Not all Scamorza is smoked though - you need Scamorza Affumicata (usually brownish on the outside) 
2 Likes
Did you add 1/2 litre of petrol to the pellet mix?
I sold the whole Ooni set up, we rarely used it and I couldnāt get the hang of shaping the dough. Plus Iām not supposed to eat bread.
1 Like
I may give this a whirl ( yes, bread I know 
)
Quite liking the Caputo Nuvola flour I made the last batch with. I was looking for a versatile dough which could be streched out flat all the way to the end as well as having a thicker but still light and airy crust for those who prefered it.
Didnāt quite get to where I wanted in terms of a very thin, light cooked base but early days and lots of room for experimentation.
The recipe I used was -
950g Caputo Nuvola
50g semolina flour (fine)
600g water
25g salt
20g olive oil
0.7g instant yeast
First prove 2 hours
Second prove 24 hours in fridge.
Really easy to stretch and handle without risk of tearing and no elastic spring back.
1 Like
Actually, after giving it a bit of thought after last nightās one decent pizza in 5 hours fiascoā¦
Considering the burn characteristics, it seemed to be a lot of the pellets were turning black and not actually to ash. These seemed mainly to be on the top of the pile.
I reckon that because I hadnāt topped the hopper up the air was coming in over the top of the pellets from the back and thus chilling the flame. The air should be being drawn up from underneath the burner and it is just taking the path of least reisistance over the top.
I may just widen the air gaps in the burner slightly while making sure all the bottom pellets are well aflame before putting the burner back in.
Iāll fill until the pellets are just kissing the base of the hopper tube.
Or throw the sooty fucker away.
I hate it for even making me think about this shit.
4 Likes
Sounds like the carburettor is shagged.
1 Like
Maybe up the dough hydration as you develop your dough handling and shaping technique. Go from 60% to 65 then 70%.
7g yes?
Didnāt understand this- what do you do after the first prove and is that at room temp?
1 Like
Yes Iāve read that about the dough hydration and plan to creep it up with a bit more experience.
I took it from here, where the instructions are clearer too.
1 Like
Interesting, that is a very small amount of yeast for a kg of flour. No wonder it always āturns out crunchy even at lower temperatures no matter how many topping you throw at it.ā
To quote the blurb.
It still puffed up like a good un in the oven when you pressed out a thicker crust for people that wanted it. Very versatile if youāre cooking for two different preferences.
Will experiment more searching for that super thin, crispy melt in mouth base.
Definitely got burner issues sorted.
Covered all the grill with pellets about three handfulls.
Introduce fire.
Replace burner, wait couple of mins until stable flame picture, then gently hoy in 4 measures of pellets into hopper.
Generally keeping it half full is enough weight to compress the burning pellets to ash.
1 Like
It got up to temp within 15 mins, and all i had to do was gently worry the pellets occasionaly down the tube.
Trying again tomorrow evening.
Where are you looking to see itās half full or are you occasionally pulling the tray out to check?
Is that heat read off the stone?
1 Like
Iām looking down the hopper tube, heat was taken on the centre of the stone.
It was nigh on 600 at the far end of stone and 490 at the front edge.
1 Like
Itāll be interesting to hear if you can maintain it while putting pizzas through
I didnt really push them down hard in the hopper just a little movement to keep them in contact with the burner.
I sat for 20mins watching the flame picture. I know its different when youre opening and shutting door, launching etcā¦ but it gives me a renewed confidence for next time.
3 Likes
Think Norman Wisdom shortly before falling down an open manhole.
2 Likes
Watching down the hopper tube or just through the hole in the door?