These deliver with DPD
Thanks, bought from them before and couldn't remember the company!
My Supervalue stopped selling 5 stagioni as well, I dont think they were selling enough of it. I get my yeast from the local Polish shop, most of them sell fresh yeast for about 60 cents and I find it gives better flavour than dried yeast. It doesnt freeze that well so I just use what I need for a 1.6kg batch of dough and chuck the rest
Thanks for the suggestions, got from https://ripasso.shop/ in the end. 9 euro delivery fee if under 50 euro so obviously I ended up getting more stuff than I needed but at least I'll be ready to get the oven out once the weather starts to cooperate!
Do people tend to make dough in advance and freeze it and if so what kind of results do you get? Any tips?
Usually I make it fresh but I think it might be handy to have some ready to go if it didn't affect the quality too much.
Yeah freezing works great. Freeze the balls separately in ziploc bags or small containers.
Make sure to take them out of the bag while frozen (so that it doesn't stick) and put on a plate to defrost in fridge initially.
Thanks, how long to defrost? Night before be ok usually?
Yep, put in the fridge the night before you plan to use. Take out of the fridge an hour before you cook, sprinkle on some flower and place in a bowl, cover, and let it rest for the hour before cooking.
Normally after the hour I’ll kneed on a flowered surface, and let it sit for a further 20 minutes, but I don’t think this is necessary.
Just ordered a G3 Ferrari that's currently €69 to try, I think that's a good price if anyone else is interested but it's not currently in stock at the moment.
G3 Ferrari G10006 Delizia Pizza Oven - 1200W in Red : Amazon.de: Home & Kitchen
Assuming the weather does improve over the weekend, I'm hoping to get making some pizza. One problem I had last year was adding Parma ham and after a minute it was absolutely burnt to a crisp. Oven temp at around 450. Should I be adding midway through a cook?
I just made some pizza last night with prosciutto on it and didn't have any problem with it burning. I'm using a Koda 12 and I had the gas turned to low for cooking.
Tried making some garlic pizza bread over the weekend, used basic pizza dough and just added melted butter with crushed garlic with a pastry brush to it, was pretty tasty. Only issue was a huge air pocket formed in the centre im guessing as there was not proper toppings on it and it pushed all the butter out to the edges, i popped it and tried to move stuff around but still wasnt ideal. Any suggestions to avoid this?
I'm on a wood-fired Karu 12 and maybe it's more about control using wood.
Came across this while I was looking for something else, Probably a few people here already know much on the list, or have seen it. I hadn't before and found some of them very handy to know. I'm definitely going to try them all 😁
Add the garlic butter immediately after you’ve taken it out of the oven?
As suggested (and if you are on gas) turn down the heat to low so the toppings dont cook as quick. If you are on wood then yeah add them half way through. The parma ham you were using must not have had much moisture in it to burn that quick, normally the crust on the pizza would burn quicker than meat on it. I always add basil leaves in the last 30-40 seconds of the cook as if they are on from the start they shrivel up to almost nothing and then burn quick.
To prevent air pockets when forming it try to push all the air out to the crust, if you cant do this with your fingers alone there are small 3-4 inch wide pastry rollers available online which would ensure it is as flat as possible, they allow you to roll the centre without rolling the crust and flattening that. Something like this
But also use a skewer to stab the entire pizza base with little holes before you brush it with garlic butter. Even then though with flatbreads you still might get air bubbles, when I cook naan or tafoon bread in the Ooni after launching it I sit down in front of the oven with a long metal skewer in my hand and watch the flat bread like a hawk ready to burst any bubbles that pop up. It doesnt matter how well I think Ive gotten the air out of it one or two bubbles always seem to appear and you have to be ready to burst them or they will burn as they get closer to the flame.
Ooni seem to be having a sale, reduced prices on all of them. Maybe going for the BBQ weather market. I also saw my first ever Ooni advert last night on TV.
I'm not seeing any sale on the ooni website?
Sorry I meant to come back and update/edit but I got caught up in work. I may have misread. Hornbach (Germany) are having the Ooni Sale of sorts using the 'lowest price found' offer, They will discount a further 10% than the lowest found, and Ooni are expected to have one within the next week I believe, but could be mistaken. I can't find the original telegram, but when I do I will post it back. It is an ooni sale, but not on ooni site.
Hornbach don't ship to Ireland, but you could use mailboxde or mygermany (or another) and ship via them. Not sure that it would work out all that much better though.
Ooni Karu 12" is €251 if you use lowest price found - In this case the price referred to was here
Ooni Koda 12" is €252 using this
There are others, I think they were using geizhals.eu to get lowest price or preis.de if you wanted to go that route.
You could could cover the Parma with the cheese and it won't burn alternatively put it on the hot pizza at the end of cooking with rocket. By the time you are eating it will be fine just slightly warm.
Cool thanks for the clarification. I have an ooni myself but was just wondering about it send on to friends
This is what I do, its my go to topping. I make a margharita and then top with parma ham, rocket and a bit of parmesan as soon as it comes out and its perfect!
as a rule do people put the cheese below or above toppings like pepperoni?
On top, always. 😋
McCambridges usually have Caputo.
Below.
Rules are meant to be broken🙄
Nice one, I'll write that down somewhere cheers.
Making poolish double fermentation for tomorrow (in the hope of a couple of hours of sunshine in the evening). Using the below recipe:
https://youtu.be/u7Hd6ZzKgBM
Mine looking pretty wet in comparison to the video but hopefully works out ok. Will see tomorrow.
Thats a great instruction video. Don't worry about it being wet, leave your dough stand for 10 mins and the slap fold technique he uses will bring it together. You can always let it stand again and do the slap fold to achieve a tight ball. For me that folding technique allowed me to go above 70% hydration.
I use the autolysis technique with that video ie when the poolish is ready make a mix of the remaining water and 75% of remaining flour and leave that stand for 30 minutes, add to the poolish and then add the remaining flour and salt. I then bulk ferment the dough in the fridge over night and then make my dough balls. I have used that poolish mix to prove up to 3 kilos of flour. I find the dough using this method fantastic. I like to use 10% semolina
Yeah I found his video good, he's got lots more I'm looking forward to trying too.
I've it in for the final prove in the fridge until this evening. If it's still looking wet would you recommend doing the slap technique again once it comes out then letting it rest more before balling it up and leaving for the final hour or two?
