Pizza

reported problem is (micro)scratching the glass top of the induction. Though not clear to me whether this is just an aesthetic issue, or causes long term degradation with efficiency of the system.
@yafe thanks, happy to buy new stuff if needed, current favoured griddle pan is flat on one side (useful) ridged on the other (as a veggie less useful) so that will have to go/be relegated to oven duties.

Thanks for the offer, good to hear people are doing it, in every other respect (mainly the cleaning) I am convinced, hopefully getting it done in late September, though am in Nottingham so unlikely to be convenient for you. Regulations permitting I may try at a friends house (if they'll let me) who has also made the switch and has been enthusiastic (though whose ketone repetoire doesnt get close to such things as bread/pizza, my staples).

Slow price sourdough pizza mixed and in the fridge 👍

I am pretty heavy handed with mine and certainly to look at looks fine. It was also already in the house when I bought it so had previous uses. Definitely no issues in performance as the heat is pretty nuts. I made the switch away from teflon non stick because I have killed 2 pans on it by overheating and delaminated the coating. I do usually cook hot and fast though.

I now use a lodge bare cast iron as my everyday frying pan and also get good pizza out of it. However I have just had a pizza steel turn up so I am looking forward to giving that a blast.

My induction is 8 years old, still working perfectly and looking good, we use a heavy cast iron pan. The way it works is an electromagnetic coil under the glass so any scratches would only be aesthetic and not detrimental to the function

Thanks for feedback. What pizza steel have you gone for, presumably something with raised handles to ease picking it up off the glass.
New cookware is fine, we have anyway been migrating to higher quality stuff, will mainly just need a new large frying pan and or pizza steel

How heavy are the 12 inch pizza dough portions people are using? Seeing ranges from 160-290g. That's quite a big difference!

250-300g normally.

Wot @nefarious said

Gone for 260g as that split nicely 👍

Yeah, I tend to just end up going for whatever divides best to avoid waste tbh.

I have two of these https://shop.swan-brand.co.uk/products/swan-touch-screen-induction-hob-1 as temporary hobs while the kitchen is taking forever. This is my first foray in to induction hobs and has power level, temperature setting and timer too. All my aluminium pans don't work, all the cast iron pans work. Bought some flat bottomed steel woks (from asian cash and carry) as they work on induction.

I went for the biggest one of these https://pizzasteel.com/

Mainly because of the size and intended mostly for bread. So its to use in the oven rather than the hob. I havent used it though because I time restrict eat while I am at work and this turned up after my cheat days :( .

Gave it a couple coats of seasoning in preparation though and it gets bloody hot and for a very long time so looking forward to it.

Looks nice. Time to start looking i also use my griddle pan for bread, has wire spiral handles which are beneficial for transferring without burning through oven gloves.

Ooni Karu throwing some shade

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has anyone made pizza succesfully on/in an aga?

my parents came for a socially distance pizza a few weeks ago, and my mum is now obsessed with replicating them at home, i dont want to ruin her fun but my experience is as soon as you start using the thing it starts bleeding heat, and even the top oven reaching a high temp is not easy...

my thoughts were to try to replicate the pilgrim method but throw the pizza on the hot plate to start in and after a minute or two shove it in the top of the top oven with two heat shelfs in there to try to make it as hot as possible...

thoughts?

Top plate and close the lid on it? Been years since I used one, so not sure if there would be room under the lid....

we have a stanley so pretty much like an aga. Its gas, not sure how exactly how hot it gets but always cook on it mainly in winter months (as it heats up the kitchen) - I think I'd struggle massively to do pilgim pan method with it - just dont think it gets hot enough - my advice would be to get the oven bit hot as it gets and chuck pizza in there...should be pretty good.

What about a high hydration, prove and par-bake in the tray style base? Not going to be Neapolitan or anything like it, but maybe a safer bet for something half decent,

As mental as it sounds you can cook directly on the floor of the main oven and it sort of works. I did it and then finished with a grill as the bottom goes faster than the top

Made some pretty decent pizza last night, much better than on my first attempt.
Banged out four great pizzas in a row and then sat down to eat.
I still had two dough balls left so we decided to bake them, but for some reason I couldn't get the heat back up to temp - it was only around 250-300c.
I'm not the sure the reason as I fed the Karu with more charcoal after the fourth pizza, then kindling just before as normal. Any ideas?

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I think it may be possible to overfeed the oven so the wood or charcoal don’t burn at full temp. Also I have found that on still days there isn’t as much airflow which also limits heat.

That is interesting. Deffo could be the culprit.

Thanks!

That looks epic

Local bakers in Leytonstone has started selling frozen sourdough pizza dough - not the cheap option but for when you fancy pizza but cba to make it not a bad idea