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Food, Wine, Cooking & Eating Discussion on all things food related. Sharing recipes and giving tips and tricks to great food. |
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13 May 20, 09:17 AM |
#21
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Thread Starter
Imagineer
Join Date: May 10
Location: notts
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ok, made some more, after a 3 day cold ferment in the fridge, this morning i took the balls, separated them, gently re-balled them (trying to leave as much air in as possible) and dusted in flour. two balls were removed from the tray and transferred to another tub, where they sat on the counter in the kitchen for a few hours.
there were a couple of issues with the pizzas at the weekend, there was too much dough, so i used 250g balls instead of 300g, and it made a massive difference. i also used less toppings. i want to use a different pan, but i dont have anything suitable that is large enough right now so i used it again. im thinking a flatbread pan from our local indian supermarket might work... again, pizza steel (or stone) in the grill, oven on full for 30 mins, change to full grill mode. check temp if possible: thats commercial oven temperatures! stretch dough, place into cold pan, add toppings, move to hob, burner on full, cook for a few minutes until base is cooked enough to move it onto the pizza peel (if you dont have a pizza peel, i thoroughly recommend one, but if not, just put the pan under the grill. but that will slow you down unless you have two pans so you can start prepping the next one - again, the steel/stone isnt essential if you dont have one, but it definitely helps!) i just use an offset spatula to lift one edge of the pizza out the skillter, and slide it over the the peel. at this point, crack an egg in the middle! slide the pizza off the peel and into the grill... halfway through cooking (it takes a couple of minutes) use the peel to turn the pizza 180 degrees for even browning (or rotate the frying pan 90 degrees so the handle is poking out the other side) remove from the grill, transfer to a wire rack to cool for ~5mins. this is an important step. if you put it on a plate and sliced it straight away you would burn yourself, and the base would steam on the plate and become soggy. besides, while its cooling, youve already got the second one on the go on the hob, right?! oh, remember to brush the crust with garlic oil and a sprinkle of sea salt (chilli oil also works!) - this isnt an essential step, but i prefer it heres how the crust looked before brushing. beautiful, isnt it?! if your oven has a pyrolytic cleaning mode (like a lot of US ovens) then you could also use that. just be careful about burning - see video below for info on that ok, who's gonna try doing one with this method? Edited at 09:23 AM. |
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31 Aug 20, 11:33 AM |
#22
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Thread Starter
Imagineer
Join Date: May 10
Location: notts
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*bump*
so my new patio is starting to take shape. the shed went up this weekend, and im now looking at the cooking area... the ooni website has a 10% off code if you sign up to the mailing list, so i bit the bullet and ordered a koda 16 gas oven that should be arriving hopefully in time for my birthday next month. this will hopefully take me to the next level... cooking on the kamado was good, but there wasnt enough heat convection going over the top, so you ended up with a relatively pale top, and overly browned base. the only way to resolve that is by having the heatsource at the top, which is impossible in a kamado oven. home cooker results are good, but being able to cook in around a minute will make a huge difference! expect a flood of new photos and recipes. in the meantime, feel free to suggest some good topping combinations that arent your standard chicken/pepperoni/whatever (like black pudding and goats cheese with olives and jalapenos, which is my all-time favourite so far) |
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10 Oct 20, 01:07 PM |
#23
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Thread Starter
Imagineer
Join Date: May 10
Location: notts
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just got a DHL tracking code for my koda 16, so i'm making a batch of dough today ready for when it comes in a few days time
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10 Oct 20, 01:33 PM |
#24
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Imagineer
Join Date: May 08
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Do you do delivery?
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2004 Kissimmee 2006 Bahama Bay Davenport 2008 Bahama Bay Davenport 2012 Regal Palms Davenport 2016 Glenbrook/Bradenton 2018 Hampton Lakes/Cape Coral Always dreaming Of Florida! |
10 Oct 20, 01:47 PM |
#25
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Getting Excited
Join Date: Nov 12
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I've had the smaller Ooni Koda gas for the past 6 months. I use Caputo 00 Italian flour and the pizzApp for ingredients and prooving times.
It makes great pizza in a couple of minutes. This was the first attempt for a kids pizza. |
10 Oct 20, 08:37 PM |
#26
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Apprentice Imagineer
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Spent our summer making pizzas with the Ooni Koda pizza office, after a few mishaps we have perfect pizzas. 🍕
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The Grahams Billy , Liz , Liam & Gemma
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11 Oct 20, 01:37 PM |
#27
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Guest
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11 Oct 20, 02:20 PM |
#28
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VIP Dibber
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Crispy duck, and hoisin!
__________________
Ridgewood Lakes Oct 1999 : Westridge May 2001 : Florida Pines Jan 2003 : Crescent Lakes May '05 : Sandy Ridge May '09 : Sandy Ridge Sept/Oct '10 : Tuscan Ridge April/May '12 : Emerald Island Nov '14 : Windsor Palms May '16 : Emerald Island April/May '18
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11 Oct 20, 05:40 PM |
#29
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VIP Dibber
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Just had an ooni fyra delivered havent tried it yet, after seeing this thread will definitely get it out of its box this week 😀
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12 Oct 20, 07:59 AM |
#30
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Thread Starter
Imagineer
Join Date: May 10
Location: notts
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the doorbell rang at 7:15am...
the box is quite a bit larger than i was anticipating Edited at 08:02 AM. |
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