A Few Pies

[kilo charlie]

Great pies and nice little oven!

 

[mcokevin]

Man those look great Mc and I'll have some cold leftovers for breakfast

Keith

Pizza is my favorite food group. Nice work

Killer looking pies? Awesome job on them

Thanks gents!! Much appreciated!

Great pies and nice little oven!

Thank you! We're really happy with the oven. The pizzas always came out great in our conventional oven but they're another level out of the pizza oven, which can get to ~950 degrees.

I’ve launched pies that end up looking like Texas or Florida. It’s gotta be my dough. We still enjoy it. Just not very instagrammable. I went to screens, now I kinda have sticking issues. Again I think it’s the dough, one day I’ll listen to the experts here and make a proper dough.

It might be the dough or it might be that a couple of tweaks to your method would help. We do a couple of things, and believe it or not have never had a bungled launch, though I've of course jinxed us now. It WILL happen eventually, it just hasn't yet and we are probably 100+ pies in.

Things that help:

• We only launch using wooden (bamboo) peels.
• We build the pies directly on the above bamboo peels.
• We use corn starch on the peel, as it helps prevent the dough from sticking to the peel.
• Always give a little shimmy of the peel before you launch. You'll want to make sure the pie is moving freely on the peel. This is a hugely important step, I've had a number of pies that were a little bit stubborn on the shimmy at first. If I had launched straight away, we'd have had an accidental calzone (or worse!)
• The bamboo peels shouldn't get too warm/hot, so we don't turn or pull the pies using the bamboo peels. We have a metal turning peel and a larger slotted metal peel for pulling them out of the oven.

If you want to try a new dough, we've had really good success with Ooni's recipes.

We prefer the poolish, but the regular dough recipe has worked well for us when we didn't set the poolish overnight.