USING SEMOLINA AND CORNMEAL WITH PIZZA DOUGH

Over the last week I've been testing other ingredients used to help stretch and launch the pizza dough into the Ooni Pro Pizza oven, namely: semolina cornmeal I normally use pizza flour to stretch and launch my dough into the pizza oven but after so many comments about these other ingredients, I wanted to try them out. SEMOLINA Semolina is used by many pizza makers to launch their pizza into the oven.  I used it a few years ago but was put off by the slightly burnt taste on the base.  However, after trying it again I'm suitably impressed.  There…

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5 STEPS TO MAKE PIZZA DOUGH

There are so many ways to make pizza dough but the golden rule to keep in mind is that the best way will be your way.  That's because making dough is influenced by the following factors: your local climate the yeast the salt the flour And not all of us have access to the exact same ingredients. This is a pizza dough guide only and you will need to experiment with these basic recipe tips in order to create a dough that will work for you. What do you need to do to make pizza dough?   There are 3 key…

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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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HOW I MAKE PIZZA DOUGH

HOW I MAKE PIZZA DOUGH It's been a while since I made a vid on making pizza dough and I have updated the recipe for this video.  Although I've been using this recipe for at least 6 months in some form. I will list the recipe and process for how I currently make dough below the video here. I didn't point out in this vid and maybe I should have - that there is no definitive process for making dough.  It's a personal thing and your process will be based on your climate as that affects the yeast fermentation.  Plus, not…

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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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