Pizza ovens

Gloomtastic! · 04-09-2020 12:07pm

Fresh mozzarella or grated?

I used grated yesterday for the first time in ages and it really improved the crispiness of the base. On investigation, fresh mozzarella is over 50% water so no wonder.

The flavour of fresh is better but I would go through loads of kitchen roll to try and get the water out, that is just wasteful.

If I sliced it thinly and added salt then drained it in a colander for an hour or so, would that work?

The Nal · 04-09-2020 12:11pm

Gloomtastic! wrote: »

Fresh mozzarella or grated?

I used grated yesterday for the first time in ages and it really improved the crispiness of the base. On investigation, fresh mozzarella is over 50% water so no wonder.

The flavour of fresh is better but I would go through loads of kitchen roll to try and get the water out, that is just wasteful.

If I sliced it thinly and added salt then drained it in a colander for an hour or so, would that work?

Fresh, always fresh. Had some buffalo mozzarella on mine last week. Beautiful. If you have a pizza oven, 500c will get rid of any excess water quickly.

Gloomtastic! · 04-09-2020 12:14pm

The Nal wrote: »

Fresh, always fresh. Had some buffalo mozzarella on mine last week. Beautiful. If you have a pizza oven, 500c will get rid of any excess water quickly.

Nah, it goes straight down to the base unfortunately. You really notice the difference on the chopping board.

The Nal · 04-09-2020 12:17pm

Gloomtastic! wrote: »

Nah, it goes straight down to the base unfortunately. You really notice the difference on the chopping board.

Dont put as much on or just put on smaller bits. Havent had that problem to be honest. It shouldn't sink through the passata

Dried mozzarella doesn't taste of anything.

Faith · 04-09-2020 3:45pm

I dry out fresh mozzarella before use by tearing it into chunks and putting it between a few sheets of kitchen paper. It helps with the wetness on the base.

mooseknunkle · 04-09-2020 4:10pm

Gloomtastic! wrote: »

Fresh mozzarella or grated?

I used grated yesterday for the first time in ages and it really improved the crispiness of the base. On investigation, fresh mozzarella is over 50% water so no wonder.

The flavour of fresh is better but I would go through loads of kitchen roll to try and get the water out, that is just wasteful.

If I sliced it thinly and added salt then drained it in a colander for an hour or so, would that work?

Sheridans cheesemongers do a low moisture mozzarella and its perfect for pizza ,i just cut it into little cubes and spread them out across the base.

Pete123456 · 04-09-2020 6:28pm

Gloomtastic! wrote: »

Fresh mozzarella or grated?

I used grated yesterday for the first time in ages and it really improved the crispiness of the base. On investigation, fresh mozzarella is over 50% water so no wonder.

The flavour of fresh is better but I would go through loads of kitchen roll to try and get the water out, that is just wasteful.

If I sliced it thinly and added salt then drained it in a colander for an hour or so, would that work?

I usually dice it into cubes and let it sit on two sheets of kitchen roll for a half an hour at least.

I’ve heard of another trick where you freeze the ball of mozzarella and then grate it. In theory it sounds like it would be great because you’d get more water out of it while defrosting etc. It haven’t tried it myself yet

tangy · 04-09-2020 6:44pm

Make your own mozz?

Gloomtastic! · 04-09-2020 7:10pm

tangy wrote: »

Make your own mozz?

I did that a few weeks ago and it was less watery, but not much. :rolleyes:

tangy · 04-09-2020 8:03pm

Ach, fair enough.

Pete123456 · 04-09-2020 8:22pm

Gloomtastic! wrote: »

I did that a few weeks ago and it was less watery, but not much. :rolleyes:

Cheers for that, my iPad typing skills are excellent

Have you tried scamorza? Tesco finest smoked scamorza is very similar in texture to mozzarella but far less moisture. You can order non smoked scamorza online but it’s not exactly cheap! Tesco stuff is about 3.50 for a pear shaped ball

L1011 · 04-09-2020 8:23pm

Grating your own solid block mozzarella is superior to using pre-grated stuff (which has anti caking agents) and for certain uses is more useful than the normal solid ball mozzarella sold here... but its a bollox to find in Ireland. Tesco sell it in Extras at least.

I wouldn't go out of my way to find it.

Thephantomsmask · 04-09-2020 9:33pm

Lidl had Scamorza in last week for their Italian specials. I couldn't find smoked anywhere in Cork but lots of the white which made a very nice pizza.

Dunnes sells the block of low moisture "pizza" mozzarella as part of its normal range of cheeses, it is much better than the pre grated as the potato starch anti caking agents burn too quickly. I think Iceland often have the same thing made by Arla.

nigwerwig · 05-09-2020 7:08am

Big ooni fans on here I would of ordered more but there out of stock pop of everything thanks for all the information that's my life over for the next week on my phone looking up more pizza stuff . The OH think's I'm mad.

Have had good experience's with a baking steel in the oven but I really need a good peel I got cheap small steel one But iv been using the back of a wooden pizza serving/cut board I got in aldi as peel

Keep all the good information coming

philidub · 05-09-2020 9:55am

Toonsbridge have a low water mozzarella for pizzas, it's still wet but but less so than others. They also have scamorza and lots of nice meats for toppings. The pistachio orange cannolis are very tasty too..

Fallon and byrne had a dried mozzarella that was great but they've been out of stock for a few weeks...

The Italian near mortons in Ranelagh have diced cubed mozzarella and some nice meat options.

What's I've not been able to find is Caputo 00 blue pizzeria flour....seen other caputo ones but not the pizza one.

Pete123456 · 05-09-2020 10:10am

philidub wrote: »

Toonsbridge have a low water mozzarella for pizzas, it's still wet but but less so than others. They also have scamorza and lots of nice meats for toppings. The pistachio orange cannolis are very tasty too..

Fallon and byrne had a dried mozzarella that was great but they've been out of stock for a few weeks...

The Italian near mortons in Ranelagh have diced cubed mozzarella and some nice meat options.

What's I've not been able to find is Caputo 00 blue pizzeria flour....seen other caputo ones but not the pizza one.

Seems to float in and out of centra and SuperValu, maybe try your local? I’m sure they can order a case in for you. Mind you I find strong or very strong flour is just as good

Thephantomsmask · 05-09-2020 1:19pm

I have been using this OO flour with Dan Lepard's beer dough for the last while. I can't fault it at all.

https://m.tesco.ie/mt/www.tesco.ie/groceries/Product/Details/?id=306938540

Muahahaha · 05-09-2020 2:23pm

philidub wrote: »

I've found the IR quite handy, especially on an even slightly windy day...for me it takes closer to 30 mins to heat up rather than 15. Are people looking for 450c at centre of stone?

30 minutes sounds like a fair while, are you on gas or wood? Im on wood pellets and would say 15 minutes usually has it up to temperature.

I aim for about 430c but if it was 410 I would still launch it. Just means leaving it in for an extra 10 or 15 seconds or so. Have got it up to 500c before and at that heat the pizza can burn really quickly.

I got the rain cover for the Ooni 3 a few weeks back as it is going to be spending the winter outdoors. Must say it seems decent after all the rain in August and when you take the cover off there is no condensation on the oven. It also solves the problem of the small pool of water that gathers in the firebox if it is left out in the rain. I was always having to dry that up with paper towels before using the oven but its no more with the rain cover on it.

philidub · 05-09-2020 10:39pm

Muahahaha wrote: »

30 minutes sounds like a fair while, are you on gas or wood? Im on wood pellets and would say 15 minutes usually has it up to temperature.

I aim for about 430c but if it was 410 I would still launch it. Just means leaving it in for an extra 10 or 15 seconds or so. Have got it up to 500c before and at that heat the pizza can burn really quickly.

I got the rain cover for the Ooni 3 a few weeks back as it is going to be spending the winter outdoors. Must say it seems decent after all the rain in August and when you take the cover off there is no condensation on the oven. It also solves the problem of the small pool of water that gathers in the firebox if it is left out in the rain. I was always having to dry that up with paper towels before using the oven but its no more with the rain cover on it.

I've got the koda so gas, it's pretty consistent unless windy.

I made pizza tonight and it was a bit windy so temp probably wasn't too high, I was too busy and didn't end up checking the temp but was very happy with the results.

I think too that the higher temps may suit higher hydration doughs, I'm normally around 62% and haven't gone above 65%

philidub · 05-09-2020 10:48pm

Pete123456 wrote: »

Seems to float in and out of centra and SuperValu, maybe try your local? I’m sure they can order a case in for you. Mind you I find strong or very strong flour is just as good

I was there this morning by chance! They had two caputo flour types but not the pizza one, not sure they could help in store but I might try mail their customer service.

I've been using Staggioni pizza flour recently, it's only the second one that I've used after the Pallas one, definitely notice the difference. Trying to get the hang of one flour before I branch out with blends etc

tangy · 06-09-2020 11:08am

Just for today, The Telegraph in the UK has dropped its paywall. I've noticed an article on pizza ovens.
https://www.telegraph.co.uk/food-and-drink/features/portable-pizza-oven-summers-essential-kitchen-kit/

tangy · 06-09-2020 11:11am

Two more
Tomato sauce for pizza recipe - https://www.telegraph.co.uk/recipes/0/tomato-sauce-pizza-recipe/

Homemade pizza dough recipe - https://www.telegraph.co.uk/recipes/0/homemade-pizza-dough-recipe/

Feisar · 07-09-2020 11:32am

Fecked up two pizzas last night trying to get them off the peel into the Ooni.

The Nal · 07-09-2020 11:37am

Feisar wrote: »

Fecked up two pizzas last night trying to get them off the peel into the Ooni.

I did that too and discovered that rolling them up into a calzone is wonderful.

Feisar · 07-09-2020 12:00pm

The Nal wrote: »

I did that too and discovered that rolling them up into a calzone is wonderful.

You Sir are a giant among men!

The Nal · 07-09-2020 12:17pm

Feisar wrote: »

You Sir are a giant among men!

Ha. I was feeding a crowd and ended up doing more calzones than pizza on request.

Dizzyblonde · 08-09-2020 3:02pm

L1011 wrote: »

Grating your own solid block mozzarella is superior to using pre-grated stuff (which has anti caking agents) and for certain uses is more useful than the normal solid ball mozzarella sold here... but its a bollox to find in Ireland. Tesco sell it in Extras at least.

I wouldn't go out of my way to find it.

I got a block of mozzarella in Dunnes this morning, I'm going to try it on pizzas tomorrow. It was the thing I hated most about making pizzas, grating the cheese, but I'm beginning to think it was worth the effort.

el_gaucho · 08-09-2020 4:49pm

Dizzyblonde wrote: »

I got a block of mozzarella in Dunnes this morning, I'm going to try it on pizzas tomorrow. It was the thing I hated most about making pizzas, grating the cheese, but I'm beginning to think it was worth the effort.

I’ve used that one but I haven’t grated it. I cut it in slices. I found it worked well but we still prefer the balls.

maximo31 · 10-09-2020 7:50am

Would this be suitable for use in the Ooni? I'm thinking not.....:
https://www.aldi.ie/black-rectangle-griddle-tray/p/706572404902403

atilladehun · 10-09-2020 8:03am

Feisar wrote: »

Fecked up two pizzas last night trying to get them off the peel into the Ooni.

Probably mentioned here before but I found if I make the pizza too early the passata makes the base wet and sicky.

Pizza ovens

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