Pizza

Yep, gas was a game changer... hot enough in 30-40 mins and actually got too hot even while continually cooking.

Caramelised onions, walnuts, tender stem broccoli and prob a pinch of chilli.

Roccbox is AMAZING. This is finally pizza I am happy with.

Also, Cirro passata, wouldn't use anything else now...

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Looks ace!

If I were to offer one criticism it’s that your ingredients are a bit too wet and you’re probably poaching the upper half of your dough rather than baking the middle of your dough.

I really have to squeeze the water out of my mozz and not over sauce.

But I like all kinds of pizza. In all forms. So would eat.

Interesting feedback and thanks!
It wasn't actually too wet but could imagine it was getting very close to...

He was replying to dancing_james not you

Ohhhhh my mistake. Thanks for point it out. Blame recovering from the weekend.

Gas is the only way with Roccbox and the best way.

*she

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

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naan bread

https://www.lfgss.com/conversations/328690/

🚨

#trollin

<3 bread bread

Apologies.

Feedback greatly appreciated will dry harder next time.

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.

Dough made last Friday so a little past it’s best.

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Have you just been storing it portioned out in your fridge?

Yep, so dough made four days ago. There is only so much pizza and bread I can eat!

If you are looking for tax avoiding but also cheap cast iron pans Amazonbasics are doing 30.5cm for £19.12

they do a pizza specific one

https://www.amazon.co.uk/AmazonBasics-Pre-Seasoned-Cast-Iron-Pizza/dp/B073Q8LMLT/ref=pd_sbs_201_7?_encoding=UTF8&pd_rd_i=B073Q8LMLT&pd_rd_r=d96e04d3-8bb8-11e9-ab6a-f1090f50a7d3&pd_rd_w=UwT4C&pd_rd_wg=bacSF&pf_rd_p=18edf98b-139a-41ee-bb40-d725dd59d1d3&pf_rd_r=2TM6968D11R4XGB05P0T&psc=1&refRID=2TM6968D11R4XGB05P0T

Could well be rubbish

I had a go last week, but I over cheese and sauced it so had a bit of a soggy centre

I'd recommend ones with no sides, makes it so much easier to get the dough in and keep a good shape

Top tip thanks

What are the brain-chewing gum things on that?