Herr der Verboten
Honorary Master
Ah, but as the cook you should eat something before you start.
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Question of the Day: Have you ever ordered a product online and received a fake knock-off?
Homemade Pizza
I do. Usually about 70% of the pepperoni, 5% of the bacon, and a handful of cheese…
Make totally depends on your skills
So what are your skills in construction and budget if you willing to buy one
Sideshow Bob
Honorary Master
ah ok. I thought I was going to be trampled upon for something. LOL.
Yes, my 4 year old son prefers specific toppings, my wife less cheese and I have more cheese and lots of green chillies / jalapenos. I tried dividing it on the 40cm pan I have but it doesn't work that lekker.
I watch quite a bit of Vito's vids (and the other guy). I've made quite a few of his bases following various recipes, some have been good, others not so much (mainly due to my errors).
Vito recently reviewed THIS and my wishes for an Ooni have subsequently shifted. It looks absolutely next level but I fear for the cost if it ever arrives on our shores.
thats next level beautiful thats 23k zar just converted >_<
Worth it IMO if it ends up here at R23k. R30k+ more likely. When I see what Traegers are going for on Takealot, I fear for the worst.
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Sideshow Bob
Honorary Master
And I present Momo Veg Pizza for the elites.
Sideshow Bob
Honorary Master
Sideshow Bob
Honorary Master
Sho. I had no idea end result/technique had a name. I had read about this somewhere (and used it at times) but that article/YT was in context of having minimal yeast (like 1 or 2g) and having a longer time to ferment instead of putting full sachet and getting pizza dough ready in an hour or two.
One lives and learns.
ninjaman509
Senior Member
I tried Vito's Pizza for the house recipe (Youtube) over the weekend but decided last minute to bake two at the same time, that combined with the fact that this Defy oven only goes to 230 (our old one went to 260) meant I kept them in for too long and ended up with a very crunchy pizza. Not "soft and crounchy" like what Vito is always talking about.
Started the poolish on Saturday afternoon and made the dough Sunday afternoon, baking Sunday night.
Definitely a step above previous attempts I've made using the recipe on the Millstone Flour packet, or using supermarket bread dough. But I have a lot to learn and really want an Ooni Karu 16 or maybe just a Koda 12 now. This dough is a lot easier to work with though, used a wooden cutting board as a peel to get into the oven.
Started the poolish on Saturday afternoon and made the dough Sunday afternoon, baking Sunday night.
Definitely a step above previous attempts I've made using the recipe on the Millstone Flour packet, or using supermarket bread dough. But I have a lot to learn and really want an Ooni Karu 16 or maybe just a Koda 12 now. This dough is a lot easier to work with though, used a wooden cutting board as a peel to get into the oven.
Attachments
Can you fit a pizza stone in that?So I bought the Pizza Braai. Heats up quickly and pizza is done in 2 minutes. Have to play with the temps a bit. Lot of heat from the top and too little from the bottom. Used type00 flour 70% hydration. Tamato base, mozzarella, feta, herbs, olive oil.
ninjaman509
Senior Member
Flip now I'm super hungry.
I'm not going to lie - it was pretty good.
What's the "taco meat"? Beef? Chicken? Pork? Some sort of sauce?I'm not going to lie - it was pretty good.
Yeah - spicy beef left over from last night's supper.