Second Pizza Attempt

[pkadare]

Apparently my first attempt, which I'm now referring to as a sacrifice to the pizza gods was successful as my second attempt was a home run. I made my own dough for the first time using a poolish recipe from https://mypizzacorner.com/pizza-doug...poolish-pizza/ which produced an awesome crust. It resulted in 4 dough balls of around 236 g each which I turned into approximately 10" pizzas. I still need a bit of work on my turning technique as I burnt the crust a little on both pizzas I made but both pizzas were devoured by Ann and I. I was going to freeze the remaining dough balls but they were so good and since I've got enough toppings left, we're going to have pizza again tonight! 🍕😎😁

The dough balls pre and post prove:




The outdoor prep station. It is a fairly long way from the house to the pit so I wanted to do everything I could to ensure that the pizzas didn't stick to the peel. I dusted the peel with semolina which seemed to really help with the launch.



The first pizza was a simple Magherita which really helped the dough flavour shine through.




The second pizza was a bit more elaborate; a white sauce made from heavy cream that was reduced by about 1/2 to which I added a bunch of smoked, roasted garlic and then hit with the immersion blender, caramelized onions, cremini mushrooms sliced paper thin, torn up sliced of provolone, some grated grana padano cheese, cracked black pepper, finely chopped rosemary, and a drizzle of roast garlic infused olive oil. While the magherita was good, this one was stellar!

[Draznnl]

Those look great. Congrats on your pizza success.

[BarbecueBob]

Looking good and probably tasting even better.

I just started making pizzas using a Ooni Koda 16 and am blown away by the taste.

As you point out, turning the pizza on time is essential not to blacken the pizza as it cooks in seconds. Ooni recommends a specialised turning peel but I found using the regular peel works just as well.

My first attempt had the pizza stuck to the pizza peel and once it came off it certainly was not a round pizza anymore and looked more like an unintended Calzone; still very tasty.
The second attempt I used more flour on the peel only to find out that the excess flour burnt on the bottom of the pizza making it very bitter. Following attempts were much better. I may need to reduce the hydration of the dough to make it less sticky.
A perforated pizza peel may be the way to go as well as using a coarser semolina flour on the peel.
Home made pizzas rock.

[pkadare]

Of course you use an Ooni as it is a fine Scottish company! I have a turning peel, just need to get the technique down, and this was the first time I'd used the perforated peel, it worked a treat. I also love the pastry/pizza mat I bought. It is a fairly non-stick surface so I found that I needed less flour, and it sticks really well to whatever surface you have it sitting on so it doesn't slide around at all.

[BarbecueBob]

Is the "fairly non-stick surface" a silicone mat? I have one of them and they are very handy and practical, certainly a recommended accessory

[pkadare]

It is indeed. This is the one I have - https://www.amazon.ca/gp/product/B08...1?ie=UTF8&th=1. My prep area is out in my pit on a cabinet with a stainless steel top that is in 3 sections. While I could prep right on the top, the drawers and storage space under the top would gradually become full of flour. 😁

[hoovarmin]

Great looking pizza pkadare. I too am just getting started in the pizza game after many past pizza disasters, and finding success thanks to advice from people here. It's a great feeling to make your own and have it turn out awesome.

[shify]

Looks great. I really like the perforated peel. Isn’t it crazy how the pizza goes from perfect to burnt in seconds in the Ooni?

[pkadare]

It sure is. I've read some posts in some of the Ooni groups that suggest turning the gas right down low for a minute as soon as you launch, and then turning it back up again. Those that do this say that it really helps to crisp up the bottom while preventing the crust from burning. I may give it a shot tonight though I'm also thinking about trying pellets again. If it isn't too windy at supper time, I think I do want to try the pellets again.

[shify]

pkadare - Yup - that is what I started doing on my Koda. Preheat on full blast for 30-45 minutes and then right before launch, turn down the flame a bit. Definitely gives you a little more room for error but is still plenty hot to get good results

[Argoboy]

I was wondering about your pizza adventures and I am glad to see your successful post. You are making good progress. We made pizza last night as well and ours was a success, I made the same Neapolitan style dough but I worked it more and it was not as good as my last try. I cooked it in the Primo but it was not as hot (450F )as I would have liked, I need to allow more time for it to heat up. I also will buy different charcoal as well. Here is our finished product.

[HawkerXP]

[fzxdoc]

You're getting there. Isn't it fun to figure a new cooking technique out? I'm enjoying your trip up the learning curve vicariously, so carry on!

Kathryn

[pkadare]

For those that missed it, this was my first attempt, AKA the sacrifice to the pizza gods.

[smokin fool]

Yup, when you screww up on this its usually epic

[TobyB]

Ouch.

[BarbecueBob]

And I thought my first attempt was bad....... You have recovered well and set the bar high

[RonB]

Ya done good - no - great.

[JoeSousa]

This is one of the pies from my most recent Ooni cook:



Not exactly round but still delicious. The second pizza, however, had a pretty sizable section of black crust. I turned away from the oven for just a couple seconds to open the door for my daughter and that was enough time for it to burn. These pizza ovens are definitely not a "set it and forget it" thing. Gotta be diligent in turning the pizza regularly.

I use a bamboo peel for launching and sprinkle it with a bit of semolina before putting my dough on. There is still a bit of the burnt flour taste due to the semolina but less than when I was using cornmeal. One of those perforated peels will be my next purchase.

[Richard Chrz]

I prefer Semolina as well.

[smokin fool]

Your a better man than I, we get our pizza dough balls from Metro or an Italian bakery down on Britannia Road.
The ones from RCSS, No Frills, Lawblaws suck, they're not even good for making cardboard.
One day I may try to make my own dough, now is not the day.
Best pepperoni I've found so far is the Michelangelo's brand fwiw, also available at Metro.

[pkadare]

Thanks always looking for a better pepperoni.

[JoeSousa]

The Boar's Head sticks are the best pepperoni I can get around here. I used to really like Vermont Smoke and Cure but they changed their recipe a couple years ago and it is nowhere as good now.

[smokin fool]

Pepperoni is one of those love it hate it things, I like a dryer leaner style which this is.
Its a bit of a thicker cut so doesn't curl up and char like thin sliced meats.
Not an excessive amount of fat, just enough to add some character to the za.

[Redwng]

It's all a learning experience....thx for sharing.