SuperGoose75 Posted February 2, 2023 Report Share Posted February 2, 2023 (edited) Just some random photos on my phone of some pizza's Ive made 🍕 I use a few different dough recipes and they are baked on a hot stone in the oven.I would love an ooni and ideally I would like to build my own outdoor wood fired oven one day. A 48 hr cold,slow fermentation gives a nice airy, crispy base. Edited February 2, 2023 by SuperGoose75 Quote Link to comment Share on other sites More sharing options...
JTaylor91 Posted February 2, 2023 Report Share Posted February 2, 2023 Oooo they look good. I treat myself to an Ooni Koda 16 after Christmas, it’s been used pretty much every week since we got it. Quote Link to comment Share on other sites More sharing options...
ditchman Posted February 2, 2023 Report Share Posted February 2, 2023 imnot a big pizza fan...........but i would eat yours ...no probs..............i bet you have fun making them.... Quote Link to comment Share on other sites More sharing options...
Scully Posted February 2, 2023 Report Share Posted February 2, 2023 I’ve just finished work, and am slonking in the bath. Haven’t eaten since 1145 and could just do with one of those! 😋 Quote Link to comment Share on other sites More sharing options...
islandgun Posted February 2, 2023 Report Share Posted February 2, 2023 They look brilliant, not sure how you would better them in any oven Quote Link to comment Share on other sites More sharing options...
harrycatcat1 Posted February 2, 2023 Report Share Posted February 2, 2023 1 hour ago, SuperGoose75 said: Just some random photos on my phone of some pizza's Ive made 🍕 I use a few different dough recipes and they are baked on a hot stone in the oven.I would love an ooni and ideally I would like to build my own outdoor wood fired oven one day. A 48 hr cold,slow fermentation gives a nice airy, crispy base. They look delicious 😋 Quote Link to comment Share on other sites More sharing options...
billytheghillie Posted February 2, 2023 Report Share Posted February 2, 2023 1 hour ago, Scully said: I’ve just finished work, and am slonking in the bath. Haven’t eaten since 1145 and could just do with one of those! 😋 WHOOOOO! Unbelievable, didnt know you were that age! Quote Link to comment Share on other sites More sharing options...
JohnfromUK Posted February 3, 2023 Report Share Posted February 3, 2023 They look very nice. I have tried to make pizza - quite a few years ago. It wasn't a great success, and as I don't eat pizza much, I never really followed it up. I can't really remember what was wrong, but suspect it was a lot of effort for something that was no 'better' than shop bought with a few extras added (which is what I do when I have the occasional pizza). Quote Link to comment Share on other sites More sharing options...
powler Posted February 3, 2023 Report Share Posted February 3, 2023 They do look good. Quote Link to comment Share on other sites More sharing options...
yates Posted February 3, 2023 Report Share Posted February 3, 2023 They look very good. I always use 00 flour but never tried leaving it for 48 hours though, I cook mine using the hot stone but over the charcoals of the Kamado Joe Quote Link to comment Share on other sites More sharing options...
SuperGoose75 Posted February 3, 2023 Author Report Share Posted February 3, 2023 (edited) 15 hours ago, JTaylor91 said: Oooo they look good. I treat myself to an Ooni Koda 16 after Christmas, it’s been used pretty much every week since we got it. Cheers! Fair play to you and sure why wouldn't you treat yourself. How are you finding the Ooni Koda? I think that is the one I would opt for also as its the gas one. 14 hours ago, ditchman said: imnot a big pizza fan...........but i would eat yours ...no probs..............i bet you have fun making them.... Thanks for that! Yeah I enjoy the proccess and get the children involved sometimes and even make some Nutella ones for them as a treat. Funny my father in law is not a fan of pizza either and he is a bit of a foodie and a very good home cook and baker. Its defiently not for every one but a very popular choice by many. 14 hours ago, Scully said: I’ve just finished work, and am slonking in the bath. Haven’t eaten since 1145 and could just do with one of those! 😋 Cheers. 14 hours ago, islandgun said: They look brilliant, not sure how you would better them in any oven Cheers. Its quite a process to get them to a good standard using a conventional oven. Heat the stone for around an hour, sometimes I pre bake the base before putting the toppings on and brush the crust with olive oil to get it crispy. I pre cook some ingrediants like mushrooms and bacon. I like the Neapolitan stlye pizza and you need to get the temp up to 500 degree's and for it to cook in around a 2 minute time frame. Most home ovens can only get to 250 degrees, and thats where a proper pizza oven will win out. 13 hours ago, harrycatcat1 said: They look delicious 😋 Cheers. 4 hours ago, powler said: They do look good. Thanks. 2 hours ago, yates said: They look very good. I always use 00 flour but never tried leaving it for 48 hours though, I cook mine using the hot stone but over the charcoals of the Kamado Joe Thanks. Yes I also use 00 flour when I can get it. Failing that it is strong bread flour but the 00 is defintely superior. The 48hr fermentation actually takes pkace in the fridge. You can leave it longer if you wish. You get loads of air pockets using this method. Edited February 3, 2023 by SuperGoose75 Quote Link to comment Share on other sites More sharing options...
SuperGoose75 Posted February 3, 2023 Author Report Share Posted February 3, 2023 The white pizza was made using a homemade Alfredo sauce and the last one in the photo was a firecracker with nduja sausage,chillis, figs and mozza to balance it out. I always make a homemade Aioli also for dipping the crust. Here is another I didnt post. Quote Link to comment Share on other sites More sharing options...
Scully Posted February 3, 2023 Report Share Posted February 3, 2023 12 hours ago, billytheghillie said: WHOOOOO! Unbelievable, didnt know you were that age! I don’t look it, but sometimes feel it. 🙂 Quote Link to comment Share on other sites More sharing options...
discobob Posted February 3, 2023 Report Share Posted February 3, 2023 not strictly italian - but fetta and Halloumi are great on pizza's as well - the latter grated... Quote Link to comment Share on other sites More sharing options...
SuperGoose75 Posted February 3, 2023 Author Report Share Posted February 3, 2023 4 hours ago, JohnfromUK said: They look very nice. I have tried to make pizza - quite a few years ago. It wasn't a great success, and as I don't eat pizza much, I never really followed it up. I can't really remember what was wrong, but suspect it was a lot of effort for something that was no 'better' than shop bought with a few extras added (which is what I do when I have the occasional pizza). Cheers. I thought I had your post included in the quotes. It can be frustrating and there is a lot of trial and error trying different types of dough recipes, but worth it if you persist. Quote Link to comment Share on other sites More sharing options...
islandgun Posted February 3, 2023 Report Share Posted February 3, 2023 1 hour ago, SuperGoose75 said: Cheers. Its quite a process to get them to a good standard using a conventional oven. Heat the stone for around an hour, sometimes I pre bake the base before putting the toppings on and brush the crust with olive oil to get it crispy. I pre cook some ingrediants like mushrooms and bacon. I like the Neapolitan stlye pizza and you need to get the temp up to 500 degree's and for it to cook in around a 2 minute time frame. Most home ovens can only get to 250 degrees, and thats where a proper pizza oven will win out. Your perfectly right but it also takes a while and plenty of wood to get a masonry oven up to 500c, however once hot you can do a lot of pizza, bread and stews before it cools down. here is a picture of my oven. Quote Link to comment Share on other sites More sharing options...
SuperGoose75 Posted February 3, 2023 Author Report Share Posted February 3, 2023 5 hours ago, islandgun said: Now that is the business! I'm envious, the pizza looks delicous also. I suppose that is where the Ooni or Rocca Box and the like come in. You can get to your 500 degree's with the click of a button on the gas models. Some say that there isnt much difference taste wise between gas and wood fired Ooni ovens. I cant comment on that, but I think there would be no comparison between portable pizza ovens and the real Macoy like you have. Quote Link to comment Share on other sites More sharing options...
islandgun Posted February 3, 2023 Report Share Posted February 3, 2023 2 hours ago, SuperGoose75 said: Now that is the business! I'm envious, the pizza looks delicous also. I suppose that is where the Ooni or Rocca Box and the like come in. You can get to your 500 degree's with the click of a button on the gas models. Some say that there isnt much difference taste wise between gas and wood fired Ooni ovens. I cant comment on that, but I think there would be no comparison between portable pizza ovens and the real Macoy like you have. All I can say is that cooking with wood is very satisfying, if you can get one, go for it, you wont regret it Quote Link to comment Share on other sites More sharing options...
markm Posted February 3, 2023 Report Share Posted February 3, 2023 If and when you want / buy an ooni. Go gas. Hot in 15 mins and cold in 15 min. Although not recommended you can also use them in outbuildings. Heat cooks pizza, not smoke, Woodfire pizza means it’s been cooked, simples. Quote Link to comment Share on other sites More sharing options...
ditchman Posted February 3, 2023 Report Share Posted February 3, 2023 there are sometalented people on here...... Quote Link to comment Share on other sites More sharing options...
islandgun Posted February 3, 2023 Report Share Posted February 3, 2023 18 minutes ago, markm said: If and when you want / buy an ooni. Go gas. Hot in 15 mins and cold in 15 min. Although not recommended you can also use them in outbuildings. Heat cooks pizza, not smoke, Woodfire pizza means it’s been cooked, simples. Agreed its just an oven, ancient and fun Quote Link to comment Share on other sites More sharing options...
7daysinaweek Posted February 4, 2023 Report Share Posted February 4, 2023 Supergoose Your pizzas look superb! We have an ooni and I would say that you you may not gain much from one given your skills apart from the charring taste to an extent. Downside at the very beginning was not cremating everything as they get very, very hot, however, I quickly got used to cooking with one. Here is a link to a post from a couple of years back when we started to use ours. It will give you some idea about them. atb 7diaw Quote Link to comment Share on other sites More sharing options...
Stephen-H Posted February 4, 2023 Report Share Posted February 4, 2023 These looks mega & it's now made me fancy a pizza for tonights tea! Quote Link to comment Share on other sites More sharing options...
billytheghillie Posted February 4, 2023 Report Share Posted February 4, 2023 Guess whats for tea tonight? Quote Link to comment Share on other sites More sharing options...
Bigbob Posted February 4, 2023 Report Share Posted February 4, 2023 Love a 16 inch tuna pizza and leave half of it for the next day you cant beat cold left over pizza Quote Link to comment Share on other sites More sharing options...
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