mines never blown out.. but its the gas only kuda....
DrP
yes, ours also blows out. Just be careful not to reignite if you have the door on and the gas hasn’t dispersed properly…..
Assuming it’s a 3 with the gas burner, you don’t use the door with gas. Block off the chimney with the cap (or remove the chimney and use a metal plate over the chimney hole) and keep the door off.
Had no issues with blowing out but where I use it is fairly sheltered.
What does one do when there's marrinara ara going off in the fridge....
Lunch time pizza in the sun
All those of you with outdoor ovens. How do you stop the dough from sticking to your prep surface?
whether youre indoors or outdoors, id say plenty of flour on the surface, and semolina/rice flour on the peel.
I stretch by hand then place on the lightly floured peel.
Lightly top so it's not too heavy to slide.
Don't go mad with the flour it'll just ignite in the oven.
No need for too much flour, you'll get used to it, and a feel for what's too wet.
Definitely semolina on the the peel (wooden peel preferably).
Don't leave the dough on the peel too long before cooking as it will try to stick.
For balance its plain flour I use works grand.
The texture of semolina on the bottom of the cooked dough reminds me of those plasticy tasting dominos pizzas
The texture of semolina on the bottom of the cooked dough reminds me of those plasticy tasting dominos pizzas
Ah, it's an essential extra crunchiness for me, I'd miss it if it wasn't there!
RE making the pizzas outdoors...I got a 'silicone rolling pin and mat' off amazon - the silicone mat is about a1 sized, and with a light sprinkle of flour is really good and non stick. Also has size guides on it, which is useful when rolling/stretching out.
Here's a pizza I made last week... had some Marscapone left over from making a tiramisu - having mushroom and marscapone was super yums!!!
DrP
Sigh..
Silicone rolling mat now on order. What middle class, #isawyoucoming idiot started this thread?
😂😂😂
If I survive redundancy on Jun 15 I am buying the materials to make an outdoor kitchen with pizza oven!
Voice of disagreement here. No to semolina ideally, yeah the crunch can be nice but it also gets left in the oven and can give a horrible burnt base to subsequent pizzas. If your using a metal peel then yes it seems to be the way to stop the dough sticking. However with a wooden peel flour is sufficient. On a similar vein with a wooden peel and flour you don't need the pronounced shove and pull that a metal peel needs (and suddenly egg on pizza becomes viable 😀). Wood in, metal out.
Ive had an Uuni 3 for a few months and am still playing with different recipes / toppings etc
One top tip I have discovered is to help with pizza sticking to the peel before firing. If you give it a sharp tap it seems to unstick the pizza and will then remain easy to slide off the peel into the oven for a few seconds. The tap needs to be quite sharp (maybe against a wooden fence) - it really helps if the pizza has rested on the peel or if there are lots of toppings weighing it down
Try it and let me know if it works for you!
However with a wooden peel flour is sufficient.
Although burnt flour tastes stronger than semolina!
I always blow excess semolina off the peel before launching - no point in putting extra in there.
If using flour on a wooden peel I recently found that rubbing the flour into the peel makes it more slippery than just flour sprinkled on top - plus less flour goes into the oven.
e tap needs to be quite sharp (maybe against a wooden fence) – it really helps if the pizza has rested on the peel or if there are lots of toppings weighing it down
That sounds like a recipe for disaster if i were to try it! There really isn't any need for loads of toppings anyway unless you like a non-crispy base.
All those of you with outdoor ovens. How do you stop the dough from sticking to your prep surface?
Just a small dust of flour, but the main thing is to shape it upside down - the 'skin' should be drier and less prone to sticking than the underneath. Then a wooden peel for the initial launch into the oven (give it a bit of a shimmy to ensure it is moving) and a metal one to turn it.
@trail_rat - unrelated, but how do you post embedded Instagram links?
right click the three dots on your post and press copy link
open thread , paste the coppied info in , no tags
Got four 1kg bags of 00 yesterday, need to get practicing for the Uuni coming.
in september. 🙁
Adimaria have the 00 Flour back in stock. Mine arrived within two days. Coupled with an airtight 30litre storage drum off ebay and you're set for all future virus related shelf clearing!
Worth noting that their Nduja is also excellent.
You tried sacla nduja pesto yet? It's decent stuff.👌🏻
Those drums look very practical @dickydutch . I appreciate I could do the sums but roughly how many kilos of flour does the 30ltr hold? In my head, flour is about a kilo a litre but I suspect that isn't actually correct.
I've been using bread flour (16kg bag) and have noticed zero different between that and 00 flour.
I doubt I'll be bothering with the latter any more.
timidwheeler - I decanted a full 25kg bag of that flour I also linked to into the drum. Just make sure you "shake" it as you fill it in stages and the flour settles down. It's funny stuff - acts a bit like quicksand!
sharkbait - i struggled to get a dough that was 'workable' with the bread flour but get consistently good results with the 00. Admittedly technique is probably at fault but I'm a convert.
Well...me, the OH, and our kiddies had a great afternoon on the beach playing on the rocks and making (well..I made) pizzas!
The gas Ooni is a cracking bit of kit - lovely eating fresh hot pizzas on the beach.. but also sooo middle class!!!
I forgot the rolling pin, so had to use a coke can to start the process, then hand stretched out to finish!
Mmmmmmm!
DrP
i used to use breadflour
the move to 00 found crusts being lighter and more airy
im converted. breadflour would do in a pinch but i think id rather use sieved plain flour than bread flour ......
yeah.. '00' flour all the way here..
500gm flour
300ml water
yeast
salt
Fin.
DrP
needs olive oil 😀
ooh...debatable!!!
DrP
No olive oil required with decent 00 flour, I also find that this can lead to excessive charring on the base. I do the same as @DrP but with 320ml water.
310ml water, 15ml Olive oil.
I like a bit of base charring.
I might try a bit of oil next time, TBH.. be good to see how it comes out.
I tell you though, marscapone on the pizza, with the mozarella...yummers!!!
DrP
We have a pizza oven that we purchased ready made. My wife had made plenty in the past with her work but they don't seem to last. We run pizza oven evenings at our farm and have done as much as 80 in one evening.
We light it 2 hours before we are going to start. You will know it's getting there as the inside of the roof will go from black soot to clear.
Crap wet wood you will struggle to get the temperature required or chucking a wet log on will knock the temperature.
We started doing bases with a rolling pin and then quickly bought a dough roller, think it worked out cheaper than a summer of chiropractic bills.
We use wooden peels with semolina, adds a 3rd dimension to the base keeps it crunchy, if their is excess semolina on the base of the oven I brush it towards the back between pizzas.
I can get two in at a time and they take around 90secs to cook when the oven is at full chat.
No formal training but they taste great. Don't go mad on toppings. Find Horner farm on facebook and insta for pics.
We had a storming first year last year and we're bummed not to be able to build on that this year. Just started doing take away pizzas and will be running this evening.
im converted. breadflour would do in a pinch but i think id rather use sieved plain flour than bread flour ……
Plain flour is lower protein [10-12%] and softer than bread flour which has more protein and gluten which gives it the chewier texture rather than being more 'brittle' - which is why you want a higher [>12%] protein flour for pizza.
00 merely relates to the fineness of the grind and has nothing to do with the protein content - there's low/middle and high protein flour available in 00.
Having religiously used 00 for my pizza bases no-one I've fed can tell the difference between a base made with 00 and one made with 'bread' flour.
It may make a difference for pasta but I'm now pretty dubious about it for pizza.
So the important thing is to get a higher protein content flour.
[I actually think the supermarket 00 thing is just a way to make a bit more money by selling slightly less flour for slightly more]
Find Horner farm on facebook and insta for pics.
Looks like a great setup - well done.
I don't get too involved with the base making but as said their is a great deal of difference between flours. We tend to use 00, we were using an Italian one which was the mutts. Holly does lots of experimenting with mixing flours and different yeast. I am mainly on the cooking side of it, typical man
Stw middle classes. – bagged vw t5 surely.
🙂
Wife wanted an Ooni Katy, I was sceptical. Fired it up today, just had pizzas and I’m hooked!
Om 😋
It gave me a chance to use my new Fiskars axe! Very STW!
Superb. Only 2 months til the koda16 lands!.
2 weeks in and smashing it you’re going to love it.
Ooni Katy
Damn autocorrect, it’s Karu - we haven’t got I Can Cook’s Katy making our pizza!
We were originally down for a Sep delivery from Ooni but Mrs FB saw Lakeland had stock so pounced.
I think my chub club 15kg loss to date will rapidly reverse!
Caputo Cuoco flour is good, esp for sourdough pizza with a long fermentation. 13% proteins d goes super stretchy - can get big sacks from adimaria
I really want a Karu - bit gutted I missed them at Lakeland.
Do it you wont regret it, your waist line might though.
We were originally down for a Sep delivery from Ooni but Mrs FB saw Lakeland had stock so pounced.
Aye, I could've bought one, but after trying various wood fired options, I want gas.
