Pizza

Looks ace!

Gas FTW in my Roccbox too.

Cirro passata

I’d really recommend making a sauce from scratch, I use roughly three big tomatoes per pizza. Chop em in half, scoop out the seeds into a sieve and get the juice in with the toms, fill with cold water half way. Lid on, bring to boil until the skins can be pinched off with tongs then mash em a bit and reduce to a simmer until they’re the right consistency (not very liquid). Dash of olive oil, red wine vinegar, season and a pinch of oregano. You won’t go back.

Also made naan twice this week, so friggin good. Guardian recipe

Ooni suggest using charcoal for a base level of heat and wood to push it higher.

What kind of wood were you burning? How dry was it and how was it dried. Sometimes kiln dried wood loses some of its calorific value so produces less heat when burned.

I know what wood I have (felled and processes it myself). Ours is oak, air dried for two years and I’ll probably leave it indoors on underfloor heated floor to get it to a really low moisture content.