Ooni Pizza Oven

[weinoo]

5 minutes ago, gfweb said:

 

I looked it up.  Small chain in the Midwest mostly.  You would not approve

 

 

The midwest of Canada?

[gfweb]

26 minutes ago, weinoo said:

 

The midwest of Canada?

Wikipedia mentions no Canadian outposts.

They specialize in pizza with sauce out to the rim and use ground pepperoni rather than sliced. Looks like a freezer pizza. Might be tasty  though.

[weinoo]

Some of these Ooni made pizzas are starting to look like Anthony's...

 

 

 

Una Pizza Napoletana

 

For this style of pizza, I don't believe I've had better (here).

[&roid]

24 minutes ago, weinoo said:

Some of these Ooni made pizzas are starting to look like Anthony's...

 

 

 

Una Pizza Napoletana

 

For this style of pizza, I don't believe I've had better (here).

never had the pleasure of eating them but that look is pretty much what I’m aiming to replicate (eventually…!)

[Kerry Beal]

1 hour ago, weinoo said:

 

Should I be afraid to ask what Sir Pizza is?

Look up Pizza King/Sir Pizza for a description of their pizza 

[Kerry Beal]

1 hour ago, weinoo said:

 

The midwest of Canada?

There were a few franchises in Canada back when I was a teen. A friend of mine had a franchise in my hometown so I've been carefully picking his brain about the details. 

[weinoo]

14 minutes ago, Kerry Beal said:

There were a few franchises in Canada back when I was a teen. A friend of mine had a franchise in my hometown so I've been carefully picking his brain about the details. 

So it’s a bit of a Proustian thing 😄?

[Kerry Beal]

24 minutes ago, weinoo said:

So it’s a bit of a Proustian thing 😄?

Indeed - all wrapped up with sex and drugs and rock and roll! 

[rotuts]

BTW:

 

nothing fancy

 

no additional expenditures :

 

just lift the tank.

 

and get a second tank

[scott123]

5 hours ago, &roid said:

never had the pleasure of eating them but that look is pretty much what I’m aiming to replicate (eventually…!)

 

That particular pie is sourdough, but the look can be recreated with commercial yeast exponentially easier.   If that's the look you're trying to replicate, I can't recommend a traditional Neapolitan approach strongly enough.  This means:

 

W290 flour (Caputo Red works well, but any Italian 00 with a strength of W290 is fine- just make sure you absolutely never use English flour).

58%-60% hydration

Straight dough with a bulk and a balled ferment

No refrigeration- ever
The right dough ball size - typically no more than about 250g for a 13" pie

Using enough yeast and enough time to get peak volume, but not so much time you get big black spots (the Italians call them measles). For W290 flour, this means proofing the dough no longer than about 24 hours

A blazingingly hot oven - beyond the recommended 20 minutes in the instructions

A quality turning peel - stainless, round, no smaller than 8" and no larger than 10"

[&roid]

On 7/13/2021 at 7:10 PM, scott123 said:

 

That particular pie is sourdough, but the look can be recreated with commercial yeast exponentially easier.   If that's the look you're trying to replicate, I can't recommend a traditional Neapolitan approach strongly enough.  This means:

 

W290 flour (Caputo Red works well, but any Italian 00 with a strength of W290 is fine- just make sure you absolutely never use English flour).

58%-60% hydration

Straight dough with a bulk and a balled ferment

No refrigeration- ever
The right dough ball size - typically no more than about 250g for a 13" pie

Using enough yeast and enough time to get peak volume, but not so much time you get big black spots (the Italians call them measles). For W290 flour, this means proofing the dough no longer than about 24 hours

A blazingingly hot oven - beyond the recommended 20 minutes in the instructions

A quality turning peel - stainless, round, no smaller than 8" and no larger than 10"

Great advice as always, Scott. That is pretty much my latest iteration to a tee. The only thing I’ve not yet tried is dropping down to 60% hydration. I might do a few balls of this lower water version next weekend… 

[scott123]

8 minutes ago, &roid said:

Great advice as always, Scott. That is pretty much my latest iteration to a tee. The only thing I’ve not yet tried is dropping down to 60% hydration. I might do a few balls of this lower water version next weekend… 

 

Anthony is the quintessential purist.  The original gangster's original gangster.  In a way, by basically channeling Raffaele Esposito, he's turning back the clock 130 years.  Sourdough is fundamentally narcissistic masochism, but I do respect his obsession.  And, while I don't have a time machine, I'm fairly confident that the only difference between archaic Neapolitan and modern Neapolitan pizza is the leavening- that it was most likely 60% then, as it is now.

Don't get me wrong, you can make beautiful 70% hydration pizza.  But... if you want the pizza in that particular photo, it's not going to happen at 70% water.

[weinoo]

Anthony was at it again today; it looks like they're shooting for a September reopening here and my fingers are crossed.

 

https://www.instagram.com/p/CRRw-90sHkD/?utm_source=ig_web_copy_link

 

[KennethT]

43 minutes ago, weinoo said:

Anthony was at it again today; it looks like they're shooting for a September reopening here and my fingers are crossed.

 

https://www.instagram.com/p/CRRw-90sHkD/?utm_source=ig_web_copy_link

 

YES!!!!

[Duvel]

On Monday I had to work in the office, so I dropped by the Italian supermarket to get some items to make pizza today …

 

Starting with the flour …

 

 

Tomatoes …

 

 

Their fresh fior di latte & some calabrian sausage …

 

 

And some shelf-stable items …

 

 

And now for the practice shots: dough with 24h poolish, 62% hydration. I went up from my usual 165g flour dough balls to 200g. Makes for a much easier shaping.

 

 

First pie: Mushroom & calabrian sausage

 

 

 

Second pie: Capers, olives & anchovies 

 

 

 

 

Third pie: Hawaii (as requested by the little one). He did not care much for the cornicione, so I rolled his pizza out. The rim puffed anyway quite nicely (flour ?!) …

 

 

 

 

Forth pie: Nduja, onions and Provolone. Very spicy, very good …

 

 

Edited July 21, 2021 by Duvel (log)

[CanadianHomeChef]

Looks like Ooni has agreed to exchange my defective unit Shipping out today, hopefully I will receive something before the end of the summer... 

[KennethT]

32 minutes ago, Duvel said:

On Monday I had to work in the office, so I dropped by the Italian supermarket to get some items to make pizza today …

 

Starting with the flour …

 

 

Tomatoes …

 

Their fresh fior di latte & some calabrian sausage …

 

 

And some shelf-stable items …

 

 

And now for the practice shots: dough with 24h poolish, 62% hydration. I went up from my usual 165g flour dough balls to 200g. Makes for a much easier shaping.

 

 

First pie: Mushroom & calabrian sausage

 

 

 

Second pie: Capers, olives & anchovies 

 

 

 

 

Third pie: Hawaii (as requested by the little one). He did not care much for the cornicione, so I rolled his pizza out. The rim puffed anyway quite nicely (flour ?!) …

 

 

 

 

Forth pie: Nduja, onions and Provolone. Very spicy, very good …

 

 

If you ever tire of your "day job", you could probably start Germany's best pizzeria

[weinoo]

33 minutes ago, KennethT said:

If you ever tire of your "day job", you could probably start Germany's best pizzeria

 

And it would be a good way to get the little one working!

[Duvel]

3 minutes ago, weinoo said:

 

And it would be a good way to get the little one working!

He used to assist in the preparation, but now he focuses more on the consumption part …

 

[weinoo]

1 hour ago, Duvel said:

He used to assist in the preparation, but now he focuses more on the consumption part …

 

He makes a rounder pie than I do!!

I like that grater contraption.

[Margaret Pilgrim]

1 hour ago, weinoo said:

 

 

I like that grater contraption.

Thanks for this!    I have a collection of various sizes of but not the collection box.    Came from my mother.    I never knew about the rest of the "contraption".

[&roid]

12 hours ago, Duvel said:

On Monday I had to work in the office, so I dropped by the Italian supermarket to get some items to make pizza today …

 

Starting with the flour …

 

 

Tomatoes …

 

 

Their fresh fior di latte & some calabrian sausage …

 

 

And some shelf-stable items …

 

 

And now for the practice shots: dough with 24h poolish, 62% hydration. I went up from my usual 165g flour dough balls to 200g. Makes for a much easier shaping.

 

 

First pie: Mushroom & calabrian sausage

 

 

 

Second pie: Capers, olives & anchovies 

 

 

 

 

Third pie: Hawaii (as requested by the little one). He did not care much for the cornicione, so I rolled his pizza out. The rim puffed anyway quite nicely (flour ?!) …

 

 

 

 

Forth pie: Nduja, onions and Provolone. Very spicy, very good …

 

 

great looking pizzas @Duvel!

 

what do you make of the nuvola flour, I’ve not tried it yet?

[Duvel]

4 minutes ago, &roid said:

great looking pizzas @Duvel!

 

what do you make of the nuvola flour, I’ve not tried it yet?

Thanks !

 

The flour was easy to work with. The resulting dough at 62% was quite „springy“ and kept the CO2 very well. I found it somewhat tricky to deflate after the bulk fermentation. It was fine to stretch out and definitely produced a great oven spring of the cornicione. Even when I rolled out the dough for the „Hawaii“, the rim still puffed up significantly. I don’t know if I can attribute the specifically to the Nuvola formulation, as so far I have only my 550 German bread flour for comparison, but I am very happy with the results I got.

 

Beside the Nuvola (type 0, 2.5 €/kg), I also got the Chef (type 00, 1.7 €/kg) and the Regular (type 00, 1.7 €/kg) to play around with for the next time(s) …

 

[&roid]

8 minutes ago, Duvel said:

Thanks !

 

The flour was easy to work with. The resulting dough at 62% was quite „springy“ and kept the CO2 very well. I found it somewhat tricky to deflate after the bulk fermentation. It was fine to stretch out and definitely produced a great oven spring of the cornicione. Even when I rolled out the dough for the „Hawaii“, the rim still puffed up significantly. I don’t know if I can attribute the specifically to the Nuvola formulation, as so far I have only my 550 German bread flour for comparison, but I am very happy with the results I got.

 

Beside the Nuvola (type 0, 2.5 €/kg), I also got the Chef (type 00, 1.7 €/kg) and the Regular (type 00, 1.7 €/kg) to play around with for the next time(s) …

 

Great shop to have on hand!

 

I’ll be really interested how you compare the three. So far I’ve tried the red “cuoco” and blue and prefer the red for the doughs I’ve made. Will see if I can get hold of some of the Nuvola to try. 
 

Just looked up on Google translate - nuvola means cloud apparently

[Duvel]

14 minutes ago, &roid said:

So far I’ve tried the red “cuoco” and blue and prefer the red for the doughs I’ve made. Will see if I can get hold of some of the Nuvola to try. 

It seems they produce two „blue” varieties. There is the “classico” with 11.5% protein and a “pizzeria” with 12.5% (same as actually the “cuoco”). I bought the “classico” (as the “pizzeria” one was not available) and the “cuoco”, which from my expectations should give sturdier doughs. But compared to my pizza steel setup, the Ooni is a completely different game, so sturdier must not be better …

 

The shop is great - not only for the flour. I had a hard time choosing the toppings, too … 😉