Wood Burning Pizza Ovens



oROSSo

Striker
Staff member
Gonna do pepperoni for me and the missus once the kids go to bed. Will get some photos if they don’t look a bag of shite
 

xmfd

Winger
I need to practice making dough more. Are you all just using 00 flour, salt, water and olive oil? Edit: and yeast.
 
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Thewper1

Winger
I need to practice making dough more. Are you all just using 00 flour, salt, water and olive oil? Edit: and yeast.
there’s a cracking beer dough recipe by Dan Leopard...replace some of the water with an IPA (punk works well)...is a really short prove too so a good one for same day.

sure it was in the Guardian if you google it
 

gasman

Full Back
Not sure if anyone’s interested but Ooni have a Black Friday sale, 20% off everything. Just ordered the Koda after toying with the idea for weeks.
 
I need to practice making dough more. Are you all just using 00 flour, salt, water and olive oil? Edit: and yeast.
Try my method if you're looking for a Neapolitan style.

 

the boot

Winger
I need to practice making dough more. Are you all just using 00 flour, salt, water and olive oil? Edit: and yeast.
Semolina mate. Much better. Imo of course.
also only tomato base, mozzarella, basil and hard cheese. Toppings are a no no in my manor.
 
Try my method if you're looking for a Neapolitan style.

That seems a lot of salt there.
 
That seems a lot of salt there.
It's a long cold ferment so it's a standard percentage. If you reduce the amount of salt the dough will rise too fast and you'll end up with enormous air bubbles and a poor structure.

You can knock it down 0.5-1% if you're just doing a room temp ferment. It's quite interesting to play around with.
 

lurker

Striker
I need to practice making dough more. Are you all just using 00 flour, salt, water and olive oil? Edit: and yeast.
A bit caster sugar as well mate, if you’re using a 1kg bag a tablespoon would be enough


White or brown sugar if you don’t have caster
 

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