Search:

Please start a thread on that

Sent from my SM-G991B using Tapatalk

Thanks for the info. So out on the worktop then. You turn it up full to burn off any spills?

Sent from my SM-G991B using Tapatalk

Raffe you have one of those Italian EffeUno ovens don't you? We could be moving house soon and am toying with hopefully getting one but I'm concerned about the radiant heat from them. So wonder if...

Nice one thanks for that

@Raffe I've looked through the last couple of pages of this thread but can't see any mention of your Effeuno oven (maybe a few pages further back than I looked) but which one have you got? The...

Pitch - nice one thanks

Excellent thank you

These look very nice Coot. How did you do the garlic bread? Last time I tried it it burnt really quickly. Is yours just minced garlic, grated parmesan and oil? How long did you have the camembert in...

Lol. Well I've used the last of it now so will endeavour to get the correct stuff next time. It'll be interesting to see if there is a difference. Anyway tonight was a garlic bread and a parma ham...

Some great looking pizzas appearing here. I've made some dough for some tonight and just looked at the bag I've got and its caputo classica and not the pizzeria. I'm wondering if this makes a big...

I suppose with the main structure already in place it would make it easier and cheaper for sure.

Sent from my H8314 using Tapatalk

That is looking very nice indeed. Supremely jealous

Sent from my H8314 using Tapatalk

Use a wood peel with some semolina sprinkled on it for launching and use a metal peel for turning a d getting out of the oven

Sent from my H8314 using Tapatalk

Thanks for the info. I didn't realise there was issues with the pizzapp. I know ooni have there own app, I wonder if this is better?

Sent from my H8314 using Tapatalk

Thanks chaps. Some great looking efforts on here. I'm liking the look of your pesto pizza though raffe. How do you gets yours to rise so much in an oven pitch? Do you alter the dough recipe?

Sent...

Tonight's offering. Best yet but need the base to be thinner but hopefully that'll come with time and confidence. Also need to wait a little longer to make sure the ooni is up to temp. Meaty pizza...

I'm interested in this as well

Sent from my H8314 using Tapatalk

Thanks, it was pretty good

Sent from my H8314 using Tapatalk

It is a great bit of kit. The pizza app is very useful and so is a wooden peel for launching with semolina flour on it. The first few I did ended up getting folded over in the oven when launching so...

Ta. Biggest issue now, apart from not being able to make them anywhere close to round is finding a good tomato base. The last one was very watery made the bases a bit soggy. I'm definitely going to...

Tonights efforts. Cold proofed for 24 hours and then 4 hours room temp. Dough was the best to work with so dar, used Caputo classica flour....

Is there any particular brand of OO type flour you all use? I've been using McDougalls OO (only one I could find in tesco) but I've just been reading up on protein content of flour and it seems it...

No no no no, just stop it. This thread and website in general has cost me so much money over the years and this is not helping

You've a lot to answer for Pitch. You've cost many members here including me a lot of money by posting pictures of delicious homemade pizzas and forcing use to go out and buy these confounded things....

Ah, thank you