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

Shadowness said:
What's the Ooni 2nd March announcement?
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reading comments - as someone said $999 I can buy an oven
www.engadget.com

Ooni's Volt 12 is the company's first indoor pizza oven

Ooni's new pizza ovens include its first indoor all-electric model as well as a compact version of the high-end Karu 16.
www.engadget.com www.engadget.com
can't see how many kwh it is.

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jars - if you are buying jars, caught this, in my topping search, but has sugar and bulk-out cheap ingredients as normal for jars
https://www.sainsburys.co.uk/gol-ui...ja-mascarpone-sauce-taste-the-difference-350g




200sols said:
You can add it after cooking, the cooling ricotta goes very well with nduja. Topped with torn basil also after cooking its very nice.
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ok - dough is proofing in the fridge for this evening ... would be hassle getting pizza out, dotting topping and returning it quickly,
turnaround time for applying the usual toppings on the formed dough and oven injection probably 90s.
 
jpaul said:
ok - dough is proofing in the fridge for this evening ... would be hassle getting pizza out, dotting topping and returning it quickly,
turnaround time for applying the usual toppings on the formed dough and oven injection probably 90s.
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Yes I agree, pecorino also works well grated on a freshly cooked pizza. Red grape and pecorino is another good one for some variety.
 
ricotta was a good taste contrast , better than, too melted, Moz - dollops were a bit large.

only after thought was that left overs won't keep as well for following days ... I never refrigerate them as the dough texture is ruined, or re-heat.

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When you lot form you dough balls into the base, what do you use on your surface to stop sticking?

I normally put the dough ball in a heap of flour, thats sufficient enough to stop sticking, but am I better using a small amount of semolina on my counter top to form the base rather than using flour?
 
Any tips on prepping for making pizzas for 8 people with one oven (Karu)?

I will be making up tubs of toppings the night before, so I don't have to fuss over that.

Is there a good dough recipe/prep method that allows for storing the prepared balls in the fridge overnight?
 
Any pizza dough will be fine in the fridge, you just want to adjust the amount of yeast you use. The Oonie app can help you with that.

The main issue is getting all the pizzas made and out in a reasonable amount of time given you can only cook one at a time and someone has to prep them all.
 
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jpaul said:
Usually get clinged dough balls out 2-3 hours beforehand, and re-form into ball 30mins before use, on semolined surface;
dough always develops some large air bubbles that need popping.
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I never bother reforming into balls, mine are stored in small glass containers and when I leave them to proof they flatten out and rise slightly so they end up like small thick disc shape.
In my case I see no reason to reform, how comes you do that, if you going flatten them anyway?
 
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I agree, get out of the fridge few hours before and straight onto the counter to form pizza. If you reform the balls before you cook don't you just end up losing any air/bubbles you want in the crust?
 
my dough balls are clinged in the fridge so gases don't escape and dough doesn't get any kind of crust, so some gentle re-balling - patting into shape, and semolina'ing gives it a bit of skin to help with base forming later,
you also get a heads up on whether base will be very loose and harder to form, or not, for when critical dispatch time arrives - mine are sourdough which I think can give more non-uniform air bubbles too.

seems serious eats mention it > https://www.seriouseats.com/basic-neapolitan-pizza-dough-recipe
 
markthechef said:
"poolish"
150 gm water
150 gm 00 Flour
3gm yeast
3gm honey
Mix everything
then keep it for 1 hour at room temperature to activate
leavened it then put it in the fridge 16 to24 hours


To make the "pizza dough"

use all the poolish
add 350 gm water
then 625 gm flour
18 gm salt
mix leave for 30mins in bowl or the bench
then the fun part
olive oil your hands and lift from the middle and make a balloon
repeat 3-4 times and the dough will form fast into a round ball oily dough then rest 15min slice then ball up

if you need a vid https://www.youtube.com/watch?v=G-jPoROGHGE
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My wife followed this recipe yesterday. We have some poolish in the fridge and it looks good so far! Thanks again.

Looking forward to pizza tonight. It has been too long.
 
My sister entered a raffle for a Gozney Dome Duel Fuel oven, I entered it as I thought it would be funny if I won. I now have a Gozney pizza oven and a bundle of accessories that cost me £8 :D

First idiotic offer of £1000 in, must be an OCUK members market user.
 
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