SALAMI AND CHORIZO PIZZA COOKED USING OONI KODA GAS-FIRED PIZZA OVEN

SALAMI PIZZA - OONI KODA - BREEZY DAY

My advice would be to steer clear of using a gas-fired pizza oven on a windy or breezy day unless you are in a sheltered spot outside for these four reasons:

  • a little gust of wind can blow the gas out without you realising.
  • the flames are more erratic and blow backwards and sideways - this prevents the stone from heating up
  • linked to the above, the stone takes a lot longer to heat up
  • the cook can be more of a challenge when the flames are whipping up at the back of the oven.

The stone heating up or not heating up due to the breeze was the biggest issue for this cook. As I was making up the pizza the gas blew out without me realising and the oven auto-cut out.  It happened only a few minutes before the cook but still reduced in temperature to 370c in the middle.  I waited another 12 minutes for the oven to warm up to 420c.  From my previous cooks that would normally have taken just a few minutes as I'd already reached 430c on the stone before the gas below out.  However, once the stone was back up and running the actual cook in the oven was fine.  The breeze subsided and even the few gusts didn't impact on the crust cook.  The forecast that day only showed a breeze of up to 12 mph so if you decide to use a gas-fired pizza oven on a day with forecasted wind of 15mph plus, it would be best to find a secluded spot for it.

CHORIZO PIZZA - OONI KODA - FULL GAS POWER COOK

For this cook I switched back to my 9" metal turning peel.  Going back to the old square peel where you turn outside the oven using fingers was not ideal.  If you are starting out with pizza making and you are currently using the square metal peel I would suggest getting a small turning peel.  It will take a bit of time to adjust and learn to use and turn but you'll pick it up in no time.  A 9" peel which I use for the Ooni Pro and Ooni 3 does not fit in the Koda so I've just ordered a 7" Roccbox turning peel and I'm looking forward to using that next week!

I kept the Ooni Koda on a high heat for this cook, something I've never done before.  This was my fifth cook with this oven.  To be honest, for me, cooking on full gas high heat was more stressful!  It took away the fun of cooking as I was on edge that the crust would singe so fast - and it can, so even though this does cook the pizza really fast and cooks the crust quicker, it doesn't really change the outcome - fast or medium, the outcome is pretty much the same for me.  It's just that with the faster cook I turn it less, play around with it less and finish the cook fast and get more stressed about the whole thing!  I will keep it on high-heat though for any future cooks just to see if my skill level improves with high-heat gas fired cooking and whether my stress levels will ultimately reduce!

I used my experimental dough for these two cooks.  Currently I am testing a new process: 

  • as standard - the dough is made in the Panasonic Bread Maker - that is a must and is the reason my dough turns out as I would like it to be!
  • I then place the dough straight into the fridge for 24 hours
  • I remove the dough from the fridge and place in a warm room for 24 hours.
  • I then either ball it up and use it or freeze it.

Next week I'm going to discuss Autolyse - something I should be doing but keep forgetting to!

See you next week!

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CHORIZO AND PEPPERONI PIZZA

I'd like to start off this week with the words Article 13.  This was passed by the EU Parliament and will now be implemented across Europe and the UK within the next 2 years.  It is where information, music, pictures and videos will need to be checked and monitored for copyright before they are shared.  I'm worried about it because it has unintended consequences for creators who produce original content.  Those who passed this Article - now called Article 17 claimed it would not impact on but help small original creators.  Let's see how they think this Article can be implemented in a way that is not going to destroy all small creators.  We are listening, watching and waiting.

CHORIZO PIZZA

This cook took some time.  Probably one of the longest pizza cooks I've had.  I love using the Ooni 3 to cook pizza and I used the Gas to cook this Chorizo pizza.  The stone was a perfect temperature and everything was ready for the cook.  So, in the pizza went and immediately I could see the base cooking fast on the stone even though it was only 430c.  The top of the crust of the pizza was also getting hit by the strong flame so I turned it down to low.  The problem I had was that the side of the crust wasn't cooking fast, the base was and the flame was hitting the top of the crust.  So the mid crust part was not getting cooked.

 

So, with the gas on low and with the help of the pizza peel to protect the toppings the pizza was ready.  The peel protected the top whilst the side of the crust cooked.  Overall I'd say it took about 5 minutes in total to cook!  It tasted great, the chorizo was delicious and the base cooked really well.

PEPPERONI PIZZA

I love Pepperoni Pizza.  This video is Part 1 of 2.  I am experimenting with dough to show what the difference is between a long proofed dough and a freshly made dough.  I normally use dough that's had at least a 24 hour room proof.  The dough I used for this video was freshly made with just a 4 hour room temperature proof.

I used the Ooni Pro with real wood to make this pizza.  The dough cooked pretty well considering it hadn't had much time to work its magic and offered up a very tasty base for the pizza toppings.

The base cook was great.  I mean, if I made a base cook like that every time I made pizza I would be one very happy pizza maker!

So, what I wanted to show with this dough and the cook was that if you need to make dough on the same day as your pizza cook then go ahead.  You'll produce a lovely pizza.  But, for a better dough, try getting the dough made ahead of time.  You can do this by either freezing your longer proofed dough and defrosting it on the day you need it or make the dough 5 days, 3 days or the day before.  I think freezing your dough is the best option.  That 24 hour proof or 5 day long cold-proof does give the crust a better cook and provides a better flavour and makes it easier to stretch.

See you next week!

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EXPERIMENTING WITH BLUE CAPUTO 00 FLOUR – WEEK 1

The weather this week was bad!  It was cold and if it wasn't sleeting it was wet and windy.  Roll on the Spring.  Making Pizza outside in the midst of Winter isn't so bad though.  The heat of the oven soon warms you up and because you get so focused on the fuel and the pizza you forget about the weather!  Owning a pizza oven is a good way to get outdoors in the Winter.  Before, I used to hibernate but now - I'm outside and enjoying cooking outdoors.

This week we made a Chorizo pizza using the new Blue Caputo 00 flour.  It always takes a good few cooks to get used to using a new flour and Caputo is certainly no different.  Over the last few weeks I've been reading articles and watching videos on how to make dough using Blue Caputo.  I started watching an old "how to make dough" video thinking that the process wouldn't have changed and that any advice would be current and useful.

I was just about to follow this very technical dough process thinking that I had been doing everything wrong.  But I then checked the comments box and the dough maker had simply added 4 years later that the process was no longer used!  All dough-makers are continually experimenting!

I realised after cooking the Chorizo Pizza with the new flour that I was getting a very bubbly dough and needed to change the recipe.  The Chorizo dough for this cook was the same recipe that I had used with the Molino Grassi flour and the same process:

  • Bread maker to knead the dough (my favourite and best results using this)
  • A 6 hour room temp raise
  • A 3 day cold proof
  • Back to room temperature for the pizza cook.

Recipe: 500g Blue Caputo Flour, 3g yeast, 11g dissolved salt, 320g water.

This made the dough very bubbly and I knew that the recipe had to be tweaked for the next cook:  So I made a thinner Mozzarella Pizza with a 1 day cold proof:

The recipe for this Mozzarella Pizza was:

Bread machine to make the dough - 45 min programme.

  • A 6 hour room temp rise
  • Then in the fridge overnight
  • Back to room temp before the cook.

Recipe: 500g Blue Caputo Flour, 2g yeast, 11g salt, 320g water

I realised I needed to amend the yeast quantity due to it rising so much in 6 hours.  This still wasn't enough as I really had to stretch this out.  I probably stretched the life out of it to get it this thin!  I shouldn't need to do that with the right dough recipe.

So, the dough needs more tweaking for a better cook and so for my next pizza I am going to change the recipe to this - a very bold dough move but thought it would be a good experiment!

  • Bread machine for the dough as per usual
  • 24 hour room temperature proof in a big bowl
  • Then form into dough balls and proof for another 9 hours at room temperature
  • Ready to cook.

Recipe: 500g Blue Caputo dough; 0.5g yeast, 11g dissolved table salt, 300g water.

From the above recipe compared to the previous dough recipe I've made quite a few changes.  I've removed the cold proof completely and increased the room temperature proof considerably.  I've also reduced the water from 320g to 300g and reduced the yeast from 3g to 0.5g.  Let's see what happens! 👍

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