Wood Burning Pizza Ovens

[Venkman]

Anyone got any tips for using a metal pizza peel? Read that wood is better for not sticking etc but got a metal one for now.

 

[Casper]

Anyone got any tips for using a metal pizza peel? Read that wood is better for not sticking etc but got a metal one for now.

Just flour it up, or use semolina. Don't leave the pizza on there too long otherwise you risk sticking.

I generally top mine on the peel, but I make sure it is moving freely before topping. Or if you're feeling confident you can drag the pizza on to the peel before launching.

 

[Wilfy]

Anyone got any tips for using a metal pizza peel? Read that wood is better for not sticking etc but got a metal one for now.

I use wood for launching and metal for turning/removing.

 

[Hair Flick]

Just flour it up, or use semolina. Don't leave the pizza on there too long otherwise you risk sticking.

I generally top mine on the peel, but I make sure it is moving freely before topping. Or if you're feeling confident you can drag the pizza on to the peel before launching.

Semolina is definitely the way forward.

 

[Venkman]

I use wood for launching and metal for turning/removing.

That's what I'd read was best. Going to follow the advice here and try using flour/semolina for the time being

 

[Wilfy]

That's what I'd read was best. Going to follow the advice here and try using flour/semolina for the time being

I use semolina on the wooden peel.

 

[Hair Flick]

That's what I'd read was best. Going to follow the advice here and try using flour/semolina for the time being

Semolina not flour. The idea is to use a different medium from that which is in the dough. The semolina is less absorbent so forms a layer of tiny marbles which allows the dough to slide off easier.

 

[Casper]

I've never made dough days in advance. What do you set pizzapp to, to do this?

 

[James]

I've never made dough days in advance. What do you set pizzapp to, to do this?

However long you want to rest it. 48hrs CT (fridge) and 2/3hrs RT is generally what I do.

 

[Casper]

However long you want to rest it. 48hrs CT (fridge) and 2/3hrs RT is generally what I do.

Realised I didn't have the CT proof settingg ticked on pizza app.

So I stuck it in fridge at 11am today, is it best to bring it out then ball it straight away tomorrow for the second proove at room temp?

 

[James]

Realised I didn't have the CT proof settingg ticked on pizza app.

So I stuck it in fridge at 11am today, is it best to bring it out then ball it straight away tomorrow for the second proove at room temp?

Did you leave it at room temp before it went into the fridge?

 

[Casper]

Did you leave it at room temp before it went into the fridge?

I didn't should I have?

 

[James]

I didn't should I have?

Yeah. Leaving at room temp first allows the yeast to start working, then you want to slow that process down in the fridge for 24/48hrs. You might get away with it as it has been a hot week which will have helped activation.

Just take the dough out of the fridge a few hours before you want to use it, ball it (if you haven't already), then leave it covered until you're ready to use. If the dough is flat it'll be because the yeast wasn't properly activated. Fingers crossed its fine!

This video is good:

 

[Casper]

Yeah. Leaving at room temp first allows the yeast to start working, then you want to slow that process down in the fridge for 24/48hrs. You might get away with it as it has been a hot week which will have helped activation.

Just take the dough out of the fridge a few hours before you want to use it, ball it (if you haven't already), then leave it covered until you're ready to use. If the dough is flat it'll be because the yeast wasn't properly activated. Fingers crossed its fine!

This video is good:

Yeah I stuck it in the bread maker on dough setting for 10 mins just to mix ingredients, then hand kneeded for another 5 so fingers crossed. Seems to be doing OK in the fridge so far.

 

[James]

Yeah I stuck it in the bread maker on dough setting for 10 mins just to mix ingredients, then hand kneeded for another 5 so fingers crossed. Seems to be doing OK in the fridge so far.

Aye should be sound then. Breadmaker man you posh get!

 

[Casper]

Aye should be sound then. Breadmaker man you posh get!

I'm a nightmare for a kitchen gadget

 

[CraigyLee]

Aye should be sound then. Breadmaker man you posh get!

I bought one as well makes the dough process a hell of a lot easier

the kneading is tedious as fuck

plus fresh bread now and then is class

 

[Casper]

I bought one as well makes the dough process a hell of a lot easier

the kneading is tedious as fuck

plus fresh bread now and then is class

I read somewhere that you shouldn't let it run its full pizza dough cycle. Just 10 mins or so of it. Dunno if that's correct mind.

 

[CraigyLee]

I read somewhere that you shouldn't let it run its full pizza dough cycle. Just 10 mins or so of it. Dunno if that's correct mind.

I just hoy it in and let it go like

never had a problem with them less mess and less tedious kneading

 

[Aldyyyy]

Some of you pizza connoisseurs tell me if this is decent. I watched it and thought it looked lush but I don't have a clue.