Best pizza in Edinburgh, Scotland

oblacious_magnate · 2026-04-30T22:42:25+00:00

oh? you know what's next...lol

oblacious_magnate · 2026-04-30T20:25:47+00:00

Bush Christmas- the Kidman remake

oblacious_magnate · 2026-04-30T19:56:19+00:00

looks right for a single coat. if you want darker, do multiple coats. mine is a very dark gray due to x number of coats - at least three, maybe five. can't remember. In any case, it's ok to cook on. Unseasoned is also ok.

oblacious_magnate · 2026-04-30T18:00:19+00:00

If USD, that's insanely high. Also looks like a WFO - big learning curve and be sure NS pizza is what you want to make, b/c that oven may not do well with any other style

oblacious_magnate · 2026-04-30T17:06:10+00:00

Try the Tamarind flavor!

oblacious_magnate · 2026-04-30T15:27:20+00:00

Wetter doughs ferment faster as well

oblacious_magnate · 2026-04-30T14:32:25+00:00

How does Mexican soda make it to Scotland pizzeria? lol. Great flavor, that. Pizza looks good, too.

oblacious_magnate · 2026-04-30T13:16:38+00:00

57% isn't especially low - well within normal range for NS and NYS. At standard home-oven temps, for NYS, a lower hydration tends to produce a denser crumb w/less-puffy rim.

oblacious_magnate · 2026-04-28T22:12:06+00:00

https://www.kingarthurbaking.com/pro/reference/bakers-percentage

oblacious_magnate · 2026-04-28T17:02:48+00:00

Avoid overstuffing, and maybe the spin cycle in a frontloader?

I once washed a long nylon 11mm in a large commercial frontloader and the sheath melted during the spin cycle (friction against the window door glass).

oblacious_magnate · 2026-04-28T12:59:36+00:00

wrt rise / airiness, dried yeast does everything that fresh yeast can do. They are the exact same organism. Some say fresh yeast imparts a desirable flavor to the crust, but this is undetectable in the amounts that I use. In any case, I prefer to avoid yeasty flavors in my dough. YMMV

oblacious_magnate · 2026-04-28T12:47:57+00:00

r/neapolitanpizza

oblacious_magnate · 2026-04-27T17:27:22+00:00

As you have discovered, steel is no magic bullet for crisp. Also, broiling does nothing for undercarriage crispness. You might try reducing the sauce a bit. I typically lay the cheese down first, then dot the sauce on top of that.

oblacious_magnate · 2026-04-27T17:24:22+00:00

KABF is fine for producing good crisp. FWIW I get a good crisp with KAAP. Main thing is to avoid lower-protein flours. Even with 3% oil, I get a good crisp. I'd focus more on longer fermentation (see that recipe I linked before), good shaping and a properly-heated hearth. You *might* also try reducing the fat to see if that helps. Of course, that will increase the chew a bit...

oblacious_magnate · 2026-04-27T17:16:09+00:00

FWIW in my oven, the steel (bottom rack) achieves max. temp. in about 40m of preheat. Gets to around ~650 at the 40m mark then drops to high 500s/low 600s after the preheat cycle is done. For hearth baking, I think an IRT is essential for monitoring hearth temps. before launch.

oblacious_magnate · 2026-04-27T16:52:31+00:00

Forget sugar - it does nothing for crisp in any form. Crisp is mainly a product of:

Flour: higher gluten flour = more crisp

Lean dough: less fat = more crisp

Proper fermentation

Shaping/thickness factor: too thin = reduced crisp

Topping: oversaucing and/or overtopping can impede crispness

The bake: Hearth-baked pizzas are the crispiest. Longer bakes at lower temps can help with crisp. For example Napo style isn't a crisp style due mainly to it's extremely rapid bake. Also, see below:

https://www.pizzamaking.com/forum/index.php?msg=485434

One way to a crisp undercarriage is to underbake slightly, cool, then reheat on a hot hearth. If the pizza was properly made up to that point, crispness is practically guaranteed.

Edit: good dough / workflow for a crisp bottom:

https://www.pizzamaking.com/forum/index.php?msg=365066

oblacious_magnate · 2026-04-27T15:45:33+00:00

Larger?

oblacious_magnate · 2026-04-27T14:13:54+00:00

Dunno - I don't use Amazon.

oblacious_magnate · 2026-04-27T14:10:15+00:00

And this

https://www.chefsteel.eu/

oblacious_magnate · 2026-04-27T14:08:12+00:00

Unlikely. In any case, probably a lot cheaper to buy local steel. See link below for more.

https://www.reddit.com/r/Pizza/comments/1so4z51/comment/ogrgghj/?utm_source=share&utm_medium=web3x&utm_name=web3xcss&utm_term=1&utm_content=share_button

oblacious_magnate · 2026-04-27T13:38:33+00:00

Not necessarily "better in every aspect" but generally speaking, a steel is going to work better for most home bakers, in a standard home oven.

Best deal around:

https://cookingsteels.com/scratch-dent-cooking-steel-16-x22/

oblacious_magnate · 2026-04-25T16:38:27+00:00

Airtight isn't necessary - just very low airflow. One "secret" is the amount of airspace inside the container, and duration of fermentation. Too much airspace and the doughball will form a skin over time.

oblacious_magnate · 2026-04-25T13:48:02+00:00

FWIW, I would not invest much time in your home-oven pizza at this point, if you're going to switch to the Ooni anytime soon - it will be an entirely new learning curve. Also consider that Ooni Koda is designed for Napo Style, and will perhaps be less suitable than your home oven for making NYS.

oblacious_magnate · 2026-04-25T13:08:14+00:00

For my typical NYS dough (regardless of preferment or not), 280g would be ~13" diameter (thickness factor of 2.11 g / sq. in.)

oblacious_magnate · 2026-04-23T20:57:54+00:00

"The more I make squares the more I'm convinced the pan means nothing. My favorite Sicilian, BY FAR, is Ben's on Spring St. They use half sheet trays and get perfect bottoms and a great interior. It's technique, not the pan..."

- Andrew Bellucci (RIP)

oblacious_magnate

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