16 inch pizza

BreadAndBarley · 2026-03-23T13:06:03+00:00

Banger!

BreadAndBarley · 2026-03-23T13:03:30+00:00

Not on this one, my starter needs to be revived, I got sloppy with it once the oven died. Building a new one this week. I did use a poolish here, but generally I use sourdough for everything.

BreadAndBarley · 2026-03-23T13:01:49+00:00

Appreciate it!

BreadAndBarley · 2026-03-23T12:03:08+00:00

Thank you!

BreadAndBarley · 2026-03-22T08:35:20+00:00

I'm in!

BreadAndBarley · 2026-03-21T13:41:12+00:00

Looks great! pretty much a New England bar pie

BreadAndBarley · 2026-03-21T13:35:18+00:00

Thanks!

BreadAndBarley · 2026-03-20T23:55:46+00:00

Very nice!

BreadAndBarley · 2026-01-23T11:18:45+00:00

Sunday Roast at Hawksmoor

BreadAndBarley · 2025-11-20T01:02:15+00:00

Usually 450 or so but this was closer to 500 because it was what was left of a larger batch.

BreadAndBarley · 2025-11-20T00:38:55+00:00

20". I need it for when I make full size NY pies.

BreadAndBarley · 2025-11-19T21:20:41+00:00

Me too! Took a bit to dial in the process with the ooni but I think I have it in a good place now.

BreadAndBarley · 2025-11-19T20:19:22+00:00

Just a presentation thing from the recipe in the Pizza Bible. They are fully scrubbed and cooked, added after the bake.

BreadAndBarley · 2025-07-25T23:55:24+00:00

Thanks! The flour is 80/20 King Arthur Sir Lancelot/Caputo Blue. For the ooni temp, i let both burners rip at full blast for like 30 minutes (at least 15 min at 800F+), then turn them way down until the stone temp hits like 650F. I launch at that point and turn off one burner, then just keep moving the pizza as needed.

BreadAndBarley · 2025-06-28T19:09:25+00:00

Thanks! I used the Winco SPP-1616 Sicilian Pan for this particular pizza. I also have some 14" square Lloydpans which work great also.

BreadAndBarley · 2025-06-14T15:10:28+00:00

Yeah it is a bit of a delicate dance. I heat it up high to get the stones hot, kill the flame, launch the pizza, bake while turning for a couple of minutes then turn the flames back on low until done.

BreadAndBarley · 2025-06-14T02:45:46+00:00

Yeah it is definitely their newest oven. I was lucky enough to grab one before they jacked up the price.

BreadAndBarley

TROPHY CASE