Knew I shouldn’t have read this thread mid afternoon! Had to come and get fish and chips for tea. £7.75 for a haddock supper here in the North of Scotland.
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Type: Posts; User: ghu1967
Knew I shouldn’t have read this thread mid afternoon! Had to come and get fish and chips for tea. £7.75 for a haddock supper here in the North of Scotland.
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Noted. Cheers. [emoji106]
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That’s interesting. I’ve been using a ratio of 1/3 hot water & 2/3 cold water for my dough. So do you use 100% cold (tap) water?
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The rice flour was a revelation for me, makes such a difference.
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I don’t do either for mine. I would think a very light sprinkling of flour if anything was needed.
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Wow! Inspirational stuff, will put this on my list to pick up.
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I sell my time, with a few office type expenses every now and again going through the books. My Accountant offers a Sage subscription for £9/month and I complete that once a quarter from records I...
Had this on since Monday when it came out of the watch box for the first time in months. Forget how comfortable on the wrist and unassuming it is. A joy to wear. Wet and windy here in the Highlands,...
Driving back from a fishing trip on the Scottish West coast (caught nothing) late Saturday afternoon, my son asked for pizza for Sunday lunch. Made a 14 hour prove (proof?) recipe, threw a few...
My wife has a significant birthday this year and I’ve been racking my brains trying to figure out what to get her. She’s not really ‘in to’ watches, but when we were in the Panerai boutique in Bond...
24 hour proof using the PizzApp ratios. Peri Peri chicken, red onion and mushroom. Delicious. https://uploads.tapatalk-cdn.com/20210405/5810487fd0d319e7a84c7fb386e30c4b.jpg
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I tried all the Tesco stores round us, eventually found some in Morrison’s in the baking isle funnily enough [emoji1787]
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Agree with this.
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[emoji15][emoji15][emoji23]
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Good to know, thanks for that.
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https://uploads.tapatalk-cdn.com/20210216/17818a14d67a9c2f2b46253eaa0c17a4.jpg
https://uploads.tapatalk-cdn.com/20210216/2ea1ae3e4842ec993ee4c4720d084a2a.jpg
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That looks great, I love a calzone. Going to put that on my list of things to try. Had the Ooni on at the weekend, got distracted and left the turn a bit too late so had a “well fired” side [emoji23]...
I’d agree 100% with this. I’ve the Ooni 2s and upgraded to the 16. The extra stone size really does make for easier launching and manoeuvring. They’re not cheap that’s true, but they’re well built...
It was night & day! I did think that with a 270g ball it might have stretched out a bit more, but very pleased with the result.
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Altogether better results tonight. Bought new yeast (active dry yeast), as the tin I had was a few months old; longer proof (36 hours), and put the pizza oven in the BBQ hut out of the wind. Thanks...
Thanks gents. Will get onto buying a room thermometer this evening. I didn’t really want such a short proof time, but the family were keen for pizza for tea tonight, I did worry it wouldn’t be long...
Wondering if any of the experienced pizza makers on this thread might be able to point me in the right direction with what’s going wrong with my pizza base?
Made using the PizzApp (version 1.8)...
I have the 2s, and always found that the wood pellets gave me inconsistencies with heat; so much so I rarely used it. I bought the gas adapter and find it much better, with no discernible difference...
Used the method from the Schnarff video way back down this thread. Realised my proving box wasn’t big enough for five bases so ordered a bigger one tonight. Anyhoo, got the Ooni fired up in the door...
It’s incredible how such a simple thing can have such an effect. Conversely, the joy when you pull a finished masterpiece out of the oven is unbounded! [emoji120][emoji23][emoji39]
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