Pizza

Does it have a meter to measure stone temp?
I'm considering to rent an Ooni in August for a pizza party, but have only been working with a home oven and pizza stone yet. So I'm trying to soak in as much info as possible in here for the perfect pizza

Don’t know about Ooni, the Roccbox does but it’s not the most accurate. You want a cheap laser thermometer off Amazon, would be useful for your pizza stone in the regular oven too.

Nisbetts do a cheap thermal that goes above 500. https://www.nisbets.co.uk/nisbets-essentials-mini-infrared-thermometer/df673 I bought that one for £15 inc vat, now it is £20 +vat

Oh lidl have the steel pizza peels again for £9.99

Ooni do not have a thermometer built in. You’ll need a laser thermometer as @StevePeel mentioned.

Alright, will definitely consider!

You can pick one up for less than £20. They’re useful for normal bbqs and a few other things so worth it for a small outlay…

Poolish tonight. Went well, 0.5g IDY / 1kg flour. 24hr pre-ferment at room temperature, then 24 hour bulk also at room temp then balled for about 8 hours.

Felt like the dough has been ruling my life for 3 days, will probably try the Vito YouTube recipe with loads of yeast but fermented in the fridge. Might be a bit more flexible time-wise.

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I've been thinking about ordering a couple of bags of Caputo Nuvola Super. Am I falling for marketing hype?

That looks great @StevePeel !

Just looked that up, it’s ‘0’ grade which I think is less fine than ‘00’ isn’t it? That’s interesting because I’ve had great results with regular strong bread flour before, maybe the fineness isn’t such a big deal.

I just had a delivery of the red Pizzeria stuff, looking forward to trying it after the blue, think the protein is a little higher.

Yeah, red more robust than blue. Blue is good for proper light Neapolitan style, but I actually prefer the added flexibility of the red TBH, holds a rise for longer etc.

Yeah that surprised me too. We’ve just finished our last bag of Caputo red, for 72h biga doughs I usually made the biga with strong bread flour and the final dough with caputo red. I’m hoping the Super Nuvola will be strong enough on its own.

Just ordered 25kg because the small bags were mega expensive per kg. So it better be good.

Anyone follow Piccolo Buco in Rome? Amazing cloud crusts

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Looks like a nice pizza but i think the crust is too big personally.

Yep. Love them. Cornico or whatever style.

Pizzas were good tonight. Had to cook them all at once as it started raining.

Dough was the best yet 40% poolish and 62% hydration. It was really nice to handle and stretch, crusts were nice and light.

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Holy fuck, these looks and smells amazing.

Winner’s dinners. Looking great!

Sorry, meant for @Saffronspokes

Ha! That's right!

Impromptu pizza night last night. I didn’t get a picture of it cooked it got gobbled super quick.

Vegan butcher burger on top chefs kiss

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My best Piccolo Buco impression. The Nuvola Super is incredible.

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Definitely attractive.

We had to switch it up because we have a vegan friend over, surprisingly good!

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The mushrooms one would be my first pick.