The ooni is fired up. Kids just been served one. Came out ok-ish. They seem happy with it
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00, water, salt and sourdough starter. Might try with packet yeast next time tbhI need to practice making dough more. Are you all just using 00 flour, salt, water and olive oil? Edit: and yeast.
I need to practice making dough more. Are you all just using 00 flour, salt, water and olive oil? Edit: and yeast.
Aye saw that.Not sure if anyone’s interested but Ooni have a Black Friday sale, 20% off everything. Just ordered the Koda after toying with the idea for weeks.
I need to practice making dough more. Are you all just using 00 flour, salt, water and olive oil? Edit: and yeast.
Semolina mate. Much better. Imo of course.I need to practice making dough more. Are you all just using 00 flour, salt, water and olive oil? Edit: and yeast.
That seems a lot of salt there.Try my method if you're looking for a Neapolitan style.
Wood Burning Pizza Ovens
you reckon? Different flour types with different protein, Hydration levels, varying temperature, over proving, under proving, yeast issues....etc making a good dough takes a bit of effort and understanding....I’ve made some right piles of shite. You must have the voodoo You can solve all of...www.readytogo.net
It's a long cold ferment so it's a standard percentage. If you reduce the amount of salt the dough will rise too fast and you'll end up with enormous air bubbles and a poor structure.That seems a lot of salt there.
Looked like a bag of shit then?Gonna do pepperoni for me and the missus once the kids go to bed. Will get some photos if they don’t look a bag of shite
This thread is probably the reason I can’t get my supply of Mutti toms now the secret is out
Actually spotted them yesterday, cheers for the heads up thoughLoads in M&S
They weren’t too bad but I just couldn’t be arsed to resize the images to upload themLooked like a bag of shit then?
Totally understandThey weren’t too bad but I just couldn’t be arsed to resize the images to upload them
A bit caster sugar as well mate, if you’re using a 1kg bag a tablespoon would be enoughI need to practice making dough more. Are you all just using 00 flour, salt, water and olive oil? Edit: and yeast.
I think you’ve covered most sugary bases there.A bit caster sugar as well mate, if you’re using a 1kg bag a tablespoon would be enough
White or brown sugar if you don’t have caster
A bit of treacle?I think you’ve covered most sugary bases there.