Pizza

Wooden if you would like something cheap - https://uk.ooni.com/collections/pizza-peels/products/ooni-wooden-pizza-peel
Perforated if you find flour burning to the bottom - https://uk.ooni.com/collections/pizza-peels/products/ooni-perforated-pizza-peel
Or this if you want to play pizzeria - https://gimetal.it/en/shop/product/aluminum-rectangular-perforated-pizza-peel

Thanks I'll go perforated, but not the spendy one

A game changer for me was having two peels, one is used to construct the pizza on and get it in the Roccbox and the other for turning and removing. It means the first peel doesn’t get too hot and cause the later pizzas to stick when you’re doing the important shoving in part.

If you want the best get a GI one, I use a gozney launch peel still and a GI turning peel.

I’ve ordered a faux Gi metal one of Aliexpress, will report back.
These bangers from last weekend.

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Okay thanks. I just got a cheepie, when Im getting it down I'll spend more.

This is in my new kitchen.

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Ooni Saturdays

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Oven pizza steel, Ken Forkish Saturday dough recipe. Actually prefer the results to his biga dough.

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That looks amazing! I've had a look on line but can't quite find a definitive Saturday pizza recipe from KF, if not too much trouble would you mind sharing? Cheers

This one (it’s a bread recipe that he says can be used for pizza)?

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Nice one cheers!

Any chance of the 2nd page? I bought a Forkish book last month but for some reason decided that I didn't need to take it on holiday with me.

Lol attempt number 2

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Thanks :)

Sure. Here you go!

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Made a dough last night and put it on the fridge overnight. Mainly guesswork / memory.

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Apologies, forgot that this isn't the bread thread.

How dare you post your tasty looking baked goods in the incorrect baked goods thread ;)

Holy shit those are some wet doughs

Was thinking the same! I've heard a few people talking about 70% bread/pizza/focaccia but never had a lot of joy with those. Maybe not getting the process right in terms of rest/knead times or using the wrong flour?

Bonus pizza content: a couple of Sicilian pizzas we had on mt Etna last month while on holiday. Basically a calzone but deep fried instead of baked. What could possibly go wrong? Will enjoy recreating those at home in the deep fat fryer.

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Amazing, thank you. Really appreciate that. Cheers

Fired up the oven. Not bad for a first go. Much space for improvement.

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Trip to Italy and there’s what is probably a bread oven in the house, brought some sourdough starter with me and that’s been prepping for the last 24 hours, raft of local firewood in and going ready for pizza this evening!

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Pretty set on Adam Atkins biga recipe on the Gozney site.
Good round this weekend.

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Looks ace