HOW TO MANAGE STICKY PIZZA DOUGH….?

Why is knowing the hydration levels in your pizza dough so important? The more water you use in a recipe the higher the hydration level in your pizza dough. The higher the hydration level there is in your pizza dough, the stickier the dough will be. That stickiness does create a challenge if you are learning how to make pizza dough.  Higher hydration levels increases the stickiness level of the dough and it takes a lot of skill to manage it, shape it into a dough ball and then stretch it out on your work surface.  I use a hydration…

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MAKING A HOME-MADE PIZZA IN 90 SECONDS!

PIZZA IN 90 SECONDS! Yesterday I made a pizza in the Ooni Koda Gas-fired Pizza Oven.  The weather wasn't great but the sun popped out for the cook.  I'd been using the Ooni Pro Pizza Oven for the last two weeks as I'd missed cooking with logs but I'd also missed using the Koda.  I made a nice meatball pizza with seasoning and it tasted really great. The Koda managed to heat up quite quickly although I was hanging around for about 7 minutes waiting for the middle of the stone to get up to temperature.  The stone had to…

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NEARLY MELTING MY IPHONE FROM THE HEAT OF THE OONI PRO WOOD-FIRED PIZZA OVEN

SUBSCRIBE TO MY YOUTUBE CHANNEL! I FORGOT HOW HOT THE PIZZA OVEN CAN GET! Hello!  This week I nearly lost my phone to the heat coming out of the Ooni Pro Pizza Oven!  It had been a while since I last used it and getting used to the immense heat that comes out from the front of the Ooni Pro takes some getting used to!  Once you open the door, take a step back because those flames just want to escape right through that front door opening! I couldn't wait to get back to using the Ooni Pro, the wood…

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MAKING AND BAKING CIABATTA BREAD IN A WOOD FIRED OVEN PLUS COOKING A RED PEPPER PIZZA!

MAKING AND BAKING CIABATTA BREAD I had a bit of a mini break last week because the weather was so fantastic - completely last minute idea but I'm back now and it's all go again! I used the same dough from the ciabatta roll cook.  So let me explain what happened during the first cook. I'd cooked this loaf just after I'd finished cooking the ciabatta rolls.  I added a few more pieces of lump wood just to keep the oven at a higher temperature for the cook.  The Ooni Pro isn't that insulated so the inside temperature lowers quickly…

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SAME DAY PIZZA DOUGH AND MAKING A TUNA PIZZA

SAME DAY PIZZA DOUGH - USING OONI 3 GAS-FIRED PIZZA OVEN WITH MOLINO GRASSI This week I cooked another same day dough pizza but this time using the Ooni 3 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…

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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…

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