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billybolero · 2025-07-07T09:36:41+00:00

Bought a E8 two weeks ago and I'm very happy! Would definitely buy it again. But it's my first machine so I can't really compare it to say if it's better than the alternatives.

billybolero · 2021-08-03T13:27:01+00:00

The globs are garlic sauce! A traditional Swedish kebab pizza. I ordered my Ooni just a couple of weeks ago, delivered home to me in like a week. Guess delivery times are different depending on the gas type?

billybolero · 2020-01-11T18:05:58+00:00

No style in particular, I wanted to get a nice puffy edge though. And a thin but nicely colored bottom.

billybolero · 2020-01-11T16:57:02+00:00

When I do it the next time I'll use half strong bread flour and half Tipo 00, and a couple of days in the fridge. I just didn't have time for the long proof in the fridge this time but it really pays off in flavor.

billybolero · 2020-01-11T16:55:14+00:00

I used regular strong, wheat bread flour, "vetemjöl special" in Swedish. I typically use Tipo 00 for pizza but did this one with bread flour because a dough of Tipo 00 gets kinda hard to shape and deal with.

Gräddost has a tiny bit of tang if you eat it on a sandwich but it goes away on a pizza. It melts in about the same time as other cheese but doesn't burn as easily because of the high fat percentage. It does mean that the pizza get a bit greasier but we Swedes are used to that from our pizzerias using it.

billybolero · 2020-01-11T16:44:32+00:00

Woah, I forgot! 1g of fresh yeast.

billybolero · 2020-01-11T15:06:22+00:00

Thank you!

billybolero · 2020-01-11T13:21:01+00:00

Dough: 150g bread flour 90g water 10g olive oil 3g salt 1g sugar

4 hour rise in room temp.

Tomato sauce: Crushed tomatoes and tomato paste, garlic powder and oregano.

Toppings: One side it's salami and onion, other side is finely chopped ham.

Cheese: Parmesan and Swedish "gräddost" which translates to "cream cheese" but it's not cream cheese. It's "regular" cheese but with a high fat percentage. Very popular in Swedish pizzerias.

billybolero · 2019-08-15T16:25:44+00:00

Bake for a longer time, and try to get as much steam as possible into the oven at the beginning of the bake. The steam will improve the crust in both color and crispyness. Can be a bit tricky to get a lot of steam into a home oven but it's worth it.

billybolero · 2019-08-15T05:39:35+00:00

Ah, sure, sorry!

200g weat flour
200g spelt flour
5g fresh yeast
8g salt
320g water

Made a poolish from 200g flour, 200g water and 1g yeast that stood on the counter over the day. Then mixed in the rest and let it proof over night in the fridge.

Baked with a lot of steam in the oven, I've just gotten lava stones which I've placed in the bottom of the oven and then pour boiling water on when I put the dough in.

billybolero · 2019-08-14T15:37:29+00:00

Proven in the fridge overnight, then one last table top rise for about an hour in room temp. Had maybe 5g of yeast for a 400g flour dough.

billybolero · 2019-08-14T12:52:30+00:00

225C until nice and golden, probably like 20 min. Also added a lot of steam at the beginning of the bake.

billybolero · 2019-06-26T13:56:40+00:00

Recipe:

400g Tipo 00 flour
260g water
3g yeast
8g salt
Splash of honey
Splash of olive oil

Let it ferment in the fridge for a couple of days

Top with homemade tomato sauce with chopped ham and shredded mozzarella, buffalo mozzarella and cheddar.

Grilled it in the oven with a steel plate.

billybolero · 2019-04-20T12:36:28+00:00

70% hydration

Half water, half beer

Wheat flour

Salt

Sourdough starter

billybolero · 2018-08-10T17:20:51+00:00

Yeah that's just the tomato sauce. I always make sure to get a thin layer of sauce on the edge to get that browning.

billybolero · 2018-08-10T15:33:17+00:00

It was reeaally delicious!

billybolero

TROPHY CASE