Pizza

Frozen dough doesn’t rise as well as fresh but as a quick cheap meal for one it did the job

Yeah that looks good enough!

I spent a weekend making pizzas in the new gas powered Ooni for/with a pal. Did about a dozen and it didn’t miss a beat. Would recommend.

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I have the gas attachment but haven’t used it yet, just using oak and charcoal for heat.

Had two pizzas in 24 hours in Bristol this week - Vincenzo's halfway up Park Street and then Pizzarova at the bottom of Park Street. Both very good, although I am a bit of a luddite when it comes to food.

This was the new version which is gas only, to be honest I didnt have a great time with wood and gas is so much faster, reliable and more convenient... this new model is also half the price of my Roccbox and pretty much as good IMO.

It took about 25mins to get the oven up to 450C. The reason I got the pro is I have loads of oak, so it’s almost a free source of fuel (except for chainsaw costs, time to fell, limb, split and two years drying time!). It was about 10C outside and drizzling so quite happy with the wood and charcoal option. I wouldn’t be so convinced about wood pellets.

Hive mind thoughts on Dough Mixers?

Yea

What size dough mixer?

In a standard worktop stand mixer such as kitchen aid, bigger stand such as kenwood major and then 20/25 kilo bag of flour?

I probably wouldn't recommend a kitchen aid, I've never had much success kneeding with it. Anything else seems to need too much dough to work for home use

Agreed, KitchenAid not robust enough for dough.

Kenwood Major is probably the minimum for bread dough.

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I have a thermomix (branded Bimbi in Germany and Portugal) I got from my mother in law and it needs pizza dough in about 20 seconds. Its unreal.

Which attachment are you using to make dough?

Edit

Just discovered the dough function on my Thermomix. That’ll be useful when I am feeling lazy.

I mostly just make pizza dough in my breadmaker; it has a 45 minute pizza dough mode that provides perfectly acceptable results. I just split the dough into balls and let them prove a bit while I'm prepping everything else - it means I can have pizza on the table about 75 minutes after I get home, which is a big plus.

I'm only a pizza newb but I reckon it makes pretty damn good dough. Certainly saves alot of effort.

I dont use the thermomix nearly enough tbh. In Portugal they cook nearly everything with it. We mainly just use it for soups.

I was thinking mine is underused but in the past year has been used for pesto, risotto, soup, emulsion sauces (bernaise hollandaise), making rice and chick pea flours, brandy butter, gazpacho, icing, making icing sugar. But I could use it more often.

I'm constantly making a balls of hollandaise, will definitely try that.

I have a thermomix (branded Bimbi in Germany and Portugal)

As far as I know, you can buy it as "Thermomix" in Germany.

Apparently he had the cheese pizza.

Misspoke (misstyped?) It's Portugal and Italy. Mines from Portugal anyway and it's called a Bimby.

'Bought in my back yard'? :)

Pizza Express in Woking is memorable apparently

Hi all, some advice appreciated as I saw some mixer chat upthread. Purely for home use, and we do bread and pizza here and there. We’re looking at Kenwoods and like the look of the multi one, it’s 1000W with a dough paddle. But it also processes and blends.
https://www.kenwoodworld.com/en-int/products/kitchen-machines/multi-one/multione-khh326wh-0w20010001

But if that’s not man enough, I could be persuaded by a Chef titanium 1500W. A more simple, focused machine.
https://www.kenwoodworld.com/uk/titanium

Anyone experienced either?
Will ask in bread thread too.