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Get a LloydPans one as they supply to trade. Amazon will sell you one via the US cheaper than an Ooni one see...

Yes I regularly make one with our pizzas. Just make a normal size pizza base with te same dough, add a garlic and butter mix and bake it like a pizza. As said a small amount of butter goes a long way.

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Tonight’s effort after a 24/5 prove. Turns out last years yeast is a bit the worse for wear. New lot in the post. But...

Surely you can just do the "proving" in a normal oven or won't it fit?

https://www.youtube.com/watch?v=w_KCLeG9Hwo

Brian Lagerstrom has revised his Chicago Deep Pan recipe which was my go to for this type.

They look like it; just shows the markup involved. Then again I needed them when I needed them :-)

I got the Ooni ones as they stack nicely. Seem pretty robust though drying them is a slight pita due to all the nooks and crannies the outside has.

Edit-Just looked and they are now a lot more...

Made my first 6 of the new season Sat eve. Made the dough as a 24/4 cold prove. Definitely did not double in size but luckily it did stretch fine. After the first couple I got the knack of it back....

Dunno if this needs a separate thread but...

Lakeland currently have 20% off Ooni ovens for the Kings Coronation

Fyra 12 - £239.20
Koda 12 - £279.20
Koda 16 - £399.20
Volt 12 - £639.20
Karu...

https://www.youtube.com/watch?v=7hciB9wqI5w

Some interesting Sciclian pizzas in this video. The first one is a type of pie.

I have the Koda 12", wooden launch peel and metal turner too. I've had no problems with that size and it is easy to move and store. The 12" pizza sizes are big enough for my family when having one...

Well I am impressed with myself for a first go [emoji2]

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Thanks. Will be a learning experience no doubt :-)

So got a Koda 12 arriving. Gas bottle is here. Got the peels. Caputo Blue 00 plus yeast and Mutti sauce on their way. Thank god for my daughters JL discount on the Ooni equipment! So do I need an IR...

Like I said above I cut the sugar and salt right down. For a start these make two of those pizzas so half everything for one. I now probably put 1/2 tsp max sugar in the sauce and a pinch of salt and...

Definitely you should. It tastes really great - I think someone in this thread tried that recipe and said it tasted just like ones he had had in Chicago. Weirdly the Chicago is really filling even...

Americans call them Granny Pizzas if you make a tray bake style. I do them fairly often and the family all love them. I've posted these in this thread before anyway but..

I use the basic recipe...

https://www.youtube.com/watch?v=VtNrfooHl_g

In case you want to be able to eat it daily guilt free :-)

Good job. I struggled getting out the pan in one piece. Tbh I found it much more filling than a normal pizza and 1/4 was probably enough. I divided the recipe in two to just make a single one. Oh and...

Apart from doing Chicago deep pan in which case you do cook the sauce. I made one a couple of weeks ago from a YT recipe in a Lodge cast iron combo and the result was liked by everyone. I guess more...

First attempt at a Sheet Pan Pizza. Got a thumbs up from the family

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From

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https://www.youtube.com/watch?v=CjviJ4xNitM

With a bit of ingenuity you can make a pizza on a Weber Q 😀

https://www.youtube.com/watch?v=7tgYYEYz4O4

That random Youtube suggestion that turns out to be gold. The guy is a great demonstrator and the "money shot" at the end is worth it

Still no flour here. Weird how a while back there was an Allinson's factory doing bags of the stuff with no issues

https://www.youtube.com/watch?v=pkaAg-l1Xz4

New Oooni Fyra £229 wood pellet only. Like the original Ooni and a Koda had a love child