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Another hot honey fan here, drizzled all over with a blob on the side for crust dipping!

I'm using the Hot Star stuff, medium heat

400C won't be suitable for Neapolitan pizza, but would be fine for NY style and a few others

Love my Effeuno. So easy to use, though I do need to remove a heat alarm from the ceiling prior to use!

Thanks Raffe, and you’re right of course — I meant to say less yeast. The dough was visibly more active when I decreased the salt. I think I’ll try the 2.5% salt again and knock a little off the...

Anyone else tweaking their dough recipe?

I’ve been using PizzApp religiously with 3% salt and water according to skill/preference (I’m happy about 65%) but a few weeks back had pizza from a local...

I think we all went through it at the start mate. I can do it with my eyes closed now, but at the start I was ready to pull my hair out.

My best pizzas always seem to be 6 or 8 hour proves

My standard pizza: Pepperoni, piquante peppers, candied jalapeños, n’duja, drizzle of hot honey

https://i.postimg.cc/xT2PQZ4C/D27-F09-B7-971-D-4322-9-D1-D-29-B997-BCB272.jpg

The shape has no bearing on the taste Ryan, those look great. My oven has been packed away due to an imminent house move but I can’t wait to get back at it

••Purists look away••

Any recommendations for NY style dough? The kids fancy trying it, I’ve seen the Ooni recipe and I’m also going to ask a mate who had a pizza shop but thought I’d ask

That’s the lie I keep telling myself too ;-)

Great bit of kit though and I’m thoroughly happy with mine after recommendations here

I use a metal perforated peel to launch, and a separate one to retrieve. The launch one really needs to be cold to work so using one for both has never worked for me. The perforations definitely...

Very handy, bought from Etsy for very small cost

We do pretty much the same pizza each week (boring I know) but they taste so good..

Pepperoni
Salami Milano
Candied jalapeños
Piquante peppers
N’duja
...

A friend of mine has started knocking out pizzas from a van he’s converted. He has some great topping combos on his menu if anyone fancies a look - he’s Fire and Feed on IG / FB

Saturday night, from the Effeuno..

https://i.postimg.cc/jS9pyN3f/E596-E08-C-7-CAD-4-B08-AFD0-76-F3-D15-C0-C1-D.jpg

That looks so good Raffe

Sorry for an update void of photos but the wife was starving!

Anyone on the fence about an Effeuno, get it bought! Epic bit of kit, I absolutely love it!

One thing I hadn’t considered was the reduced size, so my peels don’t fit.

Well, they didn’t, just took the Dremel to the GI Metal (I’ll burn in hell, I know) and now it’s perfect :-)

Thanks pal! Looking forward to having a go this weekend

Dark, wet evenings with the Ooni in the garage is losing it's appeal!

Cheers raffe, have a laser so will use that instead

I find the biscotto much more forgiving (in the Ooni anyway) so hopefully no disasters :-)

Effeuno owners: any recommendations for top and bottom temperatures for the perfect neapolitan pizza?

Or is it just bung them both to 450 and crack on?

Wondered would any of my fellow pizza fiends be interested in these?

It’s Properoni, nitrate free and really quite nice

I only use the sliced stuff and I’m a lazy bugger so if anyone wants it...

First time with NY style dough tonight (oil and sugar added) and whilst the kids loved them, it’s really not my favourite. Still better than the local pizza shops though!
...

Looks yum! I wouldn’t get too bogged down trying for the perfect shape or crust, they taste just as good a bit wonky!