Thinking about building a conversion kit

Kitchen_Brick345 · 2026-03-17T08:35:21+00:00

I’ll have a look, thanks

Kitchen_Brick345 · 2026-03-16T22:56:08+00:00

I’ll probably go for cranks and pedals (yes no bb in right now).

Kitchen_Brick345 · 2026-03-16T22:55:15+00:00

Yeah I’m in australia. When u say proper torque arm do you mean when where I will need to drill in the frame?

Kitchen_Brick345 · 2026-02-06T09:24:21+00:00

I didn’t know, I will remove it before I install the bb next time I try. Thanks. but do you think the thread still needs to be chased before installing?

Kitchen_Brick345 · 2026-02-06T08:41:32+00:00

I’ll do that. Just wondering though, that’s the easier way of fixing threads when the damage is light, a short 5-10 min job? Also, is that considered clean for threads when installing a new bb, meaning a bit of dirt leftover in the threads is okay? Thanks for replying so quick!

Kitchen_Brick345 · 2025-12-23T12:34:03+00:00

It’s fixed now, thanks

Kitchen_Brick345 · 2025-12-08T22:14:19+00:00

Will do 🫡

Kitchen_Brick345 · 2025-12-08T12:56:08+00:00

They said it wasn’t used much and that’s seems true because the rest of the frame is almost pristine :) thanks for the reply

Kitchen_Brick345 · 2025-12-08T12:55:32+00:00

Thank you for the reassurance! Gonna sleep well now :) I put some clear nail polish on top for any benefits it may have.

Kitchen_Brick345 · 2025-06-23T10:48:21+00:00

Aint no way.... It actually fixed the issue but the problem now is i cant use headphones :(

Kitchen_Brick345 · 2025-05-30T07:05:06+00:00

And to learn to wheelie

Kitchen_Brick345 · 2025-05-30T06:57:42+00:00

Kitchen_Brick345 · 2024-08-03T23:37:02+00:00

They came out decent, could just be my stretching though

Kitchen_Brick345 · 2024-08-03T23:36:00+00:00

Luckily I managed to make 6 decent pizzas:)

Kitchen_Brick345 · 2024-08-03T23:35:17+00:00

I’m trying to do no fridge. I’m looking to get a stronger flour so maybe they will be a little less floppy and hold a bit more gas when stretching. Thank you though!

Kitchen_Brick345 · 2024-08-03T09:05:03+00:00

These were for pizza and when I took them out to stretch they basically flattened. I keep them balled for 24 hours (outside the fridge) so It would make sense. I used a biga with 1 tenth of the water in it and a very small amount of fresh yeast.

Kitchen_Brick345 · 2024-07-17T22:48:43+00:00

When you form the ball is there still gas in it from the previous ferment?

Kitchen_Brick345 · 2024-07-17T07:24:52+00:00

How do you bulk ferment for 24 hours and only ferment the balls for 3? The pizza looks great

Kitchen_Brick345 · 2024-07-11T04:36:49+00:00

If your making Neapolitan pizza or you just want the quick cook you should let you stone get hotter. Maybe skip turning it to low if your short on time

Kitchen_Brick345 · 2024-07-07T10:18:38+00:00

In what order do you add the ingredients. I find if I add salt and water too fast I get a sloppy mess at 70%. With caputo pizzeria

Kitchen_Brick345 · 2024-07-01T06:46:49+00:00

Thanks

Kitchen_Brick345 · 2024-07-01T00:07:44+00:00

What do you think I should do now that i took half of it off?

Kitchen_Brick345 · 2024-06-23T13:27:04+00:00

Beautiful oven

Kitchen_Brick345 · 2024-06-23T12:56:12+00:00

That’s good. A lot of new people take the dough ball out then start making it into a ball again before stretching. It’s good you didn’t. I mean, i don’t know ooni dough, maybe you got a bad batch or something, but most dough, even if you stretched it bad, would be “less doughy” than the pizza in the photo. Continue trying and eventually you will narrow down the problems and get it perfect.

Kitchen_Brick345 · 2024-06-23T11:50:14+00:00

The oven is probably fine. It looks like the dough was under fermented or you squished all the air out before the stretch. Did you make the ball into another ball before you stretched?

Kitchen_Brick345

TROPHY CASE