Pizza

https://www.etsy.com/uk/listing/1266917863/kamado-joe-gardenline-egg-table-with?click_key=12d9691f6615cc457b8ef85a2904ef63863cc9df%3A1266917863&click_sum=e4f3c365&ref=hp_rv-1&frs=1&variation0=2741979935

or the slightly smaller version they do.

but I'm also tempted to make one myself.

Red works better for longer proves.

Its not really relevant but I am trying a recipe that recommends a 7-day cold-prove and using red. I used one after 24 hours and it was decent; trying the 2nd part of the batch tonight (5 days) and the ball already looks loads better when it's come out of the fridge.

I made this as a potting table, but it turned out to be the perfect size for my Ooni 12 + gas (will clean it up for the season ofc)

1 Attachment

This is the cold fermented recipe after 5 days. Pretty happy

1 Attachment

looks great!

Just waiting on the gas bottle so I can do the first burn.

excuse the state of the garden, that's our current landlords problem in 3 weeks time.

1 Attachment

Looking forward to seeing your pizzas!

You don't just want to set it on fire and get going?

FYI - middle of lidl currently has pizza peels for a tenner.

How hard can this be?

2 Attachments

First outing on the new Ooni Koda 12 - using the Easy Biga recipe and some random balls of dough that I froze last time I made pizza (not that I know which was which).

• Nduja & mozzarella, marinara sauce (that I had frozen, and should have blended)
  
• Fennel & chill sausage, taleggio, porcini, truffle oil (ricotta base)
  
• Parma, semi-dried tomatoes, mozzarella, some sort of tomato sauce base (again, had it frozen, so probably san marzano tomatoes, garlic, basil - I should have whizzed it up too)
  
  

Lots to learn - more turning (I have a smaller peel on the way), find where I've put the semolina, blend the sauce base, find where my infra-red thermometer has fucked off to, remember which dough I'm using, practice more dough stretching.

Still. Nom nom etc...

3 Attachments

Look great to me!

Trying a new flour today on the recommendation from the old fella in the Italian shop near me. He reckons it’s decent. Although he would, wouldn’t he?

1 Attachment

Is that a Canadian-type 'hard wheat' grown in Italy? What is it's percentage protein?

"milled from 100% Italian soft wheat". 13% protein

Thanks for the reply.
'Manitoba' is just a distraction then?

Fuck knows

I'd hazard a guess that both terms are not protected / regulated, and are entirely marketing fluff.

Quick google gives it a strength of W 350, so a fair bit stronger than the Caputo tipo 0

Cheers. One for Monday.

Went better than mine, first fucking pizza split coming off the peel and left me with this immediately.

as you can probably guess things did not improve from that point, i was fucking livid (and hungry).

spent this morning going over the stone with the ooni oven brush until it felt smooth then ran it at full tilt for about 90 minutes and thankfully it seems to be coming back. waiting for it to cool so i can rotate the stone 180 and get the burnt bits at the front. am bit pissed it lost it's box fresh appearance already though but I'll get over it.

was using the half door yesterday and the two pizza we did manage to launch were both undercooked so I'm trying tonight with the full door to see if i have any better luck. half door is nice but the low angle of entry made it impossible to easily retrieve the fucked up pizza and instead it just got pushed further back instead. think it's probably more suited to a less windy day. will have to experiment further

2 Attachments

My stone always looks like that to be fair. I use it, scrape off as much as I can when done. Flip it over and use the other side next time (again, scraping off anything that survived on the underside for the full duration of the last use) and repeat. Wouldn't be concerned about keeping it looking as new.

Yeah, always cleaned and flipped the stone after each use for this exact reason too.

I was lucky enough to experience my first launch failure when I was rehearsing it - made a mess on the worktop, not on the stone. After that, I had a better handle on how much to flour the peel, and how much faffing about I could get away with.

Tell that to Handsome Dick

Flip it over and use the other side next time (again, scraping off anything that survived on the underside for the full duration of the last use) and repeat

this is the way. when you flip it round the underside is remarkably clean each time