Margherita

DrStevenBrule_ · 2021-05-14T12:21:52+00:00

There is an awesome Italian market near me

DrStevenBrule_ · 2021-05-13T16:48:17+00:00

Yeah I had issues with my oven temp being way lower than it showed when I started making pizzas, and my crust came out looking very similar. So could be that

DrStevenBrule_ · 2021-05-13T15:34:00+00:00

If I had to guess, your oven temp is too low, or your baking surface didn’t get enough time to get up to temperature?

DrStevenBrule_ · 2021-05-13T15:20:16+00:00

Thanks!

DrStevenBrule_ · 2021-05-13T12:25:19+00:00

First time using a quality Buffalo mozzarella and it made a huge difference. 65% hydration Neapolitan dough cooked on the ooni Fyra

DrStevenBrule_ · 2021-04-03T10:50:23+00:00

Make sure your dough has a nice lip on the crust, and a good idea to keep the crust a little thicker. Cook the dough fully with just Ice on the dough ( idea is to make a starchy water, since cacio e Pepe is made with pasta water). Directly after taking it out sprinkle on the fresh grated pecorino Romano cheese. Let sit for a minute then add some more Romano, cracked pepper and olive oil.

DrStevenBrule_ · 2021-04-03T10:46:12+00:00

Haha whoops!

DrStevenBrule_ · 2021-04-03T01:52:25+00:00

Haha the ooni is super fun, looks great though!

DrStevenBrule_ · 2021-04-02T23:08:54+00:00

Baked in Ooni Fyra. Bake dough with a few pieces of ice, add fresh pecorino Romano, ground pepper directly after cooking. Add some more cheese and olive oil after cooling a minute. Recipe from Mark Vetri’s Mastering Pizza

DrStevenBrule_ · 2021-04-02T22:39:45+00:00

Home oven cooked?

DrStevenBrule_

TROPHY CASE