OT ooni Uuni Pro OT

Now I need a mixer I have a commercial mixer in my store but need a small one for the house any suggestions? (I know I will probably regret that question)

JohnInCarolina the oven beat the book it should be here tonight 

Im having a pizza party next weekend and plan on 50 pizzas or so

most likely will do that 

 To make it worse it’s going to be after a six hour endurance bike race last year I did ribs and brisket on the egg this year I’m gonna do pulled pork and pizzas I’m gonna bring the large egg and the oven.  My wife will help make the pizza I’ll probably just be cooking I’ll make the dough probably get a few people help stretch to doUgh

Canugghead i just read not to have at over 900 for more then 90 minutes

So we finally had our first go at the pizza party ardore oven and must say even though i did almost everything wrong the zza's tasted great and looked great if you ignored the shapes.

Lets start with what I did fist was the dough;
I made 2 different recipes and as not sure what to do,
First recipe was;
1 Liter Water
10 gram yeast
55 grams salt
1,700 grams yeast
20 grams EVOO

I would get room temp water and mix in the salt until full dissolved, then I would mix in EVOO until fully mixed then slowly dissolve the yeast breaking apart with my hand, then I slowly added 1,000 grams of flour and mixed by hand until the dough started to become solid i then took the remaining 700 grams of dough and poured half onto the counter then the already started mixed dough then the other half of the 700 gram dough on top and continue too mix for about 15-20 minutes (my arms and hands were tires after the first batch) I then shaped into a big round half ball and placed on a counter wrapping in a damp cloth and let sit for 1 hour.

While the first dough was sitting I started my second recipe;
1 kilo flour
600 grams Water
15 grams Yeast
20 grams salt
30 grams EVOO

I would get room temp water and mix in the salt until full dissolved, then I would mix in EVOO until fully mixed then slowly dissolve the yeast breaking apart with my hand, then I slowly added 1 kilo of flour and mixed by hand until the dough started to become solid i then took out of bowl and mixed on the counter with was lightly floured by hand for another 15-20 minutes and gain forming a half ball and placed on counter with a damp cloth over it to rest for a hour

I then started on a cauliflower crust and a chicken crust as well,

I took 3 heads of cauliflower and just the florets off and put in a food processor to rice the cauliflower I then took the riced florets and cooked them over a low heat on the stove top for about 40 minutes stirring every 2 minutes or so I cook them till the steam pretty much stop and the riced flower was pretty much dried still white in color I didnt want to burn them just dry them out. I then took 2 cups of riced flower (cooled) and 1 xl egg and ½ cup shredded not grated pecorino and ½ cup shredded not grated asiago and mixed well, I then flatted the mic out on parchment paper and shaped into a 12-14" pizza put in a 400 degree oven for 20 minutes

the above pizza dough was ready to shape I cut the ½ round balls into 3 strips about 3" wide and started to from my dough balls aiming for 185 gram balls i placed them on a floured cookie sheet and cover in plastic wrap which was my FIRST MISTAKE  I made the plastic wrap to tight so that when i went to remove almost all of the dough stuck to it, it was a complete mess 

SECOND MISTAKE I put dough right into fridge for their 48 hour proof, I had mixed reviews on to cold proof or not but I new I would not have the time to make the dough either sat night or sunday morning so I had to hope the 48 hour cold proof was a good idea, which I do not believe it was, further more I got mixed answers on when to take dough out of fridge monring of so I did both I took one tray of each dough recipe out at about 7:00 am for a 6:00 pm start and took the remaing tray of each dough recipe out at 3:00 pm for a 6:00 pm start 

THIRD MISTAKE i planned on everyone getting in at 5:30 so we can start making our own pizzas at 6:00 but forgot about the most important reason why we get together with friends on weekends, the DRINKING needless to say we didnt start making the pizza until about 8:00

Here are a few photos of the dough I didnt document this very well as I was busy Bullshiting with friends and drinking

This is the tray of the first recipe posted taken out of fridge at 7:00 am photo taken around 8:00 pm after fighting to get the first dough ball out of tray which the plastic wrap was stuck to


This is a photo of the first recipe dough tray taken out of fridge at 3:00 pm taken at around 8:00 pm

This is a photo of the second dough recipe taken out of fridge at 3:00 pm photo taken at around 8:00; I did not get a photo of this recipe dough taken out of fridge at 7:00 am like I said I didnt document very well 

The toppings my wife and I decided we will pre cook a bunch of toppings and put them out so everyone can decide how to top their pies after stretching and shaping their own pie;

We used 3 different sauce as I didnt have time to make my own RAOS was the brand we choose this is their vodka sauce on the left and their Marinara on the right we had sliced olives and sliced pepperoni sticks and you can see some of the shredded asiago cheese above I head left over from the cauliflower and chicken crust 



This is their marinara on the left and their tomato basil on the right and you can see the EVOO, roasted peppers, sea salt, and the "00" flour we used as well

The prosciutto 


The lamb sausage and meatballs and sautéed mushrooms


The fresh mozzarella and the shredded pecorino


The fresh mushrooms and the fresh basil and locatelli and again the asiago 


The meatballs and the sautéed mushrooms


The corned beef and the pastrami


The ricotta  (we did not use the persimmons for the pizza)


The parsley and cheese italian sausage and the pepperoni


Now the finished product photos again I didnt document well so some are whole some are just the remming slices some are in the oven etc we made some 20 different pizza and 3 calzones for 4 couples yeah we ate like we were never going to eat again






My wife Laureen's first pie ever deserved a video but I have no idea how to post a video on here

Our favorite pie was the white clam pie and the pastrami corned beed mustard pie

Back to the cauliflower crust they came out great nice and strong we havent finished making them yet so will do so this week but here are photos of them after the first cook a great low carb alternative



Also as for the chicken crust another another great crust for those looking for a low carb alternative we didn't finish making yet but all you need is 1 lb ground chicken 1 xl egg and ½ cup asiago cheese shredded n to grated and ½ cup pecorino cheese shredded not grated what ever seasoning you like mix and press into a pizza shape on parchment paper and cook 20 minutes at 450 then top and cook again here is a photo of the crust after first cook 
Thanks for looking I know its long

Have a great day

JohnInCarolina yes I learned how to better handle the pizza and turn in the oven better I also learned what not to do with dough and the limit on toppings as well. I loved the oven we had a few mishaps with a overloaded pizza breaking through the dough and burning to the oven floor scarped a way real easy the oven was on for hours and no problems it came to the temp I was looking for 780 beck in under 20 minutes and the temp contraol gauge was pretty responsive the top was never to hot to touch and the flame covered the top of the pizzas cooking pretty evenly  you really only had to turn the pizza once the left side and back cooked pretty equally then after 1 180 degree spine the other 2 sides cooked well the bottom never burned not once even after having a calzone explode in the oven because of bad craftsmanship. I have a few videos but dont know how to post them on this forum

Canugghead i have no experience with the rocco box but this oven is great and light enough and easy to carry so i will be taking tailgating etc. I did not burn 1 pie even though I clearly dont know how to make dough yet and the oven cleaned real easy my recommendation is really not worth anything as Have nothing to compare to but i like it and im happy with my purchase

Eggcelsior
.   ?