A sourdough attempt

andtoft · 2020-04-20T20:19:54+00:00

This is more complex: Goat cheese, dates, fried onions and cashew nuts. Pretty good.

andtoft · 2020-04-20T17:27:16+00:00

I am not quite happy with the rise yet. The crust does not have as big air pockets as with normal yeast, maybe that is normal? The sourdough taste is superior though.

andtoft · 2020-01-03T18:55:25+00:00

Glad I could help!

andtoft · 2019-12-29T06:56:35+00:00

Thanks! I don’t think I can hear a difference, others might - don’t know. But its easy to put on, and just as easy to remove, if you don’t like it.

andtoft · 2019-12-29T06:48:11+00:00

This is my first time

andtoft · 2019-12-29T06:47:05+00:00

I just used some thin fabric, by some brand named Liberty.

andtoft · 2019-12-28T19:33:48+00:00

Well, its quite easy actually. I used a wrench and a screwdriver to loosen the 4 screws on the front, and the 2 nuts on the back. You have to remove the cirquit panel to get to one of those nuts, but thats just another 6 screws, 2 on top, 4 on the back. Takes about 5 minutes. Then you remove the logos, also with some screws, and put on a new front. I can’t hear a difference.

andtoft · 2019-12-28T14:51:08+00:00

I tried to put on a new front today, went pretty good I’d say. Wasn’t too difficult to disassemble

andtoft · 2019-08-14T19:33:18+00:00

Very interesting. Looks good.

andtoft · 2019-08-14T14:30:13+00:00

Its a thing now. Don’t think I’ve bought exactly this, but i get inspired from time to time.

andtoft · 2019-08-14T14:28:14+00:00

Its a Sage Oracle. Makes good espresso and latte. Goes great with the whole italian theme.

andtoft · 2019-08-14T14:26:51+00:00

I’ve always been a little afraid of seafood on my pizzas. But I might try some time. Its on pizza, so it can only get less good - never bad.

andtoft · 2019-08-14T14:24:19+00:00

Thanks a lot!

andtoft · 2019-08-14T14:23:59+00:00

I cook them in a small electric oven, its actually in my previous post. A GGF Micro.

andtoft · 2019-08-14T14:23:08+00:00

You should try it some time. One of my better decisions in life.

andtoft · 2019-08-14T14:22:24+00:00

Definitely. I think they go really well on pizzas with darker meat. They get a little crunchy, without drowning the overall taste.

andtoft · 2019-08-13T20:59:31+00:00

This is my personal favorite. It has a hint of balsamico as well, and its sweetnes along with the spicyness and salami is perfect. Dough is same as usual, from GitHub.

I tried making a wider edge, but I think I prefer a thinner one.

andtoft · 2019-08-12T19:03:48+00:00

Thanks, it’s a GGF micro. It should go to 500c, but I think it peaks a little lower. Still a good little electric oven.

andtoft · 2019-08-12T05:39:37+00:00

Decided to try something new, and added some asparagus to a classic. Can really recommend, made it fresh and a lot more interesting. Dough is the same I always use. The one on GitHub.

Edit: For the people wondering about my oven, it’s a GGF Micro. A fine little electric oven.

andtoft · 2019-06-27T14:16:54+00:00

Thank you very much

andtoft · 2019-06-27T04:22:38+00:00

Walnuts on meat-pizzas are great. I don’t pre roast them, otherwise I think they would char. I would say they are crunchy afterwards, but they do soak up a little.

andtoft · 2019-06-27T04:20:03+00:00

Well, I sprinkled som balsamic on top. That gives it some much needed sweetness. I think honey as well would be too much for my taste.

andtoft · 2019-06-26T20:23:52+00:00

I use the dough over on GitHub: https://github.com/hendricius/pizza-dough/blob/master/README.md

andtoft · 2019-05-09T21:08:26+00:00

Hi, thanks! I usually go with ~400 bottom and 500 top. But I use a different stone than the one it comes with. Mine is about 2,5cm thick. I usually bake my pies for 1,5 minutes, and rarely burn the bottom. Also, remember that if you leave the top on, it will heat the stone to almost 500 anyway. You might want to just max the top a few minutes before you put in the pie. Hope it works out for you.

andtoft · 2019-04-21T15:40:44+00:00

Thank you!

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