Pizza

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rj in reply to @r_mash
I haven't tried it in the Ooni and I don't think it would improve it. The dough is thick enough that it needs about 20/25 minutes in the oven so I'm not sure what it would offer. We have a very basic oven I think it was about £100 from Argos

As a side note I have tried a normal baking tray in the Ooni and it 'pringled'

Tips / advice I have so far
- Using a big block of mozzarella bought from Costco, cut into 5mm cubes. Grated cooks too quickly and it goes a bit too brown.
- Cook on the lowest rack in the oven, I have also tried a baking stone on the base of the oven which also works well.
- Dough, (you could add some toppings here too), cheese, tomato, toppings seems to work best as it avoids the cheese getting too burnt. (The one in the photo had a few cubes of cheese on top but I think they are a bit too far gone)
- for a 10x8 pan 200g flour, 150g water, 2.5g instant yeast, 5g salt, I've tried a sourdough recipe with a long prove but I think that the dough becomes a bit gummy for lack of a better descriptor.
  bulk proved for 1.5 hours then pressed roughly into the pan, left for 30 minutes and pressed out again, then left for an hour before topping. I've also been using the magimix to mix the dough, ingredients in for 30 seconds, a couple of coil folds to get into a ball and leave. It's been working well.
- There was a big improvement in the crispy base from a square cake tin to a Lloyd pans pan. They're expensive but I'd definitely recommend them to improve results.

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tb in reply to @rj

What cheese are you using for the Detroit style? All the recipes call for brick cheese but I don't think there's any chance of getting that over here.

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rj in reply to @tb

No, I had a little look for it. I've seen a couple of people online said that havarti is quite similar. I think you can get it from waitrose, but I haven't tried it myself. I've just been using a block of mozzarella from Costco.

At Tony's Pizza Napoletana in San Francisco, owner and pizza savant Tony Gemignani uses cheddar around the edges. The cheddar comes out reasonably lacy and crisp, but the flavor reminds me more of a crisp-edged grilled cheese. I tried sliced and cubed low-moisture mozzarella and young, soft Jacks. I even gave Havarti a go. In the end, the closest substitute I could find was a 50/50 mix of low-moisture mozzarella (which provides some of that clean, buttery dairy flavor) and Jack (which has plenty of fat and also tanginess).

From a serious eats article, but I am yet to find Jack around us.

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