Eletric is good from a convenience perspective, but if you are looking to get a more authentic pizza, you can’t go past the wood fire. On the other hand, the wood fired ovens are made specifically for the Napolitana style pizzas and are hard to control the heat if you want to make other styles that don’t need to get to 400+ degrees.
Yeah if you want to have pizza as a mid week meal its probably the go.
Whereas wood fired is the friends or family around on the weekend
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I’m just doing a pretty easy polish base dough. I used a kitchen machine with dough hook for a while but I couldn’t work out how long it needed to get it right . I felt like it took too long to come together . I think I prefer just making and mixing by hand now . I usually cold ferment for min 2 days then ball and leave for the day before I cook . I’m doing a 24 hour polish arvtye moment ,them make , rise and eat tomorrow . I’ll be keen to see if I can tell the difference. I’d like to see if the poolish 24hr alone is enough fermentation
Might be in posts above but anyone gone the pizza steel for their regular oven?
NYC is insane, I don’t know how people can live there. Cool to visit but when you leave it finally feels like you have some space and can breathe again.
I did before I got my gozney . it works fine . just takes a bit longer . from memory maybe around 5 mins vs 2 in the gozney . I also from memory think it’s a lot more crunchy in a home oven and crust doesn’t puff as much . more than ok.
I used a stone then a steel . the steel was an upgrade and the gozney or ooni is an upgrade on home oven
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I have just settled on a really reliable way for doing my dough and cooking now. don’t think I can hope for any better now.
I use an online dough calculator and also gives the steps. really easy and always comes out the same
also I add in this in. it was featured once in Vincenzo’s plate. just add a teaspoon. has a really nice malty smell
I also now with my gozney get the temp to about 400c and then turn it right down to keep it around that. the pizza is much better and easy to handle than letting it gets to 500c
i boost the flame right up during the bake then turn it back to min inbetween baking .
so much easier .
was sitting outside watching the footy last night with a firepit going and pizza oven just humming in the background and can just throw another one in when everyone gets peckish
absolutely love making pizza in winter. nothing beats it
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made a mortadella with pistachio and ricotta cheese last night . really nice . supposed to use burrata cheese but couldnt source it. the ricotta was a good substitute .
Pizza Looks great! Also nice little outdoor area there to relax in
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That looks amazing! Well
Done.
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also stretched the dough for baking in semolina flour with just a little bit of 00 flour mixed in . definatley the go… I used just a coarse semolina with flour before , which was ok , but I used mainly semolina flour last night and it made the finished result a little bit nicer.
I have the small roccbox which is great but I’ll eventually upgrade to the 16 inch dome.
I reckon the larger oven will bake just that little bit easier . more room makes it easier to turn the pizza and a bit deeper would also be nice .
I find that when I launch the pizza that bit right at the front doesn’t get the same rise as the rest . it’s a minor complaint but I think the larger oven will be that little bit better
About to make some pizza sandwich things I saw on Instagram. Will post the results. Think a calzone but you fold the dough in half before you cook it and open it up and add fillings.
I usually do 250g balls for Napoletana pizzas but have done 150g this time for smaller servings.
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For anyone that’s interested, I form them like normal, add a little olive oil and fold in half with a little lip as seen in the picture.
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Throw them in the ooni and cook them as normal and they kinda steam on the inside and you open them up and fill with what you want.
I had a layer of pesto on the bottom, mortadella, prosciutto, leg ham and calabrese salami, fior di latte, homemade roasted marinated peppers, finally a salad mix with a drizzle of balsamic vinegar reduction. Was ■■■■■■■ unreal.
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That looks sensational!
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What Gozney do you have? I am
Looking at the Arc, but I’m not across the full range.
We are finishing an outdoor area, and think one of these might be a nice addition for entertaining.
I’ve just got the original smaller one. I’m told the arc would be the go by someone who is much better than me . the extra room just makes it much better . with mine , because they just fit in its a bit harder to turn them around and o find I always get that one little flat crust spot probably the front when you first launch it. not a huge problem but I think the arc would be the go . I would definatley upgrade at some point .
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This is always my problem.
I see the model I want, do all the research, and then just go and buy the next one up…just in case.
But the Dome model is about double the weight of the Arc. It’s a big bastard.
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