Pizza

Dont bother with wood chris, too much fucking about and gas gives the same pizza.

You'll get it to max after 45 mins at high flame, to cook properly you want it about 420 ish at high flame and just keep rotating.

My Dough recipe is
1kg 00 Flour, 60 ish percent water, 24 gram salt(Although I know someone who use 30 and has great result I just find it a bit high personally and 0.7g fresh yeast.

I bulk in a container after mixing for 24 hrs RT and then ball up 5 hours before and leave at RT then use.

Yeah fuck it.
What sort of gas do I need to be buying?

Calor patio gas fits on the reg they give you with the roccbox. Propane although it’s the same as patio gas needs a different regulator

Can someone recommend a skillet pizza recipe for an absolute n00b?

Went to lunch yesterday with some friends who have just purchased an Ooni Koda. Full range of pizzas and garlic bread on the menu, yum!

I was impressed - very quick, very low hassle and great results. I am considering getting one.

Dough?

Yes, please! And also method.

I've made dough years ago but never made pizza in a skillet.

When I was doing a lot of pan pizza's this was how I rolled... (bit of a copy and paste from a write up I did)

Dough
500g Tipo '00' flour
1.5g yeast
300 luke warm water
15 g salt
Teaspoon of brown sugar.
Sauce
Ciro Passata (Sieved Tomatoes)
Dash of Olive Oil (DOP)
Dash of Balsamic (DOP)
Coulee of Basil Leaves
Pinch of Chili Flakes
Salt and Pepper to taste

Method
The way I mix it is to combine the flour and salt and mix, put the yeast in a bowl with the sugar (which feeds and dissolves it) and mix until liquid, then I add the water to the yeast/sugar mix and add to flour. Kneed for 20-30 mins, roll into 4 balls and using (olive) oiled hands cover each ball (this results in better air bubbles later when you knock them back (I usually have to knock them back once or twice) then leave for at least 24 hours to slow prove (I usually leave outside of the fridge until I go to bed).

Sauce wise, I tired quite a few techniques, varying from simple to practically a pasta sauce and settled for something quite simple, but the key is good ingredients. In the UK the best tomatoes you can get from supermarkets are Cirio. I use their passata, add a dash of olive oil (DOP), a dash of balsamic vinegar (DOP) a couple of basil leaves, a pinch of chilli flakes and some salt and pepper then simmer for 20-30 mins to take the edge off it slightly, all very subjective, others may prefer not to cook it at all.

The big game change was the cooking...

The reason those air bubbles develop is the intense heat that hits the dough (usually from a pizza oven) and cooks the outside in seconds sealing in the dough's air bubbles making them rise and expand internally. The only way to achieve this at home (temps above 400 degrees) is with a heavy frying pan and a grill. Heat the frying pan until it smokes, not until its quite hot, until it is smoking... dangerous heat. Chuck your base into the pan and top quickly. By the time you have topped it will be ready to go under the grill (which also needs to be heated to dangerous levels). Shove the pan under the grill as close as possible and cook the top for the same amount of time (it'll be about 1-2 mins).

Legend! I'm gonna give this a shot this weekend. I'll let you know how I go.

Edit: No need for oil in the dough mixture?

No probs! You're gonna love it...

Nah, no need for oil in the dough, I used ot use it to help create air pockets once rolled but its prob not even needed for that, just over doing it.

Oil is added to NY style pizzas and it gives a bit of crunch but anyone who knows pizza or New York will know NY pizzas are nothing that special, its just New Yorkers are such massive bores who believe everything NY is great, when in fact it isn't, they just bang on about it so much everyone believes them/forgets to fact check.

This is ace. What yeast are you using? Fresh or dried?

Cheers. Fresh. Sainos will sell you some if you ask at the bakery... 50g minimum but its about 50p so...

Ah, OK, will shop around. Last time I asked in Dalston Sainos they said they'd stopped selling it..

Jokers! Whitechapel one does if you can head that way...

That's not too far if it means PIZZAAAAA

NY pizzas are nothing that special, its just New Yorkers are such massive bores who believe everything NY is great, when in fact it isn't, they just bang on about it so much everyone believes them/forgets to fact check.

NY pizza is a time and place thing. Buying a slice of steaming hot deep pan pizza when hungry for a dollar or two out of a hatch or van on a bitter winters day is perfect. Would I sit down and eat a whole one of those pizzas in a restaurant? No way.

Morrisons have it on the shelf or sainburys bakery just ask there too.

Cotsworld Pizza Flour in Aldi, any use?

Is it rebranded Shipton Mill?

It's this one. It's one of their 'special buys' this week

https://www.fwpmatthews.co.uk/product/cotswold-pizza-flour/

Not bad for a first try. Tasted pretty bloody good! Thanks again.

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I've used this before, and have been very happy with it - if it's back in again I might go and pick up a couple of packs (or, even better, check back in a couple of weeks - last time they had them in I picked up a load when they were reduced to about 30p per bag).

I used it for the pizza above. Went to 5 shops looking for 00 flour and Aldi was the last stop. Will defo be going back for more!

lots of health food stores that cater to vegans/gluten-free/hippies would have it as well.