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
What food did you last make
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.
Nah, sound’s like you’re doing the right things on stretching the dough. See how it goes next time with a warmer floor.
7 days later
5 days later
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Peasant Bread
Is that a typo?😀
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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?
Pompeyexile go to go net Web site go to recipe plenty on there with tips
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
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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!
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:
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.
Lamb cutlets with mash, peas and brown onion gravy.
’Tis winter now down under and down to low single figure temperatures overnight so comfort food is on occasionally.
The Studmistress had Kofta skewers with tsatsiki and greek salad.
I’m still practising with using an upturned Gastronorm pan to bake my sourdough, this is the best result yet. It’s not been as straightforward as using a cast iron casserole dish but is less hassle and easier to store and move around as it’s weighs very little in comparison.
