Haven't posted in here for a while. Baked this one last weekend or something. Crust was hard and didn't rise. Not sure if dough was too cold (thawed from frozen a couple of hours earlier) or because it was cooked in the home oven at max temp (250c). It still tasted good anyway and the crust was crunchy. I cooked for longer than usual after watching several Brian Lagerstrom videos where he does the same.

 

Forgot to say, I think I will buy an Ooni for convenience. I can have it on the verandah, whereas the wood oven is in the front yard and a nuisance to get to. I might get gas too. 

 

Pepperoni, mushroom and sundried tomato, but that was mostly incinerated lol.

 

Edited November 5, 20214 yr by Esoterica

1 hour ago, Esoterica said:

Haven't posted in here for a while. Baked this one last weekend or something. Crust was hard and didn't rise. Not sure if dough was too cold (thawed from frozen a couple of hours earlier) or because it was cooked in the home oven at max temp (250c). It still tasted good anyway and the crust was crunchy. I cooked for longer than usual after watching several Brian Lagerstrom videos where he does the same.

 

Forgot to say, I think I will buy an Ooni for convenience. I can have it on the verandah, whereas the wood oven is in the front yard and a nuisance to get to. I might get gas too. 

 

Pepperoni, mushroom and sundried tomato, but that was mostly incinerated lol.

 

Looks great, very tasty 🍕🍕🤟🤟

Last night's dinner. Happier with this, than the last one. Closer to ideal cooking time and crust was much better. Done in the home oven again. Not sure if the crust was better because of cooking time, preparation (olive oiled the crust before topping and may not have been as cold.) or whatever. I'd say oiling the crust well helps when cooking at much lower temps.

 

I didn't have much fresh toppings, but remembered at the last minute I had some frozen bacon, so that was quickly chopped and chucked on, with the pepperoni and pickled roasted red capsicum. Added sundried tomato after cooking.

 

 

I've been pizzaless for too long... I've had too many issues with my cheap diy oven, so I haven't made pizzas for a while. 

 

I've been considering getting a proper oven for a while and was tossing up between different Ooni models and the Breville Pizzaiolo. Didn't seriously consider the Gozney. 

 

Finally bit the bullet today and ordered a Breville. Reasons for the choice were as follows;

 

1) Ease of use - When I want to make pizza/s, I don't want it to be a hassle. The Pizzaiolo is as easy as a pizza oven gets. Easier to place and remove from oven and good temp control.

2) No gas to deal with.

3) Can be used inside, but I'll probably have it out under verandah roof as I don't have the bench space. 

I was mainly comparing the Breville with the Ooni Koda 12. It wasn't an easy choice even though the Koda is $350 less. However when you consider the Breville comes with a peel and pan w/ detachable handle for making pan pizzas, it's not as big a difference. Also, I've watched plenty of Koda 12 videos and it looks good but one I watched today made it look flimsy. Also, the need to turn pizzas often to get an even leopard crust and propensity to burn the back if you peel too far, turned me away from it.

 

I'll update when I've tried the Breville.

I made a New York style cheese pizza based on Brian Lagerstrom's (YouTube) recipe to christen the new oven and I'm pretty wrapped with the result. Crust was tasty and airy. 

 

 

 

Ok, so after quite an easy and smooth first use of the new oven, I had a bit of drama last night, when baking my second pie.

 

Now, this is nothing to do with the oven, but just part of pizza making and/or the metal peel (that comes with oven). As I've experienced before, the pizza I made for dinner last night, having far more toppings (weight) was much harder to get from peel to pizza stone. I'm going to have to try and avoid this in the future somehow, because it's not so much that the pizza doesn't want to slide off, although that is certainly part of it, but the fact that my toppings go flying off lol.

 

This pizza was pepperoni, mushroom and cabanossi. The first few attempts only resulted in a few toppings flying off the pizza, which I then had to remove (carefully! It was set to 400c) I grabbed tongs after that. Anyway, it was a frustrating and angsty experience, but at least the oven has a steel "fence" around the back side, which prevents anything going in too hard to reach places. I just needed to give it more of a shove and managed to still get a good result.

 

I will make a wooden peel as that is easier/better apparently.

 

And now for the pizza! As you can see it turned out well. Just a few singed pepperoni edges. This oven is very forgiving and because the heat is so evenly distributed, both pizzas I've made so far have had very good crusts. Crispy, but hardly any charred spots.

 

 

 

 

Hey Esoterica,

I find a sprinkle of semolina on peel helps the slide. Also try get the peel out the oven as soon as possible,  if it heats while pizza still on its a nightmare to release. Finally , think of the launch as pulling the peel out the oven. Like the trick with table cloth. Hope this helps. I'm sure others will chime in with their techniques.

ciao Rob

If it's really stuck and in danger of being ruined try this:

Put a aluminium pizza plate, upside down onto the pizza and invert. Re-semolina or flour the peel and then reverse the transfer. It's not elegant but the pizza does stay intact.

Last night we had a double feature 🥳

 

One thing that bugs me about pizza making is the planning that is often required, unless you have frozen dough.

 

Last night I felt like pizza, but had no dough 😥 so I tried a new recipe for a 2 hour version. I think I've done a quick dough before, but think this is probably better, although I didn't have the Pizzaiolo before.

 

So anyway, they turned out pretty good except the first one was partly over-charred. More due to me being preoccupied with making the other pizza etc.

 

One of the excellent features of this oven is the element beneath the stone, making it easier to get a good crust.

 

On 3/10/2021 at 4:17 PM, Mendes said:

Here is the condensed recipe from Vito’s Utube channel , a bit of trial and error.

I note the times to see if it changes he end result.

Make sure you put olive oil on hands before you start kneading, it’s very sticky dough once combined with the poolish starter .......

enjoy 🍕🍕🍕🍕

Thanks for this mate. Makes it easier to follow.

 

 I'm on day 3 of the process, and am looking forward to eating some good pizza tonight! I haven't baked Vito's dough in my new oven yet, AND look what I got to add to the authenticity...

 

 

Just an FYI for @Mendes and anyone else using the Vito's recipe that you posted, I'm watching the video where he uses this recipe and one thing he does that I didn't, was use a little flour when making the final pizza balls. I used olive oil, assuming (and vaguely remembering) that was how he did it. Problem is, he has so many recipes that are slight tweaks on the same one, that the recipe I was thinking of, and have made before, is slightly different to this one I think.

 

It may not make much difference, but just thought I'd share. I know when I was at the individual ball stage I did question if I should use flour or oil.
 

I'm about to bake a pie now 😉

I think my adding oil did make the final pizza making step more difficult, because it was too moist and stuck to the benchtop, however my main problem last night, was my tomato and cheese being too wet. Big problem when the dough is too sticky or toppings are too wet. Although the latter issue is only a problem if some moisture gets under the dough, but invariably it will! It only takes a bit of the water from tomatoes or cheese to stick the dough to the peel. Cut to cursing and screaming because you cannot get the pizza off the peel. This is less of a problem when using a hard mozzarella (as opposed to fresh) and a cooked sauce (less moisture). Doing the traditional margarita with just crushed San Marzano tomatoes and fresh mozzarella though, causes me dramas.

 

My first pizza last night (margarita) was a mess (reason described above), but I managed to salvage it somewhat. It still tasted quite good. I decided to cook another, using the pepperoni from a fresh ready-to-cook pizza I had that I had already had one of and realised the dough was terrible. This pizza worked out better, the hard mozzarella used for it helped.

 

Both pizzas had more crust than I'd like. When I stretch them I think I don't have much crust, only to see them puff up heaps! Not the worst thing, because it's enjoyable to eat still.

 

After my issues last night I found this and it has some really helpful tips. Vito ftw! Particularly about removing dough from container and being ready to top pizzas immediately after stretching dough! This is common sense, but I always forget to do it.

 

 

Here's the fat puffies baked last night...

 

1 hour ago, Esoterica said:

I think my adding oil did make the final pizza making step more difficult, because it was too moist and stuck to the benchtop, however my main problem last night, was my tomato and cheese being too wet. Big problem when the dough is too sticky or toppings are too wet. Although the latter issue is only a problem if some moisture gets under the dough, but invariably it will! It only takes a bit of the water from tomatoes or cheese to stick the dough to the peel. Cut to cursing and screaming because you cannot get the pizza off the peel. This is less of a problem when using a hard mozzarella (as opposed to fresh) and a cooked sauce (less moisture). Doing the traditional margarita with just crushed San Marzano tomatoes and fresh mozzarella though, causes me dramas.

 

My first pizza last night (margarita) was a mess (reason described above), but I managed to salvage it somewhat. It still tasted quite good. I decided to cook another, using the pepperoni from a fresh ready-to-cook pizza I had that I had already had one of and realised the dough was terrible. This pizza worked out better, the hard mozzarella used for it helped.

 

Both pizzas had more crust than I'd like. When I stretch them I think I don't have much crust, only to see them puff up heaps! Not the worst thing, because it's enjoyable to eat still.

 

After my issues last night I found this and it has some really helpful tips. Vito ftw! Particularly about removing dough from container and being ready to top pizzas immediately after stretching dough! This is common sense, but I always forget to do it.

 

 

Here's the fat puffies baked last night...

 

Looks ok, being a bit hard on yourself ✌️.

 

Once I cut my tomatoes I lay them on absorbing paper and press to remove moisture, same with cheese.

Very important to have dry ingredients ✌️🍕🍕

 

Learning is part of the fun….🍕✌️

Edited March 30, 20223 yr by Mendes
.

19 hours ago, Mendes said:

Looks ok, being a bit hard on yourself ✌️.

 

Once I cut my tomatoes I lay them on absorbing paper and press to remove moisture, same with cheese.

Very important to have dry ingredients ✌️🍕🍕

 

Learning is part of the fun….🍕✌️

Very true and you can't expect to be a pro pizzaiolo after only a few attempts. 
 

I've made various types of pizza sauce before and only have problems with the Neapolitan style, which is just hand-crushed tinned tomatoes, salt and olive oil. I don't remember seeing it drained, but your method sounds good. All the times I've seen it, they stretch, top and put in oven quite quickly, so this might be the difference, but they may actually drain some liquid that I haven't been aware of.

 

There can also be a big difference in how wet your tomatoes and cheese are compared to what they should be. I noticed Vito's cheese looks like buffalo mozzarella (as it's white) but isn't wet like most of the ones I've bought. He may let some moisture drain away.

If your pizza sticks to the peel a trick I was taught is to lay a sheet of non-stick baking paper over it and then cover with one of those alu pizza cooking plates (or similar). Invert the whole thing, re-flour and/or semolina the peel and then put on top of the upside-down pizza and re-invert. Then into the oven immediately.

 

If I know it's going to be wet I've been known to stretch and fill on the baking paper, cut the paper really close to the edge and then slide the pizza into the oven with the baking paper still under it.🤫

 

Always cook mushrooms in a pan to dry them before putting on pizza!

Just saw this thread on SNA so thought I would chime in.  Love all the great pizza's everyone is making.

 

Made this a couple of nights ago.  

 

LPG

2 minutes ago, Lansche plasma guy said:

Made this a couple of nights ago.  

 

 

Roma style Looks as good as  Birichino 🙂

 

Looks as good as  = to Better than

15 minutes ago, Artnet said:

 

Roma style Looks as good as  Birichino 🙂

 

Looks as good as  = to Better than

LOL.  Thanks Stephen.   Been to Birchino maybe 6 times and the home made ones taste much nicer (and you get to listen to Jazz through Shindo while eating it) 🙂

Yes last time i ate at Birichino I decided they needed some room treatment.

 

Jazz - Shindo are the extra toppings you need.

Got my son working the oven last week. Sadly no pie pics as they went too quick.

 

 

 

 

On a related topic.  Anyone thinking of the new (video released today) Gozney Arc XL?  Arrives in Aus in March.  Think of a Gozney Dome that's been crushed by Godzilla so a lower profile with a wider opening for bigger pies (if you want to play with those Newhaven style pizza's).  

 

A little annoying that it's gas only but considering a Neapolitan style pizza cooks in 60-90 seconds most people think you can't taste the difference.  But wood is killer for tandoori, curries, steaks .............. 😞

 

LPG

2 minutes ago, Lansche plasma guy said:

But wood is killer

Yes indeed, so many options.

Cook all the way up to 450 C , cook pizza's and then cook, bake all the way down.

 

🍕🍕

 

 

Day one poolish starter in the bowl.

Day two make the dough ball, lots of kneading.

Day three - make pizza's and drink wine 🥰🍕🍷

 

Will try and remember to take pic of end products 👍

Cheaters pizza but still homemade kinda - gotta make that dough next time

 

 

1 minute ago, Craigandkim said:

Cheaters pizza but still homemade kinda - gotta make that dough next time

 

 

looks good 🙏🍕