Pompeyexile 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?
MacPhisto 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,
Systemic @Jony - in a failed attempt at humour, I’ve managed to delete your photo in the above post - my apologies
Pompeyexile 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.
MacPhisto 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.
Systemic 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
HarveyMushman Systemic What’s the trick to not getting it to cut out? My Koda does the same and it’s massively annoying.
Pompeyexile 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 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.
Amberale 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.
Dusk 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.
Easycoffee Dusk I’ve been using iron pots for almost two decades . Two years ago I bought a Rofco B5 bread oven and I don’t t regret it.Although dutch ovens work very well I don’t t miss handling hot lids etc.🥴
Pompeyexile My first attempt at a Greek Chicken Gyro… Prepped…. Cooked… Ready to put together using home-made flatbread and Tzatziki sauce and salad… And the finished product… I will use the words of my beloved other half…. ‘It was chuffin lovely!’
Dusk Pompeyexile I’ve been very lazy and never made my own flatbreads but yours look awesome, what recipe do you use? I’ve tried a variety of shop bought ones and they’re always a bit disappointing
