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:eekskull:

Right... so that may explain why I’ve struggled a little more than I thought I would when making the bases. Thank you sir.

Out of interest, what weight of dough ball do you use for a 12” pizza? Ooni recommends 160g which I gathered from a couple of cooks is pretty light, so I’m increasing weight little by little... but I...

Did a much better job today of rolling out the bases by hand. Managed what I think were half decent crusts, although don’t have a baseline against which to compare other than a few photos in this...

First ever pizzas today on the newly acquired Ooni Karu... and they were fabulous!


The crust didn’t look anything like what some of you guys have managed, but the base overall was excellent. I...

The Ooni Karu has landed earlier than anticipated.

Time to chop up a little kiln dried ash... and make a couple of pizza peels from plywood off cuts. 🙄

First ever attempt at pizza making...

My Ooni Karu should land in about 3 weeks.

I’ve been doing a lot of BBQing recently, smoking pork spare ribs, pork baby back ribs, beef short ribs, pork shoulder, etc. so I’m very excited to add...