Pizza

what's the flour of choice these days -- just finished my 15kg bag.

i usually get the caputo blue stuff but there's this which is intriguing...

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Roccboxes are 20% on the gozney website at the mo. I think the sale ends soon-ish.

edit: they seem to be sold out

I'm potentially being gifted an oven, Can you use solid fuel in a pellet oven?

This one? https://www.ebay.ie/itm/403366204857?mkcid=16&mkevt=1&mkrid=5282-175127-2357-0&ssspo=fvvrpmh9qh6&sssrc=2047675&ssuid=&widget_ver=artemis&media=COPY

No.

Only thing to check is the top end range, and it looks like that goes to 550c which should be plenty. Can’t speak for the specific one, but I imagine it’ll be fine for pizza.

Ta. Fell through anyway, probably for the best.

But it has whet the appetite for one. Is there a good bet around the £150/200 Mark. Wood fired...? Can't afford the ooni/Gozney ones and none around on ebay/fb.

Nice one. Pulled the trigger on that one!

Bought some Caputo Blue and did a back to back with a flour I’ve used before for a cold-prove. The blue has almost filled the containers in 24 hours (of a 5-day fridge time). Interested to see if they’re good or not.

Ok I don’t get fancy flour or cheese, I mostly grab supermarket stuff but here’s a few of mine:

Sujuc jalapeno

Minced chorizo

Garlic and garlic and garlic bread

crust bros method, though I’d love an ooni and a garden to cook in.

Good stuff @matteroftaste & @Cazakstan 🥰

I've decided I'm sourdough-ed out. There's only so much a person can eat... does anyone have a good recipe for new york style? Something that gives a good crunch! I'm set to make the one from the pizza bible but thought I'd shout here first.

I also found my detroit pan in the cupboard, will be making one in the near future.

Oh just found the pizza camp recipe online, might do both and compare!

Deffo interested to hear how you get on.

Kenji has a good one: https://www.seriouseats.com/new-york-style-pizza

link pls

crust bros method

ditto - link pls

May have been confused of the source but I basically use this cooking method: https://www.pizzapilgrims.co.uk/2017/06/frying-pan-pizza/

Essentially you build your pizza in a frying pan then try to burn (but stop before you do) it on the stove then try to burn it (not actually) under the grill. There’s no other way to do it in a conventional kitchen I recon.

Sounds like my pre-ooni days. Heat grill to max, heat frying pan to max, slide on pizza and hope the fucker doesn't fall off.

I wanted pizza and had no dough so I experimented with shop bought fresh dough balls, in Ooni, wood fired.

First up, garlic bread with rosemary and garlic using Jus Rol "sourdough". Awful dough, horrible to work with, see hole for evidence. Completely dead in the oven, no crust puff. Would not recommend.

Second go, vegan not meat feast also on Jus Rol, shaped better this time by using a rolling pin but still flat.

Third up, potato and sage on on pizza express dough. This dough was so much better than Jus Rol, easier to work with and shape, puffed in the oven. Just not very tasty dough.

Experiment over, no surprise that home made dough is lightyears better but I still got to eat pizza so it's still a win.

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Your using blue for a 5 day prove dough?

I just picked up some jazzy asparagus and wild mushrooms but I don’t see this working with a tomato base. Just olive oil and mozzarella or…?

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Yeah pizza bianca I reckon. Garlic, oil, cheese.. maybe ricotta?