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

Participant said:
Surely the correct method is to rotate it frequently enough / remove it before it burns, rather than turn the heat down
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both I found it was better rotate and just turn the gas down
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"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
 
I had a chance to buy Koda 16 for cheap but missed out on it so back to my Koda 12 again. Hopefully I have better luck with Pizza not sticking to the worktop and then to the peel.
 
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
Click to expand...
Only just spotted your response, my apologies! Thank you for this, will give it a go.
 
markthechef said:
Semolina all the way ! stops sticking
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I think I have tried that but will try again, we've got loads of Semolina.
Participant said:
Semolina as Mark says, and I also found that using olive oil in the dough makes it much stickier so I stopped doing that, just in case you are.
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Nvm. The Koda order has been cancelled :( I do use olive oil when making the dough, what I should I replace that with?
 
Last edited:
Interesting idea to scratch the olive oil in the dough, I've been doing it habitually for many years ..

Poolish with honey? - can go the whole hog and build a sourdough starter - I prepare a poolish with 20% of the flour plus starter 24 hours/ambient before.
 
Oyeee said:
I had a chance to buy Koda 16 for cheap but missed out on it so back to my Koda 12 again. Hopefully I have better luck with Pizza not sticking to the worktop and then to the peel.
Click to expand...

Wood peel, a little flour rubbed into peel, shake any excess off, sprinkle some semolina.

Never had a pizza stick since.

I prep my pizza from wood peel, and just give it a shuffle every so often to make sure its not sticking.
 
jpaul said:
Interesting idea to scratch the olive oil in the dough, I've been doing it habitually for many years ..

Poolish with honey? - can go the whole hog and build a sourdough starter - I prepare a poolish with 20% of the flour plus starter 24 hours/ambient before.
Click to expand...
Olive oil in the dough works for a indoor normal oven on a stone or cast iron skillet like this .... that was done 280c+ temp on the pan ( cast iron pan ) then under a blazing hot grill ;) done in under 3 mins
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FINALLY! Have now found a new Calor 5kg bottle so started that with a deposit and refill.

Most places were asking £33 for the refill? But 2 places on our trading estate had it at £23 so not sure why B&Q and the camping shop were £10 more.

Finally may try it out this weekend
 
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