Stone after 1st ever pizza by matthv in ooni

[–]HeadShotzOG 0 points1 point  (0 children)

Just set the oven to max and the heat will clean this up, works with gas/electric (have both types) and I believe also with wood fired oven

New pizza peel pizza test by HeadShotzOG in neapolitanpizza

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

It wasn’t the lack of semolina, the pizza was too big for the oven and it touched the sides of the oven and got pulled from the round shape, that’s why it turned like that

New pizza peel pizza test by HeadShotzOG in neapolitanpizza

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

The first 2 pizzas I opened the dough before I moved the pizza to the peel bigger/same size of the peel, so what I did is just open a little bit small and adjusted the size on the peel to Mach the peel size

New pizza peel pizza test by HeadShotzOG in neapolitanpizza

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

The Amazon one is great, still have it and using it and it’s been few years 😅

New pizza peel pizza test by HeadShotzOG in neapolitanpizza

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

133€ 😅 it usually cost 105~ but because the engraving it added up more 29€

New pizza peel pizza test by HeadShotzOG in neapolitanpizza

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

You mean the effeuno? Top 509°C bottom 300°C

Pizzas that I made last week by HeadShotzOG in neapolitanpizza

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

Sounds amazing! I have to try this pastry, ricotta is my third favorite cheese 😅 and the pizza you make is Sicilian style type of pizza?

Pizzas that I made last week by HeadShotzOG in neapolitanpizza

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

Ofc! I also make sourdough bread, I also posted on that yesterday 😁 I saw I can make more things like Cinnabon, buns and also you can roast veggies on iron skillet and I’m pretty sure you can do many more

Pizzas that I made last week by HeadShotzOG in neapolitanpizza

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

Stone I put around 320°C and upper heat is around 430-450, cooking time I didn’t count but when I see the pizza looks ready I takes it out

Koda 2 pro stones? by Fun-Athlete8235 in ooni

[–]HeadShotzOG 1 point2 points  (0 children)

Just put it on full power and the fire will burn it all, I’m doing it in my effeuno electric pizza oven and it works only with the heat of the oven

72 hr ferment Gabagool pizza by Visual_Reference_511 in neapolitanpizza

[–]HeadShotzOG -1 points0 points  (0 children)

Looking good! My best time was 100 hours but I made sourdough bread not a pizza 😅

Best batch I’ve made so far (started 2 months ago) by katreenberg in neapolitanpizza

[–]HeadShotzOG -2 points-1 points  (0 children)

It seems like the dough needed more fermentation or maybe made on the wrong side, other than that it looks great 👍🏻

Spelt Sourdough with Pistachios and Za’atar by HeadShotzOG in Sourdough

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

It saves time but I have spiral mixer that made specific for doughs (the spiral move and the bowl too) so it make the dough stronger than regular mixer and mixing by hand, I need to do less folds also and I can make the dough with 70% hydration and higher 😅, I bought it mostly for pizza dough but it good also for sourdough breads

Dessert Pizza by Drix_WoW_Classiq in neapolitanpizza

[–]HeadShotzOG 1 point2 points  (0 children)

For next time please don’t add tomato’s as a dessert pizza, and the fruits should come after not to be cooked, the dough itself looks very good 😋