|
ogopogo posted:We put up a two pizza and wings combo for the Big Game, one we pulled from a past pizza for Tampa Bay and the other our chef worked on over the last week or two to put together. The wings were done by a friend of ours who runs a Jamaican patty shop, so he did a little Jamaican jerk and smoke job on a big ol' pile of meaty wings for us. I would eat all of those and feel bad about it for like 5 seconds. Those pies look amazing.
|
#
?
Feb 9, 2021 14:40
|
|
|
|
| # ? May 15, 2024 18:59 |
|
|
StarkingBarfish posted:I would eat all of those and feel bad about it for like 5 seconds. Those pies look amazing. Thanks everyone! If you're ever in Las Vegas come and see us, happy to get some pies to you pizza goons.
|
|
#
?
Feb 10, 2021 20:39
|
|
|
 fridge leftovers khachapuri (georgian cheese bread). leftover pesto, bottom of a jar of ajvar, some discount cheese curds i had in the freezer, an egg, some za’atar.
|
|
#
?
Feb 11, 2021 18:50
|
|
|
I haven't been able to find that finely ground 00 flour locally for a bit. Would King Arthur all purpose or bread flour be a better substitute in the meantime? I'm thinking the bread flour would be better as it's protein content (12.7%) is closer to the 00 flour I'd typically use (believe it is ~12.5%). This would be for a Forkish home-oven (a sad 550F) neopolitan style recipe.
|
|
#
?
Feb 11, 2021 19:05
|
|
|
I'd use the KA bread flour if you're used to 12.5% protein content. Personally, all the 00 I've found is closer to 10%, so I sub in KA AP flour when I can't find it. Either would potentially work fine and I use the AP flour for breads all the time too. I made thin tavern crust pizzas last night with the AP and they turned out great. Still a thin layer of nice chewy dough. I've found that having that steel in the oven to hold the heat makes all the difference in pizza coming out with a good bottom and cooking through fast enough. I'll even remember to take pictures one of these weeks.
|
|
#
?
Feb 11, 2021 19:15
|
|
|
there’s way too much worship of the perfect with online food culture these days and tbh i find it frustrating. cooking a pizza at 550 isn’t sad (i’m aware this was likely said in jest) especially if you have stone, steel, or aluminum to help out. you really don’t need 00 flour, either; as long as you have good, strong flour and reasonable technique, you’ll make good pizza.
|
|
#
?
Feb 11, 2021 19:22
|
|
|
Pizza thread I got a dough query So I made some deep dish dough yesterday and then this afternoon I put it in an oiled Lloyds Pan to make a pizza but then I fell asleep and when I woke up I realized I didn't have any pizza sauce made. So now it's like 11 o'clock and I don't actually want to make a pizza or sauce. I guess I could just grate some mozz and make cheese bread?
|
|
#
?
Feb 17, 2021 07:48
|
|
|
i make flatbread by just cooking a pizza dough with olive oil, salt, and italian seasoning on top and it turns out pretty good
|
|
#
?
Feb 17, 2021 10:22
|
|
|
It's too late for that. it's gonna be 2 am but I'm gonna eat a pizza god dammit. It's in the oven now.
|
|
#
?
Feb 17, 2021 10:25
|
|
|
mediaphage posted:there’s way too much worship of the perfect with online food culture these days and tbh i find it frustrating. cooking a pizza at 550 isn’t sad (i’m aware this was likely said in jest) especially if you have stone, steel, or aluminum to help out. you really don’t need 00 flour, either; as long as you have good, strong flour and reasonable technique, you’ll make good pizza. Seconded- although I'd say the heat does make the difference between a great home-style pizza and a great restaurant-style one. I was using AP on and off in between batches of 00 when I could get it and had a colder oven, and didn't notice much of a difference. The heat really changed things for me but that has more to do with what you're trying to achieve. Canotto style crusts might be possible at lower temps with some messing around like adding the ingredients after an initial bake, but it never really worked for me.
|
|
#
?
Feb 17, 2021 10:38
|
|
|
 It was worth it I think? Good night pizza goons.
|
|
#
?
Feb 17, 2021 10:51
|
|
|
StarkingBarfish posted:Seconded- although I'd say the heat does make the difference between a great home-style pizza and a great restaurant-style one. I was using AP on and off in between batches of 00 when I could get it and had a colder oven, and didn't notice much of a difference. The heat really changed things for me but that has more to do with what you're trying to achieve. Canotto style crusts might be possible at lower temps with some messing around like adding the ingredients after an initial bake, but it never really worked for me. imo the only real difference it makes is when you’re going for neapolitans. otherwise the difference between a pizza at 90 seconds and a pizza at 3-5 minutes is negligible.
|
|
#
?
Feb 17, 2021 13:20
|
|
|
Years back, I had gone from 00 to crap, generic all-purpose to see how much it mattered. I concluded the crap AP flour was fine if you put effort into hydrating it. Say, wet it up the night before. I am starting to phase out bread and 00 flour again so I am sure I will have more noise on this through the summer or so. I was making more like NY crust than Neapolitan, if that matters to anybody.
|
|
#
?
Feb 18, 2021 05:44
|
|
|
Gorgonzola, broccoli, fennel sausage. This one came out great. The sweetness of the broccoli works nice as a foil for the cheese while the fennel amplifies it. 
|
|
#
?
Feb 19, 2021 20:46
|
|
|
Feels weird to be posting after myself but here's another:  Chicken madras, onions + mozz. Mint + cucumber raita added after cooking. Ingredients-wise this was very good, if I'd had some coriander leaves to garnish I think they'd have worked well. Base came out good on this one but I'm having a hard time getting the mozz to fully melt at the same time as the crust is cooked. You can see on my previous post that I ran a lower temp to get the mozz to the right consistency through longer cook times, but the crust didn't leopard up as well and is more evenly brown. I ran the top element at 470C and the bottom at about 350 for this one. e: I'm using brined mozz rather than the firmer stuff that comes in blocks, not out of any preference, I just have a hard time finding the firmer stuff. I'm also making sure it's at room temp before putting it on the pie. StarkingBarfish fucked around with this message at 21:14 on Feb 28, 2021 |
|
#
?
Feb 28, 2021 20:59
|
|
|
In order to prevent weirdness I am posting to say that you should put that amazing pizza in a box and mail it to me.
|
|
#
?
Mar 1, 2021 01:26
|
|
|
StarkingBarfish posted:Feels weird to be posting after myself but here's another: All your Pizzas look so awesome and I'm really contemplating buying an oven like yours. I too enjoy the original Pizza Napoletana style the most but all I have is a standard Ikea 250°C oven and a pizza steel. Which works but it will never achieve the greatness that you post I fear. The price tag puts me off a bit though. Seems like 700-800€ is the sweet spot for these kind of ovens. I guess you're a bit biased just having bought this oven but how would you say it compares to the Ooni Koda 16 or similar gas powered ovens? They seem a bit cheaper overall. Did you not consider these at all because you wanted an electric oven? And would you say your purchase was absolutely worth it or would you do something different?
|
|
#
?
Mar 1, 2021 10:34
|
|
|
Made some delicious but crappy looking pan pizza on friday. Had some leftover pizza dough and made this the next day: Garlic butter, loads of parmesan, oregano and spring onions. Served with a tomato dipping sauce and chili oil. So, so good. chia fucked around with this message at 13:16 on Mar 1, 2021 |
|
#
?
Mar 1, 2021 13:13
|
|
|
Malefitz posted:
Yeah, it's not cheap. The 1/2 height version of this oven, the p134a is a little bit cheaper but not by much. Interestingly, they've gotten more rather than less expensive over time. I think when they first came out they were closer to 400-500€. Malefitz posted:I guess you're a bit biased just having bought this oven but how would you say it compares to the Ooni Koda 16 or similar gas powered ovens? They seem a bit cheaper overall. Did you not consider these at all because you wanted an electric oven? I haven't used the ooni or similar gas/wood-fired ovens, so I can't do a direct comparison, but the things that made me choose the effeuno over the ooni/roccbox and the like in order of personal priority were: - Ability to use indoors. I get a lot of rain here and want to make pizzas all year round without having to go outside and face the weather. - Effort/prep time. While it takes this oven 30-40 minutes to get up to temp, it can do so entirely unsupervised. I wasn't keen on having to keep a stock of seasoned wood or break out a propane tank and babysit it through the warmup if I'm just doing a couple of pizzas at a time - When buying it I wasn't sure if I'd be ditching the kitchen 20yr old fan oven I already have, but I wanted to make bread, pitta, naan, calzones etc as well. This is why i opted for the larger model that has an increased height. You can probably do most of these things in the ooni but the extra headroom helps for bread. Since getting the effeuno I haven't used my home oven at all. Mainly because the effeuno is nearly 4x as energy efficient. The installed fan oven I have uses the same rated elements to heat a volume about 2x larger. It takes forever to get up to a temperature half that of the effeuno and isn't as well insulated since on average I was paying about 4x the cost in electricity to make a pizza with it. This is probably very dependent on how modern your normal oven is and on what you use it for, as well as the cost of energy where you are. I don't roast entire turkeys or anything like that which needs the extra volume. I doubt I'll break even over the lifetime of the oven in terms of energy efficiency but it does add up. Broccoli cooked at 500C is phenomenal by the way. You get a lovely char and crunch because anything thicker than a millimeter is basically still raw. It does a good job of rare steaks at that temp too as long as you pat them dry before putting them in to get crust formation. Malefitz posted:And would you say your purchase was absolutely worth it or would you do something different? absolutely worth it is tricky to answer. The downsides I can think of are the cost and the counter space it takes up. If it was supplementing rather than replacing my existing oven it'd be less attractive but that didn't stop me getting it in the first place. For me I'd definitely buy it again over a gas/wood option and it's both cheaper and more versatile than the breville pizzaiolo which is the closest competition as far as I can see.
|
|
#
?
Mar 1, 2021 13:27
|
|
|
Are you using the stock stone or do you use a separate one? The store I found sells a biscotto stone for 60€ extra, do you think it's necessary? Are you actually using the 500°C temperature? There is the 450°C model which costs 100€ less and I'm not sure if the extra 50°C are really worth it. I watched a review video on Youtube and it seemed it's already very easy to burn the Pizza using just 450°C. Also is this thing mobile? Like can I pick it up and carry it to my rooftop terrace realistically? Another question. In your experience, when making Pizza and Calzone back-to-back, will the temperature settings of the Pizza also work for the Calzone or will it need lower temperature and some time to cool down? If you have tested this at all. Sorry for all of these questions. I'm on the verge of buying this thing but I want to know what I can expect. 800€ won't break the bank for me but when making purchases like this I really want to make the most informed decision possible.
|
|
#
?
Mar 1, 2021 16:31
|
|
|
StarkingBarfish posted:Feels weird to be posting after myself but here's another: Beautiful pizza, definitely love the Indian food style! We made a deliciously cheesy sausage, pepperoni and caramelized onion pizza the other day that just hit all the right nostalgia notes of my childhood pizzeria. 
|
|
#
?
Mar 1, 2021 17:37
|
|
|
Malefitz posted:Are you using the stock stone or do you use a separate one? The store I found sells a biscotto stone for 60€ extra, do you think it's necessary? For this oven I'd say yes. The refractory type stones dump heat much faster into the base so for low temperature ovens they help crisp it up over the course of longer, lower cook times. At neapolitan temps this works in the opposite direction: You need something that dumps its heat slower so you don't get a burned base. Malefitz posted:Are you actually using the 500°C temperature? There is the 450°C model which costs 100€ less and I'm not sure if the extra 50°C are really worth it. I watched a review video on Youtube and it seemed it's already very easy to burn the Pizza using just 450°C. No- this is maybe the one thing I'd change if I were buying again. This oven gets up to 530C according to the IR themometer I have. The 450 model probably also tops out a little above its spec. I tend to run at around 470C for the pies I've shown here, so I could probably have gotten away with the 450 model. The counterargument to this is you really want the top element on while the pie is in the oven to really get heat into the crust to inflate it before it dries out. That means normally just before I launch a pie I'll turn the thermostat to 500 for the duration of the cook to make sure the element stays on, then drop it back to 470 while prepping the next pie. If you're unlucky with the 450 model I could imagine the oven just cuts out the top element when the pie goes in and takes a while to register the temp drop. This probably is a minor issue though. It may also make a difference if you're cooking like 5 pies in rapid succession, you'd possibly want to be a bit over temp for the first pie so you don't fall too far below on the last one. Malefitz posted:Also is this thing mobile? Like can I pick it up and carry it to my rooftop terrace realistically? It's luggable, but a bit bulky. Think similar weight and dimensions to hauling around an old CRT television. The only issue I can see with bringing it outside is the instructions tell you to avoid using extension cords. I guess if you get a single-socket lead rated for 13A you'd be ok, and they're blanket telling you not to in case someone uses a lower rated one. Malefitz posted:Another question. In your experience, when making Pizza and Calzone back-to-back, will the temperature settings of the Pizza also work for the Calzone or will it need lower temperature and some time to cool down? If you have tested this at all. I've not tested calzone in it yet- that's coming once I've finished dialing in regular pizzas. I'd guess you would need to lower the temp a bit to cook through a calzone, but that shouldn't be a problem if you do pizza first, calzone second. The thermal mass of the oven itself is quite low, the temperature of the biscotto drops about 1C per second with the door open. It also gets back up to temp pretty quick, but I've not done more than two pies back to back so far and wasn't in so much of a hurry that I had to recheck temps before firing the second one. Malefitz posted:Sorry for all of these questions. I'm on the verge of buying this thing but I want to know what I can expect. Yeah I totally understand, and I'd not take one person's experience with it on its own if I was dropping that much money on something. When I was looking around there were a lot of people raving about them on youtube and the confraternita della pizza forum who take these things seriously. You might want to check out some of those videos first.
|
|
#
?
Mar 1, 2021 17:53
|
|
|
ogopogo posted:Beautiful pizza, definitely love the Indian food style! killer. this might be my perfect pizza. i love caramelized onions on a pizza. sometimes i'll caramelize them with a small amount of baking soda - the internet enjoys doing this as a matter of course; i never do it for normal caramelized onions because it negatively impacts the texture. it basically turns them really soft and mushy. for pizza though it's tight because you can basically spread it on dough in place of a sauce. onion + cheese + thyme and other herbs.
|
|
#
?
Mar 1, 2021 17:56
|
|
|
mediaphage posted:killer. this might be my perfect pizza. Yeah, keeping it simple and just doing a proper low 'n slow cook of the onions in butter and salt has always worked best. No need to mess with what works! Here's another one we make - Tomato sauce, garlic oil, parm, chili flake, sausage, pepp and ricotta dollops 
|
|
#
?
Mar 1, 2021 18:13
|
|
|
ogopogo posted:Yeah, keeping it simple and just doing a proper low 'n slow cook of the onions in butter and salt has always worked best. No need to mess with what works! aw yea i love some dollops of cotta for the dairy
|
|
#
?
Mar 1, 2021 18:40
|
|
|
ogopogo posted:Beautiful pizza, definitely love the Indian food style! oh drat I missed this while drafting my post. That's a great looking pie! ogopogo posted:Yeah, keeping it simple and just doing a proper low 'n slow cook of the onions in butter and salt has always worked best. No need to mess with what works! So is this- your crusts always look so perfect! e: Tonight's margherita: 
StarkingBarfish fucked around with this message at 20:38 on Mar 1, 2021 |
|
#
?
Mar 1, 2021 19:57
|
|
|
StarkingBarfish posted:Incredibly useful information Thanks man, I appreciate it. You're right, I will check out a few more other videos and sleep a few days over it. Your info helped me a lot though!
|
|
#
?
Mar 1, 2021 21:26
|
|
|
Had some dough that was getting a bit too old to make pizza with (5th day of cold ferment in the fridge). Made foccacia instead. Capers, cherry toms, oregano and rosemary: Came out pretty good.
|
|
#
?
Mar 3, 2021 21:41
|
|
|
you can still do a good pizza with 5 days of cold ferment but that does look excellent
|
|
#
?
Mar 4, 2021 19:26
|
|
|
BraveUlysses posted:you can still do a good pizza with 5 days of cold ferment its true but the longer you go the less structure you get and sometimes you just end up with something thats mostly goo ofc the line between focaccia and pizza crust is thin and meandering
|
|
#
?
Mar 4, 2021 19:44
|
|
|
mediaphage posted:its true but the longer you go the less structure you get and sometimes you just end up with something thats mostly goo This is why I went focaccia, yeah. I'm still having trouble with pies not wanting to leave the peel with some batches, and the older the dough is the more trouble I have. I suspect it's because I'm hand-kneading still while waiting on a mixer and having trouble with consistency between batches due to laziness/technique. With focaccia I'm just dumping the pile of goo into an oiled tray which is a lot more forgiving than trying to get it pizza shaped and off a peel.
|
|
#
?
Mar 5, 2021 11:11
|
|
|
The recent discussions have me flirting dangerously with an Ooni Koda. Does anyone here own one? What's the gas consumption like?
|
|
#
?
Mar 5, 2021 12:27
|
|
|
StarkingBarfish posted:This is why I went focaccia, yeah. I'm still having trouble with pies not wanting to leave the peel with some batches, and the older the dough is the more trouble I have. I suspect it's because I'm hand-kneading still while waiting on a mixer and having trouble with consistency between batches due to laziness/technique. With focaccia I'm just dumping the pile of goo into an oiled tray which is a lot more forgiving than trying to get it pizza shaped and off a peel. i’m not sure about that; if it sits in the fridge for more than a day your gluten will be sufficiently developed. fwiw you can always just put parchment on your peel. it works great and there’s little real cooking difference
|
|
#
?
Mar 5, 2021 14:10
|
|
|
mediaphage posted:i’m not sure about that; if it sits in the fridge for more than a day your gluten will be sufficiently developed. fwiw you can always just put parchment on your peel. it works great and there’s little real cooking difference It's on my list of things to try after you mentioned it previously: I'm waiting to do two pies in rapid succession with/without. What I found was that my last batch were incredibly sticky, almost 'sweaty' dough, in that once flattened it had a sheen to it that really liked sticking to the peel, particularly for the later ones that spent more time in the fridge.  This recent batch worked well, but I was way too lean on the salt at 2% and the crust tastes meh because of it. Looks like if you want good pizzas you need to just deal with it being high sodium.
|
|
#
?
Mar 5, 2021 14:37
|
|
|
StarkingBarfish posted:It's on my list of things to try after you mentioned it previously: I'm waiting to do two pies in rapid succession with/without. What I found was that my last batch were incredibly sticky, almost 'sweaty' dough, in that once flattened it had a sheen to it that really liked sticking to the peel, particularly for the later ones that spent more time in the fridge. yeah i tend to stick to 3% you can resurrect some super sticko doughs by working in a little fresh flour and letting it rise a little bit again since you do have a fancy high temp oven if you end up using parchment i would be sure to trim it to the edge of the dough to avoid it catching
|
|
#
?
Mar 5, 2021 15:21
|
|
|
bolind posted:The recent discussions have me flirting dangerously with an Ooni Koda. i have one, got it for father's day last year. i think it works well, heats up pretty quick and seems to be reasonable on fuel consumption. but to be honest i dont really like making napoletana style pizza at home as much as i do with oven pizza. its not that i dont like napoletana but i cant get it to be as good as a restaurant can pull off, whereas i definitely feel like i can do better than most normal pizza restaurants with my oven setup the level of fuss and frustration takes the fun out of it (and it doesnt help that my wife and kid dont really like it as much either, so i'm not too motivated to keep trying it at this point). dunno if i should sell it or keep trying, since i have room to keep it out on my bge table.
|
|
#
?
Mar 5, 2021 17:34
|
|
|
The Koda sips fuel, I get through a summer on a small tank. I don't always do Napolitano pies in mine. Get an infrared thermometer and turn the heat down and do whatever you want. I usually do NY style. Never been able to make anything like a restaurant pizza in my convection oven, the ooni was a game changer.
|
|
#
?
Mar 5, 2021 17:42
|
|
|
Malefitz posted:Thanks man, I appreciate it. Speaking of which, this guy just did a 'review' of the p134ha. He has looked at the p134a before. He's a bit too youtube for my liking but it gives you an idea of the size of the oven and how it cooks. I reckon they had the base temperature too high and left the door open way too long  https://www.youtube.com/watch?v=1BCBgqH3VyQ e: yeah he had both the base and ceiling at 500C which is dumb as hell.
|
|
#
?
Mar 5, 2021 20:27
|
|
|
Apparently it's "Employee Appreciation Day" today, so we had a pizza party/contest with prizes for "best" and "worst" so i created a monster:  didn't there used to be a thread for lovely food?
|
|
#
?
Mar 6, 2021 00:58
|
|
cowboy
|
|
| # ? May 15, 2024 18:59 |
|
|
FFT posted:Apparently it's "Employee Appreciation Day" today, so we had a pizza party/contest with prizes for "best" and "worst" is that a bagel bite pizza did you make the bagel bites too or
|
|
#
?
Mar 6, 2021 01:01
|
|