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What are the options for toppings?

Yes I like what semolina adds to the pizza. Next time I'll stick with that and just put the rice flour on the peel. See how that works.

Tried rice flour tonight. First pizza it was like Teflon. Second pizza I used less rice flour but it stuck a little and ended up loosing a piece of mozzarella in the oven.
Used less on the second...

Never seen it. Is it just like your normal mozzarella?

No what's in the bags that looks like frozen chips? Or are they frozen chips!

Not sure mate. I only mix, rest for an hour, ball up then leave to prove. But yeah instead of using it put in freezer.

Just make dough as normal and put in freezer.

@pitch. Can I ask what's n them bags?

Gas. Ain't got time or patience to mess about with fire.

Ain't really bothered how long the proof is. As long as it stretches enough and tastes ok. It's more the convenience with a 6 hour if not prepared anything the day before.

Weird thing is for ages...

Aaah ok. Would be a lot easier. Best part about the egg is we now have an excuse to eat pizza for breakfast.

Had some lovely pizzas tonight. 6 hour proof again. Even tried one with an egg on. How I launched that without it flying off is a miracle.

Oh right. Good luck. Couple of hours burning the stone in!!!! No wonder you were peed off. I get twitchy leaving it on for 20mins to warm up.

I don't launch with the wooden one I stretch and put sauce on it. Then I put it onto my metal peel. Sounds like when you launch you need to pull the peel back quick. It's a bit like the blanket and...

It does wind you up when it goes wrong. Easiest way for me to launch is to have 2 peels. I stretch the dough and put the sauce on one (wooden one). Then I transfer it to the other that's dusted with...

I've got my pizza app on 62% water and 2.9% salt. On my 6 hour one it was 2.27g of yeast. I'm sure the extra yeast helps with crust rise as my crust were nice and thick.

Also used the mutti pizza...

Did a 6 hour prove today. Best pizzas I've ever done.

I bought the 15kg Caputo. Think it will last me years. TBH though I can't tell any difference between Caputo and normal very strong white flour out the supermarket. I suppose the Caputo stretches a...

Bit of a meaty one

https://i.imgur.com/5v2M86j.jpeg

What oven is it and how long does it need to get up to temp?

I read somewhere that blue was better for neoapolitan pizza for thicker crusts.

Edit; https://juliannayuri.com/caputo-red-vs-blue/

Nightmare. Can't be doing with all the faff of fires. Gas for me. Gas Webber for barbecue, gas ooni for pizza. This was reconfirmed while camping this week. Got a cheap barbecue with some briskets....

What's wrong with the ooni?


Also Ryan. How long do the pizza's go in them sage ovens for?

I normally keep it on full. It's hard though not to burn the crust. Think the next batch I'll keep it on full just to compare the 00 flour with strong white flour. After that I'll try turning it down...

Ooni 16 owners. Do you turn the heat down when you put the pizza in or keep it on max?

You've sold it to me. I'll give it a try but I have 4kg of mutti to consume first. I did think sometimes they can be a bit soggy in the middle although I thought it was because I can't resist putting...