I was originally going for that one but the Karu 12 would have to be sideways or at a weird angle, it's not deep enough for it to sit front facing. Like this:
The Official Pizza Discussion thread (was: Cooking Neapolitan Pizzas with the Uuni 3)
- Thread starter Loki
- Start date
I mean like this:
It doesn't have to be as deep as that, just enough that the front of the oven is facing that way, rather than sideways.
Our BBQ will sit to the right of the table, so positioning the oven in that way will allow more room on the table for prep.
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I did a stupid thing and even that's an understatement. I was rushing while cooking and put the door on our artificial grass while turning a pizza. This is what it looked like immediately after:
The grass melted onto the door. It also left a nice outline of the door on the grass.
It's all on the underside of the door and not the side facing the pizza stone.
I waited for it to cool and then spent an hour or so going at it with various objects:
Significantly better but scratched up in the process (the front facing bit is fine fortunately).
I'm going to give it another once over with a fine brillo pad to catch all the remaining bits of residue.
I don't suppose anyone knows about the potential health risks of artificial grass on the door of a pizza oven?
The grass melted onto the door. It also left a nice outline of the door on the grass.
It's all on the underside of the door and not the side facing the pizza stone.
I waited for it to cool and then spent an hour or so going at it with various objects:
Significantly better but scratched up in the process (the front facing bit is fine fortunately).
I'm going to give it another once over with a fine brillo pad to catch all the remaining bits of residue.
I don't suppose anyone knows about the potential health risks of artificial grass on the door of a pizza oven?
Caporegime
Joined in with the pizza love and bought a Gozney Roccbox. Love it!
What made you go with the Roccbox over all the various other options?
Caporegime
It was on offer and it seemed well made/reviews were decent.
Parmesan Reggiano : Doing pizzas this evening & exceptionally have some of this around -
Would you grate it or try and roughly chop in bigger shards ?
put it on exclusively after cooking, or, even bury it beneath the tomato topping, so it is warmed up, but doesn't burn - as I suspect a dry cheese like this might, if put it on the top alone.(no moz)
(using old sourdough strarter which I use for bread and pizza, prepared poolish yesterday and will put into bread machine later, for dough )
Would you grate it or try and roughly chop in bigger shards ?
put it on exclusively after cooking, or, even bury it beneath the tomato topping, so it is warmed up, but doesn't burn - as I suspect a dry cheese like this might, if put it on the top alone.(no moz)
(using old sourdough strarter which I use for bread and pizza, prepared poolish yesterday and will put into bread machine later, for dough )
Caporegime
Personally I grate it but very coarsely, as I find I can taste it more this way. If I use it, I also put it on top after cooking.
As ever the correct way is whatever you like best though.
Caporegime
Definitely coarsely grated or even very finely shaved shards.
Finely grated is only good if you’re sprinkling it on pasta or bolognese sauce.
Finely grated is only good if you’re sprinkling it on pasta or bolognese sauce.
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Soldato
- Joined
- 25 Sep 2012
- Posts
- 3,189
Made using the Poolish method posted earlier. I had seen his vids before but never bothered to try it, its definitely a winner though. Much springier crust.
unexpectedly turned out to be a young parmesan (there was a job lot on yellow sticker) so I could slice it thinly with a knife, fingernail size - previous stuff I've had was hard as nails
added some directly onto rolled dough and above tomatoe sauce and it melted somewhat/didn't burn and wasn't too over powering - pretty good alternative to moz.
I would also like to try a different recipe for my dough
My searches so far have led to these:
72 Hour Pizza Dough Recipe: The Best Roman Pizza - Mortadella Head
Learn how to make Roman pizza with our 72 hour pizza dough recipe! We learned it from the best pizza maker in Rome!
mortadellahead.com
Authentic Italian Pizza "in Teglia" Recipe
While Neapolitan-style is the Holy Grail of pizza, the simple truth is that perfecting it at home requires a specialized oven that can reach staggering temperatures. Most home cooks don’t own such an oven. The same is true in Italy where, excepting the occasional hobbyist, home cooks instead...
www.pastagrammar.com
Trying to post here so we have a go to for UK available flour and perhaps a decent dish to make it in that fits in a conventional gas or fan assisted oven.
Is anyone in their right mind to consider the The Sage Smart Oven Pizzaiolo or Ooni Volt electric pizza ovens over their gas or pellet counterparts?
Keep being drawn to these due to potential all year usage and indoor use.
Anyone considered or got one?
Keep being drawn to these due to potential all year usage and indoor use.
Anyone considered or got one?
I will 100% replace my gas one with an electric one when it dies. I wouldn't need bottled gas at all then, and can use it inside safely.