Pizza! Pizza! Pizza!

surface said:
Thanks a lot, much appreciated. One more thing if you know. I read on ooni oven demos that they don't recommend cooking this indoors. Milex doesn't mention anything like that but there is hardly anything available on milex. I wonder if it is due to HOT ness or due to general safety of gas cylinder but would be nice to know before I start using it. :cool:
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Mine came with a manual. Didn't yours?

IMG_5086.JPG

I've used it indoors a few times now and haven't unalived myself yet but I ordered a CO detector earlier today just to be on the safe side.

Don't forget the hose clamps when you're fitting the gas line. One at either end.
 
bwana said:
Mine came with a manual. Didn't yours?

View attachment 1643353

I've used it indoors a few times now and haven't unalived myself yet but I ordered a CO detector earlier today just to be on the safe side.

Don't forget the hose clamps when you're fitting the gas line. One at either end.
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Thanks, I managed to misplace this manual then - I am sure it was there as it was needed to assemble it a bit :-( I will find it some day.
 
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Yoh - base didn't cook properly and only because I was very cagey of putting it on the stone directly. What I did instead was to put the pizza pan inside for 5 minutes, took it out super-hot and arranged pizza and put it back in.

Idea was that it would be easy to turn the pan in case of burn issues many guys mentioned but I didn't consider that pan would cool down quickly outside when I was arranging it.

Anyhoo... - lot of learnings. :p :ROFL: :ROFL:

1704815410468.png 1704815605910.png
 
surface said:
Yoh - base didn't cook properly and only because I was very cagey of putting it on the stone directly. What I did instead was to put the pizza pan inside for 5 minutes, took it out super-hot and arranged pizza and put it back in.

Idea was that it would be easy to turn the pan in case of burn issues many guys mentioned but I didn't consider that pan would cool down quickly outside when I was arranging it.

Anyhoo... - lot of learnings. :p :ROFL: :ROFL:

View attachment 1643375 View attachment 1643377
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Maybe a bit lighter on moist toppings like zucchini? But yeah I would recommend straight on the stone . Was that a premade base? Not judging just curious how they handle the high heat .

Hope you enjoyed the first run! I made a mess of my first one by using PNP bread dough which just burns at high temps :ROFL:
 
surface said:
Thanks a lot, much appreciated. One more thing if you know. I read on ooni oven demos that they don't recommend cooking this indoors. Milex doesn't mention anything like that but there is hardly anything available on milex. I wonder if it is due to HOT ness or due to general safety of gas cylinder but would be nice to know before I start using it. :cool:
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To test if there's any gas leaks : Mix a little dishwashing soap in water. Spray or paint on fittings.
If there's bubbles, there's a leak.
 
surface said:
Thanks, I managed to misplace this manual then - I am sure it was there as it was needed to assemble it a bit :-( I will find it some day.
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If you need a copy let me know.

I see the price on the Milex site has reverted to its original price of R5999. Ouch.
 
ninjaman509 said:
Maybe a bit lighter on moist toppings like zucchini? But yeah I would recommend straight on the stone . Was that a premade base? Not judging just curious how they handle the high heat .

Hope you enjoyed the first run! I made a mess of my first one by using PNP bread dough which just burns at high temps :ROFL:
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Yeah, moist topping could have been part of it but understanding the oven temperature is also part of it. Will put on stone this weekend. No - I made the base myself but rushed up so that might been issue but dough ballooned up nicely within 1.5 hours. I need to do that overnight proofing thing to see what difference it makes. I hate premade bases - just tried once a while ago and threw rest of the pack in the bin.
 
surface said:
Yeah, moist topping could have been part of it but understanding the oven temperature is also part of it. Will put on stone this weekend. No - I made the base myself but rushed up so that might been issue but dough ballooned up nicely within 1.5 hours. I need to do that overnight proofing thing to see what difference it makes. I hate premade bases - just tried once a while ago and threw rest of the pack in the bin.
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I think because it was so nicely round I thought it was premade. Mine aren't round because I proof the balls in a square roasting tray with a cloth over. I want to get round proofing bowls:

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ninjaman509 said:
I think because it was so nicely round I thought it was premade. Mine aren't round because I proof the balls in a square roasting tray with a cloth over. I want to get round proofing bowls:

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LOL - I make rotis/paranthas regularly so not difficult to get round shape. But for me, it is more challenging to get a round shape using pizza dough than wholemeal flour dough but I attribute it to lack of practice - hardly make pizza more than once a month, if that.

square bowl? never thought of putting dough in that really.
 
surface said:
LOL - I make rotis/paranthas regularly so not difficult to get round shape. But for me, it is more challenging to get a round shape using pizza dough than wholemeal flour dough but I attribute it to lack of practice - hardly make pizza more than once a month, if that.

square bowl? never thought of putting dough in that really.
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I want to get those pyrex round bowls.

Currently using a roasting tray with a cloth because it's what I have :ROFL:

Apparently proofing it in a round bowl makes it a lot easier to make the pizzas round. Like one bowl for each dough ball
 
ninjaman509 said:
I want to get those pyrex round bowls.

Currently using a roasting tray with a cloth because it's what I have :ROFL:

Apparently proofing it in a round bowl makes it a lot easier to make the pizzas round. Like one bowl for each dough ball
Click to expand...

I have something like this to keep dough, enough for 3 people. Then, I cut it using dough cutter which works out well. Next time, I am going to try poolish thing that Bwana suggested in last 2 pages.

I find it easy to use clingwrap to cover the mixing bowl instead of cloth but that could just be preference.

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I use a large “Tupperware” to proof. Typically overnight. About an hour or two before use I’ll take the dough out. Cut into 4 250g chunks and make individual balls. Making sure the same outside remains outside. Put those in a deep baking tray wrapped with cling wrap and into the oven with the light on. Come out round every time. The balls, not the pizza. That I still suck at but kind of like ‘em rough.
Do want a nice big proofing box though.
 
bwana said:
Did you check? I don't want to spoil the surprise.

"Available online only, not in store"
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I meant available to order in cape town. If I put my address in I can add to my cart and check out.

Even if online only seems to still be regional?
 
ands45 said:
I meant available to order in cape town. If I put my address in I can add to my cart and check out.

Even if online only seems to still be regional?
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4.3K on TAL, grab it now.

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or non-milex one at 3.5K but it really looks exactly the same to me.

 
surface said:
I have something like this to keep dough, enough for 3 people. Then, I cut it using dough cutter which works out well. Next time, I am going to try poolish thing that Bwana suggested in last 2 pages.

I find it easy to use clingwrap to cover the mixing bowl instead of cloth but that could just be preference.

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Click to expand...
Yeah I use a stainless steel mixing bowl for the proofing with clingwrap in the fridge overnight

It's when I come to make the balls that I want to transfer them to individual round containers.

I might be using the word proof incorrectly

During the ball proofing stage I tend to use a cloth because the baking tray is sooooo big and I don't want to waste clingwrap.
 
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