bunyip
Elite Member
Just bought another wood fired pizza oven, we were in two minds as to whether to get a permanent dome or portable and wound up getting a portable unit.
Firebrick base and 304SS inner with a metal outer and insulated in between, it is called a Maximus and comes from Portugal, I have seen an identical unit on Youtube called the Pizza Party with the firebrick facia.
My dough making skills have improved dramatically over the past few weeks with a lot of do's and don'ts but I will share it with you and the step by step process as it does make a difference.
I use the dough making function on the breadmaker because I am too lazy to pull out the Kenwood Chef but they are a trap, they mix well and warm the dough causing it to rise a bit too quickly, for bread it may be fine but the pizza dough rises then collapses on itself and comes out a sticky mess, so here goes:
300g of plain flour
200g of 00 flour
325g water
2 tsp dry yeast
I weigh the first three ingredients as flour density can vary, I weigh the water as I don't trust measuring jugs.
Put the water in the bread maker and add the flour then yeast and set for dough and allow to start mixing, when it is in a ball add about 1/2 to 1 tsp salt and allow it to mix in, when the mix function stops, about 5-10 minutes take it out of the breadmaker and into a lightly oiled covered bowl and allow to proof for at least 4 hours.
Adding the salt improves the structure of the dough, I do not use oil as this impacts on the dough and holds it together and forms a dense mixture, I like pockets of air.
Also I don't use sugar as dry yeast will act in the dry ingredients.
When ready cut into balls, this should yield about 4 nice size pizzas, don't pull the dough apart but cut it as pulling will exclude the air.
Form into balls and allow to rise again for up to an hour covered then form by stretching, a rolling pin will get rid of the air and you will get a flat pizza.
I use a wooden peel to launch the pizza onto the floor of the oven, a light dusting of flour, cornmeal or semolina is all that is needed, the wood is not cold, steel or aluminium is and will draw moisture from the base and cause it to stick, the launch from a wooden peel is both effortless and doesn't deform the base.
Once in I wait about 30 seconds then use a small round SS peel to pick up one side of the base and rotate, it is much easier than a flat peel and a little practice will see you spinning it around to cook evenly, I use the square peel to take it out.
I won't go into toppings as that is a very personal thing but we do go lightly, overload and it will be soggy as it only takes around 60-90 seconds to cook.
We use local gum to fire up but any decent hardwood should work for you, I have used ash, we start cooking when the temp is about 400C.
After cooking pizzas in a conventional oven the difference is amazing, quick and a light char around the edges and puffed up with the air pockets, we suddenly have a lot more friends visiting and offering beer which can only be a good thing.
If I am preaching to the converted, ignore this post but just research on dough structure I think is important and well worth the time I spent seeking the holy grail, it is quite a science
Firebrick base and 304SS inner with a metal outer and insulated in between, it is called a Maximus and comes from Portugal, I have seen an identical unit on Youtube called the Pizza Party with the firebrick facia.
My dough making skills have improved dramatically over the past few weeks with a lot of do's and don'ts but I will share it with you and the step by step process as it does make a difference.
I use the dough making function on the breadmaker because I am too lazy to pull out the Kenwood Chef but they are a trap, they mix well and warm the dough causing it to rise a bit too quickly, for bread it may be fine but the pizza dough rises then collapses on itself and comes out a sticky mess, so here goes:
300g of plain flour
200g of 00 flour
325g water
2 tsp dry yeast
I weigh the first three ingredients as flour density can vary, I weigh the water as I don't trust measuring jugs.
Put the water in the bread maker and add the flour then yeast and set for dough and allow to start mixing, when it is in a ball add about 1/2 to 1 tsp salt and allow it to mix in, when the mix function stops, about 5-10 minutes take it out of the breadmaker and into a lightly oiled covered bowl and allow to proof for at least 4 hours.
Adding the salt improves the structure of the dough, I do not use oil as this impacts on the dough and holds it together and forms a dense mixture, I like pockets of air.
Also I don't use sugar as dry yeast will act in the dry ingredients.
When ready cut into balls, this should yield about 4 nice size pizzas, don't pull the dough apart but cut it as pulling will exclude the air.
Form into balls and allow to rise again for up to an hour covered then form by stretching, a rolling pin will get rid of the air and you will get a flat pizza.
I use a wooden peel to launch the pizza onto the floor of the oven, a light dusting of flour, cornmeal or semolina is all that is needed, the wood is not cold, steel or aluminium is and will draw moisture from the base and cause it to stick, the launch from a wooden peel is both effortless and doesn't deform the base.
Once in I wait about 30 seconds then use a small round SS peel to pick up one side of the base and rotate, it is much easier than a flat peel and a little practice will see you spinning it around to cook evenly, I use the square peel to take it out.
I won't go into toppings as that is a very personal thing but we do go lightly, overload and it will be soggy as it only takes around 60-90 seconds to cook.
We use local gum to fire up but any decent hardwood should work for you, I have used ash, we start cooking when the temp is about 400C.
After cooking pizzas in a conventional oven the difference is amazing, quick and a light char around the edges and puffed up with the air pockets, we suddenly have a lot more friends visiting and offering beer which can only be a good thing.
If I am preaching to the converted, ignore this post but just research on dough structure I think is important and well worth the time I spent seeking the holy grail, it is quite a science
