Made some pizzas in the ooni last night. This is one of them.
Made some pizzas in the ooni last night. This is one of them.
They look excellent. Are they worth the outlay?
I had a savoury duck from a butchers in Lytham yesterday, it was surprisingly alright. I prefer the southern faggot version served with gravy but the cold version wasn't as disgusting as imagined.
Yeah, I love it. But it does take a bit of effort making and the dough and prepping it all. When it's just 2 of you, not so bad. But now a family of 4 it can be quite a process. But I enjoy it. And of course love pizza.Originally Posted by Lofty
They absolutely are. The girl convinced me to get one and I was 100% convinced it was some middle-class fad thing that we'd use it once, find it a massive faff and it'd sit in the garage forever more. But it's great. Really easy to use and the pizza is fantastic.
I can see the benefits, but that pizza doesn't look wildly different to one turned out of a conventional oven turned up to the max with a pizza steel in it.
Making your own pizza seems like a great idea until you realise how much faff making the dough is.
https://www.panasonic.com/uk/support...sd-zb2502.html
"Compact Breadmaker with Jam Mode"
I don't think I trust a breadmaker to perform improvised music.
I went to visit a friend recently who had one of these pizza ovens, and he was really keen to show it off. He made mine first and it was superb, to be honest. And the dough was a piece of piss in a breadmaker.
Then he accidentally threw his pizza in with too much force and the thing smashed against the back of it in a mess of dough, sauce and toppingsTook us about half an hour to scrape it all out once it had cooled down.
Always remember to dry your mozzarella gents. Otherwise it's just a sloppy mess.
Having tried many times to make pizza in the oven with a steel I can tell you it's totally different.
The dough needs making the day before, granted, but it's minimal effort.
100% flour
65% Water
2.5% Salt
0.5-1% yeast
That's the recipe I use.
Mix it all together.
Knead for a bit.
Cover for an hour out the fridge.
Portion into balls.
In the fridge til for ~24 hours.
Bring it out the fridge 2 hours before you want to cook it.
Your ingredients appear to total 168% chef.
Or 168.5%.
I've made pizza dough before. It's not what I'd call minimal effort. Nor is having to make it a day in advance.
It's all about the flour you don't put in.
We're going to need the effort required as a percentage.
I want an Ooni, I will delegate the dough faff.
Then you are a very lazy man.
That's how bakers percentages work. Everything else is done as a percentage of the weight of the flour. IDK why I didn't invent it.
The bread machine, which I use, reduces the effort (x) by 50%.
So x - 50% = y
Also I've never made the dough the day before. Balls to that, not needed.
Buy a base.
That's why your crust isn't lovely and puffed up like mine.
(Yes I did burn the edge of the one next door, it was my first ever attempt).
It's pizza, not a loaf of bread mate.
Precisely, and that's how pizza crust is supposed to be. Mate.
What, burnt?
I don’t even need to fight the battles anymore, I’ve got RL who will do it for me.
G’wan lad, show ‘em.
I think you'll find.....
The best pizza base is one you can't see. And isn't burnt.
Not burned, Spikey, well fired.
Randrew's looks good and Quincy's looks shit.
Bollocks to the crust debate, what sort of maniac cuts their pizza like that?
It should have a bit of a char in places, yes.
Example given:
Pizza from the place who came first in the most recent world pizza awards.
Last edited by randomlegend; 15-11-2021 at 05:23 PM.
Shit hot.
I'd steer clear of a Pizza Oven too.
Dirty takeaway pizza is my guilty pleasure but that looks absolutely disgusting.I think you'll find.....
The best pizza base is one you can't see. And isn't burnt.
I went to Pizza Pilgrims the other week and that was nice. Reasonably cheap as well for shitty gay expensive London.
I'd rather have Randrew's pizza over Quince's.
Pizza Union is worth a visit if you want value.
Same principle applies.
My pizza guy is creating a pizza named after me.
"The Fiat 500". It's just a Margherita, but it's I'm a box 5 times too small and only hairdressers eat it.
The incredibly cheap and lovely airbnb me and my mates stayed in by Holyrood Park had a massive pizza oven outside, but we didn't use it. Stay tuned for more excellent anecdotes.
That one's too farfetched even for me. Stop making things up ffs.
I believe they didn't cook with it. Wacky pictures with somebody's head/torso in it. More than likely.
There were two pizza ovens at the camping stag I went to but the BBQ hut was more popular, possibly because a projector streaming the football was set up inside it.
I have a friend who built a big brick wood-fired pizza oven in their garden. It's good but the cost of the wood to get it up to temperature every time is a bit prohibitive.
The pellets for the Ooni (mine are not the official Ooni ones so are even cheaper) cost pennies per go.
I do not miss making pizza one bit. Especially on 2-4-1 Monday's, Monday's can go fuck itself.
I do recall concocting a song for some of them. Carne Amore will be a chart topper one day.
You'd eat both in one sitting.
And why not? Pizza is always worth gorging on.
No, that's Indian food.
2 pizzas is carbocide.
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