Pizza

Cheer all will get my gas bottle swapped over as that seems to be the issue

Any pepperoni aficionados have any recs? I miss the stuff in America that forms the nice cups ...

Bit of a session today

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Would.

Any pepperoni aficionados have any recs? I miss the stuff in America that forms the nice cups ...

I’ve just received a load from A Di Maria and it’s good. Crisps up and creates little cups full of deliciousness.

Which ooni is the one to go for - pellet, gas, or multifuel?

Gas for ease of use and size. The wood fired ones have a big chimney.

Gas one sure is dead easy and stores neatly.

Apparently they have a big shipment stuck on that boat.

A Di Maria

nice! is it their valerio one or the "premium"?
https://www.adimaria.co.uk/search/products?keywords=pepperoni

Saw them making nduja on Hairy Bikers last night. Fuck me keep that stuff for a special treat.

It was the premium sliced

https://www.adimaria.co.uk/italian-foods-1/meat/premium-sliced-pepperoni-2kg

My mates got a pellet one and ive gave him a loan of a roccbox and he's not going back now. Id say gas.

Full of fat and chillis but oh so delicious.

Gas all day long.

I have one that’ll take wood or gas. Wood can get hotter in places but needs refuelling frequently. The heat isn’t so evenly spread..

Gas doesn’t get the oven so hot but gives a more even temp and is less hassle.

I took a while to buy a gas bottle for the gas burner but imagine I’d only burn wood if my gas bottle ran out in the middle of cooking.

Best looking and best tasting effort so far. 6 hour dough at 60% hydro and 280g balls instead of 250g made it easier to shape and chewier and softer in the crust. Different flour too, the Tesco Italian brand 00 stuff smelt and tasted a bit fusty, this stuff from an Italian deli near me is much cleaner.

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Used semolina for shaping today, that’s the one thing I quite like about Dominos pizza is that coarse texture it leaves. I’ve gone up to 280g dough balls and despite this being the best fermentation I’ve had so far it was a bit too dense and heavy in the crust so I’ll try a 36/48hr fermentation and up the hydration from 60 to 70% next time. Trouble is I’ve only managed to get 10% protein flour so might struggle with more hydration.

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60-70% is quite a jump. I tend to go with 64, but things get trickier for me over 65/66. I’ll be interested to hear how you get on

Anyone thinking of buying a Dome when they come out in a couple days?

I like the wood pellets but that's probably for no good reason other than some ideological crap.

Those are pretty pizzas

Thanks they were well nice. Managed to get 2 pizza dinners in this week.

@konastab01
It’s not aimed at me but I can imagine them going in to no end of big ticket garden kitchen jobs next spring. It’s a shame you can’t do 2 x 12” pies in it, I’m having nightmares already about stretching a 16” dough which it will take. Looks more versatile to cook other stuff in but I imagine these will mostly be standing next to fancy grills and smokers anyhow. I love that the Roccbox just lifts out of the shed and onto the garden table and you’re ready to go in 30 mins.

Yeah I mean I think you can do about 2 x 10/11" in it from what adam atkins has said about it. Mines is going into my van so not really a worry about it although I haven't measured if I Can get 2 in yet so just gonna get one and see how we go.

Yeah my friend who's rich is gonna buy one for his expensive fancy back garden to probs get used once or twice. Lol

i have a dough emergency ...

I was making my forkish overnight levain pizza dough ...
250g levain
225g water
14g salt
375g flour

but lolz i added closer to 290g of water, I worked out how much flour to add to get it to the right consistency ...

but do i spike it with some instant yeast or more starter? latter harder as the. rest of my starter is freshly fed and in the fridge ...

Is it for tonight then? I guess if you can get it somewhere a little warmer than usual you should be able to offset the lower levain %age

I’d probably bet on the first batch working out fine but make a second batch with instant yeast (as the starter is out of action) as a backup. You can freeze it or make a loaf if you don’t need it.