figbat
Slippery scientist
- Location
- South Oxfordshire, UK
Looks like a good maiden voyage!First attempt at pizza with the new Ooni Karu wood fired pizza oven. Never cooked a pizza over fire before today.
Margarita
Pepperoni
Nduja & chilli flakes
Not a bad first attempt, dough was a bit thick, I was worried it would rip as I was stretching it but it obviously needs to be thinner, but that will come with more practice I hope.
Tasted great though!
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May I recommend a good pizza dough recipe and method? I use this regularly and it never fails to deliver the best pizza I have ever made. It’s time-consuming but worth it. For a pizza oven you can get away with a drier dough as it is only in there so briefly - this also helps with dough handling on the peel. The overnight proving really develops the gluten and provides a robust dough that will go really thin without tearing (so long as you are careful). Other tips include putting the mozzarella on part-way through the bake, to avoid the Neapolitan sin of brown spots (apparently brown spots on the dough is expected but never on the cheese!).
The same dough recipe can be used wherever a dough is required - ciabatta, focaccia etc. I use it to make flatbreads for use with kofta/kebab style things.