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Old 12 Oct 20, 01:03 PM  
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#31
MinniMouse
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Originally Posted by wanye View Post
the doorbell rang at 7:15am...

the box is quite a bit larger than i was anticipating

Let us know how the taste test goes. We treated ourselves to a Forno pizza oven and and a bit disappointed with the pizzas. Not quite got the heat right yet. Maybe just have to play around with the hot timbers. It does make a cracking job if you cook naans on the roof of the oven!
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Old 12 Oct 20, 03:19 PM  
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wanye
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i got a new hat too!


its quite a hefty boi! (ive not fitted the stone yet, i though i'd do that outside later)...


i bought a turning peel off amazon which didnt come with a handle, so i made my own chopping off a length from an old (tiny) rake. sanded it down and stained it blue.

gonna apply some beeswax to it once its dried and give it a bit of a buff up...


im just sad the weather is bad right now, hopefully itll clear in the next hour or two so i can try it out shortly

Edited at 03:20 PM.
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Old 13 Oct 20, 01:47 PM  
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Day 1 of being a koda 16 owner.



Decent enough first efforts. The dough didn't rise nearly well enough, not enough yeast and it was too cold in the kitchen so didn't get the rise I was hoping for. Used a 65% hyd dough with 00 flour from the ooni app.







The first two came out perfectly! The third ball was left to proof in the oven (preheated to 50c) and ended up with a skin on top, which probably resulted in the tearing when trying to turn it.



I've given it a bit of a clean burn and will sweep it out once cooled then stick it back in the shed for an attempt in a couple of days once once my proper dough has had a nice cold ferment for a couple of days. Also, semolina burns! (Went back to flour after the first one, also forgot to turn the dial down on the first so was a little overdone, but I learned my lesson by the second!)
Pretty, pretty, pretty good!

Edited at 01:50 PM.
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Old 13 Oct 20, 02:37 PM  
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Looking good! And probably more importantly, you look like you're really enjoying your new oven.

My Ooni is in hibernation but the pictures of your pizza make me really want to get it out and make a margarita. Stone baked fresh pizza straight from the Ooni is so so much better than anything from a takeaway or supermarket.
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Old 13 Oct 20, 03:02 PM  
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Originally Posted by Beth_Disney View Post
Looking good! And probably more importantly, you look like you're really enjoying your new oven.

My Ooni is in hibernation but the pictures of your pizza make me really want to get it out and make a margarita. Stone baked fresh pizza straight from the Ooni is so so much better than anything from a takeaway or supermarket.
this (and my kamado for low and slow stuff) is why i'm getting an outdoor covered cooking area built - so i can do this sort of stuff all year round. once the oven is on, just stand nearby and let it warm you up - no need for a patio heater!

and yeah, i honestly cant remember the last pizza i bought from a supermarket (not counting the costco takeaway) - it was probably the last time i went to the US and bought one of the digiorno rising crust ones which i always buy at the start of the trip as an emergency munchies to cook in the villa on a night i cant be bothered to move
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Old 17 Oct 20, 08:28 AM  
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I love your tutorials , you most definitely need an outside cooking space

You have so much patience !

We have a brand new Brinkmann smoker that has been lounging in the shed for about three years so if you ever start doing smoking I'll be right up there in the front row.

As an aside did you see Patio Heater sales have gone up 400% since the new Tier announcements ?

Edited at 08:30 AM.
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Old 25 Oct 20, 01:14 PM  
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Originally Posted by snowbelle View Post
We have a brand new Brinkmann smoker that has been lounging in the shed for about three years so if you ever start doing smoking I'll be right up there in the front row.
you probably want to start with some aaron franklin stuff, he truly is one of the grandmasters of low and slow. his show on PBS/youtube is essential viewing, and if you have a masterclass login (or fancy subscribing) then his bbq masterclass is pretty good too.

.. /UC556b-Cl0Fp02iMc96yoJbg
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Old 24 Nov 20, 03:37 PM  
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we've had a week or two off pizza, but gonna be trying khachapuri on thursday

interactive.wttw/playlis...-cooks-country

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Old 27 Nov 20, 02:57 PM  
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so i had a bit of a dough failure last night... i used the ooni app dough calculator and i've never had a dough this sticky and difficult to work with before!

so i made khatchapuri last night, and it was a great starter course for the 4 of us

did the initial cook in the normal oven so it was ready before i got the ooni out of the shed, then finished it off in the pizza oven...



out the oven, drop an egg yolk and a couple of knobs of butter, and mix into the cheese, before re-browning in the ooni

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Old 15 Feb 21, 11:53 AM  
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so i'm still making pizza regularly using the ooni, even when theres snow outside. i really want to get the covered cooking area sorted by summer, last night it was raining while i was cooking. but at least the rain got rid of the last of the snow, which had been hanging around all week!



i'm still trying to master 16" pizzas. and i think im nearly there! last night i used 320g dough balls. i got 15", so next time im trying 350g...



this was 65% hydration, and ended up doing a cold bulk ferment for 4 days. i made it on wednesday lunchtime, with the intention of doing a cook on either friday or saturday, but we had sat bains on friday, and pea mix/battered sausage on saturday (quick chippy tea, as i'd been busy sorting stuff)

so in a measuring jug i mixed:
650ml warm water
7g sachet instant yeast
1 tsp sugar

stirred, and left for 20 mins to get nice and frothy

then in the mixing bowl i had:
1kg caputo blue 00 flour
1 tbsp salt

i mixed on slow, and added in the jug of frothy yeast water slowly and mixed for around 10 minutes until it formed a cohesive ball of dough. i then added a glug of EVOO and mixed for another minute or so, covered with clingfilm and dropped into the fridge till the day of use.

on sunday morning i got it out and balled it up. i got 2* 320g, 2*275g and 2*230g. i put three in my proofing tray, and the other three in containers back in the fridge for another night. our kitchen is cold, so i put the proofing tray on the dining room table where it was around 18-21c until i was ready to cook.

tomato sauce... ive started using jars of MUTTI when im being lazy, it is by far the best jar pizza sauce available, but today i used a pack of chopped tomatoes (with onion and garlic in), half a tube of tomato puree, a teaspoon of sugar, a good sprinkling of cornish salt&pepper, and a lot of dried oregano (2 tbsp? maybe more)... cooked it down for about 15 mins to reduce the water content, then got the potato masher out and squished the chunks. decant into a jar and leave to cool

toppings... i had a massive bag of shredded mozzarella from costco i wanted to try (it was like 4 for a kilo of it in the fridge/freezer section. arlo pro brand if i remember right. i also had some low moisture block mozzarella i needed to use, so i sliced it, and then just broke into small chunks

i then got a tub full of random toppings out the freezer... there was some spicy (lao gan ma) black bean and chilli pork mince, some chopped up precooked cooking bacon, some olives, and some sliced up swedish meatballs. and and a pack of salami from asda or somewhere. oh, and some finely grated parmesan on top

as i ALWAYS have (at least) one more dough ball than i actually need in case of failure, i then threw the rest of the toppings i had left onto the third pizza, and only cooked it long enough for the dough to firm up. maybe 45-60 seconds? it then cooled on a wire rack, before going on a tray and into the freezer for 45 mins before sticking into a large ziploc bag with the air squished out, and back into the freezer for another night



when its time to eat it, i let it defrost on the counter for an hour or two, brush the crust with a little garlic and herb olive oil, then into the normal oven for ~5 mins to finish it off

here's a couple i did earlier that i reheated in the oven. ..
now i know i can do this, i'm never buying supermarket frozen pizza ever again! it also opens up the possibility of takeaway for friends



Edited at 11:56 AM.
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