Apologies to those bored with pizza stories but i took some pictures last time I made some and set my pizza on fire due to messing about with the phone - so I'm going to post them!
I now use those black sheets for BBQ grills to make pizza handling easy. this is how it goes...
dough balls are slowly stretched out just by hand. once it wants to stop stretching i leave it and start another ball. once rested it will stretch more and so on until it is the right size. trying to do it in one go doesn't work for me.
Then they go on the BBQ sheets. The sheets are the same width as the pizza stone which is handy.
Toppings added. The pizzas were then left for half an hour while the Ooni got going. The peel goes under the sheet for transfer to the oven.
With the stone somewhere over 400C the sheet and pizza goes in the oven.
Door on, count to 20 seconds, door off and then pull the BBQ sheet out. in that time the underside has set and it can be cooked normally.
400+ degC did nothing to the sheet
And thanks to the messing with the camera I let my pizza catch fire
tasted OK though. Impulse bought some giant pepperoni as it looked different. Bit bland so back to the German stuff.
I now use the grated mozzarella usually (though not this time) as it is dry. I make the sauce and freeze some for other times. I reduce passata along with finely chopped onion, garlic paste and oregano until it piles up like ketchup not flows like water. Water is the enemy for pizza as far as I'm concerned. The dough is white bread dough made as extra to bread making. I use marriages Canadian very strong bread flour from Costco. Makes great bread and good for pasta too.
I now use those black sheets for BBQ grills to make pizza handling easy. this is how it goes...
dough balls are slowly stretched out just by hand. once it wants to stop stretching i leave it and start another ball. once rested it will stretch more and so on until it is the right size. trying to do it in one go doesn't work for me.
Then they go on the BBQ sheets. The sheets are the same width as the pizza stone which is handy.
Toppings added. The pizzas were then left for half an hour while the Ooni got going. The peel goes under the sheet for transfer to the oven.
With the stone somewhere over 400C the sheet and pizza goes in the oven.
Door on, count to 20 seconds, door off and then pull the BBQ sheet out. in that time the underside has set and it can be cooked normally.
400+ degC did nothing to the sheet
And thanks to the messing with the camera I let my pizza catch fire
tasted OK though. Impulse bought some giant pepperoni as it looked different. Bit bland so back to the German stuff.
I now use the grated mozzarella usually (though not this time) as it is dry. I make the sauce and freeze some for other times. I reduce passata along with finely chopped onion, garlic paste and oregano until it piles up like ketchup not flows like water. Water is the enemy for pizza as far as I'm concerned. The dough is white bread dough made as extra to bread making. I use marriages Canadian very strong bread flour from Costco. Makes great bread and good for pasta too.
