The Official Pizza Discussion thread (was: Cooking Neapolitan Pizzas with the Uuni 3)

ooni spamming my email with their new spiral dough mixer - heading towards a grand LOL, more than a pizza oven

www.tomsguide.com

Ooni just dropped an unexpected new kitchen gadget — and no, it's not a pizza oven

Meet the Ooni Halo Pro Spiral Mixer
www.tomsguide.com www.tomsguide.com

jpaul said:
stand mixer (kenwood chef) is great for creaming for cakes with flexi-beater, and food processor attachment for pastry,
bread - unfortunately most stand mixers (like kc) don't have spiral dough hooks, just these C things, so not much good for bread, even if I was prepared to then turn the oven on just for baking bread , can't bake bread in an air fryer - all videos show poor results. (top end KA's have spirals eg. https://momsbakingco.com/kitchenaid-dough-hook-vs-spiral/)

so use the Panasonic bread machine for both bread and pizza dough, very convenient , no mess and makes at least a loaf a week, not as good as the ~£3 artisanal loafs I could buy on the market at brownbread
but for 50p a loaf as good as any supermarket specials.

kenwood chefs are bullet proof, ours purchased 2nd hand, and 5+ years, in; Panasonic bread machines we've bought new, and not as robust.
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I just stick to autolysing the dough these days even though was wanting one of these fancy spiral mixers.
The PizzApp+ app and some time and some wonderful doughs created for home use in the Gozney.
 
you still let the dough rest even if you have a spiral mixer - it is just replacing manual dough kneeding;
I make a poolish with my sourdough starter 24hours before I 'make' dough in the panasonic bread maker I use
(unfortunately I don't think air fryers can be used as a more economic way of then making loaves - need high heat capacity/temp + cooking-stone + insulation)
 
jpaul said:
you still let the dough rest even if you have a spiral mixer - it is just replacing manual dough kneeding;
I make a poolish with my sourdough starter 24hours before I 'make' dough in the panasonic bread maker I use
(unfortunately I don't think air fryers can be used as a more economic way of then making loaves - need high heat capacity/temp + cooking-stone + insulation)
Click to expand...

Autolysing with some slap and folding kneading is as simple as it gets these days. I only resorted to it because the KitchenAid was struggling and overheating. There is a spiral hook I could get for it but doing it by hand is fine for now. I wouldn't say no to a spiral mixer but the outlay is way too much at the moment for it.
 
I hadn't appreciated the pro-sumer spiral is made by wilfa ... hopefully people never paid £500 for a KA ... but if you did you can have a pretty & competent spiral machine for a few dollars more £750
(that would be competing for 'Miss kitchen' position with the espresso machine in my kitchen)

 
jpaul said:
I hadn't appreciated the pro-sumer spiral is made by wilfa ... hopefully people never paid £500 for a KA ... but if you did you can have a pretty & competent spiral machine for a few dollars more £750
(that would be competing for 'Miss kitchen' position with the espresso machine in my kitchen)

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Thankfully didn't pay lots for the KA over a decade ago. I wasn't into pizza making back then so it's been used loads for other bakes. The Wilfa looks interesting if ever needed to replace the KA for another decade of use.
 
What have you done @jpaul! Searching for spiral mixers again! I thought I have put that one to bed and not to be looked at again. My KA could be shifted on and replaced....not sure with what though as needs to be used for baking tasks and dough.
 
b0rn2sk8 said:
I use the pre-grated mozzarella from the supermarket and it’s decent. It’s a lot drier than using a ball and doesn’t break the bank.
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I started out using supermarket mozzarella but then switched to buying 2.3KG blocks of from a brand called Arla at about £19

It keeps really well in the fridge, melts fine and taste is very acceptable considering how many pizzas you can make out of a block that size.
 
ddoubleep said:
My KA could be shifted on and replaced....not sure with what though as needs to be used for baking tasks and dough.
Click to expand...
Wilfa doesn't have food processor attachment which is 50% of our/pastry use of current Kchef ... otherwise has flex-beater & (dual) whisk - the engineering poetry and spinning bowl might make up for that
 
Tried pizzas in my home oven today using an ooni stone, turned out better than expected. Has a pizza setting at 275c.

Had some left over KFC so did KFC gravy instead of tomato sauce, mozzarella and KFC chicken. So nice.
 
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robj20 said:
Tried pizzas in my home oven today using an ooni stone, turned out better than expected. Has a pizza setting at 275c.

Had some left over KFC so did KFC gravy instead of tomato sauce, mozzarella and KFC chicken. So nice.
Click to expand...
I use the clean function to cook mine, I would like a pizza oven but very expensive for a good one. Can't Envisage myself cooking a pizza outside tbh.
 
ddoubleep said:
Looks decent! You did the Volt proud pulling that out of it. Tempted to now do a NY style in the Gozney next week. Which recipe did you follow?
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I used the NY style recipe from the Ooni pizza dough calculator app.

Used Allinson strong white bread flour.
 
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Bought a Lidl gas pizza oven for £80.

Got family coming round at the weekend, off to find an easy/decent dough receipe.
 
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