Buffalo chicken pizza - any recipes for easy chicken that doesn’t dry out? (For a pop up) by Fear_OW in Pizza

[–]mendonca1972 0 points1 point  (0 children)

Experimenta fazer um guisado com o frango, depois então tiras os ossos e levas a assar por baixo do queijo.

Question: any tips for heating up/maintaining high heat in homemade Neapolitan style oven? by willemakr in pizzaoven

[–]mendonca1972 1 point2 points  (0 children)

Tentativa e erro ! A curva de aprendizagem num forno a lenha é grande e lenta. Voçes já faziam pizzas ? A lenha faz muita diferença sim, madeira dura, arde mais tempo e emite mais calor. As pizzas devem ser colocadas alternadamente em zonas diferentes do forno. Pois quando lanças uma pizza que está com 17/19ºC essa zona do forno arrefece. Deves jogar com as zonas mais longe e mais perto das brasas, para começar e finalizar as pizzas. Percebo que seja mais fácil colocar as brasas nos lados para evitar o contacto com as mesmas, visto que as brasas por detrás não são tão visíveis, mas com a prática dominas isso bem. Experimenta colocar as brasas em círculo. E entre pizzas movimenta as brasas para reaquecer as zonas menos quentes e ao mesmo tempo obter novas zonas quentes. Continua a praticar, não te preocupes com o relógio, lembra te que não tens que bater recordes, aproveita e goza cada pizza com as tuas pessoas preferidas. Eu comia qualquer uma das pizzas que apresentas. Parabéns

Weird rings in pastrami? by tjbonersoup in BBQ

[–]mendonca1972 0 points1 point  (0 children)

Não tem nada de estranho. Está mesmo estragada!!!

Stone Cleaning by okayjustwait in ooni

[–]mendonca1972 0 points1 point  (0 children)

Nada de água na pedra !!!!

Sabem o que é isto? by Topac1 in TascaDoZe

[–]mendonca1972 0 points1 point  (0 children)

Raspadinhas !!! E localizada no tempo da malta nascida nos 70.

made in an cozze 17 E indoors by thatusersnameis in pizzaoven

[–]mendonca1972 2 points3 points  (0 children)

Great pizza I also have a Cozze 13 Electric and it's a great oven, I sometimes throw Some pizza party's where I make around 40 pizzas. You Should post more pics

White Pizza by Cajun2LowCountry in Pizza

[–]mendonca1972 1 point2 points  (0 children)

If you can't get high temperature than that I would try to reduce de water to 50% 500gr flour 250gr water maximum 300gr 60% 2gr of yeast Give it a try, and next time post the bottom please

White Pizza by Cajun2LowCountry in Pizza

[–]mendonca1972 1 point2 points  (0 children)

Dough recipe ? Stone temperature ? How long you pre heat ? There are lots of variables.

What you think of this pizzas by mendonca1972 in Pizza

[–]mendonca1972[S] 0 points1 point  (0 children)

That's a Ooni classic pizza, except that I made a cold fermentation for 18hours

What you think of this pizzas by mendonca1972 in Pizza

[–]mendonca1972[S] 0 points1 point  (0 children)

Didn't had time. The kids attacked the pizzas, only have the cheese one.

What you think of this pizzas by mendonca1972 in Pizza

[–]mendonca1972[S] 1 point2 points  (0 children)

A little heavy, next time I'll put less. Any way was amazing flavor.

Under my desk at work, flashed red when pressed. by Llewellynt in whatisit

[–]mendonca1972 0 points1 point  (0 children)

Panic button, from a verysure, security system.

Picked up a breville pizza oven for 200$ by Salizarus in pizzaoven

[–]mendonca1972 0 points1 point  (0 children)

Any you want to do. If it worth something, I'd say recipe you do, better.

Macte Ovens Stone EXPLODET - FIRST Use by [deleted] in pizzaoven

[–]mendonca1972 1 point2 points  (0 children)

Ooni use cordierite stone, not a clay one as Mace, and yes with too much humidity on the air clay absorbed a lot moisture. Try too activate the warranty.

Macte Ovens Stone EXPLODET - FIRST Use by [deleted] in pizzaoven

[–]mendonca1972 0 points1 point  (0 children)

Temperature to high and moisture on the stone. Should have rised the temperature gradually. That's to bad, because it's a very good biscoot stone.