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


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sydneyking
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5238 posts since 26/9/09

6 Jun 2022 14:06
Cool
swede
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10532 posts since 21/3/09

6 Jun 2022 14:54
Ubercool
Sumbeam
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1081 posts since 27/1/11

7 Jun 2022 19:48
Best pizza I’ve managed so far using the Koda 12 I bought last week.
Not got round to making my own dough yet but the Pizza Express dough from Asda is decent. Had mozzarella, pepperoni, nduja and hot honey on these tonight.
gaffer
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611 posts since 13/4/05

8 Jun 2022 13:07
Ubercool

swede
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10532 posts since 21/3/09

13 Jun 2022 09:49
anyone get out at the weekend? simple dough at 64% with only a 24hr proof. nowt daft here

Hanto
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3548 posts since 30/11/09

13 Jun 2022 09:53
Sumbeam wrote: Best pizza I’ve managed so far using the Koda 12 I bought last week.
Not got round to making my own dough yet but the Pizza Express dough from Asda is decent. Had mozzarella, pepperoni, nduja and hot honey on these tonight.

I've been using the Pizza Express dough too. Oops With a baby, I haven't got the time to be prepping dough at the moment!
brodie
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6748 posts since 15/10/05

posted 15 Jun 2022 18:44, edited 15 Jun 2022 18:44



Quick 2 hr proof as fancied pizza after work…
Centurionone
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1760 posts since 30/3/11

15 Jun 2022 18:55
Has anyone substituted mozzarella for fior di latte or provolone ?
brodie
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6748 posts since 15/10/05

15 Jun 2022 19:13
I only make Neopolitan style so fior di latte all the way for me
gaffer
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611 posts since 13/4/05

15 Jun 2022 20:58

Yes. Use Fior di latte if I can get to the Italian wholesalers - can’t get it in the supermarkets round here.

Anyone got a top notch tomato sauce recipe? I’ve not really moved on from the Ooni one which is decent to be fair
gaffer
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611 posts since 13/4/05

15 Jun 2022 20:59
brodie wrote:

Quick 2 hr proof as fancied pizza after work…

Ubercool
gaffer
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611 posts since 13/4/05

15 Jun 2022 21:00
swede wrote: anyone get out at the weekend? simple dough at 64% with only a 24hr proof. nowt daft here


Nailed the leoparding Ubercool
swede
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10532 posts since 21/3/09

16 Jun 2022 07:36
brodie that looks really great for a 2 hour prove Cool
gaffer
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611 posts since 13/4/05

22 Jun 2022 09:42

Pulled the trigger on a Koda 16 - wow it's a dream to cook with. The extra space makes launching, turning and just generally managing the bake so much easier. Takes a while to get the middle of the stone up to 400 though. Did feel a twinge of sadness letting go of the old Uuni 3 that has served so well over the years Cry

swede
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10532 posts since 21/3/09

22 Jun 2022 11:32
nice Ubercool when i buy a bigger place i am going to upgrade to the 16
eazypz
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3684 posts since 16/4/10

22 Jun 2022 12:53
So jelly seeing the pizzas you boys are cooking up on here.
Burt
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6320 posts since 3/1/10

22 Jun 2022 13:30
Yeah, me too. Mine consistently look terrible (but taste ok).
gaffer
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611 posts since 13/4/05

22 Jun 2022 23:15
What's the issue Burt? Enough knowledge on this thread to get you sorted
Burt
Burt avatar

6320 posts since 3/1/10

22 Jun 2022 23:44
Last one - way too much mozzarella!

It's purely trial and error, gaffer - maybe it's the heat as I don't get the 'leaparding' (is that really a word! Laughing out loud ) all around that seem to be prevalent in a lot of the results in this thread. Back on it tomorrow so we'll see Smiling
gaffer
gaffer avatar

611 posts since 13/4/05

23 Jun 2022 08:23
You're right it's deffo trial and error - takes a bit of practice to get all of the steps spot on.

The leoparding (Laughing out loud ) is due to small air bubbles scorching on the crust. The bubbles are formed by your proving process but also the stretching and shaping has to be done right as well. The type of flour used (high w rating needed) and making sure the dough is kneaded properly also affects it. If the dough is under proved you won't get any bubbles and the dough will be very 'springy'. If over proved you will get massive thin bubbles and the dough will be 'soggy' to work with. If your dough is decent the next thing is stretching/shaping - should be done by hand (not a rolling pin) there are some good vids on YouTube showing some of the techniques. Goes without saying you need to leave a raised 'edge' with no sauce/toppings on to form the crust.
Last thing is the heat in the oven, have you got a thermometer to measure the temp of the stone? If the stone is over 400c the oven should be hot enough to get the leopard spots going. Get some photos up Ubercool