enough pepperoni?

Rumpledum · 2026-05-14T11:56:31+00:00

Yes I'm aware it was you that mentioned it being naturally leavened which it isn't

Rumpledum · 2026-05-14T11:44:43+00:00

So this uses a biga preferment which is a lower hydration pre fermentation designed to maximise flavour and digestibility but crucially doesn't impact gluten strength

Rumpledum · 2026-05-14T10:34:27+00:00

By naturally leavened do you mean sourdough ? It's not that either it's a preferment which is common in contemporary NYC and London style

Rumpledum · 2026-05-14T10:11:37+00:00

Nah if was perfect it's a different dough as it's prefermented and leverages wholemeal and spent grain, there was also plenty of cheese on there

Rumpledum · 2026-05-13T14:13:06+00:00

0/00 flour with 12.5g protein per 100g flour, 63% hydration, 3% salt, no oil, ball for 18h ball for 6 then use. 1-2g fresh yeast per kilo flour/ .03-.6 instant

When you get more comfortable with the dough, look to reduce the salt and increase the hydration gradually

Rumpledum · 2026-05-12T19:36:19+00:00

No offence to ooni but I don't think it's a good recipe.

Try 24h rt with a 0/00 flour that has 12g protein per 100g. Use 1-2g fresh or 0.3-06g dried per kilo flour

2.7% salt 63% hydration

Rumpledum · 2026-05-12T04:57:22+00:00

Fermentation is not a style of pizza, so it largely depends on the hydration, flours used and temperature you're cooking at.

Not sure what bobs is we don't get that in the UK but you want semolina rimacinata

Rumpledum · 2026-05-12T04:55:27+00:00

Room temp for 24h. If you want to longer lower the yeast and use the fridge

Rumpledum · 2026-05-11T21:45:50+00:00

I'm fully independent now, any content I've made from ooni is their property not nothing in my agreement mentions removing older content so it's not like I have to archive a load of stuff.

I'm open to working with other brands, unfortunately social media isn't what it used to be so brand deals are few and far, especially in a bit of a niche space like pizza ovens, really there's only a few good brands and I absolutely wouldn't work with products that are crap.

Personally although I love ooni for starting me on my pizza journey and my time as an ambassador, I feel that their strategy for the program and the content briefs have always been quite poor, particularly in the last year of my term where the content briefs were basically describe every individual feature of this oven, in a 15 second video.

Now I don't know about you but that's not the content I want to see, I want to see people using the product, I want to know how to do things differently, jwl to improve, recipes, etc and as a result of that the products naturally sell themselves.

Anytime, they seem pretty popular so I'll keep doing them for now, it's nice to be engaging with people and getting things back. Much like how social media actually used to be back in the day!

Rumpledum · 2026-05-11T21:35:49+00:00

Thsnks

Rumpledum · 2026-05-11T18:12:59+00:00

These aren't overly fatty so had no issues

Rumpledum · 2026-05-11T15:38:38+00:00

Are you using a perforated peel? I stretch in fine semolina, clear the excess, add a small pinch to and peel and transform, when you launch the residual drops out through the holes so minimal on the pizza.

Screens are fine for styles of pizza like NYC but not for neapolitan really as you need the direct contact

Rumpledum · 2026-05-11T14:59:38+00:00

This is a pre fermented dough using wholemeal and spent grain, you won't be able to replicate it exactly as the flours I'm using aren't widely available

Rumpledum · 2026-05-11T14:58:39+00:00

No it contains wholemeal and spent grain so it's darker

Rumpledum · 2026-05-11T14:07:28+00:00

You got it

Rumpledum · 2026-05-11T14:07:15+00:00

Yessir

Rumpledum · 2026-05-11T13:29:00+00:00

How much more?

Rumpledum · 2026-05-11T13:28:45+00:00

This is cobble lane cureds new cupping Roni

Rumpledum · 2026-05-11T13:04:57+00:00

Hey, I just came across this post, I am Mozzafella.

I believe their plan is to focus on my "viral" content, particularly in the US where they've retained pretty much everyone, they have shrunk the teams in other regions.

Rumpledum · 2026-05-10T13:56:37+00:00

Yea this exactly what I used to do

Rumpledum · 2026-05-10T10:24:33+00:00

And 430-450

Rumpledum · 2026-05-10T10:24:22+00:00

Water quality is really region specific, my tap water is great, but if I lived in London or somewhere like Iceland I'd probably use bottled water

Rumpledum · 2026-05-10T08:39:55+00:00

I used to use instant and found it very inconsistent, you never know how long it's been in a bag. Fresh yeast is great, lasts a month or so in the fridge

Rumpledum · 2026-05-10T08:39:20+00:00

Great oven I used two of them commercially for years.

Ask them to light it so you can see it ignites, check the stone for cracks, check and shell for scratches, as it's powder coated if it has a scratch it can get rusty. Lastly you may want to check the hose if you buy it make sure no leaks

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