Wood Burning Pizza Ovens

oROSSo said:
Aye, by hand
65% Think I was too rough with it before it came together properly, stretched it canny far.
Bulk atm, balling up at 12.30
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You won't have overdone it unless you were there kneading intensely for an hour.

That's quite a high hydration, when I make them like that they also pancake out overnight, but are easily reballed ready to be used. I wouldn't worry about it, should be fine.
 


The Ooni Koda is decent, made some nice pizzas. Not sure if I need a better one to make truly amazing pizzas though. Unless I just need to improve my dough
 
The first one, the kids one, was looking very good until one of them needed the toilet, burnt it a touch. Dough seems to be good though, puffed straight up. Will be doing ours when they go to bed.
 
Definitely learnt the hard way about the salt today thinking I knew better than the app. I put 1% in, the dough grew massively but tore and bubbles were popping in the base leaving big holes!
 
xmfd said:
The Ooni Koda is decent, made some nice pizzas. Not sure if I need a better one to make truly amazing pizzas though. Unless I just need to improve my dough
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The latter. What recipe are you using?
Casper said:
Definitely learnt the hard way about the salt today thinking I knew better than the app. I put 1% in, the dough grew massively but tore and bubbles were popping in the base leaving big holes!
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Always back the app! :lol:
 
James said:
What recipe are you using?
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Usually 00 flour, a bit yeast and a bit water. Splash of olive oil and a pinch of salt. Usually knead for about 5 minutes and then leave it in the fridge for a long while 6-12 hours usually, then get out to prove at a warmer temperature before rolling out and stretching.

what am I doing wrong?
oROSSo said:
Missus had margarita
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I had a salami, chilli flakes and a touch of honey after cooking. Room for improvement but so much better than my sourdough attempts. Dough was so much lighter
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they look insane
 
Casper said:
When's the restaurant opening mate?

Is that an Ooni that can be used inside?
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Yer it’s a pro. Does pellets, wood or gas. If I had my time again I’d just go for a cheaper gas one, can’t see me ever using anything else. Being able to bring it inside is class.
 
Aldyyyy said:
Opinions on this @James just popped up on me suggested videos. Sure you said this was your method.

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Not my style of pizza that. One I'd enjoy when pissed but otherwise nah. Owa much cheese there, too dense.
xmfd said:
Usually 00 flour, a bit yeast and a bit water. Splash of olive oil and a pinch of salt. Usually knead for about 5 minutes and then leave it in the fridge for a long while 6-12 hours usually, then get out to prove at a warmer temperature before rolling out and stretching.

what am I doing wrong?


they look insane
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You're not following a recipe. If you want to get results you need to follow a good recipe to the gram, really. Download PizzApp and set the hydration at 62% and go from there. Five mins knead, 15 mins rest, 5 mins knead then leave it for a couple of hours RT then 48hrs in the fridge (and make sure you change the app settings to that time CT).
 
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James said:
Not my style of pizza that. One I'd enjoy when pissed but

You're not following a recipe. If you want to get results you need to follow a good recipe to the gram, really. Download PizzApp and set the hydration at 62% and go from there. Five mins knead, 5 mins 15 mins rest, 5 mins knead then leave it for A couple of hours RT then 48hrs in the fridge (and make sure you change the app settings to that time CT).
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Pizzapp has been a game changer for me today. Made a pizza for supper and it's the best I've ever done (that was with only 3 hours proving). Didn't realise how important the salt was.
 

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