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All this pizza chat made me fire up the oven the other night, I always forget to take photos but got a couple.
Dough has been in the freezer since last year, wasn't expecting much. I usually get cobble lane pepperoni but had to make do with salami from m&s.
The first pizza I launch is always cheese and marmite, I can't recommend it enough.
What temp is your stone? I average 430c and it will cook my pizza in about 30-60 seconds.
I have a turning peel and I turn the pizza every 5 seconds roughly to even out the spotting. I then dome (lift the pizza to near the oven roof) the pizza before taking it out.
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Haggis
I need to find the old hag that has hexed me because fucking hell how is it this hard.
Every time, crust burns, cheese doesn't melt in time, base is undercooked. inedible.
can someone please give me their entire step by step process for cooking on the karu 16 with gas because I think a couple of my variables are off and if i don't get a single edible pizza out of this motherfucker soon I am gonna go on a rampage. I just need to throw out everything I'm doing and try a different approach altogether.
I've ordered 20 frozen dough balls and I am just going to fucking bang them out one after the other next weekend until I figure it out.