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4000 C would incinerate a pizza in a second.

I assume you meant 400C? [emoji3]

Welcome back! Nice looking pizza

Interesting! So you don't flour the launching peel? You put the flour in front of the pizza?

I've been prepping my pizza on a pre floured peel. Works *most* of the time.

Ah I should have guessed [emoji3]

Great tip? Makes a big difference and much less gritty crust compared to using semolina

I can't remember who it was that suggested using rice flour on the peel but whoever it was thank you! That's a game changer - super easy to get the pizza into the oven with no sticking!

OK will give it a try thanks

70%!!! How was that to handle and stretch?

I read the reviews, doesn't seem much in it although the Effeuno can get a bit hotter. Thankfully temptation is out of the way now as it has gone to another budding pizzaiolo [emoji3]

Hmmm. Does anyone have a link to a comparative review between the Effeuno and the Breville Pizziaolo? Might need to think on this

The indoor electric one? If so what are your thoughts on it?

That looks fab. Obviously you put the salmon on after the bake, with the cheeses do you mix them all together first or just slice and layer on?

Yeah could be that, just put it on the default wood fire setting and it should blast away and get that crispy yet light finish. SHould cook in 2 mins flat, more than 10 seconds extra and it should...

What flour did you use? Also did you use the tiny amount of yeast it suggested - need accurate scales to get that right

Taste test completed, it's OK but the dough is a bit heavy - I think maybe this would work better with a non-Neapolitan style of pizza so I'm going back to Caputo. You get what you pay for I guess

M&S 00 flour proved nicely, easy stretch. Taste test imminent!https://uploads.tapatalk-cdn.com/20230719/f6665257160f46262fe1f479da98aec1.jpg

Wasn't able to use the M&S Tipo 00 at the weekend but started a 24 Hour Room Temperature dough prove with a pack today, will report tomorrow.

One thing I've noticed is I got 1024 grams out of the...

Looking great!

Makes sense. Caputo is around £2.75 a kilo and the M&S stuff £1.69 a kilo - quite a saving if you eat as much pizza as I do!

I'll try some at the weekend and report back.

Yeah my stomach has that wrenching feeling you get with food poisoning but without the nausea. Basically my body's way of saying 'Ryan you're a tw@t'.

Have you guys used something like the M&S 00 flour instead of the Caputo stuff? I've been using Caputo with good results but the M&S version is quite a lot cheaper.

Had pizzas tonight (I had 2,...

Tried Caputo Nuvola flour today. Its a specialist pizza flour that's supposed to give an airier crust. It did give an airy crust but I'll stick to regular Caputo pizzeria flour moving forward as it...

Great effort looks yum!

Looks great! Look forward to seeing more pics over time

Looking great! It is a fab machine I agree, totally glad I bought one

Wow that's going to take some good skill to work with. I tried 67% hydration last week but need to practice my dough handling skills to pull that off as I found the dough very hard to work with so...