Pizza ovens

Toto Wolfcastle · 03-06-2020 9:34am

The chan chan man wrote: »

Thanks. Is it similar to the ‘fior di latte’ i see on every recipe and can’t get anywhere?!

Fior di latte is fresh mozzarella made from cows milk. Definitely not the same thing. I’d assume the Tesco one is similar to low-moisture mozzarella but I’ve never tried it.

krissovo · 03-06-2020 9:58am

Folks, we love our pizza oven but I am finding it a pain that I need to prep dough long in advance of a pizza making session with the koda. Has anyone got any tips for a spur of the moment pizza session?

Maybe frozen dough, I see pallas does the dough balls or shop bought bases that can be stored?

scarepanda · 03-06-2020 10:06am

How quickly is a spur of the moment job? I make dough that can be used in a couple of hours, or a couple of days. I leave it in a warm spot if I need it quickly, which is usually the case.

Alkers · 03-06-2020 10:25am

krissovo wrote: »

Folks, we love our pizza oven but I am finding it a pain that I need to prep dough long in advance of a pizza making session with the koda. Has anyone got any tips for a spur of the moment pizza session?

Maybe frozen dough, I see pallas does the dough balls or shop bought bases that can be stored?

Jamie Oliver has a dough recipe which can be frozen

carq · 03-06-2020 10:55am

Even frozen dough will need to be thawed for a few hours and then get up to room temp so you are looking at 4-5 hours.
Best bet would be ooni same day dough recipe - ready in 3-4 hours

mooseknunkle · 03-06-2020 11:36am

Ooni Karu in stock on Lakeland now you have to be quick if you want one!

https://www.lakeland.co.uk/62647/Ooni-Karu-Outdoor-Pizza-Oven-with-Baking-Stone-UU-P0A100?fbclid=IwAR0kPkEQr8OaFc0N4-ZaTVMc0KUWkGEDVyj39hjk-7L17f8mwVdzozje2sE

Pipmae · 03-06-2020 11:59am

krissovo wrote: »

Folks, we love our pizza oven but I am finding it a pain that I need to prep dough long in advance of a pizza making session with the koda. Has anyone got any tips for a spur of the moment pizza session?

Maybe frozen dough, I see pallas does the dough balls or shop bought bases that can be stored?

I read a recommendation for the Aldi Sourdough ready made bases on a FB page. I haven't used them myself though but I will give them a try when I eventually get my Koda.

willabur · 03-06-2020 12:09pm

would you go for pellets or the charcoal/wood option?

Pipmae · 03-06-2020 12:12pm

mooseknunkle wrote: »

Ooni Karu in stock on Lakeland now you have to be quick if you want one!

https://www.lakeland.co.uk/62647/Ooni-Karu-Outdoor-Pizza-Oven-with-Baking-Stone-UU-P0A100?fbclid=IwAR0kPkEQr8OaFc0N4-ZaTVMc0KUWkGEDVyj39hjk-7L17f8mwVdzozje2sE

They won't delivery to the Republic of Ireland or Parcel Motel. The click and collect isn't available either.

mooseknunkle · 03-06-2020 12:23pm

Pipmae wrote: »

They won't delivery to the Republic of Ireland or Parcel Motel. The click and collect isn't available either.

I bought one last week using DPD Parcel Wizard and it was dispatched on Monday ,Hermes have it now hopefully ill have it by Friday.

Pipmae · 03-06-2020 12:25pm

Caterboss have an Ooni 3

https://www.caterboss.ie/search/ooni/1?s=ooni

RonnieL · 03-06-2020 12:33pm

Has anyone found reasonably priced dough trays for proving that will fit in a standard domestic fridge? I currently use individual round food containers but getting the dough out can be a bit tricky.

Gloomtastic! · 03-06-2020 12:34pm

Pipmae wrote: »

I read a recommendation for the Aldi Sourdough ready made bases on a FB page. I haven't used them myself though but I will give them a try when I eventually get my Koda.

If you're short of time, I recommend these to use in the Koda. Really crispy crust.

Pipmae · 03-06-2020 12:58pm

mooseknunkle wrote: »

I bought one last week using DPD Parcel Wizard and it was dispatched on Monday ,Hermes have it now hopefully ill have it by Friday.

Thanks for this - I've set up with DPD in case the Koda becomes available on Lakeland.:)

mooseknunkle · 03-06-2020 1:06pm

Pipmae wrote: »

Thanks for this - I've set up with DPD in case the Koda becomes available on Lakeland.:)

If you are on facebook join this group people there post up when lakeland and others have stock.

https://www.facebook.com/groups/oonienthusiastsuk/

Pipmae · 03-06-2020 1:21pm

mooseknunkle wrote: »

If you are on facebook join this group people there post up when lakeland and others have stock.

https://www.facebook.com/groups/oonienthusiastsuk/

I'm already on it thanks.:D

The chan chan man · 03-06-2020 1:50pm

RonnieL wrote: »

Has anyone found reasonably priced dough trays for proving that will fit in a standard domestic fridge? I currently use individual round food containers but getting the dough out can be a bit tricky.

Amazon have a great stackable set of 3. 30cm x 40cm.

villamar · 03-06-2020 2:11pm

Would you have a link for the dough tays please

Purgative · 03-06-2020 2:14pm

villamar wrote: »

Would you have a link for the dough tays please

https://smile.amazon.co.uk/dp/B01F77ZSQG/?coliid=I3PZIGRCEO890Q&colid=1ZK19I0CYXVXL&psc=1&ref_=lv_ov_lig_dp_it

03-06-2020 2:20pm

carq wrote: »

Even frozen dough will need to be thawed for a few hours and then get up to room temp so you are looking at 4-5 hours.
Best bet would be ooni same day dough recipe - ready in 3-4 hours

You can reduce this by defrosting in an airtight ziplock bag in cool water. Changing the water regularly.

Bassfish · 03-06-2020 4:05pm

Where are people getting their flour and yeast these days? I'd prefer to order from an Irish based company if possible.

Wabbit Ears · 03-06-2020 4:15pm

Bassfish wrote: »

Where are people getting their flour and yeast these days? I'd prefer to order from an Irish based company if possible.

Pallas click and collect for a huge 25kg bag of 00 ( you need a euro30 min order)
Ive gotten dry yeast in lidl and tesco several times recently. its hit and miss.
Most polish shops seem to keep a decent stock of fresh yeast

Gloomtastic! · 03-06-2020 4:16pm

Purgative wrote: »

https://smile.amazon.co.uk/dp/B01F77ZSQG/?coliid=I3PZIGRCEO890Q&colid=1ZK19I0CYXVXL&psc=1&ref_=lv_ov_lig_dp_it

Lids are here

400 x 300 Euro Stacking Heavy Duty Plastic Storage Containers Boxes Crates GREY (400 x 300mm LID ONLY) https://www.amazon.co.uk/dp/B073TLB5NL/ref=cm_sw_r_cp_api_i_J671EbEC4VKPQ

Zaph · 03-06-2020 6:27pm

Bassfish wrote: »

Where are people getting their flour and yeast these days? I'd prefer to order from an Irish based company if possible.

Pallas for both. They do blocks of fresh yeast (500g, I think). We have it portioned and in the freezer.

Muahahaha · 03-06-2020 7:00pm

Do people notice much of a taste difference from using fresh yeast over dried?

The chan chan man · 03-06-2020 7:29pm

Muahahaha wrote: »

Do people notice much of a taste difference from using fresh yeast over dried?

No. Its such a small percentage of the overall mix, you could probably throw in the same amount of chilli powder and hardly even notice it! ðŸ˜‚

hargo · 03-06-2020 9:34pm

krissovo wrote: »

Folks, we love our pizza oven but I am finding it a pain that I need to prep dough long in advance of a pizza making session with the koda. Has anyone got any tips for a spur of the moment pizza session?

Maybe frozen dough, I see pallas does the dough balls or shop bought bases that can be stored?

Why not just make up a quantity of dough ie 1kg of 00 630 water 20 salt 3 f yeast gives 6 275gr balls perfect for 12 inch pizza. Leave in the fridge for up to 4 days and make a dough ball or two whenever you want. The dough ball from the dough in the fridge left for an hour in the kitchen will be perfect for stretching.
How simple is that and if you don't use the dough freeze it then.. What the hell you've invested a euro in flour.

Why bother buying a great pizza oven and not master great dough and have it on hand. Great pizza is first and foremost great dough.

With regard to buying sourdough from Aldi I personally have never had a good sourdough pizza and I very much doubt I am going to be converted by Aldi despite the fact that they have some fantastic products

krissovo · 03-06-2020 9:46pm

hargo wrote: »

Why bother buying a great pizza oven and not master great dough and have it on hand. Great pizza is first and foremost great dough.

Thanks for the tip, I should have no excuses now as I will be working from home for the year but there will be times when as a busy family we get caught short and the already huge fridge we have is beyond capacity.

The kids were desperate for some pizza earlier so the wife did try the Aldi bases. The feedback from them was that it was nowhere near as special as home made it was still better than Apache straight out the oven. They used the term even the bad pizza is good pizza and it was devoured, no evidence left to inspect when I finished work.

carq · 04-06-2020 8:23am

just saw type 00 in lidl for 60 cent.
italian brand but only 9.5g protein / 100g compared to 12 g/100 wit caputo.

RonnieL · 04-06-2020 9:40am

carq wrote: »

just saw type 00 in lidl for 60 cent.
italian brand but only 9.5g protein / 100g compared to 12 g/100 wit caputo.

There are so many variables when it comes to the whole pizza making thing - that's what makes it fun, and a real journey of continuous improvement. As you've alluded to, the protein content in the flour seems to be one of those key variables. A low protein percentage leads to dough that is more difficult to stretch, and bounces back. One tactic to counter that is to use half lower protein 00 flour and half higher protein flour to bring your average up.

Wabbit Ears · 04-06-2020 10:00am

RonnieL wrote: »

There are so many variables when it comes to the whole pizza making thing - that's what makes it fun, and a real journey of continuous improvement. As you've alluded to, the protein content in the flour seems to be one of those key variables. A low protein percentage leads to dough that is more difficult to stretch, and bounces back. One tactic to counter that is to use half lower protein 00 flour and half higher protein flour to bring your average up.

Ive been adding wheat gluten (Holland and Barret) to make the dough super strechy. 30g of the flour replaced with this.

Its fantastic to be able to properly spin dough like you see on TV!!

https://www.hollandandbarrett.ie/shop/product/holland-barrett-vital-wheat-gluten-60007422?skuid=007422

Rowley Birkin QC · 04-06-2020 10:20am

Stumbled on this thread and it has made me both hungry and frustrated. Mostly hungry. Are these Ferrari ovens in stock anywhere in Europe that you lovely people know about?

Thanks!

tangy · 04-06-2020 11:37am

Searching on Amazon Italy for Ferrari pizza gives several lookalikes, but no actual Ferraris in stock. Do you need a Ferrari, or will a Fiat do?

rubadub · 04-06-2020 1:19pm

carq wrote: »

just saw type 00 in lidl for 60 cent.
italian brand but only 9.5g protein / 100g compared to 12 g/100 wit caputo.

The 00 is only a rating of how fine it is, now it usually is higher than average protein but no guarantee.

RonnieL wrote: »

One tactic to counter that is to use half lower protein 00 flour and half higher protein flour to bring your average up.

I spotted that tesco have an extra strong flour and worked out the mix ratio. The flour no longer shows online for sale.

https://www.tesco.ie/groceries/product/details/?id=289597812

I wonder if you blitz regular strong flour in the likes of a ninja blender does it make it any finer.

carq · 04-06-2020 1:39pm

Wabbit Ears wrote: »

Ive been adding wheat gluten (Holland and Barret) to make the dough super strechy. 30g of the flour replaced with this.

Its fantastic to be able to properly spin dough like you see on TV!!

https://www.hollandandbarrett.ie/shop/product/holland-barrett-vital-wheat-gluten-60007422?skuid=007422

30g per 500g flour mix or 1kg ?

mooseknunkle · 04-06-2020 1:43pm

I bought some semolina flour this morning and im going to try it when i make some dough later,does it make much of a differance to the dough?

Wabbit Ears · 04-06-2020 1:45pm

ive used very fine "type 450" which is suitable for cakes and stuff ( 10/100g protein, found in polish shops) mixed with some wheat gluten to make it stronger and you get a really fluffy pizza base.

Wabbit Ears · 04-06-2020 1:53pm

carq wrote: »

30g per 500g flour mix or 1kg ?

500, so 470 flour, 30 Wheat Gluten.

The guy who I got the recipe off on youtube uses 600g strong flour to 30g gluten but hes using very strong flour to begin with.

https://www.youtube.com/watch?v=baFZC7Gpdgw

Rowley Birkin QC · 04-06-2020 1:57pm

tangy wrote: »

Searching on Amazon Italy for Ferrari pizza gives several lookalikes, but no actual Ferraris in stock. Do you need a Ferrari, or will a Fiat do?

Whatever this learned group of tossers recommends is good with me! :-)

From what I could see, the clamshell ones do a great job so not that bothered on the brand. Thanks!

Gloomtastic! · 04-06-2020 4:41pm

mooseknunkle wrote: »

I bought some semolina flour this morning and im going to try it when i make some dough later,does it make much of a differance to the dough?

I believe it takes the moisture out of the dough. It can give the baked pizza dough a grainy texture. You also use it to stop the rolled out pizza base sticking to your pizza peel when you put it in the oven.

cabo · 04-06-2020 4:54pm

The karu came back in stock briefly on lakelands this morning so on impulse ordered it. So now have to look for the various accessories. I’ll have a look for an IR thermometer on aliexpress and amazon. Would anyone have a recommendation? On the pizza peel I was thinking of just getting the ooni classic pizza peel or would anyone have a better recommendation.

Comerman · 04-06-2020 6:22pm

cabo wrote: »

The karu came back in stock briefly on lakelands this morning so on impulse ordered it. So now have to look for the various accessories. I’ll have a look for an IR thermometer on aliexpress and amazon. Would anyone have a recommendation? On the pizza peel I was thinking of just getting the ooni classic pizza peel or would anyone have a better recommendation.

https://www.dx.com/p/temperature-instrument-noncontact-infrared-forehead-ir-thermometer-2726074.html#.XtktpNbTVIk

rubadub · 04-06-2020 6:35pm

Comerman wrote: »

https://www.dx.com/p/temperature-instrument-noncontact-infrared-forehead-ir-thermometer-2726074.html#.XtktpNbTVIk

This only seems to go to 60C

Its for body temp, so the electronics use a shorter range so they can be more accurate, even a good brand like fluke with a wide range is poor for doing body temp or getting exact temps.

Comerman · 04-06-2020 7:04pm

rubadub wrote: »

This only seems to go to 60C

Its for body temp, so the electronics use a shorter range so they can be more accurate, even a good brand like fluke with a wide range is poor for doing body temp or getting exact temps.

Apologies. The one I have is a bentech Digital Non Contact Food Thermometer but they don't seem to be available on amazon anymore.

Wabbit Ears · 04-06-2020 10:13pm

IR01D on aliexpress

Gloomtastic! · 05-06-2020 7:43am

Wabbit Ears wrote: »

IR01D on aliexpress

How long does it take to get here though?

el_gaucho · 07-06-2020 2:59pm

Someone mentioned pizza mozzarella from Tesco the other day. I saw some in McCambridge’s in Galway and gave it a try. My advice is don’t bother. It bubbles into a hard crusty shell in the oven. You can get normal dried mozzarella in Dunnes and it’s better.

Str8outtaWuhan · 07-06-2020 5:40pm

Pizza on parchment paper=no more sticky accidents. works a treat so long as you trim paper after putting dough on it. after about 30 -60 seconds in oven you can pull in from beneath dough and continue cooking if necessary.

The chan chan man · 07-06-2020 7:35pm

el_gaucho wrote: »

Someone mentioned pizza mozzarella from Tesco the other day. I saw some in McCambridge’s in Galway and gave it a try. My advice is don’t bother. It bubbles into a hard crusty shell in the oven. You can get normal dried mozzarella in Dunnes and it’s better.

I used it earlier for the first time. Its wayy too processed and stringy, reminds me of chipper pizza. Back to fresh buffalo mozzarella for me but I need to dry it out first

el_gaucho · 07-06-2020 9:39pm

The chan chan man wrote: »

I used it earlier for the first time. Its wayy too processed and stringy, reminds me of chipper pizza. Back to fresh buffalo mozzarella for me but I need to dry it out first

Nice crust on that one. Is it from an Ooni?

Pizza ovens

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