I don't think I've ever had a dough disaster that I wasn't able to salvage something tasty from. We're not making brioche here, we're making pizza bases. I personally love the tangy, yeasty flavour from a long prove. I usually make dough on a Wednesday for Saturday night pizza, with a few hours at room temperature at the start, couple days in the fridge, and then an hour or two to warm up on the day. There are usually several repetitions of knocking back and shaping of the bulk dough during that time, and I've been known to knock back and re-roll the dough balls on occasion also.
Thanks both. Ive knocked it back and balled it up. Def doesnt look as good as usual and very yeasty smelling but we'll see what happens tomorrow when we cook. Disappointed as I think it was a really good dough.
ah right thanks. Tried to open a dispute myself but it wouldnt let me, contacted Ali Express who said to contact the seller and when I contacted them it was a bot that just wished me a happy life and nothing else. So going to start a chargeback with my bank, pity it didnt come through as it was a bargain
Supervalu has italian fest and have nduja and tipo 00 flour as part of it !!
Summer Flash Sale
https://eu.ooni.com/collections/shop-all?utm_campaign=Summer%20Flash%20Sale%20Launch%20UK%2026%20May%2022%20%28THu2iU%29&utm_medium=email&utm_source=UK%20Ooni%20Newsletter&_kx=fNGy-Kjh59zJKNPIMikxhu69gVMnaPRhQgFe9aBw8aEAb1hlCePtl1VWecYw8D94.MyRgUA
20% off everything on the Ooni site until Monday 30th May
https://eu.ooni.com/
I bought an oven direct from Ooni a few weeks ago. I sent them a message online and asked them about the 20% offer. Within minutes they refunded me 20%. So anyone who purchased off them in the last 60 days or so, it is worth contacting them.
It’s the No.1 rule. If you don’t ask, you don’t get. 😋
Think @hargo falls into that category as well, worth contacting them as they are decent about these things
Thanks - I'm going to do an accessories order at that price. I'll get a wooden peel and turning peel - do I also need a standard or perforated peel for taking it out of the oven?
Wow some customer service from Ooni. I bought 61 days ago and had already got a 10% discount but in the spirit of don't ask don't get stuck in a 2 line email to Ooni and within 30 minutes got a response telling me my refund was processed and am getting another €80 back. Happy days.
I just use a cheap stainless steel one with no perforation. The wooden ones would be too thick to get under the pizza
Launch off the wooden peel, turn with the turning peel. You could take it out with the metal one though if you want to save money just take it out with the turning peel and shimmy it onto the wooden one/a plate to serve. That's my process anyway
What is everyone using for balling up the dough and storing ? Prefer food bowls for individual ball as easy to remove and stretch…thanks
If you want them individually then regular cereal bowls do the trick or else get round shaped Tupperware.
If making a few the Trofast kids storage boxes from Ikea fit 4 dough balls perfectly, size you need is 46x25x10cm iirc. There is a lid for them too but they are out of stock of that right now as that's the bit I'm missing and they didn't have it last week with no due date for it returning to stock
May be of interest:
https://www.amazon.co.uk/gp/product/B07D7MNHVP/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&th=1
Thanks i knew about them but says not available !!
Are these the same
Sistema 54125 Takealongs 1.4L Medium Bowl 3 Pack Food Storage Containers https://www.amazon.co.uk/dp/B07D7R6SNF/ref=cm_sw_r_cp_api_i_XSGB60M1V4AJZ4QSPWNP?_encoding=UTF8&psc=1
Your ones there are twice the size. The ones I linked are a good size to store a single dough ball.
Apologies I didn't even look at the availability
When you're using these - how do you stop the dough from sticking to the inside of the container?
Another vote for Pizza stone! Does a wonderful job at 200 degrees
I apply bit of olive oil....secret is to use the bowl upside down. I put the ball base on the lid and cover it with the actual bowl. Do this for low hydration balls...if high hydration i just use it normally with oil applied on the bowl. Let gravity help the ball to fall down if it has risen and is sticking to the bowl.
I am using granite stone and reaches 300-350 easily everytime ! Stays at 275 when making pizzas non-stop.
Roberto_gas that's brilliant. It also makes me feel like a bit of a dumbo for not thinking of it.
Well i found this out just recently myself😂😂
Are the Ooni the real deal? Did I read correctly that pizza can cook in 60 seconds 😲.
I would be looking to store it outdoors most likely with a weatherproof cover but looking for some advice on the Ooni or the G3 Ferrari
ive never added oil or anything when ive used them, haven't had any issues so far.
Yes, Ooni takes between 60 and 90 seconds.
As long as it’s a heavyweight cover, then you should be fine storing outside.
They're the real deal alright, plus it's a piece of piss to make pizza dough - anyone can do it! I think many or even most users store them outdoors under covers.
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