Out of interest, have you tried using beer as the liquid in your dough?
I haven’t, but that’s an idea for the estery lager I’m thinking of ditching. Cheers!Out of interest, have you tried using beer as the liquid in your dough?
Home | SLIZZAOut of interest, have you tried using beer as the liquid in your dough?
You know, @Alastair70, I can't seem to make my dough stand out--extra salt, garlic powder, onion powder. Extra salt makes the dough "gooey" if I'm not mistaken.long prove yeasted dough,
I like the idea. I see no reason for me not to try that in two weeks, if I don't have anyone counting on me serving it to them, that is, I might do a dark, whisky barrel stout. That would 1000ml of beer, I think.Out of interest, have you tried using beer as the liquid in your dough?
Now I'm sad; I thought the added beer would bring a on a Golden Age of Pizza.can't say that they were anything special or that the beer dough added anything.
I would gladly wait in a line for and buy that pizza. Very well done. Without looking back, didn't you say you were new at this?Gave it another try on the ooni last night.
While you're waiting for @Alastair70 to reply, a lot of dough making is trial and error, based on your altitude, humidity and stuff like that. You will develop a feel for ingredients.Gave it another try on the ooni last night
I find that you need to crank it right up to get to temp then back off a fair bit otherwise the base does tend to cook too quickly. There's a sweet spot that takes a bit of trial and error to find. Also the pies cook much quicker at the back of the oven than the front.Gave it another try on the ooni last night.
Thanks to Alastair for the advice about the dough. This time i used 'proper' flour, caputo pizzeria. After kneading I proved for 3 hours at RT, balled up and left for 5 hrs at RT. The dough was so much easier to work with. I used Galbani mozzarella, which is far better than the standard supermarket stuff with too much moisture. I used the pizza app. I did run into an issue though, for those who use the pizza app, is it always 100% accurate regarding weights? I was going for 5 210g balls, however the final one was only 180... I measured everything out. Not sure if its the scales or the app.
Best ones yet, however I still cant quite get that light and airy crust. Also, I noticed that I was having a bit of an issue with charring on the underside. I set the ooni on full, and gave it 30mins to warm up. Then pizza straight in, and I turn the ooni down slightly after launch. Is this the right way to go?
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I'm very partial to a Calzone mmmmm....View attachment 55177
Going to make one of these with the extra dough. I get three, 453g doughs and a 225g dough from a batch and use the small one for the turnover. I knew them as "pizza turnover," originally, but most everyone knows them as a calzone. Funny that the original owner of the pizzeria I worked at was from Italy.
I'll cut one in half later today because they all look the same on the outside.
Sometimes I get lucky with a photo.I'm very partial to a Calzone mmmmm....
Thanks for that.I would gladly wait in a line for and buy that pizza. Very well done. Without looking back, didn't you say you were new at this?
Holy smokes, they look delicious!
Yeah, i am wondering if I am getting a bit too close to the back of the oven.I find that you need to crank it right up to get to temp then back off a fair bit otherwise the base does tend to cook too quickly. There's a sweet spot that takes a bit of trial and error to find. Also the pies cook much quicker at the back of the oven than the front.
Lovely pizzas by the way
I used the pizza app. I did run into an issue though, for those who use the pizza app, is it always 100% accurate regarding weights? I was going for 5 210g balls, however the final one was only 180... I measured everything out. Not sure if its the scales or the app.
Best ones yet, however I still cant quite get that light and airy crust. Also, I noticed that I was having a bit of an issue with charring on the underside. I set the ooni on full, and gave it 30mins to warm up. Then pizza straight in, and I turn the ooni down slightly after launch. Is this the right way to go?
Can you explain what you mean by "dome it' and what the "WFO" is?At this point can then 'dome' it if you want a bit more heat on the top without cooking the base further in the WFO, but I'm not sure how much of a runner that is in the Ooni, from memory there wasn't a lot of room inside.
Sorry, wood fired oven. The aim is to have flames licking across the roof for a pizza cook. Doming is where you lift the pizza up towards the roof where it’s hotter, but get the base off the stone floor. It takes about 10 seconds tops but cooks through any toppings that looked a bit underdone.Can you explain what you mean by "dome it' and what the "WFO" is?
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