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My ooni gets up to 420-500 and gives a great base so I’d suggest too cool.
Failed to take pics on Friday as pizzas were gobbled up too quickly. Used the Franco Manca recipe off YouTube. Great dough was the result, possibly enhanced by the birch wood proving box I was given.
We had
friarielli, fennel sausage, smoked mozzarella and normal mozzarella
Passata olive anchovies capers and mozzarella
Pear, Gorgonzola, mozzarella and walnut
Mozzarella, wild mushroom, trufata and truffle oilAll good but the last one needs something salty so will add Parma ham next time. We tend to prefer white pizzas hence only one with tomato sauce
Next week have niece and nephew visiting so need to confirm their favourite pizza toppings
Had moved oven out of prevailing wind and the IR thermometer had arrived so could check temps. Used charcoal and oak to get it going but then only fed it with oak to get the 450 degree average temp.
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dancing james
Heyo
What’s wrong with my dough here. Fired up on the Ooni ... didn’t get a good colour on my base despite the floor temp being about 300+ C
Overworked?
Too cold? But top has good colour
(It’s Forkish’s 24-48h dough recipe cooked at 48h)