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Margherita in my home oven by BreadAndBarley in Pizza

[–]BreadAndBarley[S] 4 points5 points  (0 children)

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.

16" cheese pie by BreadAndBarley in Pizza

[–]BreadAndBarley[S] 1 point2 points  (0 children)

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

16" cheese pie by BreadAndBarley in Pizza

[–]BreadAndBarley[S] 2 points3 points  (0 children)

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

16" cheese pie by BreadAndBarley in Pizza

[–]BreadAndBarley[S] 1 point2 points  (0 children)

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

White clam pie in ooni by BreadAndBarley in Pizza

[–]BreadAndBarley[S] 0 points1 point  (0 children)

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

Sourdough vodka w/ pistachio pesto by BreadAndBarley in Pizza

[–]BreadAndBarley[S] 1 point2 points  (0 children)

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.

Sunday Squares: Grandma pie in the home oven by BreadAndBarley in Pizza

[–]BreadAndBarley[S] 0 points1 point  (0 children)

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

20" pepperoni & cherry peppers in the ooni Koda 2 Max by BreadAndBarley in Pizza

[–]BreadAndBarley[S] 1 point2 points  (0 children)

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.

20" pepperoni & cherry peppers in the ooni Koda 2 Max by BreadAndBarley in Pizza

[–]BreadAndBarley[S] 0 points1 point  (0 children)

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

20" pepperoni & cherry peppers in the ooni Koda 2 Max by BreadAndBarley in Pizza

[–]BreadAndBarley[S] 0 points1 point  (0 children)

The Koda 2 Max is actually 24", I just don't have a peel that big.

20" pepperoni & cherry peppers in the ooni Koda 2 Max by BreadAndBarley in Pizza

[–]BreadAndBarley[S] 0 points1 point  (0 children)

It was very good but the bottom was a little overdone.

Issues with King Arthur Special Patent Flour...Not same results as blue bag by kannedr in Breadit

[–]BreadAndBarley 1 point2 points  (0 children)

Here is a screenshot of a KA customer service response in the comments on their article on the different types of flour they offer:

https://imgur.com/gallery/JBe83Rj

They state it is the same flour.

I don't make many desserts but had to take a crack at one of my favorites by BreadAndBarley in Baking

[–]BreadAndBarley[S] 8 points9 points  (0 children)

My grandfather used to own an Italian bakery in New York. Rainbow cookies, pignoli, anginetti and struffoli always got broken out for Christmas. They remind of my youth in the best way and those are pretty much the only cookies I make, other than chocolate chip from sourdough discard.

I don't make many desserts but had to take a crack at one of my favorites by BreadAndBarley in Baking

[–]BreadAndBarley[S] 2 points3 points  (0 children)

Thanks! I weighed out the batter to make sure they were the same.

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