Home made pizza

200sols · 8 Nov 2021 at 14:16

beachBOYken said:
Im cooking in just a standard oven in kitchen, It was just the peel I have was the ooni

Ah ok

Minusorange · 8 Nov 2021 at 22:22

beachBOYken said:
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.

It will still stick you need an anti sticking agent like cornmeal/polenta or flour, I go for cornmeal because it gives the base a little extra texture when it comes out cooked

beachBOYken · 8 Nov 2021 at 22:33

Minusorange said:
It will still stick you need an anti sticking agent like cornmeal/polenta or flour, I go for cornmeal because it gives the base a little extra texture when it comes out cooked

Yeah I was using semolina, but as said It was on a steel peel, and it seems wood should be better, but obviously still need something to stop it sticking. Cheers

beachBOYken · 13 Jan 2022 at 09:36

How do you guys store your pizza dough?

I normally make just enough for 2 pizzas.

I have to small glass containers I use and normally use a little olive oil and place in fridge and use no longer than a week.

chroniclard · 13 Jan 2022 at 10:12

beachBOYken said:
How do you guys store your pizza dough?

I normally make just enough for 2 pizzas.

I have to small glass containers I use and normally use a little olive oil and place in fridge and use no longer than a week.

My recipe usually makes enough for around 4 pizzas but I often double that with guests. Got a large tub for proving in the fridge which I think it just a big cake box. Then a big dough tray for proving when shaped into balls which holds around 8-10 dough balls.

If there is any left over I shape back into balls and cook in the oven, makes okish bread rolls. :cry:

beachBOYken · 13 Jan 2022 at 10:21

chroniclard said:
My recipe usually makes enough for around 4 pizzas but I often double that with guests. Got a large tub for proving in the fridge which I think it just a big cake box. Then a big dough tray for proving when shaped into balls which holds around 8-10 dough balls.

If there is any left over I shape back into balls and cook in the oven, makes okish bread rolls.

My containers are small enough to hold 1 dough ball, if I plan to use the dough the same week I make it, should I bother with the olive oil, or just put dough in container and leave in fridge and use within the week?

jpaul · 13 Jan 2022 at 11:46

I just loosely cling wrap the dough balls, no oil, doesn't stick - and then use that cling to cover them as they come to room temp, and as they sit on board before final flattening/dispatch.

beachBOYken · 13 Jan 2022 at 12:05

jpaul said:
I just loosely cling wrap the dough balls, no oil, doesn't stick - and then use that cling to cover them as they come to room temp, and as they sit on board before final flattening/dispatch.

I got the oil tip from a video on YT, I want to make use of the glass containers I have so so guess the oil just helps removing the dough after a few days sitting in the fridge.

SoliD · 13 Jan 2022 at 13:52

I was looking at some silicon tubs earlier this week on Amazon so the dough could be pushed out. saw some nice round ones but they were 45quid for 6 which was excessive!

pilki42 · 25 Jan 2022 at 22:05

Hey folks, just recently joined the forum but it makes me so happy to see the Ooni love here. I've got a Koda 16 here at home and it's an amazing beast of a thing!

beachBOYken said:
How do you guys store your pizza dough?

I normally make just enough for 2 pizzas.

I have to small glass containers I use and normally use a little olive oil and place in fridge and use no longer than a week.

We freeze ours. If you let them defrost for 5-6 hours on your worktop then they'll be perfect for when you start stretching. That said though, whilst I started out making my own dough I got a little bit lazy and ordered boxes of the dough from Ooni that come in packs of 24 and I store them in the freezer until I need them.

beachBOYken · 26 Jan 2022 at 10:19

pilki42 said:
Hey folks, just recently joined the forum but it makes me so happy to see the Ooni love here. I've got a Koda 16 here at home and it's an amazing beast of a thing!

We freeze ours. If you let them defrost for 5-6 hours on your worktop then they'll be perfect for when you start stretching. That said though, whilst I started out making my own dough I got a little bit lazy and ordered boxes of the dough from Ooni that come in packs of 24 and I store them in the freezer until I need them.

I might get an ooni one day, at the moment I just use the oven, which to be honest is perfect for the times I make pizza. I actually only make enough dough for 2 pizzas, so storing in fridge up to a week is fine for me.
Be nice cooking pizza in the summer with an ooni though so I might consider it.

pilki42 · 26 Jan 2022 at 10:25

beachBOYken said:
Be nice cooking pizza in the summer with an ooni though so I might consider it.

The main choice you have when it comes to an Ooni is what type of fuel you prefer to use. The options are:

Wood Pellet (Fyra)
Wood / Charcoal (Karu / Pro)
Gas (Koda / Karu / Pro) - the latter two need the optional gas burner.

From there, it comes down to size.

I did look at the wood-burning ones but I figured that despite getting the more authentic 'woody' taste in your bake, I preferred the simplicity of just turning on the gas. Does mean that I can fire it up in all weathers, I've had feet of snow outside my house and the Ooni still had no troubles getting up to temperature!

beachBOYken · 26 Jan 2022 at 11:08

pilki42 said:
The main choice you have when it comes to an Ooni is what type of fuel you prefer to use. The options are:

Wood Pellet (Fyra)

Wood / Charcoal (Karu / Pro)

Gas (Koda / Karu / Pro) - the latter two need the optional gas burner.

From there, it comes down to size.

I did look at the wood-burning ones but I figured that despite getting the more authentic 'woody' taste in your bake, I preferred the simplicity of just turning on the gas. Does mean that I can fire it up in all weathers, I've had feet of snow outside my house and the Ooni still had no troubles getting up to temperature!

I would likely get a gas one as have a gas BBQ so makes sense. Thanks

pilki42 · 26 Jan 2022 at 11:11

beachBOYken said:
I would likely get a gas one as have a gas BBQ so makes sense. Thanks

Definitely recommend the Koda in that case! You get a wider flame that goes across the back of the oven rather than two outlets that the gas burners on the others provide (plus you'd have to buy the burner as it's extra on the Karu / Pro)

I've found that ours can get up to temperature in around 10-15 minutes. At around 350-400 degrees you could get a pizza cooked in 60-90 secs

beachBOYken · 26 Jan 2022 at 11:28

pilki42 said:
Definitely recommend the Koda in that case! You get a wider flame that goes across the back of the oven rather than two outlets that the gas burners on the others provide (plus you'd have to buy the burner as it's extra on the Karu / Pro)

I've found that ours can get up to temperature in around 10-15 minutes. At around 350-400 degrees you could get a pizza cooked in 60-90 secs

Nice, thanks for the info.

Participant · 5 Feb 2022 at 12:41

Going to christen my Ooni Koda 16 for tonight's tea. Got a dough ball proving. Can't wait.

pilki42 · 7 Feb 2022 at 21:22

Participant said:
Going to christen my Ooni Koda 16 for tonight's tea. Got a dough ball proving. Can't wait.

How did it go? Let's see some lovely pizza pics.

Participant · 7 Feb 2022 at 21:40

pilki42 said:
How did it go? Let's see some lovely pizza pics.

Overall it went fairly well.

The oven itself is great. It was very easy to fire it up using the cheat method of propane.

As you can see though I burned the pizza a little...I read all about the speed of cooking and not taking your eye off it for a second, but still managed to do just that.

I also found the dough ripped very easily when I tried to stretch it, creating a royal mess in the oven on my first attempt (which quickly turned to ash in the 450C temperatures).

I think I either under kneeded it or over proved it maybe.

Still, the flavour was unreal. Onwards to next weekend's attempt!

pilki42 · 7 Feb 2022 at 21:46

For a first attempt that is pretty excellently done! Congrats! Those air pockets in your crust are *exactly* what you wanna see.

If you find that it's a bit tricky to launch the pizza off your peel and into the oven, I recommend using Semolina flour to drizzle over your peel before you put the dough down. Should help prevent any stickiness that might create holes. Normal 00 flour is great but Semolina has a bit more coarseness that can help when launching your pizza.

Also, if you can see in advance that you have a hole, you can always fold the pizza over and make a calzone!

Participant · 7 Feb 2022 at 21:59

pilki42 said:
For a first attempt that is pretty excellently done! Congrats! Those air pockets in your crust are *exactly* what you wanna see.

If you find that it's a bit tricky to launch the pizza off your peel and into the oven, I recommend using Semolina flour to drizzle over your peel before you put the dough down. Should help prevent any stickiness that might create holes. Normal 00 flour is great but Semolina has a bit more coarseness that can help when launching your pizza.

Also, if you can see in advance that you have a hole, you can always fold the pizza over and make a calzone!

Good tips, thanks.

Semolina flour is definitely going to be used next time.

I really need to figure out why it ripped so easily, as everything I saw on YouTube depicted almost unbreakable glass-like pizza dough!

Notable things I did that may have caused an issue were kneeding it by hand for ten minutes (it seemed like it had been kneeded enough in that it became more firm and less sticky), letting it prove for 2hrs on a warm window sill, not knocking it back, not giving it a second prove, and reducing the hydration with the amount of flour I had to add during stretching and putting in the oven.