Couldn't help myself and got the Gozney pizza cutter before the sale ended last night. Just need to brave the weather and get outside! Get out a few pizzas over the holidays and perhaps some wings or fish to vary it up. Better to get the burnt ones out the way before invite anyone over.
The Official Pizza Discussion thread (was: Cooking Neapolitan Pizzas with the Uuni 3)
- Thread starter Loki
- Start date
Caporegime
Well I'm really starting to pine after pizza again after what has felt like a very long and ****** winter, and in preparation I've ordered and just put together this wooden BBQ / "pizza table" (worktop really) from Etsy for £200.
Might oil and / or stain it in the summer. Fits my Koda 16 nicely. Hoping it lasts better than the various "stainless steel" efforts I've tried.
Might oil and / or stain it in the summer. Fits my Koda 16 nicely. Hoping it lasts better than the various "stainless steel" efforts I've tried.
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I had great success with pizza base dough by leaving it the fridge for 24 hours and then bringing it out to room temp and letting it rise before prepping the bases. I experimented with both 00 and strong white Canadian flour and there wasn't that much difference between them (apart from the price). The key points for me was a really hot oven and stone and enlarging the pizza base using gravity/being delicate so has not to damage the internal structure/adaptation of the resting phases. Also going really easy on the toppings and using semolina in the final stages of paddling up into the oven. Made about 1.5 kilos of dough...was like something out of Scarface movie as we frantically knocked out quite a few pizzas quick-time with difference toppings. Hot prepped oven/stone, Long rest for dough was the main thing.
You want a higher protein content for NY/Detroit style. So red Caputo or Green Dallagiovanna Pizza Flour 00
Hard-core stuff... Respect
Gozney have new ovens coming out in March. Would have got hadn't I got the Roccbox so recently.
Arc & Arc XL
Arc & Arc XL
Soldato
Got rid of the cobwebs and fired up the pizza oven. Turns out it still works very nicely! Not sure we need anything more fancy… probably just need to practice more!
Nice setup there mate. Do you make your own dough too?First firing of the year for some pizza today!
yeah just bread flower, 60% water and quite a bit of yeast so it’s ready in an hour or so
Soldato
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- 9 Dec 2010
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I'm tempted to get one of these - anyone have any experience with it? The comments on HUKD make it sounds pretty decent.
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Anyone with much experience of cooking more than pizzas in these ovens? I really want one but think I'd need to use it for more to justify proce / space / time. Thinking chickens / roasts / fish / veg etc. Assume the temp is controllable enough for this? Cheers 
Anyone with much experience of cooking more than pizzas in these ovens? I really want one but think I'd need to use it for more to justify proce / space / time. Thinking chickens / roasts / fish / veg etc. Assume the temp is controllable enough for this? Cheers
What's the budget?
Soldato
That would require pizzas much rounder than I'm ever able to create.I'm tempted to get one of these - anyone have any experience with it? The comments on HUKD make it sounds pretty decent.
Same here mine always look like naan breads.
I do in my wood oven. Usually have Pizzas one day and then using the residual heat for a roast or bread etc the next day.Anyone with much experience of cooking more than pizzas in these ovens? I really want one but think I'd need to use it for more to justify proce / space / time. Thinking chickens / roasts / fish / veg etc. Assume the temp is controllable enough for this? Cheers
If you do it regularly then make a bit extra that you can use as a starter.. Saves having to use so much yeast and you'll get a better flavour. You can always batch make and freeze too.....If you must..lol
I'm starting to so will defo look into doing that!