Yeah that’s a great point actually!

I use Caputo Pizzeria flour and then their Semola for stretching/launching. Really easy to get hold of these days, usually even on Amazon or if you’ve got an Italian deli in your town they sometimes stock it.

Also everyone’s got a favourite tomato. Don’t fall for the British ‘San Marzano’ that some supermarkets occasionally push. Whilst it is a variety, the best ones are the ones grown in Vesuvian soil.

My favourites are La Fiammante or Casa Marrazzo. Both are low acidity and work great as a Neapolitan sauce. Strain them and just crush with your hands with a bit of seasoning.

La Marzocco Linea Mini - Mazzer Philos

Ikawa Roaster

Well, this evening is one of those where you just question if home pizza ovens are worth it…

Made some great dough, started with a brilliant garlic bread. Turned the heat down ready for the next pizza.

Stretched it out, went to launch it and the flame had blown out and the temp dropped to below 200! Pizza got stuck to the peel while waiting to warm up then the next one caught the peel on the way in and folded over.

All my fault and can’t blame the tools but when you prep everything and get it all laid out, everyone’s hungry, it’s not ideal. Serves me right for saying how amazing gas ovens are.

When it all goes well it’s really great but when it goes wrong it makes me want to never do it again 😂

La Marzocco Linea Mini - Mazzer Philos

Ikawa Roaster

Here is my first effort a simple straight forward Neopolitan. Only criticism was the underneath could have been a bit more charred, which I can rectify easily next time by adjusting the heat source lowering the top and increasing the bottom one which you can do independantly on this machine. As it was my first effort I was a bit nervous adjusting anything. Cooked at 450C and took about two to two and a half minutes and I turned the pizza thrice.

Also, need to practice stretching the dough which for me was the hardest bit, ending up with two ten inchers instead of 12 inchers, as I bottled out not wanting to make any holes.

As for the taste….Chuffin lovely!

Looks great! Yes, probably need to have a warmer floor so that the top doesnt get too charred before the pie is done, but that’s just a detail. Did you press the air out of your cornicione when stretching? Seems a bit flat

Well to be honest everything I have seen on YouTube on how to stretch the dough seems to flatten the centre leaving a crust (cornicione) and I used the steering wheel method pinching the cornicione between thumb and forefinger as I turned it. I guess maybe that needs a bit more work.

    7 days later
    5 days later

    MacPhisto

    I’ve also come to the conclusion my dough balls were not large enough. Looking on t’web it seems for a 12″ pizza (Neopolitan) my dough balls need to be bigger. I thought at the time they seemed a bit small although exactly what weight I don’t know. So, I’m guessing they need to be about 260-280g each…what do you think?

        @Jony - in a failed attempt at humour, I’ve managed to delete your photo in the above post - my apologies

        • Jony replied to this.

          Pompeyexile

          I would imagine weight is going to be dependent on dough hydration, but 260-280g seems really light. The recipe I’ve been using (about 65% hydration) calls for 340g per 12″ pizza. Of course last night, I got my outdoor oven going for the first time this year and my pizzas were all kind of a mess. The dough really could have used a longer cold proof. Mostly I’m out of practice.

          Bread pudding came out great though,

            Thanks MacPhisto, I bow to your experience and will go for the 340g and at least a 24 hour cold proof. I’ll let you know how I get on.

            I’m a rank amateur (my pizzas yesterday prove it). But, it’s easier to make too much dough into a smaller pizza than too little dough into a larger pizza.

            4 days later

            First outing with new Ooni Karu 16 using the gas burner. Had problems with it cutting out - well known problem so fiddled with it which made it better

              Blimey Systemic! I have just spent the last five months losing weight. 16 inch pizzas! I would soon be putting it all back on. 12 inches from my Ooni Volt is big enough for me. But I have to say, the result from your Karu looks lush!

              Systemic

              What’s the trick to not getting it to cut out? My Koda does the same and it’s massively annoying.

              La Marzocco Linea Mini - Mazzer Philos

              Ikawa Roaster

                  HarveyMushman Funny you should say that. The gas burner I got with the Karu would cut out repeatedly when I first started using it. Checked the Ooni help:

                  https://support.ooni.com/en_us/the-flame-in-my-ooni-karu-16-gas-burner-is-cutting-out.-what-should-i-do-B1Yz3COMs

                  Cleaned the thermocouple which didn’t make any difference. Then tightened the FSD bolt which did make a difference. Burner only cut out a couple of times whilst making three pizzas including 30 min warm up.