Weird thing is none of my other bases have done this lol!Yeah
You can make it into sort of calzone
Or as a pita (the bread, not the abbreviation)
No toppings to hold the base down...
Get an ooni! Mine works excellent and $300 for the karu12. I have gotten it over 1000 F° but my pizza bakes best at around 800 because I like to put a lot of toppings and my dough has some sugar in it . Multi fuel so wood, charcoal or propane. https://ooni.com/products/ooni-karu...MI9sfft93h_gIV0ClMCh2f6AZyEAAYASAAEgLHy_D_BwEMy sourdough crust is at least a 24-hour endeavor. 12 hours to bulk ferment the dough, another 8 or so to proof, all retarded in the refrigerator to form the flavors.... But put that under homemade sauce and mozzarella.... Yum! Now if I could just get my oven hotter than 500 degrees....
My sourdough crust is at least a 24-hour endeavor. 12 hours to bulk ferment the dough, another 8 or so to proof, all retarded in the refrigerator to form the flavors.... But put that under homemade sauce and mozzarella.... Yum! Now if I could just get my oven hotter than 500 degrees....
My sourdough crust is at least a 24-hour endeavor. 12 hours to bulk ferment the dough, another 8 or so to proof, all retarded in the refrigerator to form the flavors.... But put that under homemade sauce and mozzarella.... Yum! Now if I could just get my oven hotter than 500 degrees....
I just lit I up by the way. Two pieces of paper and a map torch with very specific sized wood "6 in.x about a dime to Nickle diameter. Or charcoal works good. I like to use both.Get an ooni! Mine works excellent and $300 for the karu12. I have gotten it over 1000 F° but my pizza bakes best at around 800 because I like to put a lot of toppings and my dough has some sugar in it . Multi fuel so wood, charcoal or propane. https://ooni.com/products/ooni-karu...MI9sfft93h_gIV0ClMCh2f6AZyEAAYASAAEgLHy_D_BwE
View attachment 25319
I just lit I up by the way. Two pieces of paper and a map torch with very specific sized wood "6 in.x about a dime to Nickle diameter. Or charcoal works good. I like to use both.
Very nice now how'd the pizza go?View attachment 25319
I just lit I up by the way. Two pieces of paper and a map torch with very specific sized wood "6 in.x about a dime to Nickle diameter. Or charcoal works good. I like to use both.
Excellent. Eating leftovers now. My pizza had prosciutto, salami, mushrooms red onions and garlic. The one in the middle.Very nice now how'd the pizza go?
Yum!Excellent. Eating leftovers now. My pizza had prosciutto, salami, mushrooms red onions and garlic. The one in the middle.
I'd eat any one of those. Any might struggle keeping it to just one.Excellent. Eating leftovers now. My pizza had prosciutto, salami, mushrooms red onions and garlic. The one in the middle.
All made, about 2 total leftover.A bakers dozen.
Wow that's gunna be a lot of pizzas
I don't have a quick rise one as I usually do at least a 24 hour dough, but there are plenty out there.Ok all, I just got a demo pizza oven and I am looking for a decent quick rise pizza dough. Anyone willing to help a guy out?
If I remember correct, there is a good one on the ooni site. I have used it, but normally make sourdough pizza. Long riseOk all, I just got a demo pizza oven and I am looking for a decent quick rise pizza dough. Anyone willing to help a guy out?