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Pizza, revisited.

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wm02 said:
Been thinking about getting one. Do you have the wood pellet or propane one?
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A propane one. Wood ones are good, but there are so many more variables and you need a thermometer to make sure it's hot enough, which is more money.

Gas is more consistent and the pizza stone/oven cleans itself
 
I got one of the Lidl Oonis (middle isle special £40). It sets onto your BBQ rather than being heated directly by its own gas source. Takes about 3-4 mins to cook a pizza but they are lush. But you need to be careful not to put too much sauce on the dough otherwise it sticks to the peel when you're putting it into the oven.

My fav ingredient is Nduja Sausage. It rocks but isn't cheap.
 
Pootsy said:
I got one of the Lidl Oonis (middle isle special £40). It sets onto your BBQ rather than being heated directly by its own gas source. Takes about 3-4 mins to cook a pizza but they are lush. But you need to be careful not to put too much sauce on the dough otherwise it sticks to the peel when you're putting it into the oven.

My fav ingredient is Nduja Sausage. It rocks but isn't cheap.
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Have you tried the mozzarella block? It has loads less moisture and it freezes really well so works out cheaper than the balls in the long run.

Also, if it's sticking I recommend getting a wooden peel. It's loads better
 

coollino said:
Have you tried the mozzarella block? It has loads less moisture and it freezes really well so works out cheaper than the balls in the long run.

Also, if it's sticking I recommend getting a wooden peel. It's loads better
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I'll be on the lookout for the Mozzarella Block!

My point about the sauce/dough/peel is from transferring from the worktop to the peel, not just to the oven. My peel is Aluminium. Also a LIDL Middle aisle purchase.
 
Pootsy said:
I'll be on the lookout for the Mozzarella Block!

My point about the sauce/dough/peel is from transferring from the worktop to the peel, not just to the oven. My peel is Aluminium. Also a LIDL Middle aisle purchase.
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Make the pizza on the peel! That's what we do (with a wooden one) and then I have a metal one for th oven
 
Tramps_mate said:
Yeah, I've got a bread maker which you can mix dough in. I might give that a whirl..

Big question is. What is your dough recipe?
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It varies on time, temp etc. Sometimes it's 24 hour dough but sometimes a few hours. It's worth downloading the ooni app for the calculatorScreenshot_20230627-132354.png

It's what we use and just adjust our time, pretty much good every time

Only thing id say is use 00 flour as it's loads more workable

I used to stress a bit about getting the perfect Italian style pizza but now I cross between Italian and US, which still comes out really good
 
Tramps_mate said:
Anyone got one of those fancy home pizza oven thingys??

Every time i see an Ooni advert it makes me want to buy one..
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We got one (the misus gotta substantial discount for doing a bit of consultancy for someone there). Gets good and hot, cooks the pizza in about a minute - absolutely brilliant. Different flavours come out compared with a normal oven. Haven't tried the wood function yet.
 

Pootsy said:
I got one of the Lidl Oonis (middle isle special £40). It sets onto your BBQ rather than being heated directly by its own gas source. Takes about 3-4 mins to cook a pizza but they are lush. But you need to be careful not to put too much sauce on the dough otherwise it sticks to the peel when you're putting it into the oven.

My fav ingredient is Nduja Sausage. It rocks but isn't cheap.
Click to expand...
A beginner’s technique that works for me is to make the pizza on parchment paper then slide the paper+pizza into the oven. Much easier. About 3 min into cooking you can use a spatula and tongs and quickly pull the paper out from underneath the pizza. I do this all the time, since I take my time making the pizza and don’t have to worry about weight, or the issue of it sticking to the peel.

Edit: I guess this wouldn’t work in an Ooni oven as there isn’t enough time, since it cooks so fast. I do this using my conventional oven.
 
verreauxi said:
A beginner’s technique that works for me is to make the pizza on parchment paper then slide the paper+pizza into the oven. Much easier. About 3 min into cooking you can use a spatula and tongs and quickly pull the paper out from underneath the pizza. I do this all the time, since I take my time making the pizza and don’t have to worry about weight, or the issue of it sticking to the peel.

Edit: I guess this wouldn’t work in an Ooni oven as there isn’t enough time, since it cooks so fast. I do this using my conventional oven.
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Its worth a try. Mine has a Hot Stone but the heat isn't as direct as an Ooni, the heat comes from the BBQ below
 
degsy said:
Was in Naples the other day and most of the locals eat it with a knife and fork and leave the crust.
just sayin like.

Edit; didn't see any with pineapple on either, not even on those picture boards they have outside with all the menu variations on
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Can't you go off people quick...
 

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