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 😟

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 😄

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%

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%

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.

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.

Please post a picture if you end up making it!

What an absolute beautiful loaf with a perfect crumb 🤤

I let me starter die when I got covid at the beginning of the year but I was never able to get something as nice as this.

I’ve always wondered what the consistency of these would be like. Are they eggy?