Pizza

Used some leftover dough that I had frozen a few months ago, not sure but it seemed to have developed a bit more flavour.

Anyway would definitely recommend. Weather was crap so couldn't used the pizza oven and just made it in the oven; rosemary flatbread and margheritas for zero effort.

I'm also here for pizza accessory chat. I've just ordered an ooni in the black Friday sale. What things should I buy? And infrared thermometer?

We have 2 wooden peels and a steel turning peel. The two peels are great for preparing and launching, you can make the next one while a pizza is in the oven. You could get an infrared thermometer but I just pre-heat it on max for 15 minutes and it's largely fine. But that's also because infrared thermometers have been hard to come by the last months.

If you have a wood-fired one then I would get an IR thermometer because it is quite easy to get the base up to above 500 which makes for a burnt bottom!

I went for the dual fuel one as I was crippled with indecision. I'll grab a couple of peels. I guess the turning one is the most important?

I get by ok with a cheapo aluminium peel for turning and removal and a wood one for launching. IMO the main requirements are that your pizza doesn't stick to the peel when launching and that you've got something thin enough to get under the pizza easily for turning/removal.

I'd probably just get the perforated one and pull it out of the oven to turn it. It's pretty difficult to keep up with preparing a fresh pizza, turning the one in the oven and all the eating

Been banging out naan on the ooni, bloody lovely.

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Yes! They look great, do you have a recipe? And at high heat or a bit lower? I’ve been having decent success at medium to low heat.

And more on topic: Got a delivery of 5kg of Caputo red, curious if it’ll make a significant difference to the blue we’ve been using before. Made a biga yesterday evening, mixed and shaped this morning so should be good to go tomorrow.

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Good results from the oven tonight!

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I've been playing around with a few but this one was 250g of plain flour (just normal bread flour, I tried to use caputo 00 pizza but they're weren't as good), 3 or 4 heaped dessert spoons of yoghurt (my wife can't eat dairy so I used alpro natural), 1 teaspoon of doves farm quick yeast.

Mix flour and yeast in a bowl with some salt, make a well in the middle add yoghurt and a tbsp of olive oil mix together and the add small amounts of water until you get a dough you can knead, knead for about 10 mins then leave in an oiled bowl until it doubles in size (only takes about an hour with the doves farm yeast)

I cook them on high heat, the same as pizza, but they cook in about half the time and need a lot of turning (I coat them in garlic oil every time I turn them)

I am here to endorse this content.

Sick of running back into the house to make the next one, cook it in 90 seconds, chuck in another bit wood, then go back into the house and rinse and repeat. It's good if you're feeling anti social but it is a pain in the arse. Just about to order another couple of peels for this very reason.

Yep. Wood to launch, metal to turn and take out. Kids making, fetching and cutting while I stand next to the ooni with a beer.
Good system.

Some shaping hardship because we forgot to take them out of the fridge in advance, but nice enough anyway.

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Pfft, I'd be happy with that shaping any day of the week. Look absolutely banging.

They're getting cold, take the damn pic!

Yeah these are spot on.
We should have an LFGSS Wiki or Notion page for shared learning.
This is my Notion but it needs a clean up: https://www.notion.so/eightarmedpet/Pizza-b2f900500f8e46a1afe592df1058bf61

With the current 20% deal on Ooni now seems to be a very good time to pull the trigger, and delivered in time for spring, which seems acceptable.

Pretty sure I want the flexibility to switch between wood and gas, or put another way definitely don't want to be deprived of playing with wood fires but will probably end up using gas more often...

Advice please though, how do I convince the other half we should buy the Pro over the Karu? Is it just size and therefore flexibility to cook different things such as meats of bread or is there a significant difference in quality of materials and/or construction that justifies doubling the price?

Thanks

FWIW I love using wood in my igneus and so if you fancy the option of using wood, I'd recommend.

Thanks, yep I will definitely enjoy the process around wood fires, I just think it will be crazy not to be able to use gas if I am being lazy given I already have the gas bottle for homebrew purposes and would probably regret if I went gas only!

Anyone got experience of the difference between Pro and Karu, are they bad at promoting the upgraded options with the pro or is it just the fact it is much larger, has a two doors and says Pro in the name that makes it double the price?

TBH I tried Wood twice and switched to gas... quicker, easier and more consistent.

True, but I do like a good rabbit hole of learning and tweaking processes.... Is this the Pizza version of making decent espresso at home (one rabbit hole I have avoided so far)? At least it isn't as expensive as the espresso search!

Ooni Pro comes in at about the same price as a Silenzio and a Robot.
You’re welcome.

I know the pro is a lot more involved in terms of what you can do with it. @dancing james has a pro I think? And seems to be pretty good at utilising features of these things so will likely have more info.

Personally I've never looked back after starting to use gas, but my enthusiasm for doing anything but pizza in my Ooni 3 is pretty low (simply because whenever I want to get it out, I want to just make pizza).

Never used a Pro but I love my Karu. I bought the gas attachment but haven't used it yet. If we have a pizza party (2021 may be the year of parties) I would get some bottled gas and hook it up as anything over 4 pizzas is tricky on wood. Not impossible, just a lot to remember when you're doing everything else.