OONI 3 GAS-FIRED PIZZA OVEN - ANCHOVY PIZZA
I love anchovies and particularly the way they crisp under the intense upper heat from the Ooni 3 gas-fired pizza oven.
Anchovies have a strong delicious salty taste so I kept the other toppings subtle and added some black olives, roughly chopped baby spinach - not to forget the buffalo mozzarella and the tomato sauce on the base! Check it out!
This was a real-time cook and I had the gas on full power throughout just to ensure the crust cooked as fast as possible. Why did I use the pizza peel to protect the toppings throughout the cook? It was because my dough was taking longer to cook than the toppings and so if I hadn't covered the top it would have cooked within 60 seconds and the crusts would have been left pale and uncooked.
I've been tweaking my current dough recipe to work well with wood-flames. Over the last couple of weeks I'd used the Blue Caputo flour dough recipe in a gas-fired oven for the first time and hadn't realised how differently the dough would cook in a gas flame. This is all I could do to stop it from burning on the top whilst I waited for my crusts to cook. And it was fine - the pizza tasted delicious.
In previous videos where the dough cooked really well with the gas flame I was using the Molino Grassi flour. As you may know by now I love to experiment with dough etc. I am going to recreate the Molino Dough recipe that I had used previously and make pizza using the Ooni 3 gas-burner. I'll do that in the coming weeks....
CURRIED CHICKEN - OONI PRO WOOD-FIRED PIZZA OVEN
Back to wood-flames this time! I used to think that cooking with wood would be more of a fiddle than cooking with gas. Your hands (and clothes) do get grubby from the wood and lump-wood ash but other than that - setting up the oven and getting it to the right temperature isn't much more effort. The gas is cleaner and you just switch it on and after 15 minutes - it's ready. With the wood, it takes 1 minute to light the kindling and then 5 minutes for the kindling and the lump wood to take. Then you put the log on and in 5-7 minutes the oven is ready. So it takes about the same time.
When I started cooking pizza I never thought I would be able to cook with wood. I'd never cooked with the fuel before and had no idea what to do. I give huge thanks for the support from the viewers and subscribers who gave comments full of advice on the videos I made. They taught me how to cook with wood. It's been totally invaluable and has definitely shortened my learning curve considerably. If you are a newbie to wood-fired cooking you may find it helpful to check out the comments on the Ooni Pro videos uploaded from September 2018 when I had just started to use the Ooni Pro. And if you have any comments or thoughts on cooking pizza with wood or gas then please leave them in the comments section below!
The Curried Chicken Pizza was very tasty and the colourful toppings looked as good as they tasted! I'm using baby spinach as a topping here as it works really well with the curry. When I make slow-cooked curries I always add a large handful of fresh spinach to it. I am also using baby spinach on a lot of my pizzas at the moment to replace Basil. Unfortunately, my house temperature (which isn't freezing!) gets low enough at times during the Winter to kill off my growing Basil. It just droops, gets all floppy and withers away at this time of year.
For this Pizza I used my standard wood-fired Blue Caputo dough recipe but changed the process slightly. I left the dough to rise for 24 hours at room temperature and I also gave it a 24 hour cold-proof too. This dough enjoyed that final proof. But again it was so bubbly even though I had only put in 0.3 g of yeast! So I need to lower that again to 0.2g and see if that does anything.
It's been a busy but a lovely and sunny week which was good as our family had been off for the half-term break!
See you next week!