All things BBQ and Braai

Wow.
How do you get around the dough (when formed as a pizza and loaded with toppings) from sticking to the paddle when you’re putting it into the oven? Tried flour and semolina but still had bits that stuck.
 
I make the pizza on the (well floured) worktop in my kitchen then transfer it to the paddle with plenty of extra flour on the paddle. Still get problems with it sticking occasionally in places but generally seems to work. I also have a large paddle that I put the pizza on and use the smaller paddle to unstick any bits where there's a problem.

Have also been told that rubbing olive oil on the paddle stops the base sticking, especially if you let it heat up for a few seconds in the oven before tipping the pizza off, but haven't tried that yet.
 
Beezerk said:
Wow.
How do you get around the dough (when formed as a pizza and loaded with toppings) from sticking to the paddle when you’re putting it into the oven? Tried flour and semolina but still had bits that stuck.
Click to expand...
Semolina flour. It’s a bit coarser and the pizza slides off the peel much easier
 
Thanks, did a couple tonight and the second was a lot better as I went really overboard with the semolina.
Need to learn how to make the pizza base a bit better now, at the minute it looks like a 3 year old has made them ?
 
Beezerk said:
Thanks, did a couple tonight and the second was a lot better as I went really overboard with the semolina.
Need to learn how to make the pizza base a bit better now, at the minute it looks like a 3 year old has made them ?
Click to expand...
Start the dough the night before. Develops the dough to allow you to hand stretch easily.
Heat the Ooni for about 40 minutes before you cook as you want the stone hot enough to cook the underside of the base too.
 
A few tips on launching pizza as well as the semolina flour.

Speed is your friend.
Go easy on the sauce or wet toppings.
Don’t build the pizza on the paddle.
When you have the pizza on your paddle keep it moving by shaking gently.
If your paddle gets warm the pizza is more likely to stick. I have 2, one for launching one for turning and removing pizza.

Shop bought dough is ok. But no where near as good as making your own. For Neapolitan pizza you need a high protein flour and high % of water to flour.

Many ready made doughs have oil and sugar in them. Which likes to burn at pizza oven temps.
 
Yeah I’ve got two paddle things, a wood one I’m using to put the pizza in the oven and a steel one for spinning it. Interesting point about not making it too wet with toppings, mine always slop around like mad and don’t seem to have much integrity.
 
Captainron said:
Start the dough the night before. Develops the dough to allow you to hand stretch easily.
Heat the Ooni for about 40 minutes before you cook as you want the stone hot enough to cook the underside of the base too.
Click to expand...

Have a good at making your own sourdough mate. You won’t go back to normal bases.
It’s a faf getting the starter sorted but look after it and it’ll last for years
 
Beezerk said:
Yeah I’ve got two paddle things, a wood one I’m using to put the pizza in the oven and a steel one for spinning it. Interesting point about not making it too wet with toppings, mine always slop around like mad and don’t seem to have much integrity.
Click to expand...

What sauce and cheese are you using?

I now use a fairly thick passata, Morrisons own is good and cheap. And a block of mozzarella rather than balls.

If you use balls, cut them don’t take them. For some reason this stops them leaking. Alternatively use the small balls of mozzarella.

It all takes a bit of practice and trail and error.
 
BiMGuy said:
What sauce and cheese are you using?

I now use a fairly thick passata, Morrisons own is good and cheap. And a block of mozzarella rather than balls.

If you use balls, cut them don’t take them. For some reason this stops them leaking. Alternatively use the small balls of mozzarella.

It all takes a bit of practice and trail and error.
Click to expand...

I made the sauce from the Ooni website, it’s quite thin I reckon. Just using grated mozzarella at the moment, I bought a ball of the fresh stuff but it scares me ?
 
Beezerk said:
I made the sauce from the Ooni website, it’s quite thin I reckon. Just using grated mozzarella at the moment, I bought a ball of the fresh stuff but it scares me ?
Click to expand...

Dried or grated is good enough. I prefer little cubes of dried.

Fresh needs to be used sparingly and carefully.

I just make a very simple marinara sauce with passata. My lot prefer it to one made with tinned or fresh tomatoes
 
Beezerk said:
Wow ?
Dried mozzarella?
Yeah it’s the gas one, top tip thanks ?
Click to expand...

Yeah if you’re using the mozzarella in the bag of water/brine get it out slice it/cube it and then pat it dry with paper towel and stick it in the fridge for a few hours

The grated stuff from supermarkets isn’t great as the potato starch burns easy

I have a Panasonic bread maker used it about 5 times to make bread it’s pretty much just a dough kneading machine now ha
 
You must log in or register to reply here.
Top