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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GOZNEY ROCCBOX METAL PIZZA TURNING PEEL 7″

GOZNEY ROCCBOX METAL PIZZA TURNING PEEL 7" It didn't take long for me to realise that after buying the Ooni Koda Pizza Oven I needed a new peel for it to comfortably fit the oven.  I use a 9" non-perforated peel for the  Ooni Pro Pizza Oven and the Ooni 3 Pizza Oven.  I realised that going back to using a non-turning square peel was a bad idea.   If you are new to pizza making and using a square peel where you have to rotate the pizza outside the oven with your fingers then I would recommend getting a…

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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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CIABATTA BREAD-MAKING AND PIZZA MARINARA IN A WOOD-FIRED PIZZA OVEN

I fancied making ciabatta bread rolls this week.  Only because I'd never made them before and I had some bread flour that was nearing its use by date.  I've made bread in the wood-fired pizza oven before but not ciabatta. I found some standard wood-fired recipes off the internet.  The first thing I needed to make was "biga", the night before the bake.  It's the starter used to create those lovely big holes in the bread. That was the easy part.  It was just like making a small amount of dough and leaving it to room proof for 24 hours.…

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