• MorrisonMotel6@lemm.eeEnglish
    195·
    11 months ago

    Hey, neat! The fediverse is so popular that we’re getting ads disguised as “content” now! We did it!

    • steve228uk@lemmy.worldOPEnglish
      123·
      11 months ago

      If Ooni want to give me a free oven, I’ll take it. This one cost me hundreds but it’s a product I like and want to talk about. Not an ad.

    • steve228uk@lemmy.worldOPEnglish
      7·
      11 months ago

      I absolutely love it but the 12 is a little cramped. It does the job but I do wish I got the 16. Even if you’re only doing a 12” pizza, turning the pizza while it’s in the oven is tricky and it’s very easy for it to catch at the back because of it.

      • terawatt@lemmy.worldEnglish
        2·
        11 months ago

        On my Koda 12, I pull the pie out halfway, make a quarter turn and do a put back. It easier and let’s me see how the cook is going. YMMV. cheers 🍕

        • steve228uk@lemmy.worldOPEnglish
          2·
          11 months ago

          I’ll have to give that a go! I’ve been using a turning peel and I feel like I’m knocking the sides constantly 😟

    • steve228uk@lemmy.worldOPEnglish
      4·
      11 months ago

      You have to really be into pizza to get a lot out of it but it is wonderful for socialising. Get the oven out, everyone picks ingredients and makes their own pizza 😄

    • steve228uk@lemmy.worldOPEnglish
      3·
      11 months ago

      I believe this is what I used. It’s a pretty standard, same day dough. Low hydration and slowly cooked for around 5 minutes in the oven.

      Yield: 2x pizza

      275g dough ball

      57% hydration

      333g bread flour / (340g for 280g) 190g water ≈ 57% 10g salt - 3% 5g sugar - 1.5% 7g oil - 2% 5g dough improver - 2%

    • steve228uk@lemmy.worldOPEnglish
      5·
      11 months ago

      I believe this is what I used. It’s a pretty standard, same day dough. Low hydration and slowly cooked for around 5 minutes in the oven.

      Yield: 2x pizza

      275g dough ball

      57% hydration

      333g bread flour / (340g for 280g) 190g water ≈ 57% 10g salt - 3% 5g sugar - 1.5% 7g oil - 2% 5g dough improver - 2%