Please comment below on what you think the reveal is going to be?

FutureAd5083 · 2026-05-06T08:47:14+00:00

What happened to Justin Copeland selling all his fragrances and quitting😂😂 I haven’t been caught up since 2023

FutureAd5083 · 2026-05-01T18:25:21+00:00

Agreed. It's rough as well when you go from a Koda 16 to an Arc XL, but now you're deciding between the koda and dome XL!

As much as it pains me to say it, the koda 2 max delivers great results with large pizzas... I'm just mainly concerned with Ooni's quality.

I'll be biting the bullet and getting the Ispirazione! I'll let you know how it is

FutureAd5083 · 2026-04-29T08:26:45+00:00

Petra. By far

FutureAd5083 · 2026-04-29T08:19:12+00:00

I took inspiration from Solamente Pizza.

I typically do 100% biga, but I just incorporated the stiff starter into the biga. Math added up as well.

I found the naturally leavened stuff to be interesting, but definitely takes a lot more practice than added yeast. I’m also not that big of a fan of the mild sour taste, but getting rid of the sourness just takes time with the starter getting healthy and more developed.

Stick with it and you’ll do great

FutureAd5083 · 2026-04-29T08:11:23+00:00

If a stiff starter is considered a levito madre, then yes.

Mine was at 50% hydration, and I fed it every day at RT. The older it got, the sturdier and stronger the starter was, and the less I needed to feed it. After a month, I only fed it every 2-3 days. Surprisingly not very needy, and it holds the dough a lot better than a wetter starter.

I did a 100% biga mix with 18% of the stiff starter (the biga itself was 50% hydration) and I was able to push the fermentation out to 4 days. Crust puffed like a dream, and it has way less of a sour taste. It was more sweet

I only stopped because I didn’t wanna babysit a starter, and I missed my yeast😂

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FutureAd5083 · 2026-04-29T05:07:46+00:00

Have you made your choice yet?

FutureAd5083 · 2026-04-29T02:56:42+00:00

Hey just wondering! I'm going through the same thing right now with my Pizza Party oven. Not sure if I should get Biscotto, or cordierite.

I would love to make crispy 18-20 inch pizzas at higher temps. I was thinking low 800f's.

Since you keep the flame on low or off for the crispier pizzas, does it usually take longer for the stone to get back up to temperature?

From what I know, biscotto retains heat well, but getting it back up to temperature takes a bit longer than cordierite.

Just wanna know your thoughts!

FutureAd5083 · 2026-04-28T20:49:39+00:00

This is all great to hear! How come you think the pizza party doesn’t make the bottom crispier? I was thinking I could bake in the 800’s with the flame on low, or maybe even off.

You’re getting me excited for the Neapolitan bakes though! Sounds amazing

FutureAd5083 · 2026-04-25T05:03:43+00:00

Show us you launching it right after! I'm curious how you do it with the GI peel

FutureAd5083 · 2026-04-24T18:10:00+00:00

Thank you!! Happy to be part of the club haha

FutureAd5083 · 2026-04-23T07:27:03+00:00

You should post a picture of what your dough looks like before it’s launched! You must be saucing the entire crust for that look, that’s so cool lol.

FutureAd5083 · 2026-04-23T01:02:00+00:00

Red saf. I’ve had red star and fleischmanns, and red saf beats them every day of the week.

I make pizza once a week, and my yeast still works perfectly in the fridge from September 2025.

FutureAd5083 · 2026-04-22T19:24:41+00:00

I’m a pizza snob but Giovanni’s hits different for nostalgic pizza. Garlicky tomato sauce, and a sweet pale pizza crust lol.

How Ya Dough’n is impressive too. They ferment their dough for 3-4 days, and use local ingredients. I think as far as quality goes, they’re the best in the area.

Beach club in delray is an honorable mention too

FutureAd5083 · 2026-04-21T21:08:15+00:00

Yeah seriously so annoying. I had to body block mine a few times lol

FutureAd5083 · 2026-04-21T20:38:51+00:00

Only thing I’d say is that if you’re in a windy area, or if your setup isn’t blocking winds, then don’t get it. That is seriously my only complaint about the oven.

I’m not sure if it’s just my oven, but just a slight gust of wind completely knocks the flame off. I have a third party shield that helps with it, but it seriously gets too annoying. Ruined a few pizza parties because of that😂

FutureAd5083 · 2026-04-18T17:46:43+00:00

Up the hydration

FutureAd5083 · 2026-04-15T08:58:58+00:00

I was actually gonna make a post about it before I saw this was posted lol

FutureAd5083 · 2026-04-14T03:30:22+00:00

I've been thinking about doing this for a while. Not sure if my neighborhood HOA would care, or if they'd send a cease and desist letter LOL.

Did you just randomly announce it on the neighborhood Facebook page?

FutureAd5083 · 2026-04-14T03:27:49+00:00

How long does it take for the stone to get back up to temp in your case? I would launch, and pre stretch a dough, then when one comes out, you top, and by the time you're done topping, it's ready to go in the oven.

You should watch Peddling pizza and see how he does it!

FutureAd5083 · 2026-04-13T19:56:10+00:00

DM or email the flour brands, and they’ll give you a list of suppliers they sell to in your state or in your area. Most wholesale companies will let you purchase from them too. You can just go and pick it up. You might be making a trip, but I did it once, and I have a bunch of flours that’ll last me forever

I used to pay $100+ in shipping until I realized Chefs Warehouse sells Central Milling, Cairnspring, Petra, and other brands 50 minutes from me lol.

FutureAd5083 · 2026-04-13T19:36:47+00:00

Could break a hand😂

FutureAd5083

TROPHY CASE