I'm in camp RL for pizza.
Those pizzas are by far the best kind.
I'm in camp RL for pizza.
Those pizzas are by far the best kind.
Aside from some of the really degenerate American styles like the Chicago one with like a litre of sauce dumped on top of the cheese, I'm not militant about any particular style of pizza.
I quite often make more of a pan-style pizza in the oven.
With regards to the crust on the one I posted, before it goes into cook that's only probably a centimetre of dough. It just puffs up a lot in the oven; it's very light and open, it's not doughy or bready. Fresh out the oven that crust is absolutely delicious.
I definitely can't make a pan-style pizza at home as good as the Neapolitan style pizzas I can make with the Ooni, though.
Last edited by randomlegend; 08-05-2022 at 01:47 PM.
It looks drier than the Sahara too.
The pizza looks good to me, lame toppings aside.
Chuck a handful of Rocket on it and some place in Rome would sell it for 30€.
https://bistrogranat.pl/
Went here today. Georgian food is fucking incredible and this restaurant has nailed it.
Georgian food is incredible but fucking hell it's heavy. Probably a sign of old age but I got indigestion last time I had it. Had to take a taxi back to the hotel due to the richness of everything.
Ordered an Ooni, share your dough recipes please.
Get PizzaApp and it gives you everything you'll need. I would reccomend getting a some decent 00 flour and active dry yeast. I use caputo flour, quite cheap from amazon.
Also you'll need some scales that go to 0.1 of a gram for the yeast. I got a set on Amazon for Ł5. Also the metal Ooni peel makes life a lot easier.
Which Ooni model did you get? I've got the Karu 12.
Last edited by Andy; 15-05-2022 at 12:50 PM.
Cheers for the advice, got the Fyra 12 bundle which includes peel.
That's the dough recipe I use. I also have the Fyra 12 and 260g dough balls stretch to about the right size, so for 1 pizza your quantities would be around:100% flour (this is what you base all the other percentages on)
65% Water (you can go higher with this. More water is nicer crust, but harder dough to work with)
2.5% Salt
0.5-1% yeast (depending on how long you want it to rise, and what temperature you let it rise at - I use 0.5% or less usually, and a 48 hour rise in the fridge)
155g flour
100g water
3.9g salt
0.8-1.6g yeast
Then you can just scale that based on how many pizzas you want. I have a set of scales which do baker's percentages which does make it easier.
People do stuff like mixing the yeast into the water, letting it sit for a bit, mixing in a small amount of flour and then adding that slurry to the salt and remaining flour. I've tried those sorts of methods but honestly I can't tell the difference between them and just bunging it all in the kitchenaid with the dough hook on. YMMV so feel free to experiment.
So I mix it all together, let it knead until smooth (you don't actually need to knead it at all really as the gluten will develop during the long prove anyway). Form into a tight ball, coat with a thin layer of all, into a bowl also coated with oil and clingfilm tight over opening of the bowl. Make sure the bowl is big enough that the dough has room to rise.
Goes into the fridge to prove for 24-48 hours (depending how organised I am). Then about 3-4 hours before use, I make into individual balls and leave to prove again out of the fridge until ready to use. You want the dough at room temperature before you cook it.
This is a good video to show how to stretch the dough easily.
I have all the toppings ready to go, stretch the dough, flour the peel and lay the stretched base onto the peel. Add the toppings (work fast to reduced risk of sticking to the peel) and then into the oven.
They cook fast so keep a close eye. You'll want to turn it a few times during the cook to stop the side at the back from burning.
Another really useful bit of kit to have is one of the infrared thermometers (I have this one but I'm sure any old one will do https://www.amazon.co.uk/gp/product/...?ie=UTF8&psc=1). You can use it to check the temperature of the stone as it's pretty difficult to estimate otherwise. About 400c is optimum.
Last edited by randomlegend; 15-05-2022 at 01:22 PM.
Strongly agree with using Caputo 00 flour:
https://www.amazon.co.uk/gp/product/...?ie=UTF8&psc=1
Makes a much bigger difference than you think it will.
For sauce, just get some good tomatoes tinned tomatoes (San Marzano are the best and can get them in some supermarkets now). Blitz with some salt, a few basil leaves and that's it.
Oh and last thing, I presume you got some pellets with yours if you got a bundle. Once they run out I'd look at getting some that aren't Ooni branded ones as the price difference is insane.
I use these ones:
https://wildstoves.co.uk/product/pre...pellets-pizza/
and they've been great.
Comprehensive, thanks! The infrared thermometer is in the bundle I think. San Marzano tomatoes seem expensive
The premade Mutti pizza sauce is decent enough.
Still not sold on an ooni though. Happy with my oven indoors ta very much.
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Anyone have a Big Green Egg or Kamado? Think I remember some chat in here a while back. Any updated reviews?
I recall Andy was a BBQ nut.
Wife's sister just go a Kamado a few days ago. I will keep you informed.
Also, isn't this the complete rube time of year to be buying one?
@Giggles would this be sister-in-law?
He’s her brother in law.
I have a Kamado Joe classic 3, they are amazing.
They take a little bit of getting used to but once you've got it set to the right temperature they hold it for hours.
They're really versatile as well, you can get them super hot for searing steak, low and slow smoking and everything in between.
They have kamados in costco at decent prices right now.
I had one and got rid, though I never really took much time with it. Doing anything proper with bbq here is near impossible because of hoarding. I do my faffing with sous vide now instead because some cunt can’t have bought all the water like the do with wood and coal.
That's right Ireland, ALL the water.
That said, if the greens get their way…
Anyone need an airfryer?
https://www.ebay.co.uk/itm/354062235128
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I'm a twit
That's either a devastating accident or a genius bit of marketing.
Current bid looks to be higher than what the thing costs new.
https://brofaktura.pl/
Went here last night, it's probably the best restaurant in the town. Had rabbit with a redcurrant sauce, roast potatoes and roasted carrots which was really good.
If you're even in the town of Siedlce I'd highly recommend a visit here, especially if you're a beer wanker as they brew their own.
https://www.spichrz.pl/
Tonight I went here and I was seriously impressed at the modern take on Polish food that they're doing. Had a deer tartare to start and then lamb (which Poles usually hate) pierogi in a broth. Both were delicious.
https://zafishowani.pl/
Here today.
I had the marinated baby octopus and then BBQ Cod with corn & coriander salsa with grilled seasonal veg.
It was quite excellent.
What are you doing all over Poland? Those restaurants look nice. I was very impressed by the variety and quality of restaurants the only time I’ve been to Poland.
I actually had a nice meal too today as I was out with the family for a few museums we hadn’t been to in a while.
There’s this place that have opened a few locations probably in the last few years and I’ve been importing with the versatility they get out of the places.
The decor is nice enough and you have these wanky glasshouses etc. to give you a sense of privacy, but to get to the point.
I’ve eaten there a few times now and the food is always decent and depending on the time and day the menu differs a bit.
I had a burger and the missus and my mum had the risotto and our son had his own meal. For dessert there were these petit four type things which we picked eight of. Two glasses of wine each too and the bill was just 80€ for everything.
The point (if there even is one) is that I’m happy there’s somewhere decent to go again in the city center. Usually there’s nothing besides sushi buffets or way overpriced mediocre food available if you just fancy something quick.
https://cooking.nytimes.com/recipes/...st-green-salad
Made this today. The dressing is a winner, surely the best plate of lettuce I've ever eaten.
"the best plate of lettuce I've ever eaten" is not a sentence that films me with desire to eat the food.
When I tried to look at the dressing it defaulted me to some sort of homepage with a massive "Ham-Jam-Sam" on it so that's that website on the blacklist.
Surely a well made Caesar salad would be the best plate of lettuce ever eaten anyway.
Here it is.
I don't get on with caesar salads. Bread has no place on the end of a fork.
Bread belongs anywhere and everywhere.
That salad dressing reads a bit like a busman's caesar dressing with a few herbs chucked in.
I bought some of this and I can never eat the supermarket shit again.
Pudding wanker
So hard to get one that uses blood these days. Without getting one courier delivered I can’t get a decent one anywhere.