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

That poolish recipe is fantastic, it improved our pizzas massively! Glad to see someone else notices the improvement. We haven't tried freezing it yet, if you try it please post your experience on here again as I'm very interested in the outcome.
 
Cadder said:
Get the poolish recipe from a few pages back in this thread and you're off to a good start!

I light my Karu with a blowtorch as I'm impatient. I also use an infrared thermometer to monitor the stone temps. It should go without saying but just in case you're tempted - don't wash the stone. Don't submerge it in water and don't use washing up liquid.

Have you got turning peel, boards and a cutter ready?
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Thanks for the recipe, will definitely give this a shot. I've also got the official Ooni book coming too, which will no doubt have recipes too.

How does the poolish recipe freeze? I'm ideally after something that's freezable just to save time in the future, especially when I'm only making pizzas for myself and girlfriend.

I haven't ordered a turning peel yet, but I do have the standard official 12" peel on order (alongside the carry case and book). I'm thinking of banging in a rainforest order for the following:

Infrared thermometer - any recommendations?
Dough scraper cutter
Pizza cutter (although we have a normal pizza cutter already)
Pizza dough tray (not sure if worth it)

Anything else worth looking at?

I'm actually still waiting for the oven and accessories to arrive. Hopefully it turns up tomorrow.
 
I also need a table or trolley for the damn thing. Would be open to building something but a guide/instructions definitely needed.
 
@Robi
I bought and assembled this Pizza Trolley. It's great value for money, I'm very impressed. Doubt I could have done it cheaper myself.

I have this Gozney Pizza Rocker Cutter on the way today, will comment on quality later. The Pomodoro turning peel is good quality, I will see it in action this weekend. Any infrared thermometer should do the job. I have two different units from Amazon and both have been fine for me.
 
After some more research the Koda 16 seems the best option as gas ready and with the skillet can also do some meats if need be though the Sage allows indoor use but will just take up space that the OH will get annoyed with.
 
Making some poolish tomorrow! Saturday night pizzas are going to be top notch.
I'm going to be spoiled too - replacing my workmate with a proper pizza table. Also have a turning peel and rocker cutter. Just haven't got the serving boards sorted yet. Give me 5 minutes...
 
I did another 2 sessions, Friday Evening with friends around, then Saturday lunchtime to eat up the left over dough, so just enough for one each!

I didn't take any photos but tried the 'ultra low' gas setting (i.e. start to turn it off, gives you control right down to just the tiniest of background flames) on the Koda 16 and found these cooked really nice, able to really get the toppings nicely browned and a very crispy base.. Everyone loved them.

I also had some 'great balls of flour' dough balls turn up, the Mrs ordered some with a discount code.. however they turned up cold but fully defrosted and looked the sloppiest mix I've ever seen, so threw them straight in the freezer.. probably not the best weather to order, and I pointed out to her the Google Reviews are dire! But too late.. They turned up in bags, no shape to them, just thrown in and a slightly unsighting brown colour, very very unappetising. Will get some out for this weekend, defrost, roll in to balls and prove them.. you never know, but I'm not holding out hope..

And finally, I ordered a (very much unapproved by Ooni) door for the Koda 16, £78 delivered from the US (Might get import duty applied!), but is a nice hinged door with air holes in it and the main reason being that whilst it's OK as it is, heating it up quicker will be nice (people say 10 minutes with the door, and it's 20-25 minutes without) and also the ability to get the stone to 400C for cleaning right at the front will be useful.. The door is adjustable so need to ensure there is an air gap all around and move it slightly forward to ensure the burn is efficient.

The entire family and friends have just universally loved the Pizza's.. should have ditched the BBQ years ago!
 
First time posting in this thread. Love cooking but never bothered with homemade pizza before - we have a couple of excellent Neapolitan pizzerias round the corner including London's best ( ;) ) and indeed a new crispy NY place that is all the rage on Instagram.. if you're into that sort of thing. But we just renovated our kitchen and splashed out on a lovely Ilve range cooker. I don't know if it's because it's Italian or what, but it goes up to 300c so I was wondering if it'd be worth having a beginner's go at pizza.

Soooo, where on earth do I start? What dough recipe should I try first? Can I actually get semi-decent results? :)
 
Scam said:
First time posting in this thread. Love cooking but never bothered with homemade pizza before - we have a couple of excellent Neapolitan pizzerias round the corner including London's best ( ;) ) and indeed a new crispy NY place that is all the rage on Instagram.. if you're into that sort of thing. But we just renovated our kitchen and splashed out on a lovely Ilve range cooker. I don't know if it's because it's Italian or what, but it goes up to 300c so I was wondering if it'd be worth having a beginner's go at pizza.

Soooo, where on earth do I start? What dough recipe should I try first? Can I actually get semi-decent results? :)
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Start here:

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

Surely the correct method is to rotate it frequently enough / remove it before it burns, rather than turn the heat down Depends on the thickness of the pizza. Thicker pizza needs longer at a lower temp. Thinner can be done full heat.
forums.overclockers.co.uk forums.overclockers.co.uk
 
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Cadder said:
Start here:

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

Surely the correct method is to rotate it frequently enough / remove it before it burns, rather than turn the heat down Depends on the thickness of the pizza. Thicker pizza needs longer at a lower temp. Thinner can be done full heat.
forums.overclockers.co.uk forums.overclockers.co.uk
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Thanks. I'm assuming that any recipe without leaving overnight is not worth bothering with? And do you think I could do a single cook at 300c?
 
Scam said:
Thanks. I'm assuming that any recipe without leaving overnight is not worth bothering with? And do you think I could do a single cook at 300c?
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Any quick dough we've tried hasn't been worth it at all. Poolish is really quick and easy to make too so it's not a bother really.

There's a YouTube video in the post I linked - he cooks it in a normal oven. It just takes a little longer but yeah 300 should be more than enough.
Edit: do you have a pizza stone to stick in the oven?
 
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Scam said:
Thanks. I'm assuming that any recipe without leaving overnight is not worth bothering with? And do you think I could do a single cook at 300c?
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You can absolutely turn out good "make the dough the same-day" pizzas, but not "make the dough ten minutes before cooking it" pizzas. Not sure if you're asking that question because you're a free-spirited, spontaneous rebel who likes to live on the edge, or if you just don't have room in the fridge to leave it overnight :p

I'm also not sure what you mean by "could I do a single cook at 300c"? If you mean "can I cook a good pizza at 300c" the answer is yes - but not a Neapolitan style pizza.

A couple of Kenji links for reference:

NY-style pizza cooked at 260C: https://www.seriouseats.com/new-york-style-pizza
Same-day NY pizza (but cooked hotter): https://www.youtube.com/watch?v=8qU7nRd9fiU&ab_channel=J.KenjiLópez-Alt

I think if you really need to make the dough the same day, you could try taking the yeast activation part from the video, and apply it to the SeriousEats recipe?
 
Got a koda 12 last month made a few pizzas already Neapolitan style with the pizza app using Caputo flour 64% hydration from tips on the Facebook group with good success. Whats the difference in taste/density doing it poolish vs normal?
 
I need a table for my Karu 12, but also something that can be used as a prep station for a BBQ. I was considering building something but after buying the wood, circular saw, fixings and a workbench, I don't think the saving will be worth it. It also won't be of the same quality as buying something premade.

I want the oven to be front facing and not sideways, which means the table needs to be 60cm deep at least (a bit of overhang either side is fine).

A treated workbench from Etsy or B&Q would set me back around £180-210. I'll need to paint/oil it on top, but that costs pennies in the grand scheme. I was looking at something like this: https://www.etsy.com/uk/listing/129...click_sum=5d8bd880&ref=shop_home_recs_2&frs=1

Anything else I should consider or am I mad for looking at workbenches?

I could go down the route of building something myself, but I just can't imagine it'll be of the same quality as a premade workbench. I'd rather spend the extra £80-100 to be honest.
 
Robi said:
I need a table for my Karu 12, but also something that can be used as a prep station for a BBQ. I was considering building something but after buying the wood, circular saw, fixings and a workbench, I don't think the saving will be worth it. It also won't be of the same quality as buying something premade.

I want the oven to be front facing and not sideways, which means the table needs to be 60cm deep at least (a bit of overhang either side is fine).

A treated workbench from Etsy or B&Q would set me back around £180-210. I'll need to paint/oil it on top, but that costs pennies in the grand scheme. I was looking at something like this: https://www.etsy.com/uk/listing/1296546974/5ft-work-bench?click_key=9a524ee8d9639a551c498b4a42fe8c5dd05bfa18:1296546974&click_sum=5d8bd880&ref=shop_home_recs_2&frs=1

Anything else I should consider or am I mad for looking at workbenches?

I could go down the route of building something myself, but I just can't imagine it'll be of the same quality as a premade workbench. I'd rather spend the extra £80-100 to be honest.
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That looks decent. I bought one off Amazon with a stainless steel top sheet - here

It's good, especially for the price. I do like the one you linked though. If I could have bought one like that with a stainless steel surface for less than £200 I'd be chuffed.
 
Cadder said:
That looks decent. I bought one off Amazon with a stainless steel top sheet - here

It's good, especially for the price. I do like the one you linked though. If I could have bought one like that with a stainless steel surface for less than £200 I'd be chuffed.
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I'm not against a stainless steel one, it's just that I can't find one big enough for how I want to position the oven (front facing rather than sideways).

I am tempted to go for that workbench and possibly get some thin stainless steel cut to size for the top or at least a section of it.

The frame/bottom pained black and then the top with a light oil to keep the wood colour - I think it could look really good to be honest.
 
I bought the Keter Unity XL last September on Amazon for £130

keter xl

its ideal for an outdoor kitchen, made quite the difference. As with all outdoor kitchen- stuff wait till the last couple of weeks in September to buy it!
 
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