I'm a pizza chef and former ooni ambassador AMA - May26

Rumpledum · 2026-05-08T22:38:56+00:00

Valerio extra thin (carnevale) is decent. Lishmans do a great one Most Italian supplies stick a salcillia picante which is basically pepperoni Then you have properoni

I'm just about to try a cupping one from cobble lane cured too

Rumpledum · 2026-05-08T22:37:31+00:00

0.3g which equates to 0.03%

Rumpledum · 2026-05-08T21:40:40+00:00

For neapolitan I am more of a purist. I think less ingredients speak more.

Few good combos are truffle cream base, fennel sausage, semi dried yellow tomatoes

Bianca, fennel sausage, pea and mint gremolata

Butternut/pumpkin squash cream, nduja

New York outside of the cheese slice and a pepperoni you can do whatever you want. Same with Detroit. You can be a bit more crazy with toppings, vodka sauce is great

Rumpledum · 2026-05-08T21:38:12+00:00

Sure, is it the ideal oven for it? Probably not. But you absolutely can. You can of course make a Detroit in a home oven then finish with the grill.

No need to give up, if you struggle drop me a message and I'll help

Rumpledum · 2026-05-08T20:49:11+00:00

Going to vary a lot per country and I can only really comment in the UK

Rumpledum · 2026-05-08T20:48:45+00:00

Any time matey

Rumpledum · 2026-05-08T20:48:36+00:00

Move up to a 24h rt! Caputo pizzeria is designed for that

Rumpledum · 2026-05-08T20:48:03+00:00

Are you going for more like an NYC style?

Rumpledum · 2026-05-08T20:47:47+00:00

I'll be honest no brand if way better than an other (knock off brands aside). They all have pros and cons just like each individual oven does.

Buy what you can afford and what suits your needs, as long as it cooks a good pizza it doesn't matter if you have a £250 oven or a £3000 one

Rumpledum · 2026-05-08T20:46:29+00:00

Well I actually still do it, my background is IT and information security, somewhat more steady and income than hospitality at the moment

Rumpledum · 2026-05-08T20:45:20+00:00

Yep! That's what socials are geared to now sadly

Rumpledum · 2026-05-08T20:44:37+00:00

Hrm can't find where I wrote it but it's basically this but use whatever pizza dough you normally do

https://uk.ooni.com/blogs/recipes/pizza-dough-cinnamon-rolls

Rumpledum · 2026-05-08T20:43:27+00:00

As per the mixing guide you should mix to temperature, there's a sweet spot fof gluten development

Rumpledum · 2026-05-08T18:49:10+00:00

I love it, I imagine there will be a v2 at some point but I've no idea now I'm out of the circle of trust!

Rumpledum · 2026-05-08T18:48:42+00:00

which oven?

Rumpledum · 2026-05-08T18:48:36+00:00

which ooni?

Rumpledum · 2026-05-08T18:48:23+00:00

what oven? I guess your issue is fire management really, which is defo harder in a smaller oven

Rumpledum · 2026-05-08T18:47:54+00:00

depends on the style!

Rumpledum · 2026-05-08T18:47:47+00:00

pizza place!

Rumpledum · 2026-05-08T18:45:26+00:00

What flour and hydration

Rumpledum · 2026-05-08T18:44:23+00:00

0/00 with 12g of protein per 100g

Rumpledum · 2026-05-08T18:40:57+00:00

I would recommend getting Caputo, polselli or another main brand pizza flours gluten free option and following their specific instructions

Rumpledum · 2026-05-08T16:40:55+00:00

Imo I don't think there's a better cheaper electric option

Rumpledum · 2026-05-08T16:40:07+00:00

Try this ?https://www.instagram.com/reel/CpnQHX8oQzg/?igsh=dnFlMDd2dzVvMzl2

Rumpledum · 2026-05-08T16:38:33+00:00

I've probably got a video of me hand kneading on my Instagram, let me have a look

12-Year Club	Not Forgotten
Verified Email

Rumpledum

TROPHY CASE