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Yeah I love anchovies, I do prefer fresh ones. However, these were your completely standard tinned variety. But, I still really enjoyed them.

4th time trying the ooni. 8hr prove at RT, 2hr bulk prove, 6hrs balled. I looked up the 'neapolitan slap', which I think really improved the crust. With the ooni, I turned it right down after launching. I made sure the pizza was only just in the oven. This increased the cooking time, but I...

Yeah, i am wondering if I am getting a bit too close to the back of the oven. Will just take a bit of practice

Thanks for that. Yeah I have only had a few tries. Hopefully I will really get the hang of it, I think working out the best temp/pizza position in the ooni will help.

Gave it another try on the ooni last night. Thanks to Alastair for the advice about the dough. This time i used 'proper' flour, caputo pizzeria. After kneading I proved for 3 hours at RT, balled up and left for 5 hrs at RT. The dough was so much easier to work with. I used Galbani mozzarella...

Lemondrop, jalapeno, super tramp, hungarian hotwax and scotch bonnett. Even though the hotwax isn't hot, I have really enjoyed them. Great stuffed with a garlic/cream cheese mix, wrapped in bacon and chucked on the barbecue. I enjoyed them best when they were pale green. The Scotch bonnets...

Final crop of chillis, picked as I was taking down the plants. First year growing them, and have enjoyed it. Will grown some different varieties next year.

Will give it a try tonight. I have about 8ish hours. So, knead, prove for an couple of hours at RT. Then ball up for 6-ish hours at RT. Sound about right?

Double post

West coast IPA please!

That's great. Will give it a try. When you ball, do you leave them at RT for 6 hours? If I do a shorter prove, let's say 4 hours at RT. How long would you recommend balling the dough for then?

Ah ok. Thats great, I did wonder how a 24hr room temp proof would work. I shall give that a try. So, if I do a 24hr room temp prove. Do I knead, then prove for 24 hours, then ball and leave for 30 mins before I stretch and use the dough? or, should I leave them balled for longer? Thanks for...

Any advice regarding a 24 hr dough rise? Do I rise the dough in the fridge, as its a longer rise? I have been using the pizza app for weights/measures.

Thanks for that. Will give it a look!

Ah thanks. Looking forward to making some more. Just about to put an order in with Adimaria today, get some decent cheese plus a few other bits.

Had my first attempt last night. I used a beer dough recipe I found online. The only 00 flour I could find was pasta flour, so I used that. I kept the pizzas smallish. Just thought it would be a bit easier to handle on the peel. Plus I wanted to make a few of them, experiment with toppings...

That's what I ended up doing, found someone selling a 13kg empty patio gas bottle on gumtree. So, problem solved. Hoping to give it a try today. I ran it for 30 mins, as it says in the instructions, to burn off any manufacturing residue. However, at full power I was only getting it up to...

I don't want to lower the tone, but I am having an issue with gas... I just presumed I could go and buy a bottle. But having phoned up a few places, there is a shortage of gas bottles so I can only get a full bottle if I swap an empty one. Also... It appears that a standard red propane tank has...

Yeah, will get something cheap and cheerful. Going to place an order with Adimaria. How well does the mozzarella last? probably would buy it in a larger quantity, and put some in freezer bags. I have downloaded the PizzaApp, will give it a look.

Not sure... I presumed i wouldn't get a peel. From the description what I get is "Ooni Koda gas-powered pizza oven | Stone baking board | Essentials Guide with tips and recipes | Propane tank gas regulator and hose". So maybe not. Will get a board, to make the pizza on and launch it in.