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Thread: The Pizza Thread.... show off...

  1. #701
    Master
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    Quote Originally Posted by Raffe View Post
    Make your own dough. Bought dough is shite.
    I will Raffe but just wondered how well it stands up for a quick fix...


    Sent from my iPhone using Tapatalk

  2. #702
    Master Pitch3110's Avatar
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    Waitrose haul.


  3. #703
    Grand Master Raffe's Avatar
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    Quote Originally Posted by Martylaa View Post
    I will Raffe but just wondered how well it stands up for a quick fix...


    Sent from my iPhone using Tapatalk
    Takes 30 minutes to make your own. Why bother with substandard stuff from the supermarket?

    Would you buy their cooked meals?

  4. #704
    Journeyman
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    Are there any recommendations for types of wood logs to use in a wood fired oven for pizza or other oven cooked dishes?

  5. #705
    Grand Master Raffe's Avatar
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    The official Neapolitan Pizza Association recommends wood such as Oak, Ash, Beech and Maple.

    https://www.pizzanapoletana.org/publ...008%2520UK.pdf

  6. #706
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    Quote Originally Posted by Raffe View Post
    The official Neapolitan Pizza Association recommends wood such as Oak, Ash, Beech and Maple.

    https://www.pizzanapoletana.org/publ...008%2520UK.pdf
    Thanks Raffle, if you also have any recommendations of suppliers, that would be great.

  7. #707
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    Quote Originally Posted by Litcan91 View Post
    Thanks Raffle, if you also have any recommendations of suppliers, that would be great.
    I’m not sure the suppliers in Lėtzebuerg will deliver to the UK...

  8. #708
    Grand Master Raffe's Avatar
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    Quote Originally Posted by Captain Morgan View Post
    I’m not sure the suppliers in Lėtzebuerg will deliver to the UK...
    I had someone with a tractor deliver a pallette of oak wood a couple of weeks ago. Not sure what their charges would be for a quick trip to the UK?


  9. #709
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    I saw an ooni video, which stated that if solid wood is used, you should keep the door closed during the cooking process. Yet almost all videos I've seen has show the cook turning the pizza every 20 seconds or so. How does it pan out in real life? A complete novice unable to see the pizza sounds like a recipe for disaster.

  10. #710
    Craftsman
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    Quote Originally Posted by Raffe View Post
    I had someone with a tractor deliver a pallette of oak wood a couple of weeks ago. Not sure what their charges would be for a quick trip to the UK?

    Good work Raffe!! Never take half measures!

    Sent from my SM-N950F using Tapatalk

  11. #711
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    Quote Originally Posted by Captain Morgan View Post
    I’m not sure the suppliers in Lėtzebuerg will deliver to the UK...
    Quote Originally Posted by Raffe View Post
    I had someone with a tractor deliver a pallette of oak wood a couple of weeks ago. Not sure what their charges would be for a quick trip to the UK?

    Thanks chaps, as if I'd known each member's location...

  12. #712
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    Quote Originally Posted by Litcan91 View Post
    Thanks chaps, as if I'd known each member's location...
    Well it is on each post, between the join date and their post count...

  13. #713
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    Quote Originally Posted by Captain Morgan View Post
    Well it is on each post, between the join date and their post count...
    I'll make sure to check, thank you

  14. #714
    Quote Originally Posted by Captain Morgan View Post
    Well it is on each post, between the join date and their post count...
    It isn’t on Tapatalk.

  15. #715
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    Quote Originally Posted by Kingstepper View Post
    It isn’t on Tapatalk.
    Taptalk is not the forum...

  16. #716
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    Quote Originally Posted by Captain Morgan View Post
    Taptalk is not the forum...
    Not that it is essential information, but I use Tapatalk for all of this forums topics and engagements.

    Your point is clear, I'll consider it for future. Let's move on and continue with the topic of the thread.

  17. #717
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    A couple of weeks ago I've asked a question about which oil to use for a garlic pizza, and have forgotten to report back with the results.

    As you guys suggested, virgin olive oil did the trick, attaching the result

  18. #718
    Craftsman
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    With the high winds, no pizza for me this weekend. The Koda does not cope well and blows out unfortunately.(luckily it cuts off gas too). Family needed a break anyway lol.

    I am looking at repositioning, but tricky with my garden.

  19. #719
    Quote Originally Posted by Captain Morgan View Post
    Taptalk is not the forum...
    Neither is Chrome, Firefox or whatever you might be using to view it.

  20. #720
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    Quote Originally Posted by Kingstepper View Post
    Neither is Chrome, Firefox or whatever you might be using to view it.
    True, but they are platform independent applications that display the forum in its native format, web browsers are accepted as the generic window to the www is taptalk?

  21. #721
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    Quote Originally Posted by Pitch3110 View Post
    That’s looking pretty good Matt, well done pal.

    The boy is coming good 

    Pitch
    Getting there mate, although the attempt at a dessert pizza was awful. Perhaps the olive oil drizzle made it burn too quickly (literally just dough & oil on it), but the b****d puffed up all over the place, middle of the pizza was a random 4" high bubble that clearly burnt within seconds!

    Quote Originally Posted by Pitch3110 View Post
    Waitrose haul.

    Will have to keep an eye out for those, bought 1kg of grated mozzarella from Costco & then found the better stuff from A di Maria when I was ordering my tinned toms etc Oh well, am sure I will find somewhere locally that I can get decent dry mozzarella from. Noticed Costco do it in a 1kg block, but always nervous messing about with such sizes if it is awful.

  22. #722
    Grand Master Raffe's Avatar
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    Quote Originally Posted by Mj2k View Post
    Getting there mate, although the attempt at a dessert pizza was awful. Perhaps the olive oil drizzle made it burn too quickly (literally just dough & oil on it), but the b****d puffed up all over the place, middle of the pizza was a random 4" high bubble that clearly burnt within seconds!
    You need ice cubes.


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