SAME DAY PIZZA DOUGH AND MAKING A TUNA PIZZA

SAME DAY PIZZA DOUGH - USING GAS-FIRED PIZZA OVEN WITH MOLINO GRASSI

This week I cooked another same day dough pizza but this time using the gas-fired pizza oven.  I wanted to show how differently the dough cooks compared to pizza dough that's had either a room proof, a cold proof or both.  With fresh dough I made just 4 hours earlier I found that:

  • it's harder to stretch.  
  • it's a lot easier to create holes in your dough.  
  • it sticks more than normal to the work surface when you stretch it.
  • it doesn't taste as good
  • the dough doesn't cook as well as proofed dough, in the oven.

Remarkably, the dough cooked much better in the gas than it did in the wood last week.  I had left the dough out for 40 minutes longer and even in that short time in my quite cold room, the dough was already more bubbly.  And this came out in the cook - there were more bubbles on the crust compared to the wood cook and the dough itself had risen more during the cook.  In this video, I compare the wood cook with the gas cook to show how different the two fuels cook the dough.  Using the Molino Grassi flour it can be seen that it cooked better with the gas oven.  The crust in the wood-fired oven became very crunchy and hard with very few bubbles.  It was as though the hydration levels in the dough weren't high enough even though it was a 60% hydration recipe.

So, my thoughts and overview of the cook are that I would not recommend using dough made just a few hours earlier if you want your pizza to be the best it can be!

My preferences are as follows:

  1. 24 hour room proof and 5 day cold proof then use/or freeze
  2. 24 hour room proof and 3 day cold-proof then/or freeze
  3. 24 hour room proof then use/or freeze

A year ago I wouldn't have made dough like this.  It's mostly down to trial and error that I'm using this process.  However, one of the viewers on my video last week mentioned that I should try cold-proofing the dough straight away and then giving it a room temperature rise before use.  I am definitely going to try this and I sort of did in my other pizza cook this week - the Tuna Pizza.

COOKING TUNA PIZZA IN THE WOOD-FIRED PIZZA OVEN

I was asked by a viewer to make a Tuna pizza and I couldn't wait to give it a try.  I honestly couldn't remember if I'd cooked tuna on pizza before - if I had it was a good while ago. Anyhow it was a really nice pizza to make and taste.  I topped this pizza with tuna, buffalo mozzarella, fried red onions, black olives, rocket and some garlic infused olive oil.  It was delicious and reminded me of a Pan Bagnat.

I have to admit that the dough I used for this pizza was one that I had treated rather badly.  I used a 24 hour room proof dough made with Blue Caputo 00 flour, that I'd cold-proofed for a few days then placed in the freezer all scrumpled up in a freezer bag.  I then part-defrosted the dough but it started to rain so I placed it back in the freezer.  A few days later I wanted to use it again and so defrosted it overnight before the cook.  I had no idea how it would turn out but I could see that there were lots of little bubbles and the consistency looked good to me so I used it.  I have to say that it stretched really well and gave a good cook on the crust too.  And this goes back to where I previously mentioned that I would reverse the dough process and cold-proof before the room-proof.  This wasn't far off that process in that the dough was cold then warmed up again.  And I would recommend giving it a try. 👍 

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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My First Written Pizza Blog!!!

Welcome to my first blog! There is so much coming up in 2019 and this new blog is part of all the new things that I’m really excited about that are happening this year!!

In early 2017 I started making a few videos about places and events to start practising using an iPhone as a video camera. I had never filmed before, never edited or used social media to the extent that I am now so it was a huge learning curve to begin with.

Back then and as I do now, I operate my Got2EatPizza YouTube channel at a loss! And so all the supporting software I use to edit the videos, create thumbnails and graphics etc. have all been made using free software which I list in the description box of all the videos. I will be writing another blog on this very soon. If you are interested in starting a new YouTube channel I’m happy to provide my experience of what I use with no budget or a very limited one and which equipment I use that I already owned to help create videos.

So, back to the pizza! The videos I’ve been creating are a record of my learning journey – learning to make pizza in wood-fired ovens.

I have made many pizza mistakes and burnt more than I can remember but it’s been so much fun to share both the pizza cooks that went well and those that burned out!

From the outset I wanted to share everything. I was and still am learning and if you are new to outdoor cooking and making pizza, things unfortunately are not going to go right all the time. Perfection in my eyes is not a good thing. It creates stress and unhappiness and takes away all the fun of learning!! If there are 2 things that I always don’t mind being when I create videos – they are to be imperfect and unpredictable!

Why do I cook pizza on YouTube? I needed a challenge and the biggest challenge of all was to try to learn and improve.

I am improving and I am having great fun creating, making, baking and cooking pizza and sharing that with you!

So, what am I up to in 2019? Well, firstly I am starting a Blog – this one. My plan is to upload weekly – over the weekend. I will be blogging about my pizza cooks I made for that week – how it went – what went right/wrong etc. I will also be covering other things that I or you feel may be of interest!! And I’ll update with suggestions from the really helpful comments I receive.

And to coincide with the Blogs and this is a big huge learning curve – I will also be starting a PODCAST! The plan for these again – to be uploaded once a week at weekends. This is a new idea and so I will keep you posted on when these will be going up as I am dithering at the moment – I’m not sure which microphone to invest in – should it be a Yeti Blue or a Rode USB microphone? They both come in about the same price.

The other and also very exciting update for 2019 is………I am planning to build/buy a clay/brick pizza oven for the top of the garden. I’ve been thinking about doing this for a while but I have so much research to do first. Build or buy? Clay or Brick? Do I try and build it myself to keep the costs down or just not bother doing that and pay the price instead?! I have a lot of research to do for this and so any advice on this and microphones will be warmly welcomed and greatly appreciated!!

I also want to thank you for your fantastic support and amazing advice – your support has helped me to improve my cooking and your patience with me has improved my cooking confidence more than ever – thank you so much!!

Here is to an exciting new and fun 2019!

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