175/18 – Bonfire Night Pizzas:
Where we live there is a big bonfire and fireworks display on November the 5th each year. Last year we had people round and cooked hot dogs, this time it was Bonfire Night Pizzas.
Things didn’t quite go to plan as I was late leaving work so this blog is about how I cooked 12 pizzas in 55 minutes (including eating mine!).
The dough and sauce recipe is from The Pizza Bible Book:
My new Ooni Blog is now live on this site with all of my notes on there. It’s split out into categories so should be a lot easier to use now. Will be easier for me to update too:
Flour: Caputo Red Flour
Yeast: Saf-Levure Dry yeast
Tomatoes: San Marzano Plum Tomatoes
6 litre food grade container with lid: I use this to bulk ferment the dough once it’s mixed
Food grade pizza dough trays (x3): I use these to cold proof the dough balls
Wooden Pizza Peel: Stops your pizza sticking when you launch it into the oven, needs minimal flour also. I wish I had bought one of these years ago as it’s a total game changer.
New York – New Jersey Tomato Sauce from The Pizza Bible book. The San Marzano tomatoes, tomato puree, oregano, salt and oil blitzed with a hand blender then hand crushed tomatoes were also added.
On the day of the cook things didn’t quite go to plan as I was held up at work so everything was a bit of a rush when I got home as I had to cook 12 pizzas in 90 minutes from lighting the oven!
I am running down my charcoal stocks so I can try a few new ones. This was resilient woodlands mixed hardwood, 2 flamers underneath, lit and left for 10 minutes. I take my dough out the fridge when I light my fire, not as long at room temperature as most people but I find the cooler dough easier to stretch and shape plus it helps with the leoparding.
Two oak chunks on top of the lit charcoal:
As I said above, I was up against it so don’t have photos of each pizza but I took a few photos on my phone!
I liked the look of this one, the shape isn’t quite right but the leoparding was different to usual.
Shapes a bit out on this one too but still pretty good.
This one looks cool, nice leoparding again.
Another good one.
Last photo I took, this one looked pretty good too.
I was in an absolute rush to get everything cooked and eaten in time to get to the fireworks display but I managed it! The Ooni Pro was easy to light as usual and was at temperature within half an hour which left me an hour to cook 12 pizzas (and eat mine!).
The Ooni Pro was good as gold keeping temperature, I kept adding Oak chunks after 3 or 4 pizzas and it kept the heat up and flames lapping. 12 pizzas cooked and eaten in 55 minutes is good going – I was really impressed with the Ooni Pro, you could run a stall pushing pizzas out at that rate! I think if someone was making the pizzas I could have cooked more pizzas or done it all quicker but I was on my own and even took each pizza inside for folk to eat!
A great night all in and everyone loved the pizzas so it was worth it!
The dough and sauce recipe is from The Pizza Bible book:
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KUNGFUBBQ: UK BBQ Blog and Ooni Blog documenting recipe cooks from various cookbooks, my own recipes, reviews of BBQ’s and Accessories plus handy hints and tips. UK BBQ Blogs