Quote:
Originally Posted by Josh-PA
I picked up a Propane OONI portable Pizza oven for Christmas last year and have used it a number of times.
https://ooni.com/?gclid=CjwKCAjw-ZCK...hoC4lkQAvD_BwE
It does a great job gettting the crust right and you can dial in the level of sear/char on the toppings pretty easily as you get used to it (I like mine on the charred side, but thats just my personal taste. In the bottom pic, it looks burnt, but the inside and bottom of the crust is soft and perfect). I make y own dough with this recipe + I'll usually mix in some crushed peppers and fresh rosemary and truffle oil depending on the pizza I'm planning on making. The TIPO 00 flour is critical (you can order it on Amazon or get it at a specialty food store):
INGREDIENTS
150 grams 00 flour (1 cup plus 1 tablespoon)
150 grams all-purpose flour (1 cup plus 1 tablespoon and 2 teaspoons)
8 grams fine sea salt (1 teaspoon)
2 grams active dry yeast (3/4 teaspoon)
4 grams extra-virgin olive oil (1 teaspoon)
PREPARATION
In a large mixing bowl, combine flours and salt.
In a small mixing bowl, stir together 200 grams (a little less than 1 cup) lukewarm tap water, then pour it into flour mixture. Add the yeast and the olive oil, Knead with your hands until well combined, approximately 3 minutes, then let the mixture rest for 15 minutes.
Knead rested dough for 3 minutes. Cut into 2 equal pieces and shape each into a ball. Place on a heavily floured surface, cover with dampened cloth, and let rest and rise for 3 to 4 hours at room temperature or for 8 to 24 hours in the refrigerator. (If you refrigerate the dough, remove it 30 to 45 minutes before you begin to shape it for pizza.
Its better to let it rise longer / cooler)
To make pizza, place each dough ball on a heavily floured surface and use your fingers to stretch it, then your hands to shape it into rounds or squares. Top and bake. |
So glad you posted this. Been thinking of getting that setup to start out. However, every picture online of the OONI doesnt show the actual tank. Do you use a full size 25lb or a small camping propane tank? Just trying to figure out where to put it and what to set it on so it doesnt look ridiculous.
Do you have any full view shots of the oven and setup?