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I’ve tried rice flour and didn’t get on with it for what sounds like similar reasons.
I’ll be sticking with semolina. Fortunately we all like that slightly gritty texture it adds.

The Sage Pizzaiolo tops out at a claimed 400° and that can certainly make a decent neopolitan.
At £80 it’s got to be worth a punt.

I sprinkle a little semolina along the leading edge of the peel, lift the front of the pizza with thumb and forefinger, and slide the peel under. Works every time.

Yeah, I meant semolina. I know others have mentioned the slightly gritty texture that semolina can impart, but I really like that actually.

A useful alternative that I’ve found is a silicone baking mat like this one

SUPER KITCHEN Extra Large Thick Nonstick Silicone Baking Pastry Mat with Dough Scraper, Nonslip Kneading Board Fondant...

Yep, sounds like a good time. Not having to go outside definitely helps, looking forward to making good use of mine indoors over Christmas.

Turkey, cranberry and stuffing pizza anyone…?

I used the Ooni recipe.

https://uk.ooni.com/blogs/recipes/gluten-free-pizza-dough

It was extremely sticky and I was worried it would be a failure, but if you work it enough (it needs a LOT...

Homemade candied jalapeños- mucho gusto!

https://uploads.tapatalk-cdn.com/20231022/09128195b59b55c4a96e47ed547add74.jpg...

I’m going to use the Ooni beer dough recipe next time. Sounds tasty.

https://uk.ooni.com/blogs/recipes/beer-pizza-dough

Electric. Sage Pizzaiolo.
Has the distinct pro that it can be used indoors.

It may be a little non-purist, but the one thing that helped me most with stretching and getting it onto the peel was a silicon baking mat. A tiny bit of flour and semolina helps immeasurably with...

Starting to really get the hang of this now.
Hotter bottom plate definitely helped with the chewiness. Crispy and light this time. Best so far.
...

Yep room temp throughout. I actually put the oven on the highest temp on the left dial. And I think I'l use it on the middle setting for the base in future.

Caputo 00 and the exact (!) amount of yeast, using my 0.01g drug dealing yeast measuring scales. Dough was nice consistency at the end.
I did have the Sage base temperature at the lowest setting,...

Garlic bread:
https://uploads.tapatalk-cdn.com/20230723/1a89ff30285ee73b087369ad6bf30f68.jpg

Meat feast:
https://uploads.tapatalk-cdn.com/20230723/067b987f20302218a43ccf09b4648492.jpg

Nduja,...

Thanks. The pizza app does seem extremely precise, I had to buy some new digital scales.
Still, they’ll be handy for my drug transactions.

Does that involve more yeast or warmer temperature? Please elaborate…

Thanks for taking one for the team Ryan - vital research!

5 stars from me!!

Don’t worry Ryan, pretty sure your body will sort that out for you in a few hours - just have some cooling lotion ready! [emoji1787]

Starting to get the hang of the Sage Pizzaiolo. Really glad I went electric - being able to use it indoors is a game changer.
...

I think given how little butter you actually need to use, the garlic butter itself needs to be considerably stronger than the pre-made varieties.

Just put butter and cheese straight onto raw dough.
It cooked well, not soggy. Just too much butter which I had to drain off.

I have, and it was very good. Just stretched it out like a pizza, added garlic butter and cheese and cooked it.

Go easy on the butter though, mine ended up swimming in it and had to be drained...

I’m quite interested in one of these from a versatility perspective, inside as well as outside use.
There don’t seem to be many reviews though, does anyone on here use one?