Homemade Pizza

SykomantiS said:
I have three of those screens, don't like them- the bases tend to get stuck in the grid (if that makes sense). I build on the (metal) peel. Even check that it's loose and sliding around before building it. But I have trouble launching.

I'll try the semolina, thanks.
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Do it on a surface. And add double or triple the amount of flour you think you need. It will help sliding A LOT.

Go have a look at some pizza making vids. They go through mountains of it
 
SykomantiS said:
I have three of those screens, don't like them- the bases tend to get stuck in the grid (if that makes sense). I build on the (metal) peel. Even check that it's loose and sliding around before building it. But I have trouble launching.

I'll try the semolina, thanks.
Click to expand...
I only kept it on the screen for a minute to two until everything firms up and they just pop off.

Try building it on the counter top, then pick it up and launch - see if that helps. I prepped a spare dough ball for tonight... just for when things go pear shaped with the new peel.

IMG_0042.jpg
 
SykomantiS said:
I've realised I have difficulty launching my pizzas.

I got the obligatory (feck expensive :cautious: ) Ooni peel to go with the Ooni oven, thinking it was because my previous peel was a crappy one and that things would go better, but no.

I don't know if it's my dough consistency (might be), if it's over kneaded or not enough, not fermented enough, or maybe too much, or if I'm too heavy on the toppings and cheese, or not using the right flour on the peel- or not enough- or what exactly the issue is. Probably a combination of issues.

Now I have to try and troubleshoot without completely losing my **** every time something goes wrong.
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I agree with all points Bwana has made and can add, when taking a dough ball out of the container to prep I first place the ball onto a shallow plate that is evenly loaded with semolina.

I then start to form the shape, and once it resembles a thick disc, turn the base over to expose the other side to the semolina.

After that I lift the dough off the plate, dusting off excess semolina, then continue forming the base on a peel, wooden in my case but as Bwana said, for a steel peel one would usually form the base on the counter. The wooden peel has a dusting of semolina on it too.

More points to consider:
  • Ease off on the toppings until you are comfortable with your launch capabilities... perhaps make a margherita to start off.
  • You could also try smaller pizzas until you start getting it right.
  • Do not take too long to add your toppings, and don't leave a prepped pizza on a peel. Form base, add toppings, check that it slides, launch.
Lastly, keep at it and don't give up. The more you handle dough and prepped pizzas, and the more you launch, the better you will get.
 
thinking of pulling the trigger on a Koda 12.
I think that I'll be fine with the 30cm pizzas (currently use a Pizza Braai which is also 30cm).
Anything I should be aware of?
 
hellfire said:
thinking of pulling the trigger on a Koda 12.
I think that I'll be fine with the 30cm pizzas (currently use a Pizza Braai which is also 30cm).
Anything I should be aware of?
Click to expand...

Might be worth considering a Gozney Tread for the same money or an Arc for slightly more.

I’m not convinced by the Arc Lite.

Depends on your space but less chimney to worry about as well.

And a bit more versatile for cooking other stuff.

The controls being on the back of the Ooni would drive me insane.
 
SauRoNZA said:
I’m not convinced by the Arc Lite.
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What am I missing? Unless someone plans on going on trips with their pizza oven I can't see the point of the Tread - especially when it costs R2k more than the Lite.
 
bwana said:
What am I missing? Unless someone plans on going on trips with their pizza oven I can't see the point of the Tread - especially when it costs R2k more than the Lite.
Click to expand...

Just haven’t seen it in person and the complete lack of temperature monitoring sucks, but I guess that’s the same with the Ooni.

Nothing an IR gun can’t solve.
 
SauRoNZA said:
The controls being on the back of the Ooni would drive me insane.
Click to expand...
How short are your arms? jk.
It’s not ideal but has never really been an issue. Only problem may be depth of your countertops.

@hellfire only negative on the koda is that the burners have started to rust after 3ish years(stored in the garage), otherwise it’s a solid oven. The 16 would probably be nicer to work with.
Consensus in our household is that it still produces better pizza than any chain store can even with a basic same-day dough.
 
PaulKempTheSecond said:
How short are your arms? jk.
It’s not ideal but has never really been an issue. Only problem may be depth of your countertops.

@hellfire only negative on the koda is that the burners have started to rust after 3ish years(stored in the garage), otherwise it’s a solid oven. The 16 would probably be nicer to work with.
Consensus in our household is that it still produces better pizza than any chain store can even with a basic same-day dough.
Click to expand...

Yeah like I said will all depends on your space.

Considering mine is in a braai it would never work.
 
SauRoNZA said:
Considering mine is in a braai it would never work.
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I'm curious now how people have set theirs up.

My neighbour built me a stand for mine so I added some wheels and roll it into the kitchen when it's time.

IMG_0095.JPG
 
I just have a massive braai that I never use.

So the Gozney went on the right side where there happened to be a hole for a gas bottle lead, plan to move that later.

Then I put some firebricks to the side and made a small braai next to it just in case but have only used it once it the past year.

When I redo it will likely move the Gozney to the left so that the ash tray is easier to access.
 
Heisenborg said:
So a spar 1kg dough would not work for this use case?
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I tried this 2 days ago (bought dough from checkers) for pizza and found that it was difficult to roll out, compared to home made dough I had made a while ago.

But taste-wise & texture wise, it was good so I just have to improve my rolling technique.
:)
 
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