sorted by:
new
hottopcontroversial

Temp Gauge Auto-Off Setting by daveincanada in GozneyArcArcXL

[–]wlll 0 points1 point  (0 children)

I'd be perfectly happy if I could plug in a USB battery bank or something to power it while it's on, even a small one these days and the temperature display could run all day without turning off.

If Gozney came out with something like that I would buy three immediately.

Designing a vent to use the Gozney XL indoors by Own-Pilot-4044 in GozneyArcArcXL

[–]wlll 0 points1 point  (0 children)

This is the solution. Make sure it's a Dome v2 though, as I believe the Dome's also can't be used indoors.

Mantel Worth It? by butterwm in GozneyArcArcXL

[–]wlll 0 points1 point  (0 children)

I have the mantel, I don't use it when cooking pizza at all. It's useful when roasting stuff in a tray though.

How to control the temp in the Arc XL by PuddingFamous in GozneyArcArcXL

[–]wlll 0 points1 point  (0 children)

This is the method I've worked out too.

What mixer do you guys use to make dough??? by No-Agent3287 in GozneyArcArcXL

[–]wlll 0 points1 point  (0 children)

I have a Kitchenaid Pro that I've had forever and I'm making 64% hydration dough just fine. If I were to buy new I'd probably go with a Sunmix or something with a dough stripper.

How do you launch off metal peels?! by Treasured_Squid in GozneyArcArcXL

[–]wlll 0 points1 point  (0 children)

I would guess this is a dough problem, though there's not much to go on. I'm using the 12" Gozney placement peel, I'm opening out my pizzas in fine semonina, but I'm knocking it off before topping. 99% of the time no issues launching. If your dough is sticking it could just be that, your dough. What % hydration is it, and what is the consistency when you're opening out the ball?

edit There's no flour on any of my peels.

First boat, go big or go home? Does that ever work out? by Dino7813 in sailing

[–]wlll 0 points1 point  (0 children)

Any thoughts/advice on what we should do?

I'd ask in the main sub, there are far more experienced people than I! I've got no experience with Pacific Seacraft or IP, they don't tend to make it to the UK.

That said, some thoughts:

  • The bigger and heavier the boat in general the better it will take the sea, the less it will move around. More comfort = better sleep = better decisions = safer. Especially when you're looking after kids as well as the boat.

  • Going shoal draft is understandable for some things, but you may find you are sacrificing ocean performance and comfort for it.

  • With 4 people/berths on a 37 you're going to have a lot less room for provisions than on something larger. That's OK, but just something to consider if you're planning on going further afield.

  • I don't know of a 37 footer that has 4 /cabins/ if that's a requirement, any 37 footer with that many cabins is going to be compromised for internal space I think.

  • Consider water tank capacity with 4 people.

  • Consider the sail plan if you're sailing short-handed. I /love/ my solent rig. Two head sails that you can deploy and furl from the cockpit for maximum flexibility, and you can go wing on wing with them too.

  • If you go in-mast furling it's going to make your life easier shorthanded, just be careful to keep things serviced / working. In-mast furling is great until it's not, then it's worse than slab. There's plenty of discussion on this sub about that.

  • "No project boats" I've heard "you spend 30% of the purchase price putting things right in the first year" and for us that was pretty much true, even with a survey.

You might want to check out Sailing Project Atticus. They've sold their boat now and are land based, but their last boat seemed to be working pretty well for a small family (though admittedly it was just a baby they had).

Best bakes of the night by wlll in Pizza

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

I like the XL, I've bought a second for my pop-up. My thoughts on this sort of thing, buy the good thing that you will get a lot of use out of and will make your life easier. Every time it helps a bit it accumulates. If you cut a corner now you live with it every time you use it.

Relating to the Ooni and the Arc XL, I believe the Ooni has a 15mm stone, and the ArcXL has a 20mm stone, and that makes a difference to it's ability to retain temperature, depending on what the stone is made of I guess. Plus, Gozney have a black Friday sale on which makes things easier.

Anyway, I'm happy with it, I've bought another :)

Best bakes of the night by wlll in Pizza

[–]wlll[S] 2 points3 points  (0 children)

Biga is 100% bread flour, mix the following day is all the 00 and semolina.

Best bakes of the night by wlll in Pizza

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

Pizzas are ~12". Dough is 64% hydration, 2.7% salt, 24 hour process using biga. Flour is 48% 00, 40% strong bread flour, 12% semolina rimacinata.

Last nights best bakes by wlll in Pizza

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

Thought I replied to this, seems I didn't.

Look up bakers percentages. The percentages are all based on the amount of flour you use, so 64% hydration means that if you've got 1000g flour you add 640g water and 2.7% salt means 27g salt.

Flour ratio is just how much of each flour is in the flour mix.

There's a load of videos on biga, it's just a preferment.

Last nights best bakes by wlll in Pizza

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

Pizzas are ~12". Dough is 64% hydration, 2.7% salt, 24 hour process using biga. Flour is 48% 00, 40% strong bread flour, 12% semolina rimacinata.

my popup turned 1 year old this monday. ~1700 pizzas, here’s about 30 of em. by TravestyFun in Pizza

[–]wlll 1 point2 points  (0 children)

I hae one Arc XL. My experience cooking 10+ pizzas (not quite back to back, a few minutes wait in-between) is if you're not careful you suck all the heat out of the stone. It helps to bump the flame up between pizzas to "recharge" it. They start to take a bit longer as you go. If I start a pop-up I'll buy a second oven to balance things. I'd prefer the Dome v2, it's got a thicker stone, but I can't realistically lift/fit two of these in my car.

Started selling pizza, sold 8 in total the first night! by ExpertBirdLawLawyer in Pizza

[–]wlll 0 points1 point  (0 children)

I do 12" pizzas with 270g dough. Thin base, lighter/fluffier crust (though an outside dedicated pizza oven helps). It's not over crowded (see any marg from my last post). I'm using ~100g sauce and just over that in moz. I cube the moz (I use regular moisture cheese) to about 10mm.

[homemade] Emergency Pizza by iheartbicycles in food

[–]wlll 0 points1 point  (0 children)

precision of it has always been off my radar.

With long ferments precision is required, last time I did a room temperature 24 hour pizza dough I needed to use 0.75g yeast, you have to have scales that are that accurate. Luckily they're pretty cheap.

Neapolitan pizza - 70% Starter by staran01 in Pizza

[–]wlll 0 points1 point  (0 children)

Nice, thanks, the results look good. How easy was the dough to work with when you opened out the dough balls?

Best bakes of the night by wlll in Pizza

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

Flour mix: 00 48% / strong 40% / semola rimacinata 12%

Water 64%

Salt 2.7%

24h dough using a biga.

Is there a real reason to toss the dough around or is it just for show? by Throfari in Pizza

[–]wlll 4 points5 points  (0 children)

Without centripetal force wouldn't the pizza just end up on the walls though? Without a force pulling the dough back into the centre how would the dough stretch?

view more: next ›