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but you’ve probably got more patience than me.
The pizza stress is real. I remember almost losing my rag when I was doing pizzas for the inlaws (as I do every christmas/boxing day now), as they insist on using spelt flour for everything and the dough was being a pain in the arse.
Nef-
Yep. First time catering for 17 family with poncy new ooni it was a bit windy and didn't get fully up to temp. First couple were complete disasters and I spat the dummy at my sous-chefs for not flouring the launch peel well enough, while my brothers chuckled at my ineptitude. For shame.
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My first forays into pizza making were stressful but it becomes easier. Mis en place is essential, all the toppings accessible easily, toppings at room temp, I tend to prep the ones for the next pizza on a small chopping board so it’s all close to hand. I shape the dough on a floured worktop. There is a piece of wood that sits under the peel handle so there is a smooth transition from worktop to peel. The peel is dusted so once the pizza is on the peel there can be a final shaping before being put in the oven.
It’s now established into a nice gentle routine. Early days the bases got overly stretched, toppings sat on top for too long, bases ripped in moving from worktop to peel, people got in the way, I needed someone to lift the peel handle so it was easy to slide the pizza to the peel (the piece of wood does this) also cold toppings going on to the dough cause it to rip more easily.
villa-ru
dancing james
I’m about 3 weeks ahead of your journey, having just got a Roccbox for my 40th. I used the Pizzapp recipe posted upthread by someone with some very impressive results. This has worked well for me but there’s lots to learn about things like kneading the dough. (Too much and it’s too springy to shape, not enough and it rips). I can’t yet get a restaurant standard 12” round pizza without 70% of the pizza inflating like a balloon but I’ve got some ideas for next time. Basically it all starts to reveal itself when you start doing it. I did launch 1 pizza right across the garden to splatter on the shed when it fell to pieces due to weak dough but you’ve probably got more patience than me.
I used the Peddling Pizza / Gozney no cook tomato sauce recipe and it’s brilliant. I would avoid buffalo mozzarella, it’s really wet and you lose a lot of its amazing flavour when you cook it.