4 BEST REASONS FOR USING A TURNING PEEL IN YOUR PIZZA OVEN

There are various shaped pizza peels used for launching the pizza into your oven and also for turning the pizza when inside the oven.  These are the most common types of pizza peel: Square wooden peel for launching pizza Square metal peel with perforations for launching pizza Round solid metal peel for turning pizza Round perforated metal peel for turning pizza. It's handy to have a square peel to launch your pizza and a round metal peel to turn your pizza. In this article we will cover: Which peel to use Wood peel or metal peel Square peel or round…

Continue Reading

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…

Continue Reading

PANCETTA PIZZA COOKED BY THE OONI KODA. PIZZA DOUGH SAVED BY THE ROCCBOX

PANCETTA PIZZA COOKED IN THE OONI KODA This week has flown by but I'm so happy I cooked this Pancetta topped pizza in the Ooni Koda gas-fired pizza oven.  It's so tasty!  Next time I'll add some small tomatoes on top to balance the flavours.  The dough I used for this pizza cook was a 24 hour room proofed dough and I think this is the first time in a while I've used it.  My main process has been to refrigerate the dough, then room proof it back.  I think I'll be going back to that way as I feel…

Continue Reading

TWO DIFFERENT PIZZA OVENS – TWO DIFFERENT HOME-MADE PIZZAS

HOME-MADE DESSERT PIZZA USING THE ROCCBOX PIZZA OVEN I love the summer especially when the weather comes good and the outside temperature hits at least 20c.  And with Wimbledon and those fresh strawberries at their best, it was time to make my favourite home-made pizza - the dessert pizza using the Roccbox Gas-fired Pizza Oven.  This can take many forms but I mostly make them with custard and some fresh fruit and sometimes a sprinkling of chocolate. This all started when I visited a Bed and Breakfast in Tuscany, Italy and the family prepared the guests a feast of pizza from the…

Continue Reading

ROCCBOX PIZZA OVEN FIRST TIME COOK REVIEW

I couldn't wait to use the Roccbox Pizza Oven from Gozney!  And after just one cook I knew I was going to love using this oven! When I received the lovely grey silicone covered pizza oven the first thing I noticed was how totally sturdy this oven was.  No loose bits, the stone arrives attached to the oven and it's a lovely thick piece of stone designed to capture all the heat providing for a good base cook. As a beginner and this being the first cook I wasn't totally sure at what temperature the oven needed to be for…

Continue Reading

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…

Continue Reading
Close Menu