Nick&Nora
Well-known member
I have a pellet ooni out in AZ. Gas is probably better because I do lose temp between pies, but it’s awesome.
What's For Dinner Tonight?
- Thread starter javelinadave
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I’m going to give it a test run tomorrow or Tuesday. I bought dough from the Wegman’s to try out. Once I get making pizzas down I’ll make my own dough
Nick&Nora
Well-known member
I usually use a simple dough from Artisan Bread in 5 in 5 Minutes a Day
There's a website called Bread Calc or BRDCLC which lets you scale baking formulas easily.
340g water
5g granulated yeast
12g salt
455g flour
This would make two loaves of bread or maybe three or four pizzas.
You put the yeast and salt into water at just under 100F. Stir it for a bit.
Combine everything with a spoon or your hands. No kneading.
Let it double in size, and then either use it or stick it in the fridge and use it any time over the next 14 days. You can bake a loaf of bread, make rolls, use it for pizza dough, whatever.
I’ve used AP, bread and 00 flour for pizza and they’re all fine. If I know I’m making pizza, though I opt for the harder 00.
Siia109
Well-known member
If you have a pizzeria that you like and they are not corporate - they sometimes will sell you uncooked dough so you can use that as a base and then add your own ingredients. Speeds up the process and has one less variable to go sideways.
My parents actually owned a pizzeria from the mid 80s up until a few years ago. Fortunately all of the local grocery stores sel fresh dough. Going to try some from Wegmans and Publix tonight. I’ll give Whole Foods a shot too
Pizza is all about the sauce. Fresh crushed San Marzano tomatoes and a bit if seasoning.
Siia109
Well-known member
All due respect - as an ex New Yorker the crust is critical. Seasoning and cheese are right up there - but you could have the finest ingredients on a Dominos crust and its still a POS.
Nick&Nora
Well-known member
In my book, the real test of any pizzeria or pizzaiolo is a Margherita, and when you have so few ingredients, they all count. I don't disagree about the crushed San Manzanos, but you need quality fresh mozzarella (I like to rip it and let it drain on on a towel for a bit), good olive oil and decent fresh basil as well. The Artisan Bread recipe is really simple and it keeps, so it's a shame not to make it. In an Ooni, it bubbles, it has chew, it chars slightly (or a lot of you look away: 950F is pretty hot!).
vtlandrover
Well-known member
When we constructed our house in '07, my wife balked at having a fireplace at the last minute - although I did convince her to let me construct a pizza oven. Same basic amount of materials, just placing the chimney forward. It's served us well over the years, so with all of this talk of pizza, we fired it up last night (somewhat rare in the summer months as it does put out a lot of heat). The vegetarian teenagers constructed a broccoli/pineapple/jalapeno - not my first choice, but somehow it worked. The crust bubbles up nicely right at the fire's edge - so it's a matter of rotating to get a Neapolitan result.
It wasn't until posting that I discovered the 110 photobombed. Rover content!
It wasn't until posting that I discovered the 110 photobombed. Rover content!
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blueboy
Well-known member
Very cool idea!
Pretty much the coolest idea I have seen on NAS-ROW. We are mid remodel and it now already feels inadequate.
mgreenspan
Founding Member
A new favorite of mine from a vegan cookbook of all places. Potato and shishito pepper skewers on the grill.
