Search:

Use the Pizza app it gives all ingredients by weight depending on hydration percentage and prove temp/time.

I keep it on max but preheat till the stone is at least 400 degrees C towards the back of the oven (15 - 20 minutes) to make sure the base is nicely crisped before the top burns.

I know it's hot but couldn't resist.https://uploads.tapatalk-cdn.com/20220810/4e166adf959bd80634b4c9b7a05e0e8d.jpg

Sent from my Mi 9 SE using Tapatalk

Try your local asian food store, more chance than the supermarkets.

I have been making pizza on a stone in the normal kitchen oven for a couple of years now. Just purchased Ooni Karu 12 to see what all the fuss is about. The taste is so much better from wood fired....

Thanks, that maybe explains my poorer crusts. Wood fired oven hopefully arriving next week which will provide a definitive answer

Hi Raffe,

Is this result from your indoor oven? What temperature does the stone get up to. My oven at home is "hot" and if I leave it on full blast for 30 minutes gets up to 275 but never get the...

I keep it up to a week

I always have a dough in the fridge ready for quick easy pizza. 500g strong flour, 7 grams yeast, 10g salt 320ml water. Knead or mix in food mixer for 12 minutes and let prove for an hour. Knock back...