General Discussion: Homemade pizza thread [OONI BOYZ RISE UP]
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13 Jun 2022 09:53
I've been using the Pizza Express dough too.
With a baby, I haven't got the time to be prepping dough at the moment!
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
23 Jun 2022 08:23
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.
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.
With a baby, I haven't got the time to be prepping dough at the moment!
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
You're right it's deffo trial and error - takes a bit of practice to get all of the steps spot on.
The leoparding (
) 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
The leoparding (
) 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
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