Pizza

Those look banging though.

If you're having tearing issues with the peel the part where it tears might have been too thin and/or wet and developed a hole. It can also happen if you try to move it too early and the base isn't cooked enough. My wife doesn't have cheese on pizza but goes heavy with the sauce this seems to add an extra 20 seconds to the the time when I normally turn it the first time, if you go in gently with the peel a few cm on the pizza you can tell straight away if it's going to move freely, if it feels like it's resisting leave it for another 10 seconds and try again.

Ooni not afraid to get into controversial topics: https://uk.ooni.com/products/ooni-pineapple-love-hate-sticker-set

Not afraid to tread that noncommittal line?

It's usually on the second or third turn that went through, it's currently on the ground making the angle of attack a bit awkward. I've been experimenting with more of a walking movement working the edges versus getting the peel centered under the pizza and rotating it by lifting it, if that makes sense. Looking at this video I should be going for the former, doing some dry practice as they suggest might be a good plan. https://youtu.be/M2PHsdegz6U

Also, do you run it at full gas constantly, or is that not necessary?

Too busy eating to get decent photos, obviously got some decent videos for the gram. Didnt like the peel when the box first arrived, but actually I really rate it, having actually used it. Just a small handheld one that works brilliantly, two three spins and you're sorted.

I don't have a turning peel (but I do want one), so I just do the whip out and spin on the peel, never had a problem with the peel getting hot or the pizzas losing temp (one of the reasons I haven't bought a turning peel).

If you need a table I recommend this klassen trolly from ikea it's less than half the price of the ooni one and it's the same dimensions

I run the gas on full the whole time but tbh I'm usually only cooking 2 - 4 pizzas and once it's up to temp everything is usually done in 1o mins

there's no need for sugar. plenty of sugars in the flour. warm water, enough salt, good flour, warm room, 2 hours prove.

I've been making some Detroit style pizza at the moment. So far I've tried a perfect pan pizza recipe at 80% hydration with a cold overnight prove and a 73% hydration serious eats recipe with a 3hr prove. Serious eats one is giving me a much better fried base which I like.

Any advice for good pepperoni or other recipes to try?

Please include photos and details. Been meaning to try this. Home oven or ooni?

what kind of pan do you use for this? i'm scared to put a regular baking tray in my ooni ....

I haven't tried it in the Ooni and I don't think it would improve it. The dough is thick enough that it needs about 20/25 minutes in the oven so I'm not sure what it would offer. We have a very basic oven I think it was about £100 from Argos

As a side note I have tried a normal baking tray in the Ooni and it 'pringled'

Tips / advice I have so far

• Using a big block of mozzarella bought from Costco, cut into 5mm cubes. Grated cooks too quickly and it goes a bit too brown.
  
• Cook on the lowest rack in the oven, I have also tried a baking stone on the base of the oven which also works well.
  
• Dough, (you could add some toppings here too), cheese, tomato, toppings seems to work best as it avoids the cheese getting too burnt. (The one in the photo had a few cubes of cheese on top but I think they are a bit too far gone)
  
• for a 10x8 pan 200g flour, 150g water, 2.5g instant yeast, 5g salt, I've tried a sourdough recipe with a long prove but I think that the dough becomes a bit gummy for lack of a better descriptor.
  bulk proved for 1.5 hours then pressed roughly into the pan, left for 30 minutes and pressed out again, then left for an hour before topping. I've also been using the magimix to mix the dough, ingredients in for 30 seconds, a couple of coil folds to get into a ball and leave. It's been working well.
  
• There was a big improvement in the crispy base from a square cake tin to a Lloyd pans pan. They're expensive but I'd definitely recommend them to improve results.
  

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Ooni has a Detroit style recipe on their site

I find it gets the yeast kicking off nicely but I might try without. Have had great results with a pinch of sugar in the water, which was from the recipe I've followed.

I saw that in Ikea and thought it looked great. Probably need two, as I'm getting frustrated running back and forth to the kitchen to make my pizzas on the bunker and run back down to the garden to the oven. Need a surface to shape and top the pizzas on, ideally next to the oven.

Bit of honey also works (tip from the ridiculously good Bon Appetit 'No knead' focaccia)

As a side note I have tried a normal baking tray in the Ooni and it 'pringled'

Yes - me too, when trying some grilled courgettes.
I have a very similar stand to that ikea one and it works very well. Good height.

Have just invested in a second peel (wooden this time) for prep and launching while using the metal one for turning and removing. Should speed the process up a bit. Have 17 people to feed in a couple of weeks.

That looks great, bookmarked.

Mother of god. Looks banging. My oven is shit and doesn't get very hot but I'm deffo giving this a punt.

The yeast has no problem using starch for energy. There are enzymes (amylase) that break the starch up into sucrose, so adding it is totally unnecessary. The only difference I am aware of is that added sucrose can be useful to give dough some color when cooking at lower temp in conventional ovens.

my 2 cents

Lloyd pans pan

Link?

Did some leftover pizzas last weekend, texture of the dough would be much nicer with a proper oven, still not bad though and tastes spectacular.

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Im gonna say your statement is nonsense, its about as good as dollar pizza and is more style over actual substance.

They were on amazon, like a few days ago

Really fuckin great pans.

these?
https://www.amazon.co.uk/LloydPans-12x12x1-5-Sicilian-Style-Pre-Seasoned/dp/B07M6RMTZ6/ref=sr_1_3?dchild=1&keywords=LloydPans&qid=1597868502&s=kitchen&sr=1-3

i've been eyeing them ... but pricey? but maybe worth the quarantine treat