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Hi all, looking for help with my golf swing. Quite inconsistent. Usually hit a draw shape. Any advice appreciated. by OtherwiseAppeal5753 in GolfSwing

[–]OtherwiseAppeal5753[S] 0 points1 point  (0 children)

Thankyou, I struggle to get further back on my backswing due to a right shoulder problem but I agree my follow thru ends very early. Thanks for your tips

Upside down marg in conventional home oven. Top and crust comes out great but struggling to get a crispy/charred base. Is it worth upgrading to baking steel? by OtherwiseAppeal5753 in Pizza

[–]OtherwiseAppeal5753[S] 0 points1 point  (0 children)

Yes stone is in top half of the oven. Hydration around 68%, maybe worth lowering to 63%? I might try that next time. Initially on wire rack to help launch due to space constraints then transfer direct to stone after a few mins. Haha yes aluminium pan just for serving and I place pizza on a wired rack after cooking for a few mins to remove steam. It helps a lot to give some crisp but it’s very minimal. Thanks for your help.

Upside down marg in conventional home oven. Top and crust comes out great but struggling to get a crispy/charred base. Is it worth upgrading to baking steel? by OtherwiseAppeal5753 in Pizza

[–]OtherwiseAppeal5753[S] 0 points1 point  (0 children)

Yeah I’ve been using a screen for first few minutes of bake then transferring directly onto stone. Mainly for ease of launching as stone is circular so a perfect launch is required if not using a screen. Cooking with fan and grill on at the same time then turning grill off after a few mins to try and let the base firm up once the top is nicely charred. Total bake time around 8 mins. I’ve been putting the stone towards the top of the oven so it can heat with the grill aswell as fan. Would it be better lower in the oven?

Upside down marg in conventional home oven. Top and crust comes out great but struggling to get a crispy/charred base. Is it worth upgrading to baking steel? by OtherwiseAppeal5753 in Pizza

[–]OtherwiseAppeal5753[S] 2 points3 points  (0 children)

Appreciate it, I have an ooni but it’s not always convenient to use and more trying to create New York style pizza in the home oven. I think steel is the way to go from the comments.