Thanks. It all helps.
Probably the best way is the way that gives what one wants from a pizza.
Try as i may I struggled to get some dough thin enough, without them then pulling back.
I’m on 67+ hydration with 2gm yeast on a 2 day prove.
Thanks. It all helps.
The dough is the difficult part and it’s understanding the water content (the more water the softer the dough, the bigger air pockets in the crust). Temperature is also key to proving. If you think the dough is too cold, place somewhere warm, if it’s room temp then leave at room temp. Once you’ve found the right method you’ll be flying.
I’m also - god forbid me - thinking its a waste of 1/3rds of a pizza in a true Neopolitan style.
The PizzApp is worth downloading to assist you with ingredient quantities.
You can then slightly adjust ratios as Carruthers has suggested.
Talking of the dough…
Ive always used the Richard Bertinet one and get great results:
- 625g 00 Flour
- 15g fresh yeast
- 1½-2 teaspoons fine salt
- 1 teaspoon sugar
- 6 tablespoons good quality extra virgin olive oil
- 400g lukewarm water
Luckily, German supermarkets sell fresh yeast, but you need half quantity if using the dry sort.
Great topic BTW
I used to get this when cold proving and found bringing the dough out of the fridge 4 hours before bake helped. Also, as you probably already know, the “stretch” during kneading is important.
I’m in Sicily at the moment and have had a couple of pizzas. Quite different, one was so tough, I had to carve a ridge in the base and then try to snap bits off. A real workout!
The Ooni seems very popular on this thread but has anyone seen a Morso in action? I’m very taken by their looks but wondering if they cook a nice pizza too.
I think the Uuni (or Ooni) is popular because it is very good value for money, and it can be kept going continuously for pizza after pizza, perfect for a social pizza party. It also heats up ready for use pretty quickly from cold (Nominally 10 but I think closer to 20 minutes from first lighting to be fully up to temperature). Cooking time is 1-2 minutes (I typically count to 20 approx seconds, then rotate by a quarter, and repeat, after turning so all sides equally it is ready = probably just under 2 minutes including turning time.
The Morso clearly wins the fashion stakes, at a cost. But it is a different beast entirely: one website suggests it takes half an hour to an hour to heat up ready for use, and, though I’m not certain - it looks as if it might not use continuous heat, instead after a while and few pizzas have been cooked needing to be reloaded with wood and waiting to bring back to temperature - but If so, how long /after how many pizzas I’ve no idea. Cooking is then 5 minutes per pizza. I haven’t checked pizza size - may well cook bigger pizzas than the original Uuni (though a larger Uuni also exists now). It might be better cooking thicker pizzas - Uuni running on wood is only suitable for Napoli style thin base and not too thick toppings (gas is adjustable and can be run at lower temperature if thicker is wanted).
There are other pizza ovens around not much different in price from Uuni, but I don’t know how they all compare.
Very happy to see this post. I have sourdough starter that has been alive for 6 years and all that time I’ve been perfecting my pizza dough/ crust. I’ve been looking at these as I consider what I want. I’d thought of building an outdoor brick and stone oven, but this is a heck of a lot easier.
Some additional observations re Uuni running on wood pellets, from my experience:
The ashes can clog up on the grate after a while. I use a piece of stiff wire with the tip bent at right angles to rake out the slots in situ if that starts to happen. It got worse with use, so I contacted Uuni and they responded saying to scrub the grate thoroughly with a wire brush. That fixed it, now I do after each use, using a drill- mounted wire brush for ease.
For prolonged use, topping up wood chip feed hopper is necessary frequently. I extended mine, adapting a piece of aluminium tubing to fit on top, so refills are needed far less frequently. I’ve seen someone selling something for the purpose on eBay.
Re woodchip, I tried another type, not Uuni brand, and a lot cheaper, (Balcas Brites, about £7 or £8 for 10kg bag) available from a local branch of a plumbing/heating supplier (Wolseley) - I compared, by willing with one then the other alternating during a session, and am not convinced I could tell the difference, so we now just buy the cheaper one.
Incidentally, these small pizza ovens like Uuni are easily portable, so can be taken to a friend’s house, or work do, or potentially even on a motorhome holiday. I had comp templated building a pizza oven in the garden, and had delayed only because there was a distinct possibility of us moving how in a short timeframe - then I discovered Uuni!
We vaguely thought about building a brick one in our garden after some friends of ours did that. But then I saw the ooni and after some research thought there was little point going for anything other than an ooni. Though it’s taken quite a long time actually to get around to buying it
Thanks for the observations - I hadn’t thought at all about the continuous heat aspect. Will give it some thought. Napoli style pizza is what we like so maybe I will become an Ooni owner after all.