Pizza

Not having the possibility to have a Ooni, what is the forum approved oven based stone/steel/refractory board to use?

Just get a slab of steel from your local, as heavy as you're comfortable with to fit your oven.

Any specific steel alloy? Any tratment or lack of to spec?

Basic carbon steel, just give it a good wash and dry before use.

Got an email about this; can't decide whether I'm tempted, or whether it's likely to be a rip-off...

https://uk.ooni.com/products/ooni-pizza-provisions-box

(My sense is that it's probably overpriced - £40 buys a lot of pizza toppings from an Italian wholesaler - but the surprise aspects might be fun)

Deffo could be fun, but without any examples of what you get, I’m doubtful it’ll be better than going to the wholesaler.

Yeah, I thought they were being needlessly cagey about giving examples.

Even if you went to an Italian deli you'd get enough for quite a few pizzas. Or wait for Italian week at Lidl and you get enough for a lot of pizzas!

If anyones ordering from ooni, I've got a 20% discount code on accessories if anyone wants it. Valid until the end of October

Haven't used my pizza oven for ages (got one of the Stadler Made ones). Anyone got a moderately foolproof recipe for cooler climates as currently my kitchen isn't that warm.

500g flour, 3g yeast, 40degc water, 15g salt, mix, kneed for a minute, leave for 20, knead for 3 minutes, prove for 3 hours, put in the fridge and take it out 90 minutes before cooking. It's from the elements of pizza, I think it's perfectly passable.

Thx... fresh or dry yeast?

@atz
I did this last week:
https://cooking.nytimes.com/recipes/1016230-robertas-pizza-dough

except I mixed/kneaded and kept it to bulk in the fridge overnight (mixed in the eve, around 7pm) ... then around 2:30ish balled them up and left them at room temp. Was excellent.

Dry

There was a sense of pizza-fatigue after eating pizza every week for a while, but we're back at it. Some toppings inspired by Gazzo in Berlin, zucchini and lemon, spinach and portobello, and capers and olives. Plus a good old anchovies pizza and a margherita.

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They look amazing.

Great spread.

Does this include pellets?

What are you cooking these in? They look proper.

Sorry boss, the code has expired

Ooni Koda, I'm loving it.

20% off all Ooni today

until the 2nd!

can't decide whether i "need/want" the perforated peel vs the turning peel

anyone here upgraded from a standard cheap ebay peel and prefer one over the other?

A turning peel is useful for lifting the pizza up inside the oven letting the top of the pizza cook more without burning the base. The Ooni one is aluminium where a professional one is made of steel so that it doesn’t deform as easily in a 500degc oven

The perforated peel is definitely better for launching a pizza than a solid aluminium one, and it's probably pretty similar to a wooden one. If you give the pizza a little shuggle before you put it in the oven the perforated one removes excess flour from the base, which means less raw flour under the pizza which can burn easily in the oven.

you want and need both because they do different things :)