The Pizza Thread.... show off...
The Pizza Thread.... show off...
Lessons learned:
- sourdough 130 gr too small for 33 cm diameter pizza and as a consequence too small and no edge
- avoid holes and leakage of tomato sauce or else. It will burn down to black carbon and the next pizzas taste acrid
- 60 seconds is too short. More realistic 2 to 3 minutes baking time in oven
- pizza has to be turned otherwise it will charcoal at the red near fire
- gas heats enough. Next time less power, energy
- either cook or eat. Impossible to do both simultaneously.
- Ooni easy to install und run. Looks solid quality and nice design at a reasonable price.
- Place oven high enough to allow you look inside during cooking
- turn the pizza 45 degrees every 30 seconds
- always work with flour in order to avoid the dough to stick
- a shot of fresh good expensive olive oil once served makes the difference
.. yes. Infected. Got the bug. Great fun. Thank you guys for the impulse and idea. Stay safe
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The Pizza Thread.... show off...