7065 pts · May 23, 2015
yeah i shouldve left out the years :( didnt really make sense
Sadly, this was the only post under the “where did the raccoon come from” tag
I use the exact same principle, but with meat
Me too :) Kudos for sticking to it and not forgetting about personal projects! I’m impressed and inspired 👏
I see a toddler. How do you have hobbies???? (Also super nice work!)
it reflows the oils from below the surface to come out but it will fade faster and faster for every time you do it and eventually it cannot be done anymore… source: random dude in YouTube comment section. Apply salt as needed ;)
I’ve seen more extreme views being normalized lately… I’m in!
We demand examples!
Errr… yep ”we” totally do!
Its the green part of the pineapple. Wait are you supposed to use the yellow part?
Let’s just say I have stopped counting for my own sanity’s sake, this was the first one that I was really happy with :D
Yes! Ooni Fyra to be precise (wood pellet version)
I made two more, we share them one by one because I can’t make them fast enough for everyone to be able to eat at once 😅
Thank you! Yes! I try to stay as “true” to the traditional neopolitan recipe as possible
I use this default recipe, but with 70% hydration https://www.stadlermade.com/pizza-calculator/ but if you have a kitchen oven I strongly recommend the “New York” style with as much hydration as you can handle
Hahah I didn’t think that was gonna get through, at least it was not all in vain 😆
Wow thank you!
I use this website, with 70% hydration (and a lot more yeast than specified I don’t know why my yeast is so weak): https://www.stadlermade.com/pizza-calculator/
It’s a “Ooni Fyra”, wood pellet fired, got it for about $200. Very portable but I would honestly recommend the gas version. Took a lot of practice to manage the flame
Very good question! I have separate wooden spatula dusted with flour for putting it in, it sticks way less but the metal one is better to take it out. I literally sharpened the edge of the metal one to be able to get it out without pushing the pizza into the fire in the back. This is the only way I could make it work but I’m sure a pro could use either. A lot of pizzas were injured in the process of developing this method 😅
If you can cook the pizza fast enough (60 seconds) they don’t burn, but I’m not quite there yet
He taught me everything I know
*it* was, I did not eat myself, I am not the pizza I AM NOT THE PIZZA
Damn, looking again I am surprised that didn’t happen :|
About 450C on the stone, more than enough for me!
First rule of pineapple on pizza: never tell/show
Very underrated!
yeah i shouldve left out the years :( didnt really make sense
Sadly, this was the only post under the “where did the raccoon come from” tag
I use the exact same principle, but with meat
Me too :) Kudos for sticking to it and not forgetting about personal projects! I’m impressed and inspired 👏
I see a toddler. How do you have hobbies???? (Also super nice work!)
it reflows the oils from below the surface to come out but it will fade faster and faster for every time you do it and eventually it cannot be done anymore… source: random dude in YouTube comment section. Apply salt as needed ;)
I’ve seen more extreme views being normalized lately… I’m in!
We demand examples!
Errr… yep ”we” totally do!
Its the green part of the pineapple. Wait are you supposed to use the yellow part?
Let’s just say I have stopped counting for my own sanity’s sake, this was the first one that I was really happy with :D
Yes! Ooni Fyra to be precise (wood pellet version)
I made two more, we share them one by one because I can’t make them fast enough for everyone to be able to eat at once 😅
Thank you! Yes! I try to stay as “true” to the traditional neopolitan recipe as possible
I use this default recipe, but with 70% hydration https://www.stadlermade.com/pizza-calculator/ but if you have a kitchen oven I strongly recommend the “New York” style with as much hydration as you can handle
Hahah I didn’t think that was gonna get through, at least it was not all in vain 😆
Wow thank you!
I use this website, with 70% hydration (and a lot more yeast than specified I don’t know why my yeast is so weak): https://www.stadlermade.com/pizza-calculator/
It’s a “Ooni Fyra”, wood pellet fired, got it for about $200. Very portable but I would honestly recommend the gas version. Took a lot of practice to manage the flame
Very good question! I have separate wooden spatula dusted with flour for putting it in, it sticks way less but the metal one is better to take it out. I literally sharpened the edge of the metal one to be able to get it out without pushing the pizza into the fire in the back. This is the only way I could make it work but I’m sure a pro could use either. A lot of pizzas were injured in the process of developing this method 😅
If you can cook the pizza fast enough (60 seconds) they don’t burn, but I’m not quite there yet
He taught me everything I know
*it* was, I did not eat myself, I am not the pizza I AM NOT THE PIZZA
Damn, looking again I am surprised that didn’t happen :|
About 450C on the stone, more than enough for me!
First rule of pineapple on pizza: never tell/show
Very underrated!