Jerry, are you upset that I forgot the basilSimple appetizer. The only thing missing is basil. Got yelled at for not buying it
Jerry, are you upset that I forgot the basil
I so need me one of these ovens
It’s more about the dough than the oven. LolI so need me one of these ovens
While this is true, we have a really hard time getting our oven as hot as we'd like it to be.It’s more about the dough than the oven. Lol
I have been working on dough for years. Think I am finally getting it.
What does your oven go to? I used to do 450 in the regular oven, put two stones in there for an hour to heat up, one on top rack one on rack one slot down. Cook your pizza on the bottom on and it acts like an oven.While this is true, we have a really hard time getting our oven as hot as we'd like it to be.
Cindy has been working on dough for years (met her at a pizza shop) too and I think she's got it down now too. We'll have to compare notes some time
How hot does that oven get? I assume it’s the Ooni?What does your oven go to? I used to do 450 in the regular oven, put two stones in there for an hour to heat up, one on top rack one on rack one slot down. Cook your pizza on the bottom on and it acts like an oven.
Actually as mechanically inclined and skillful as you are I’m surprised you haven’t built a woodfired one yet. There’s quite a few plans online and it’s really a pretty simple concept.While this is true, we have a really hard time getting our oven as hot as we'd like it to be.
Cindy has been working on dough for years (met her at a pizza shop) too and I think she's got it down now too. We'll have to compare notes some time
Too hot. It’s an ooni yeah, 900° or something like that.How hot does that oven get? I assume it’s the Ooni?
Hmmm can it be dialed back? Your crust looks perfectly cooked with just the right amount of char on the edges. If that’s 900 you did a heck of a job turning that and keeping it even.Too hot. It’s an ooni yeah, 900° or something like that.
Oh that that wasn’t 900. I cook around 600 probably.Hmmm can it be dialed back? Your crust looks perfectly cooked with just the right amount of char on the edges. If that’s 900 you did a heck of a job turning that and keeping it even.
Yeah that makes sense. We’ve had our best results right around 600-650. So the Ooni is controllable at least.Oh that that wasn’t 900. I cook around 600 probably.
Oh yeah. I can get it down low too and slow cook something. I like it but I don’t know, it’s not a wood fired oven and I feel slightly let down by it sometimes.Yeah that makes sense. We’ve had our best results right around 600-650. So the Ooni is controllable at least.
Well woodfired is great but it’s really a pretty big production and I sometimes don’t feel like firing it up just for one pizza so I use the regular oven with the stone it’s not as good tasting but a lot easier. I still love the woodfired and as I said before if we ever move I’ll get another. I’ve used it for other cooking too and it’s great after the learning curve.Oh yeah. I can get it down low too and slow cook something. I like it but I don’t know, it’s not a wood fired oven and I feel slightly let down by it sometimes.
I’ve debated full wood fired or propane wood fired for the new house. We’ll see what I get when the time comes.Well woodfired is great but it’s really a pretty big production and I sometimes don’t feel like firing it up just for one pizza so I use the regular oven with the stone it’s not as good tasting but a lot easier. I still love the woodfired and as I said before if we ever move I’ll get another. I’ve used it for other cooking too and it’s great after the learning curve.
Made some homemade chicken noodle soup with egg noodles yesterday for dinner. Brings me back to childhood.
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