We tested out the new Ooni Volt for pizza delivery night.

On March 25th we cooked and delivered 40 pizzas to our neighbours. This event was a warm-up event for our big Pizza In The Park day on May 27th. The money raised will go towards our local Playground Repair Fund run by the local charity The Fairfield Association. We took around £280 on the night with approximately £50 of costs.

We worked out that 50 pizzas would require 8kg of flour. This is the maximum capacity of our mixer. On Friday night we made the dough and here is the recipe we used.

8Kg Shipton Mill 00 Flour
4l8Kg Water
216g Salt
11.2g Instant Dried Yeast (Should have been 8g)
14 degrees Room Temperature
21 degrees Water Temperature

12 min mix in spiral stand mixer
22 Degrees Dough Temperature

Bulk fermentation 8:30pm to 8:30am

Balled-up by 10am and left to rise at room temperature.

The amount of yeast was two much and after 12 hours the dough had more than doubled and was beginning to collapse. The recipe above needs the yeast adjusting to 8g or perhaps a little less.

The dough balls were at their best early on around 4pm where the oven spring was really good and the dough was easy to work with. Later on the dough was slackening and becoming more sticky and not rising as well in the oven.

As usual the most popular pizzas were Margherita and Pepperoni and Ham and Mushroom.

By 7:30pm Charlie and Alfie had delivered 37 pizzas and it was time for the Ooni to cool off and for us to tuck into some pizza. Margherita for the lads, olive and anchovy for myself and David and a couple of cold beers.

If you are interested in doing something similar in your own community please get in touch. If you have a charitable event that you think would be a good fit, please let us know

Archive:

Here is the info for our next pizza delivery night.

Saturday March 25th from 5pm

Please let us have your orders in advance. You can contact me personally or via our Facebook Page: or on our local Fairfield Facebook Page. Open to orders from anyone within a few minutes walk of my house! Payments will be taken by card a couple of days in advance.

We are Community Pizza Events CIC (registered food business company number 13869979).

We will be cooking fresh Neapolitan style pizza in our new Ooni Vault.
Our dough bases are made from Shipton Mill Italian 00 grade flour and DO contain gluten. The only other ingredients in our dough are water, seat salt and a very small amount of dried yeast. The doughs are fermented for 24 hours and are easily digestible.

Each pizza is topped with Mutti Tomato Sauce.

Our Menu:

Margherita: £7.00

Italian Mozarella, Mutti Tomato Sauce, a sprinkling of parmesan, fresh basil, olive oil

Marinara: £7.00

Mutti Tomato Sauce, fresh basil, Olive oil

Garlic Bread: £6.00

Garlic butter, fresh basil

Any toppings: £8.50

choose from:
Olives
Spinach
Ham
Mushroom
Pepper
Sweetcorn
Anchovy
Pepperoni
Pineapple

We cannot completely eliminate the risk of trace of nuts, milk or eggs in any of our dishes. Olives may contain pits.