Search:

Noted. Cheers. [emoji106]


Sent from my iPhone using Tapatalk

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?


Sent from my iPhone using Tapatalk

The rice flour was a revelation for me, makes such a difference.


Sent from my iPhone using Tapatalk

I don’t do either for mine. I would think a very light sprinkling of flour if anything was needed.


Sent from my iPhone using Tapatalk

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...

24 hour proof using the PizzApp ratios. Peri Peri chicken, red onion and mushroom. Delicious. https://uploads.tapatalk-cdn.com/20210405/5810487fd0d319e7a84c7fb386e30c4b.jpg


Sent from my iPhone...

I tried all the Tesco stores round us, eventually found some in Morrison’s in the baking isle funnily enough [emoji1787]


Sent from my iPhone using Tapatalk

Agree with this.


Sent from my iPhone using Tapatalk

[emoji15][emoji15][emoji23]


Sent from my iPhone using Tapatalk

Good to know, thanks for that.


Sent from my iPhone using Tapatalk

https://uploads.tapatalk-cdn.com/20210216/17818a14d67a9c2f2b46253eaa0c17a4.jpg
https://uploads.tapatalk-cdn.com/20210216/2ea1ae3e4842ec993ee4c4720d084a2a.jpg


Sent from my iPhone using Tapatalk

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.


Sent from my iPhone using Tapatalk

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]


Sent from my...

Only thing guaranteed is that we’ve all been there and are only ever a slip away from it at any moment. Back on the horse....[emoji1787]


Sent from my iPhone using Tapatalk

Had some small dough balls in the freezer and the weather was forecast to be decent tonight so we fired up the Ooni 2s with the recently delivered gas adapter. Dough didn’t really come out of the...

Got the Uuni 2s out at the weekend, cleaned it up; remembered that I’d taken the pizza stone indoors and put it in a ‘safe’ place in order to protect it from frost but couldn’t for the life of me...