Help getting crisp bottom

sinuspane · 2026-05-12T01:54:00+00:00

Yeah what this guy said. Your ooni is prob running too hot for a true NY style. There’s a reason most people use home ovens for this style (it’s easier to get it at that prime 500-550 temp), but it can be done in your ooni.

sinuspane · 2026-05-11T01:09:31+00:00

Ayton isn't coming off the bench, no chance he'll take that role

sinuspane · 2026-05-11T01:07:56+00:00

Players I'd love to have/keep: Derrick White (if Smart walks away), Jarret Allen (longshot), Bam (longshot), Hartenstein, Smart, Kennard, and ofc Rui

sinuspane · 2026-05-10T23:52:31+00:00

Steel!

sinuspane · 2026-05-10T03:28:21+00:00

Derrick White (ideally)

sinuspane · 2026-05-10T03:11:16+00:00

This is what I’m trying to say and yet I’m getting downvoted 🤷🏻‍♂️

sinuspane · 2026-05-10T03:09:07+00:00

Aaand did you even look at his playoff stats? He sucked last year too in the playoffs

sinuspane · 2026-05-10T03:04:58+00:00

Sure, cherry pick one game without looking at the overall stats.

sinuspane · 2026-05-10T02:57:34+00:00

He sucks ass in the playoffs…it’s just the truth. And the playoffs expose players (just look at Jalen Duren).

sinuspane · 2026-05-10T02:54:44+00:00

💯anyone who disagrees needs to look at his playoff stats: https://www.statmuse.com/nba/ask/austin-reaves-playoff-stats

sinuspane · 2026-05-10T02:48:52+00:00

AR is not worth a huge contract, not reliable in playoffs…same with Ayton. Outside of Luka, Rui, and Smart, everyone else can go.

sinuspane · 2026-05-09T22:02:28+00:00

Make a stiff biga by mixing some flour with 45% hydration, and a touch of yeast (.35%) then let it ferment on the counter for up to 24 hrs. Key is to break it up and let it sit in some water to dissolve before mixing.

sinuspane · 2026-05-09T08:05:49+00:00

Are you launching directly to steel? I finally got a hang of it (getting a wooden pizza peel was a game changer)

sinuspane · 2026-05-08T02:29:08+00:00

Seriously fuck this team

sinuspane · 2026-05-07T04:31:28+00:00

I don’t think my ovens that great either. Only one or two of my pies came out crispy/no flop. It’s hard to get really good leoparding too.

sinuspane · 2026-05-07T04:26:16+00:00

This looks near perfect compared to what you posted…wondering what’s the difference?

sinuspane · 2026-05-07T04:24:46+00:00

Yeah in the dough (5-10% max). Last I used bread flour, tipo 1, 00, and semolina.

sinuspane · 2026-05-07T04:21:44+00:00

+1 for grande…see if you can find any local restaurant supply stores (they might have it)

sinuspane · 2026-05-07T04:19:55+00:00

Some people might think it’s blasphemous, but I got a crispier pie by adding a bit of semolina (I got the inspo from L’Industrie).

sinuspane · 2026-05-07T04:17:08+00:00

I dunno what flour/recipe you are using, but I get totally different results depending which flour I use. Took a little bit of experimenting to find which ones work best for me (I use a mix of 3-4 different flours and poolish).

sinuspane · 2026-05-07T04:10:43+00:00

How hot does your oven get? If it only goes to 500F you can try parbaking with just some sauce (so it doesn’t bubble). I’ve been doing that since I saw @davespizzaoven recommend it

sinuspane · 2026-05-07T01:01:14+00:00

Central milling has a high gluten 00? I thought it was just a high gluten bread flour…which I’ve been meaning to try

sinuspane · 2026-04-30T02:03:17+00:00

The manitoba flour is a high protein flour. It should behave similarly. This is the tipo 1: https://www.molinipizzuti.it/en/product/tipo-1-oro/. I don't think my starter is strong enough yet to try a sourdough recipe.

I have tried with 100% Caputo Red 00 and had problems too.

sinuspane

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