Cooking week old pizza dough in the Alfa One - Wood Fired Oven
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- Опубликовано: 26 июн 2023
- I had some left over pizza dough in the back of the fridge. It was destined for the bin (or possibly a focaccia) but I thought I'd cook it up and see how it came out.
The dough was 63% Hydration, 3% Salt and just 0.03% IDY. It was originally ready for cooking on Thurs/Fri - but I had 3 dough balls left over.
Whilst it the crust didn't brown and rise as much (because it's overproofed) the taste was fantastic.
As always on the channel, the pizzas were cooked in the wood fired Alfa One pizza oven (Note: oven is also called: Alfa Nano/Moderno 1).
As ever - thanks for watching, feel free to ask any questions or suggestions.
Check out my Instagram (@OnePizzaBoy) for more regular content.
Yea finally a new Video ;-) - pizza looks phantastic
Ha! Thanks - much appreciated!
So sorry for the delay in posting! Bloody work getting in the way!
Will try not to leave it so long!
Good video. Thanks for putting this out. Your videos inspired us to get a small metallic oven, rather than make a large brick oven.
(get yourself an ash scoop and stop using your pizza turn)
Thanks. That’s great to hear. Hope you’re getting on well with the oven you chose.
Thanks. I have an ash scoop / rake and tongs but tbh, over time I’ve just found it easier and faster to use a cheap turning peel to position the logs and move embers.
Hasten to add this isn’t the turning peel I use for pizzas!! 😂👍🏻
I love the video, thank you. I am wanting a pizza off big time! Are there any pros to the gas oven other than ease of use? I am sure one of the biggest pluses for a wood oven is the added flavor the smoke would give? how big a pizza can you make in that?
@@gregholtmeyer5430 Hey. Thanks so much, glad you liked it. I actually have a problem with my new Moderno 1 gas, so am returning it (issue with the burner/flow of gas). The main pro as you say is ease of use. You should get a consistent heat and of course it’s much cleaner than wood.
For Neapolitan it cooks so quickly (60-90 seconds) you don’t get any Smokey flavour. But obviously if you’re using it for longer slower cooks (meats etc), then you will benefit from the wood smoke flavour.
You could push the pizza to a 14 inch, but I tend to stick at 12 inch, which is very comfortable.
@@onepizzaboy3369 thank you for your reply. I wonder if you can add in a smoker box for wood chips in a gas oven. It s the flow problem you are having common or just a one off problem?
@@gregholtmeyer5430 I guess you could add a smoker box if you wanted to 🤷♂️. Can’t see why not. But for NP it’s not an issue.
I think a few people have had issues with the gas burner, particularly in the UK. Most are able to sort it through trial and error with a few different regulators, but I’ve tried and have not been able to resolve. So sadly it’s going back for a refund. Gutted because it’s a beautiful oven….but I can’t get the flame fierce enough and it’s not hitting high enough temps on the floor despite a lengthy heat up time.
Excellent fire starter video. What’s the time from start of fire to launch of pizza?
Thanks! The oven and floor is usually up to temp by ~25mins.
If I’m then prepping a pizza and sorting some other bits, it’s probably about 30mins from lighting to before I actually launch the first pizza.
How do you keep the oven temperature high? For me it also sinks way too low when I bake the pizzas
Once the floor is up to temp (around 450c) I then add small splits of wood in between pizzas to keep a rolling flame. I replace the door with a slight gap in between pizzas.
If you watch my latest video I cook 3 pizzas back to back this way. 👍🏻
Is it correct to push the wood to the side after about 10 minutes of firing? Soil temperature about 420 degrees?
Not sure if it’s correct but it’s what I do. 10-15 minutes and then I move to the left. Total preheat time is usually 25-30 mins. I aim for around 450c on the floor.
Excellent technique. Your temp is a bit low. I have the same oven and love it. What kind of cheese do you use?
Thanks Tom, appreciate it. From memory I think the wood wasn’t kicking out much heat (possibly a little too high moisture). The floor temp came up ok but the air temp struggled. Fine near the temp probe but dropped quite quickly when I shifted the fire to the left. Just went with it in the end.
Glad you’re getting on well with the oven. I love mine. 👍🏻
I tend to use fior di latte but if I run out of that, just regular buffalo mozz which I cut and drain before use.
Superb. I have a gas pizza oven but I’m yearning for a real one! They look superb - nice browning on the top.
Thanks mate. Much appreciated. 🙏🏻
Look what a facebook post can do :P
Love the vid, so I at least will like and comment ;)
Haha. Guilt tripped! 🤣
@@onepizzaboy3369 whatever works right? haha. What's your average warm up time with the alfa one out of curiosity - ever thought a larger oven would be prefered? (ciao or bigger?)
Sorry mate, didn't get a notification for some reason! The YT Studio app also said I didn't have any un-responded to messages. Anyway, to answer: It doesn't take long to warm up...probably 20-30mins. Long you leave it, the more the bricks will absorb the heat and you get a slightly more consistent cook on the base (and it drops less between cooks). In terms of a larger oven. I'm still absolutely fine with the size of the One. It does a decent 12-14" pizza and I rarely have the need for 2 at at time. The only thing I would say, is dual fuel would be a nice option. So at some point, I may go up to a Brio. The wood isn't particularly difficult to manage etc, but sometimes, if it's just for 1 or 2 pizzas, it would be nice to just flick on the gas (bit like with a BBQ really).
@@onepizzaboy3369 wouldn't come over to the dark side for dual fuel? (gozney) haha. Alfa was always my next choice!
Add a burner (fuel log)to that oven.. no need to buy another
Most bizarre food video I’ve ever seen. Lots of unnecessary work. No real benefit to cutting all the bones. Yes, I cook with a wood fired oven very frequently.
Thanks for the feedback, although I’m not really sure what’s bizarre about it?
Always happy to learn and find out what I can improve in making pizzas.
….I didn’t cut any bones???? 🤷♂️
😂❤