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

[Martynt74]

This happened to me last week. I saved it by dunking the dough into lots of semolina before shaping and made it easier to work with and less sticky.

Whole thing went terribly. I'd shaped the balls and wrapped in cling film. Put them in the outside fridge which we never usually use. Came to use them around 8pm and they'd all continued to expand and push out of the cling film. Not a big deal as that's happened before, but the fridge wasn't really even cold. So they just stuck to the cling film and even with loads of flour/polenta we lost around half the dough to the cling film!

Was the first time trying to use the outside kitchen, usually i bring my pizza oven into the kitchen. Then it was still around 32C outside and the worktop was warm, so the dough just kept sticking to everything. We then put the dough into the freezer which helped a little.

Had dough/ingredients left yesterday so the wife and i had pizza again. Same issues again. I should've really removed the cling film which the dough was frozen, as once it defrosted it went back to being super sticky.

Pizzas ended up ok in the end, but due to the amount of flour used to make them not stick they tasted a bit too floury which i'm not a fan of

 

[ddoubleep]

Whole thing went terribly. I'd shaped the balls and wrapped in cling film. Put them in the outside fridge which we never usually use. Came to use them around 8pm and they'd all continued to expand and push out of the cling film. Not a big deal as that's happened before, but the fridge wasn't really even cold. So they just stuck to the cling film and even with loads of flour/polenta we lost around half the dough to the cling film!

Was the first time trying to use the outside kitchen, usually i bring my pizza oven into the kitchen. Then it was still around 32C outside and the worktop was warm, so the dough just kept sticking to everything. We then put the dough into the freezer which helped a little.

Had dough/ingredients left yesterday so the wife and i had pizza again. Same issues again. I should've really removed the cling film which the dough was frozen, as once it defrosted it went back to being super sticky.

Pizzas ended up ok in the end, but due to the amount of flour used to make them not stick they tasted a bit too floury which i'm not a fan of

Take a look at my link earlier and use solo containers and not cling film? This rings a bell when used frozen dough from shop and it expanded in the wrapping once. Led me to not leave them and container them as had a nightmare like yours. Great learning exercise though.

 

[Demon]

I had to rescue some very over risen doughballs on teh weekend, I was away and asked my son to take them out the fridge 1.5 hours before we needed them, he decided to take them out 6 hours early! they had completely taken over the containers..

Plenty of flour/semolina was needed to get them usable, and just managed to make them work, just one slightly mis-shaped one when it launched badly and stuck, but I'm at at point I can rescue most mishaps..

 

[dave28]

I dont fancy buying an Ooni or other device right now but I will try to copy this lady one weekend and see how it goes.
Probably wont be that great but you never know. Might be good enough for me.

 

[ddoubleep]

Going to give this Sonata Pizza Flour a go next.

 

[mattyg]

Whole thing went terribly. I'd shaped the balls and wrapped in cling film. Put them in the outside fridge which we never usually use. Came to use them around 8pm and they'd all continued to expand and push out of the cling film. Not a big deal as that's happened before, but the fridge wasn't really even cold. So they just stuck to the cling film and even with loads of flour/polenta we lost around half the dough to the cling film!

Was the first time trying to use the outside kitchen, usually i bring my pizza oven into the kitchen. Then it was still around 32C outside and the worktop was warm, so the dough just kept sticking to everything. We then put the dough into the freezer which helped a little.

Had dough/ingredients left yesterday so the wife and i had pizza again. Same issues again. I should've really removed the cling film which the dough was frozen, as once it defrosted it went back to being super sticky.

Pizzas ended up ok in the end, but due to the amount of flour used to make them not stick they tasted a bit too floury which i'm not a fan of

Super sticky dough can be a number of reasons. Too high hydration, Overworked, Not enough resting time, too warm (especially when mixing)

Slap and fold and leave to relax will help. But can take a number of goes.

 

[EH75]

Anyone recommend a decent sized cast iron pan for their pizza oven? I fancy doing something other than pizza such as chicken or fish. Something that can withstand the high heat.

Realise this is from a few months ago but Ooni do various cast iron accessories - griddle, skillet etc. We use the griddle for steak and its excellent tbh. I think I just waited till there was a sale on, black friday or something and picked them up then.

 

[mattyg]

Realise this is from a few months ago but Ooni do various cast iron accessories - griddle, skillet etc. We use the griddle for steak and its excellent tbh. I think I just waited till there was a sale on, black friday or something and picked them up then.

This. Have several.. Season them and they are great.....

 

[Dashik]

Bought the Gozney Arc this year, along with the neighbours getting a hot tub we destroyed summer between us

 

[ddoubleep]

Bought the Gozney Arc this year, along with the neighbours getting a hot tub we destroyed summer between us

What's your go to dough recipe for the Arc?

 

[Dashik]

What's your go to dough recipe for the Arc?

Not really had much chance to dcecide as yet, Ive been using the standard doughb from the Gozney book. Its been ok so far as a starting point bu tI need to get more pizza's made to decide lol.

 

[Martynt74]

Have been using the same dough for around 2 years now. Was told it was the Rudys recipe but they seem to all be pretty much the same anyway. My dried yeast expired a few months back resulting in some rubbish dough and i could only get fresh yeast in the local supermarket which requires more organisation than i want.

I started a sourdough starter around 6 weeks ago. I've made 2 loaves which have been "ok" if not spectacular. Just been trying to find a sourdough recipe. I've ended up with (100g starter, 700g 00 flour, 490g water, 15g salt). It's currently Autolysing, then will do a few slap/folds and then going to stick it in the fridge until tomorrow morning. Then split into balls, then back into the fridge until tea time when i'm hoping to have delicious pizza!

Anyone else have a sourdough recipe they can share?

 

[robj20]

Getting my son one of these for Christmas.

https://www.smythstoys.com/uk/en-gb/toys/fashion-and-dolls/kitchens-and-household/kitchens-and-home-role-play/ooni-koda-pizza-oven-playset/p/236887

He's obsessed with the real thing so he'll love this.

 

[Martynt74]

First pizza made with the sourdough based dough for dinner today and really happy, the chewiness of the crust is superb. Can't wait to try more

 

[robfosters]

What’s the best cheese to use on pizza, just mozzarella just cheddar or a mozzarella and cheese mix? Or any other contenders like maybe, Monterey Jack?

 

[Alex_L]

Mozzarella plus Parmesan is my go to. But honestly experiment - only thing is keeping an eye on how moist the cheese is to avoid a soggy pizza.

 

[monkeyspank]

I use the Galbani cucina mozzarella (more dry and harder) from supermarkets if I need something quickly , or preferably Fior Di Latte in bulk from A Di Maria (which freezes well)

 

[Ad_Augendae]

grana padano, parmigiano reggiano as a norm, if you like salty go for Pecorino Romano we use the following.
A nice commercial mozzarella cheese would be Fratelli Amodio the good stuff, depends on your taste don't buy the cheap
hard cheese though is my best advice.

 

[b0rn2sk8]

I use the pre-grated mozzarella from the supermarket and it’s decent. It’s a lot drier than using a ball and doesn’t break the bank.

 

[robfosters]

I’m sure I’ve seen pizzas where they use a normal grated mozzarella and then a few slices of buffalo mozzarella as well