Pizza ovens

fmul9798 wrote: »

Was that for the Koda 12 or one of the others? Post May 8 for koda 12 lists as not shipping until late August.

Fyra

One point to consider: yesterday I wandered into a local polish shop and got 100g of fresh yeast for 50c - have never seen something to rise and bubble up so much. Was actually intrigued!

If you’re having trouble finding yeast maybe drop into your nearest polish shop!

Springwell wrote: »

Did anyone ever try the pallas frozen dough? I'm intrigued

They stocked 2 types. I went for the cheaper option.
La Boulangerie, 35 dough pucks X 185g for about €18.

I found that to make a decent 12" with crust it was better to use 2 x pucks.

Altogether, nice & simple. Just remove the dough from the freezer and allow to defrost & expand for 4hrs or longer and use.
Alternatively, place in fridge to thaw overnight.

Provides an authentic base without having to bother with mixing.

Also much better than the premade bases from the shops.

This and the other brand they stock is used by restaurants, hotels etc. It saves them having to make bases from scratch at short notice.

Huh, I was on the website earlier and no hint of that message!

Springwell wrote: »

Did anyone ever try the pallas frozen dough? I'm intrigued

FYI.

Musgrave have this:
Doughballs Frozen 12 Inch 270g(IQF), Size - 55 X 12INH

Brand is Europizza.
Here's some background.
https://europizzaproducts.com/en/euro-pizza-products/new-york-pizza

Need a trade account as well, if you know someone who has one (I do, if you are around the D15 area).

It's €22 for 55. That's darned good.
€0.40 per dough ball compared to €4 per two pack Italian pizza bases in Tesco, Aldi etc. and much better quality.

The other good bit is that they stock pizza meat balls, pepperoni etc.

So, everything you need to do a pizza quickly if you are all stocked up.

Using the pallas dough and Musgraves ingredients I made about 20 pizzas in the Ooni Koda in the last 3 weeks for ourselves, friends and family.

€25 or more average spend with a pizza company compared to €3 or less at home for 2 pizzas.

Muahahaha wrote: »

Thats a shame as they have lots of stuff thats tricky to get otherwise, things like wild boar steak.

Not sure why they dont keep it going and expand their resources rather than concentrating them on the trade sector. They could have created some extra jobs out of it.

It's most likely to do with contracts.
Like a lot of companies, deals are done for a price. Cannot sell to public. But because of covid19 it went out the window, to save them going bust. Now they are all opening up, contracts comes back in place.
Common practice unfortunately

https://www.youtube.com/watch?v=8Q_9h6VKm9c&list=PL7brzSSRL8icwn721z5pFHaxQRpUNRj4x

So I took the advice above and cooked last night's pizzas without the mozzarella, which I added later. Verdict?

Despite being able to hear the extra crunchiness when I was cutting the pizza and my assurances that it would all taste the same, everyone wanted their mozzarella cooked with the pizza!

I live with dinosaurs! :rolleyes:

I managed to get myself one of the Dough Bros DIY kits from their first delivery to Dublin. Had the margherita last night and it was lovely. Going to have the Peter Stinger tonight, but change the cooking method slightly; their instructions say 200 fan for 6-12 minutes. I gave it 9 and the cheese was perfect but the base could have been a *tiny* bit crisper. Tomorrow I'll put the oven onto full whack, leave it to preheat for an extra half hour or so and give the pizza 5-6 minutes at that.

I also ordered an Uno box for my sister that should arrive today, I'll be interested to see what she thinks. It differs from Dough Bros in that you get dough balls rather than pre-done bases.

Ooni pro struggling in the wind and cold tonight but got the job done. Great Irish Summer...

RonnieL wrote: »

For anyone interested in getting dough trays and flour storage, this combo just came back into stock on amazon:

https://www.amazon.co.uk/dp/B07V473C2H/ref=cm_sw_em_r_mt_dp_U_kUZ6EbCJAT07A

I wanted a slightly different combination, so I ordered direct from https://www.solentplastics.co.uk/

Thanks for the tip! This is a bit of a game changer for me having the storage. I can knock up a decent batch of dough balls to last most the week or have lots for when family show up.

Got a shipping notification 25th (last Thurs). Still not showing on the Irish GLS site.

Gloomtastic! wrote: »

Just written Ooni a stinking email. Their website is totally useless when it comes to giving info when they're going to ship my order. They give info for orders from 26th May but nothing for orders prior to this date.

Tried the Live Chat but they have no access to any information - what's the bloody point?!

Luckily, I got an oven secondhand so I'm chasing for the guy who bought my order but I'd be very tempted to tell them to shove their oven where the sun don't shine. Useless communication, just useless! :mad:

Mine shipped last Thursday, was in Amsterdam last Thursday.

Just check there, still in Amsterdam.

That'll be working days

Wisesmurf wrote: »

Ordered these just there - good find. I have another proofing box but it won't fit in my fridge - these will.

If you haven't already - try cold-proove your dough. Method is - Make your dough as normal allow to double, ball and put in fridge for 24 hours or more. a few hours before you want the pizza take it out and get to room temp.

These boxes mean you can do all the cold-prooving and warming without having to go near the dough and introducing any air.

I dont ball until after 2/3 days in the fridge. I'd have the dough out of the fridge that morning and leave until the afternoon, then ball about 90 minutes before I use them.

I find that balling up before 3 days in there uses way too much fridge space, no difference in the end product.

Maybe I need a bigger fridge.