Pizza

these look great. and seeing the dark spots in the crust makes me realise we need to keep ours in there longer.

that chicago shit upthread has my mouth watering too.

Which one did you get?

Found another pizza place, with a wood stone (what ever that is) seems to be a chain called fireaway.co.uk. Went to the local one near wood green. It was good and think it needs tweaking but gas fired wood style oven

https://www.ebay.co.uk/itm/353392876408

Does anyone have ooni trolley experience/ tips?
I would like one on wheels, like the official one, but for less than £200.

I'm on one of the Ikea ones. Wheels are pretty shite, but are there....
Length is good for ooni + peels / cold beer etc.

i like the integrated pizza cutter.

Probably needs all the trolley weight to cut through though.

Looks like samspound (was sams99p) has kilo bags Italian strong white type 00 flour for 4 for a £1 same as this https://www.vicofoodbox.com/prodotto/casillo-farina-00-1kg-max-2-pz/ dates are for 2 or so months.

Also have kilo bags of 0 flour like this https://www.ocado.com/products/selezione-casillo-strong-white-flour-524717011 and have posted on the bread thread.

EDIT: Anyone want any dried yeast, have a few sainburies boxes of 8 packets with sell by date of end of May. Bought during the yeast shortage of lockdown for people for who never got back to me and never paid me.

First time using the Ooni, pretty happy with things for a first go.

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Ooft, those look great! Especially for a first go, it took me a while to turn them in time without shredding them to pieces.

Thanks

I've got my dough nailed which I think helped massively. I'm going to get a infra red thermometer though as I think the stone wasn't hot enough.

those look awesome!

out of curiosity what's the sausage and pepperoni on that? i'm struggling to find a nice pepperoni ... the tesco one gets too oily.

Thanks

The sausage was just a standard pork one which I spruced up with garlic, fennel and chilli. It's Chorizo rather than Pepperoni, just a supermarket ring sliced up, generally prefer Chorizo to Pepperoni.

do you pre-cook the sausage? this is my fear with sausage pizza ...

Yes pre cooked it with the chilli, garlic, fennel and Tenderstem with a little oil and a splash of white wine to deglaze. It was fully cooked before topping the pizza.

What, salami doesn't need to be cooked.

Can I ask why you are cooking the salami?

Am a fan of cheap chorizo (my stock of french Auchan is getting low) for cooking, the higher fat content adds the extra flavour.

EDIT: Congrats on the roundness of your pizza.

Not cooking the salami just cooking the raw pork sausage.

Ah, sorry I miss understood.

Maybe time to make your own sausage ;)

F♤ck that makes me hungry... If you were a pizza place in my town, I'd be a weekly regular for sure. That dough looks spot on.

So how about a shit pizza pic?

00 pizza flour, mixed and left in the fridge for a few days, knocked back three times and returned to the fridge.

Electric oven top and bottom elements at flat out at 280, with a pizza stone that was at 305 with and oven thermometer was around 310 as the oven was on for an hour.

Nope. Still hungry!

I usually have a stash of fennel style ones my Dad makes but I've not had a top up from him for a while.

That pizza was poor, the base was crispy but the bread was raw, tho toppings were cooked.