Ooni Pizza Oven

[&roid]

2 minutes ago, Duvel said:

 

 

OMG! I could spend hours in there - that guanciale is winking at me… 😂 

 

big pizza day for us on Saturday, it’s our youngest’s third birthday so we have a bit of a party going on. My next door neighbour is bringing his multi fuel ooni and we’ll be turning out maybe 15-20 pies. The weather is looking about 50:50 at the moment though tbh I’m just hoping it cools down a bit, this week has been crazy hot. 
 

Our local good pizza place does a “carbonara” pizza - apologies to any Italians reading this, but it was delicious   I think I’ll have a try at the weekend. 
 

here’s a quick pic of what I’ll try for:

 

 

white pizza with guanciale, topped with a runny poached egg

[Duvel]

1 hour ago, &roid said:

big pizza day for us on Saturday, it’s our youngest’s third birthday so we have a bit of a party going on. My next door neighbour is bringing his multi fuel ooni and we’ll be turning out maybe 15-20 pies. The weather is looking about 50:50 at the moment though tbh I’m just hoping it cools down a bit, this week has been crazy hot. 

I’ll keep my fingers crossed for you 🤞

 

Please report back on your “industrial scale” Ooni use … I foresee similar events im my future.

[&roid]

1 hour ago, Duvel said:

I’ll keep my fingers crossed for you 🤞

 

Please report back on your “industrial scale” Ooni use … I foresee similar events im my future.

I certainly will. I think I’ll task oldest offspring with being official photographer - I always get carried away when I’m cooking and forget to take the money shots!

[weinoo]

4 hours ago, Duvel said:

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) …

 

Being scientific, I imagine you keep notes so that you end knowing what flour works best under what conditions. Me - I'd try to remember and just screw everything up!

 

4 hours ago, &roid said:

Great shop to have on hand!

 

Absolutely great looking shop. Lucky you to have that resource; I'd spend hours. Weekly.

 

3 hours ago, Duvel said:

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

 

 

Damn! What does the pasta aisle look like?

 

3 hours ago, &roid said:

Our local good pizza place does a “carbonara” pizza - apologies to any Italians reading this, but it was delicious   I think I’ll have a try at the weekend. 

 

Oh, not just them!  But the whole egg on pizza has become a thing, hasn't it?

 

Edited July 22, 2021 by weinoo (log)

[Duvel]

18 minutes ago, weinoo said:

Damn! What does the pasta aisle look like?

The pasta aisles are very well stocked … I’ll take some picture next time. The tomato product aisles and the cheeses are also spectacular. 
 

(and because it’s so unnecessary for the home cook, but: they sell foldable boxes for pizza 😉 … must resist)

Edited July 22, 2021 by Duvel (log)

[Duvel]

19 minutes ago, weinoo said:

 

Being scientific, I imagine you keep notes so that you end knowing what flour works best under what conditions. Me - I'd try to remember and just screw everything up!

Guilty as charged for the former, but that doesn’t prevent me from the latter …

[Anna N]

1 hour ago, Duvel said:

and because it’s so unnecessary for the home cook, but: they sell foldable boxes for pizza 😉 … must resist)

Wait a minute! @Kerry Bealfinds them indispensable when she makes a personal delivery of a pizza to me!

[Kerry Beal]

1 hour ago, Duvel said:

The pasta aisles are very well stocked … I’ll take some picture next time. The tomato product aisles and the cheeses are also spectacular. 
 

(and because it’s so unnecessary for the home cook, but: they sell foldable boxes for pizza 😉 … must resist)

I've told you before - resistance is futile! Of course you need boxes.

[KennethT]

5 hours ago, &roid said:

OMG! I could spend hours in there - that guanciale is winking at me… 😂 

 

big pizza day for us on Saturday, it’s our youngest’s third birthday so we have a bit of a party going on. My next door neighbour is bringing his multi fuel ooni and we’ll be turning out maybe 15-20 pies. The weather is looking about 50:50 at the moment though tbh I’m just hoping it cools down a bit, this week has been crazy hot. 
 

Our local good pizza place does a “carbonara” pizza - apologies to any Italians reading this, but it was delicious   I think I’ll have a try at the weekend. 
 

here’s a quick pic of what I’ll try for:

 

 

white pizza with guanciale, topped with a runny poached egg

Dueling oonis (or would it be oonii?)!!  Love it!

[Duvel]

10 minutes ago, Kerry Beal said:

I've told you before - resistance is futile! Of course you need boxes.

And truth to be told - if they were unicoloured I would have bought them already …

 

But with this cover 🤔 ?

 

[KennethT]

1 minute ago, Duvel said:

And truth to be told - if they were unicoloured I would have bought them already …

 

But with this cover 🤔 ?

 

Good to see that horrible stereotypes are a global phenomenon.

[weinoo]

10 minutes ago, KennethT said:

Good to see that horrible stereotypes are a global phenomenon.

 

Yes - no one wears that type of toque anymore!

[&roid]

17 hours ago, Kerry Beal said:

I've told you before - resistance is futile! Of course you need boxes.

lol - and I’ve already succumbed to this too! I just feel like trying to manage a load of pizzas without boxes would be a nightmare so had to order some

Edited July 23, 2021 by &roid (log)

[chromedome]

8 hours ago, weinoo said:

 

Yes - no one wears that type of toque anymore!

I actually own one, but you're right. The last time I wore it was when my mother-in-law was in the hospital on Mother's Day. I prepped lobster omelets on the tailgate of my van for her and my GF, and brought them to her room while wearing my chef jacket and toque. She still talks about that, occasionally.

[weinoo]

4 hours ago, chromedome said:

I actually own one, but you're right. The last time I wore it was when my mother-in-law was in the hospital on Mother's Day. I prepped lobster omelets on the tailgate of my van for her and my GF, and brought them to her room while wearing my chef jacket and toque. She still talks about that, occasionally.

What we won’t do for our mothers.

[&roid]

So the day begins…

 

I've gone with the same 65% overnight biga dough that I made last time. As scott suggested upthread I’ve also tried a lower hydration 60% dough for a few balls. I have to say the drier dough has been lovely to work with, balled up really nicely after its three hours in bulk. 
 

I’m pretty much there with all the toppings and general prep, and so far the weather seems to be holding out. 
 

Last night:

 

 

this morning:

 

 

60% dough:

 

 

65%:

 

 

into tubs for their three hour rise:

 

Edited July 24, 2021 by &roid (log)

[&roid]

Cheese and tomatoes getting ready:

 

 

portioning the dough up, I’ve done 260g balls for most with a couple of little ones for birthday boy to have his own pizza:

 

Edited July 24, 2021 by &roid (log)

[scott123]

1 hour ago, &roid said:

I have to say the drier dough has been lovely to work with, balled up really nicely after its three hours in bulk. 

 

This is one of the major reasons why you won't find 65% water in any pizzeria in Naples.  Da Michele could never sell 1000 pizzas in a day if the dough was sticky.

Btw, it's possible that you're already taking this into account, but, you want to be careful when working with doughs with different hydrations, since the hydration will impact yeast activity.  The less water, the slower the proof.  In order to reach the same volume/level of fermentaton as the wetter dough, the drier dough will need more time- ideally both in the balled and bulk forms.  Obviously, since the dough is already balled, you can't add time to the bulk this time, but I'd push the balled proof further on the drier dough- maybe as much as an hour longer, if possible.

If you're very comfortable proofing dough and know exactly what peak volume looks like before it starts to overproof/collapse, then you might play around with placing the drier dough in a warmer place so that it's done about the same time as the wetter dough.  But this can be a little riskier, since it's easier to push the dough too much.

[Duvel]

Tonight little one had some friends invited for a sleepover. Luckily, the weather was decent enough to fire up the Ooni …

 

Little one is not a friend of expanded corniciones, so I rolled out the doughs (rim puffed anyway). Caputo „classico“, 60% hydration with a 24h poolish. Toppings were not very adventurous …

 

 

#1 kid: „Just tomato and cheese“ (my offer to put basil was turned down)

 

 

 

#2 kid: „Salami“ 

 

 

 

Little one: „Salami & mushroom“, using the calabrian one I got recently …

 

 

 

#4: „a normal one“ - „with pineapple & ham ?“ - „Eehm … ok“. He didn’t eat it, because he was full from 1-3 …

 

 

 

Wife: „Tuna & onion“

 

 

Yours truly: „Ricotta & Nduja“ - I ate exactly one eighth …

 

 

 

Some leftovers for breakfast 🥳

 

[blue_dolphin]

48 minutes ago, Duvel said:

Some leftovers for breakfast 🥳

 

Best sleep over breakfast ever!

[Jon Savage]

Damn you all (egullet). You done went and made me buy one of these (I got a Fyra which I received today).

I'm pretty darned excited; did the burn in tonight & have dough retarding overnight 00 caputo 70% hydration of course....

 

Pics to follow of tomorrow's attempts of course; I doubt anyone would be at all interested in pics of an empty Fyra being burned in. 

 

My game plan for tomorrow is a semi nekkid crust (++garlic+++Evoo) or two for practice / familiarization  or so & then off to pizzaland. This should be fun. Just divvied up the dough from bulk ferment :).

 

edit- The shipping time was 6-10 weeks out according to ooni's webpage but in fact 2 days so the rest of the stuff I ordered from Amazon turning peel infra thermo etc won't be here until Friday next so tomorrow's cook will be very much be improvised; hell I altered my too big pizza peel today to make it fit the ooni - removed 1/2 " from both sides with my trusty Japanese pull saw because well setting up the table saw or my skilsaw would have been too onerous. 

Edited July 25, 2021 by Jon Savage (log)

[weinoo]

18 hours ago, Duvel said:

Little one is not a friend of expanded corniciones, so I rolled out the doughs (rim puffed anyway).

is the puff up due to the sauce not extending all the way to the edges?  Or anything not extending for that matter?

[Duvel]

31 minutes ago, weinoo said:

is the puff up due to the sauce not extending all the way to the edges?  Or anything not extending for that matter?

Pretty much so … no sauce, no toppings plus a lot of heat (kind of pita bread effect) …

Edited July 25, 2021 by Duvel (log)

[scott123]

1 hour ago, Duvel said:

Pretty much so … no sauce, no toppings plus a lot of heat (kind of pita bread effect) …

I'm not sure if you're looking to reduce the puff further, but docking the rim with a fork will reduce the puff considerably.

[Duvel]

19 minutes ago, scott123 said:

I'm not sure if you're looking to reduce the puff further, but docking the rim with a fork will reduce the puff considerably.

No, I don’t 😉
 

You are completely right - one step further down the road to (what in the US is called) bar pizza would be indeed to prick the whole crust. But then again - no fun to cook that in the Ooni. So, above results are a happy compromise of what I like to make and my son likes to eat …