Home made pizza

Folks, I've got 2 portions of dough that have been in the fridge fermenting since Friday.

Whats the best way to freeze one? Just simply transfering the tupperware tub it is in straight to the freezer as it is? Or take it out knock the air out, re-form into a tight ball etc then freeze?
 
beachBOYken said:
Im trying to cut corners where possible and get something already made up, it takes me long enough making the dough. I will perhaps get a shop bought passata.
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I see Amazon, Asda, Tesco and also Heron Foods have started stocking Mutti products
Their "chopped" tomatoes make a cracking pizza :) I say chopped but they're a bit like minced and not as watery as normal chopped tomatoes.

Made some last week using that and some frozen dough I got from herons of all places haha was 50p for 2 dough balls from that northern pizza co brand.
Stack me skillet on the Wok burner until screaming hot, stretched the dough and built the pizza in the pan then under the grill for a few mins.
Super cheap pizza night haha but went down well
 
~Divine~Wind~ said:
I see Amazon, Asda, Tesco and also Heron Foods have started stocking Mutti products
Their "chopped" tomatoes make a cracking pizza :) I say chopped but they're a bit like minced and not as watery as normal chopped tomatoes.

Made some last week using that and some frozen dough I got from herons of all places haha was 50p for 2 dough balls from that northern pizza co brand.
Stack me skillet on the Wok burner until screaming hot, stretched the dough and built the pizza in the pan then under the grill for a few mins.
Super cheap pizza night haha but went down well
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Cool, I plan to make some dough tomorrow and store it in the fridge to use next week.
 
COYS said:
Folks, I've got 2 portions of dough that have been in the fridge fermenting since Friday.

Whats the best way to freeze one? Just simply transfering the tupperware tub it is in straight to the freezer as it is? Or take it out knock the air out, re-form into a tight ball etc then freeze?
Click to expand...
wont the yeast die? I always thought you were supposed to partially cook pizza bases if you wanted to store the dough, I guess it kinda defeats the purpose of home made pizza though.

If you stick the dough straight in a fridge it should last a week btw you just need to bash it around a bit every day because it will literally sweat alcohol and get wet on one side
 
Whats the best thing to use to shimmy a pizza off a pizza peel, I used loads of semolina and made the pizza as quick as I could and the pizza was really stuck to the peel, really frustrating!
Made a mess in the end.

I have the Onni pizza peel.
 
You shouldn't need anything to 'shimmy' with, semolina, wooden peel and a good wrist action is all you need. Try to perfect the dough and don't load up the toppings too much.
 
200sols said:
You shouldn't need anything to 'shimmy' with, semolina, wooden peel and a good wrist action is all you need. Try to perfect the dough and don't load up the toppings too much.
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Well not shimmy, I just want the pizza to slide off the peel easy.

I have the ooni pizza peel which is steel.

I only made a cheese/tomato so it wasn't overloaded.

I might try flour next time on the peel.
 
I just use a dash of flour/semolina flour, also have a metal peel and it works fine to launch. Usually give it a jiggle before launching to make sure its not stuck.

I did change from a perforated peel to a solid one though as had issue with the holes before, solid peel works better.
 
chroniclard said:
I just use a dash of flour/semolina flour, also have a metal peel and it works fine to launch. Usually give it a jiggle before launching to make sure its not stuck.

I did change from a perforated peel to a solid one though as had issue with the holes before, solid peel works better.
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No idea why mine stuck like glue then, I got the dough straight from the fridge, so it was quite wet, I used more flour though to dry it out a little while forming it.
 
beachBOYken said:
No idea why mine stuck like glue then, I got the dough straight from the fridge, so it was quite wet, I used more flour though to dry it out a little while forming it.
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Take the dough out the fridge earlier, if I'm making pizzas I take dough out 6 hours before its needed. 2 hours before cooking I shape into balls, then 15 mins before cooking I hand stretch and cover then finally I hand stretch onto the peel. This has never failed me yet, usually do a 3 day cold rise in the fridge.
 
200sols said:
Take the dough out the fridge earlier, if I'm making pizzas I take dough out 6 hours before its needed. 2 hours before cooking I shape into balls, then 15 mins before cooking I hand stretch and cover then finally I hand stretch onto the peel. This has never failed me yet, usually do a 3 day cold rise in the fridge.
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Oh ok I was going off one of the videos in here (new york pizza) and he got it out fridge as he was about to make the pizza.

I shape the dough into balls and use some olive oil to coat them lightly and then place in container and put in fridge, they balls soon loose shape though.
The video I used for this was at top of this page.

I think I will get a wooden peel actually as well.


Thanks
 
200sols said:
I also wouldn't add oil to the dough, it isn't needed when cooking in Ooni or wood oven temperatures.
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Im cooking in just a standard oven in kitchen, It was just the peel I have was the ooni.

The dough I make using the video at top of page is great, it's just the sticking that was the problem, hopefully the wood peel will make things easier.

I will get the dough out of fridge a lot earlier in the day as well.
 
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