 9kg patio gas bottle as it's too much fucking about with the pellets.
MrW
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3035 posts since 1/8/11

17 Aug 2021 19:28
Looks ace swede Cool
swede
swede avatar

9891 posts since 21/3/09

17 Aug 2021 19:42
gaffer wrote: Looking Ubercool Swede. What % hydration you going for with that dough?

Hanto just go gas. I ran my Uuni on pellets for a bit but got the gas burner as soon as it came out (£30 back in the day Laughing out loud ) and haven't used pellets since. Even when taking it camping etc i take a 9kg patio gas bottle as it's too much fucking about with the pellets.

60% on those ones. find that when ambient temp is 24-25C its so hard to work with anything higher for not much gain tbh. will go back to 62% in winter

and yeah the more I think about it the less and less i see the point in the wood-fired oonis. apparently it doesnt even improve the taste
gaffer
gaffer avatar

557 posts since 13/4/05

posted 17 Aug 2021 21:01, edited 17 Aug 2021 21:01
Nice - i've settled on 65% hydration after a lot of experimentation. Bulk proof at room temp followed by balling then fridge overnight. Also find not quite letting the balls come back to room temp before stretching/shaping/cooking gives a little bit of crispiness to the pizzas. If you struggle with handling higher hydration try a scraper - makes it a lot easier

I couldnt tell the diff between wood fired and gas - thing is in the oven for <2 mins so don't see how it can be significant
swede
swede avatar

9891 posts since 21/3/09

18 Aug 2021 07:18
nice. i have done some cold proves and feel like this does make higher hydration doughs easier to work with. still something i need to experiment more with tbh
misled
misled avatar

4409 posts since 3/1/02

20 Aug 2021 10:17
swede wrote: im after a cart like that for my ooni. saw this in b&q today and it was super sturdy. sold out atm but more stock in a couple of weeks apparently

https://www.diy.com/departments/blooma-garden-trolley-90kg-capacity/1875855_BQ.prd

this is half price in B+Q if anyone still looking! also have half price weber BBQ's
swede
swede avatar

9891 posts since 21/3/09

20 Aug 2021 10:19
ffs i paid full price for it Cry
beyondthepines
beyondthepines avatar

1139 posts since 8/6/12

21 Aug 2021 07:53
Recently got the Ooni Koda 16. Not 100% happy with it as the heat-up process takes longer than advertised (the 16 is not at 400 after 20min, takes usually 45 with the oven I received) and the highest temperature isn't 500, like not even right on the edge of the L-burner.

Had a lot of back and forth with their customer service but I will return the oven next week to get an Effeuno. Great pizza is still possible though!

Nuvola Super biga pre-ferment mixed with regular nuvola the next day, no cold fermentation and about 24hrs in total.





swede
swede avatar

9891 posts since 21/3/09

21 Aug 2021 09:02
Nuvola boys Cool

Not tried a biga. How is flavour vs poolish?
beyondthepines
beyondthepines avatar

1139 posts since 8/6/12

posted 21 Aug 2021 11:50, edited 21 Aug 2021 11:50
Nuvola Super is definitely worth the money but I could only order online and 25kg bag hahaha. But the dough is 80% Nuvola Super and 20% normal Nuvola so it will be gone within a few months.

Biga is REALLY hard to work by hand. I will definitely get an appropriate dough machine soon as this was by far my favorite pizza ouf of the many we made recently. Poolish is also very nice, though right now with the recipe I tried last biga has the edge for me!