SURF & TURF PIZZA AND TRYING TO MAKE A BREAKFAST PIZZA IN A WOOD-FIRED OVEN!

This has been a fun pizza making week!  Valentine's Day happened on the Thursday and so I wanted to make a heart-shaped pizza with a friendly twist too.  Not every one has a valentine and so I created this pizza for those with a palentine to share with their pals instead!

Surf and Turf is a great way to do this as it offers two types of preferences on one pizza.  The surf is for fishy food and the turf is for red meat.  So I cooked shrimps, red pepper with chili olive oil on one half of the heart and steak mince with cooked onion, mushroom and garlic olive oil on the other side.  Cut it down the middle and there you have it - two dishes in one for a special occasion!  Check out the video below!

And so that was deliciously tasty plus it was easy to make.  I used a 24 hour room proof blue caputo dough. Recipe below:

  • 500g blue caputo 00 flour
  • 310 g water
  • 0.5g dissolved yeast
  • 10g dissolved in water(from above) table salt

Process -

  • Bread machine knead for 45 minutes
  • 24 hour room raise at 18 celsius

TRYING TO MAKE A BREAKFAST PIZZA!

Last week I received a number of suggestions from viewers asking me to make a Breakfast Pizza.  I've never eaten or made a breakfast pizza before with an egg on top and the actual application of this concerned me.  One thing you should not do is get wet food on your pizza stone at a high temperature.  I don't think a runny egg would crack it to be honest but it wasn't something I wanted to test out with my first attempt!

I considered an easier option of half-frying the egg before putting it on top of the ingredients that had already been cooked in the wood-fired oven.  The reason why I made it this way was:

  • if I put a runny egg on top of the pizza at the start - how would the ingredients underneath the egg cook?
  • maybe some of the runny egg would just roll off the pizza onto the stones.

So, for me this was a much safer and easier option.  These are the ingredients I used:

  • spicy sausage
  • fried mushrooms
  • tomatoes
  • baked beans
  • mozzarella cheese
  • fried bacon
  • runny egg on top (added 3/4 way through wood-fired cook)

Check out the video below!

This came out well in the end and tasted good!  I particularly enjoyed the runny egg mixing in with the other ingredients after I had sliced the pizza up.  Maybe with practice I should feel confident enough to break the egg onto the pizza and cook it from the start but I'm still not sure how the ingredients underneath will cook properly.

The recipe for this pizza is the same as the pizza above.

Pizza making is fun and enjoyable and there is no limit to what you can cook on a pizza.

Experimenting is also a great way to learn new things and it really doesn't matter if it goes wrong.  That's part of the process.  As I've said all along - I've learnt more from things gone wrong than things gone right! 

See you next week!

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NEW YOUTUBE CHANNEL TRAILER AND COOKING PIZZA WITH THE DOOR ON!

This week I didn't feel great with a bad cold and instead of going out and braving the winter weather, I decided to stay inside, keep warm and finish off the YouTube channel trailer I'd been working on.  Last year I dropped my hard-drive and lost all footage from 2017 and early 2018 but I still had loads more available from my iPhone to use.  So here it is, the new trailer - I wanted it to give an overview of the channel in 2 minutes.  I hope you like it.  If you do please give it a thumbs up!!

Once I was back on my feet I started to prepare to make a pizza with the Blue Caputo dough with the following process and ingredients:

The Recipe:

  • 500g blue Caputo flour
  • 310g water
  • 0.5 dried dissolved yeast
  • 10g dissolved table salt

The Process:

  • 45 min pizza dough option in bread machine
  • 24 hour warm room proof
  • 3 day cold proof
  • 4 hour back to room temperature

As seen in the video above, I made a Red Pepper and Prosciutto Pizza.  It was really delicious and I did fry the red pepper beforehand.  Such a simple and tasty pizza combination.  The dough tasted great and had a good consistency.   This was also the moment of truth - where I taste tested the cooked dough with the recipe outlined above.  I wanted to taste the dough and feel the stretch difference between the 24 hour warm room proof dough I made last week and this dough that had an additional 3 day cold proof.  Honestly, I was expecting the difference to be more significant.

The stretch wasn't better, in fact I had more holes in the cold-proofed dough.  The taste was slightly better with the cold-proofed dough but nothing much and so if you are in a rush (like me all the time!) then a 24 hour warm room proof is just fine.  I'll keep experimenting with this recipe for consistency and report back if I experience any issues with it.

THE PIZZA DOOR!!

A big thing for me this week was that I actually used the pizza door on the pizza oven!  I'd received many comments from viewers asking me to cook with the door on (I know they were frustrated with the fact that I kept cooking with the door off!) and so I capitulated and used the pizza door!  The only reason why I love cooking with the door off is so that I can see the flames and the pizza cook.  It's just more fun for me that way.  Anyhow, I totally understand why the oven has a door as it improves the cooking process and reduces the time it takes to cook a pizza from 3-4 minutes with the door off to about 1 - 2 minutes with the door on! I will use the pizza door more often now I promise! 🙃

AND ONE MORE THING.......I've decided to build a cob clay pizza oven when the weather gets warmer!

I've done a load of research and I think this is something we can do 😀.  I mean what could possibly go wrong?!  So that's going to start in the Spring.  We will need to build a base with stones and concrete - that's going to be the toughest part I think.  Anyhow, we've got lots of planning to do as we want to make sure it'll last a good few years.   I'll provide more updates on the delivery of this project  - especially sharing plans for the base and location of the oven. 

See you next week!

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COOKING PIZZA IN THE SNOW! PLUS I’VE CHANGED THE BLUE CAPUTO PIZZA DOUGH RECIPE!

Another week of wintry weather and that's fine as I've been waiting a long time to cook pizza in the snow!  Ok it wasn't a full on blizzard snow  - it looked more like polystyrene beads but nonetheless, we very rarely get snow so anything was a bonus! And it's not cold out there when your oven is firing off heat at 550 Celsius!

This week we made two salami pizzas.  The first one I topped with delicious salami with fresh mushrooms and chopped spinach.  In the Spring/Summer/Autumn season I would've used basil but....basil does not survive well in my house in the Winter!  It's just too cold.  If you have any tips on growing basil in the Winter and keeping them alive then please leave a comment either here or on the YouTube video - many thanks! 👍

The salami was so tasty - the nicest salami I've tasted in a long time.  It tasted so good with the mushrooms.  I like mushrooms quite springy and fresh so I hadn't pre-fried them.  Is it just me who likes them like that!  The other significant change I made this week was the dough recipe.  The dough recipe I used for this cook was:

  • 500g blue Caputo flour
  • 0.5g dry dissolved yeast
  • 10g dissolved table salt
  • 300g water

And the other important change I made was to the dough making process:

  • kneaded the dough with the bread machine using the 45 minute pizza dough option (the best way I think!) 👍
  • left the dough to rise for 24 hours in a warm room
  • rolled the dough into balls and used straight away.
  • NO cold proof.

The reason why I experimented using only a little yeast and just a 24 hour warm room proof was that the Blue Caputo flour gets very bubbly with just a little yeast.  And because of this I thought it would be good to test how little yeast I needed to get the dough to rise.  As can be seen from the resulting dough - you don't need much at all!

The second salami pizza we made was the spicy salami, potato and onion pizza and this was like eating a whole dinner!  It was very tasty.  The spicy heat from the salami kicked in after 30 seconds and wow it was hot!  I loved it!   I used the same dough as above and therefore didn't;e expect any significant differences to the cook of the pizza.  Also, this was the second pizza cook and I always tend to burn the base of the pizza on the second cook but this time it came out really well! 

I'm very happy with the new dough recipe and process for the Blue Caputo flour and will continue to make the dough like that.  However, I am going to make my next pizza with the same process as above but I'm adding a 3 day cold proof to the pot just to see if it really adds anything to the flavour and consistency of the dough.👍

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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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LIGHTING THE OONI 3 AND MAKING BREAD IN THE OONI PRO PIZZA OVEN FOR THE FIRST TIME!

HEATING AND LIGHTING THE OONI 3 PIZZA OVEN

Thought it was time to bring the Ooni 3 Pizza Oven out again to show how I light it and heat it up with wood pellets.

There are many brands of wood pellets you can use for the oven.  I started off using Ooni wood pellets.  They are great quality pellets and produce vey little black soot in the oven.

However, once that big bag finished I found it more cost effective to move onto another brand called Balcas Brites.  These pellets do produce a lot more black soot in the oven but the cook time and heat intensity is the same so it was a compromise I was happy to make!

It took me a while to get a hang of using the wood pellets - especially when cooking in the wind.  I'd never previously cooked with wood pellets outside and it took a while for me to learn how to keep the pellets topped up on a breezy day.

I did buy a vessel  - a metal funnel - that I popped into the pellet holder to hold additional pellets.  This was useful to help keep the wood pellets topped up.  It saves you re-stocking every 5 minutes.  The only issue with the funnel I used were the air gaps between its round spout and the square pellet holder.

This did affect the cook somewhat as the air got sucked up slightly towards the spout rather than moving forward into the oven area.


 

MAKING BREAD FOR THE FIRST TIME IN THE OONI PRO PIZZA OVEN

For me, baking bread in the Ooni Pro Pizza Oven this week was one of the most challenging cooks I've attempted so far.  I had done some research to ready myself for this but many of the wood-fired bread cook pro's mentioned that it does take a lot of practice to get it right! My Panasonic bread-maker cooks me a lovely loaf of bread every week.

I alternate between wholemeal and white.  The white tends to rise better than the wholemeal and so for my first cook in the wood-fired oven, white became the safer choice.

So, I started the cook off with the normal white bread recipe I use in the Panasonic:

550g strong white bread flour, 1.5 tsps dissolved dry yeast, 1.5 tsps dissolved table salt and 360ml luke-warm water (I use that to dissolve the salt and yeast in separately).

The dough option on the bread-maker takes 2h 20 minutes and in that time it fully kneads the dough and also gives the dough it's first proof.

Once the dough was ready in the bread-maker I placed it in a banneton for the second proof.  I'd never used one of these before but my aim was for it to give the bread a nice, fancy circular rim pattern on the outside.

Due to bad weather outside which delayed the cook, the dough proofed in the banneton for 1 hr 30 minutes when my plan was to only allow it to proof for 50 minutes.  I didn't want it to double in size.  But over that time it did and if it hadn't been for the cling film tightly wrapped around the outside of the banneton it would have tripled in size!

I should have really and I mean really floured the banneton.  I sprinkled it which wasn't enough.  So the dough stuck to it like glue and now I can't get it off!  I pulled the sticky dough out of the banneton and moved it onto the floured wooden pizza peel with no fancy, circular lines!

I cut a cross into the top of the dough and placed it into the Ooni Pro Wood-fired Oven.

Before I started fiddling around with the dough, I had already heated the oven right up and was waiting for it to cool down to a stone temperature of 260 c.  The air temperature should be around 100c to 180c.  My air temperature was a bit low - about 120c and so it took longer to cook.  After about 12 minutes the oven had cooled down too much and so I had to add a few pieces of kindling to heat it back up a little without creating too much of a flame.

Adding the kindling worked a treat and the oven quickly finished off the bread in a few minutes and gave it a lovely brown wood-fired crust.

Overall, I was really pleased with the result.  The easiest part was creating the dough in the bread-maker and the hardest parts were waiting for the stone to get to the right temperature without the air temperature being too hot.  The other challenge was knowing when the bread was cooked inside.  I read somewhere to measure with a thermometer and if it hits 96 c inside then it's cooked! Yay!

WE HIT 1000 SUBS THIS WEEK!🥳

That's a big milestone for us and I want to thank each and every one of you who have supported the channel, watched our videos and subscribed!!  Also, thank you for the fantastic advice you have given me when my cooking has gone wrong (which seems to be more often than not at the moment - lol!) 🥳

Plus, the channel also got accepted onto the YouTube Partner Programme this week and so adverts will start to appear!  The channel really needs some funding to grow and to do bigger and better things! 👍

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