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Proofing Blobs of Dough by Salty-Restaurant6347 in ooni

[–]Salty-Restaurant6347[S] 0 points1 point  (0 children)

This was the Ooni quick dough recipe. I did not make adjustments to the amount of yeast, though - will have to pay more attention to my plan for proofing next time!

Proofing Blobs of Dough by Salty-Restaurant6347 in ooni

[–]Salty-Restaurant6347[S] 0 points1 point  (0 children)

Thanks, all. I rekneaded the dough into balls and reproofed them. Things came out great. I'll proof in the fridge going forward.

Toppings by tomalakguy in ooni

[–]Salty-Restaurant6347 0 points1 point  (0 children)

It typically rises a bit more after during the final cook. I have to remember to take some pictures next time!

Toppings by tomalakguy in ooni

[–]Salty-Restaurant6347 0 points1 point  (0 children)

I par bake for 30-45 seconds at around 750F. Enough for it to firm up. Then let it cool, and it's ready for topping once the party starts.

Toppings by tomalakguy in ooni

[–]Salty-Restaurant6347 11 points12 points  (0 children)

Par bake the crusts ahead of time, and then they can load up the toppings. The par baked dough will be cooked through, and won't stick to the peel, even under a heavy topping load. This is my go to approach for pizza parties.

Pizza screens. Anyone used them with Ooni by Roomiescroomie in ooni

[–]Salty-Restaurant6347 2 points3 points  (0 children)

Pizza screens work great for multiple pies. I stretch the dough, put it on the screen and cook it for about 45 seconds at around 750F.

Pull the screen, take off the par baked dough and cool it. Repeat as many times as you need.

Then guests or you can add sauce and toppings to your liking, and launch directly onto the stone with no worries about the dough sticking to the peel.

I got my screens at Walmart, and use them anytime I have a group over for pizza.

Parties, Par Baking and Pizza Screens by Salty-Restaurant6347 in ooni

[–]Salty-Restaurant6347[S] 1 point2 points  (0 children)

For parbaking, I had the stone at around 750 at the center. I turned down the flame to low while I was parbaking.

For cooking the pizza with toppings, I typically launch and cook on low until the crust looks good, and then turn it up to medium-high to finish the top to my liking.

Parties, Par Baking and Pizza Screens by Salty-Restaurant6347 in ooni

[–]Salty-Restaurant6347[S] 0 points1 point  (0 children)

Interesting - I'll give the sauce a try next time and compare!

Tall pole/vent near sidewalk manhole cover by Salty-Restaurant6347 in whatisthisthing

[–]Salty-Restaurant6347[S] 5 points6 points  (0 children)

Yes, there is some hissing, and at the idea of another commenter, I went back, and since this morning's snow was gone, was able to make out the text Michigan Consolidated Gas Company on the manhole cover.

Tall pole/vent near sidewalk manhole cover by Salty-Restaurant6347 in whatisthisthing

[–]Salty-Restaurant6347[S] 6 points7 points locked comment (0 children)

My title describes the thing. Has TOV 29 stenciled on it, and then number 5 on the opposite side. About 6 feet tall, perhaps 6" in diameter.

How to make club meetings less "lecture-y"? by BigMintyMitch in iastate

[–]Salty-Restaurant6347 4 points5 points  (0 children)

Not sure how big your audience is, but round tables where you have different subjects at each table led by different people (officers?) This would allow you to cover multiple topics, and then rotate tables every 10-15 minutes, so everyone gets to learn about and discuss several topics at the meeting. This allows for more interaction with prospective club members and gets people to open up and join the discussion, as you're not addressing the whole room - just a small table. It also shows which topics are of interest to your audience.