Glad to say it performed admirably. Keeping it half full in the hopper is defintely key.
A couple of times it seemed to jam but a good poke with a protuberance down the hopper cleared it. Constant mid 400 degrees through multiple pizzas.
The next faff to try and master is hand stretching the fucking dough.
They all turned out like this. Very pleased. Not elegant but pleasing.
It has a stay of execution. For now.
That’s not a bad result, at all.
Roger that.
Who cares what shape they are, that looks great.
Spotted pictures of the antichrist.
The actual fuck?
Feel sorry for the poor bastard stuck inside making them.
I thought exactly the same.
First go at poolish starter. Mixed this at 9pm last night and leaving it for 16 hours.
Plan is to have dough ready to cook 7pm Saturday evening.
That reminds me… I must get some mortar to point the flashing this weekend.
Lead mate mate 
We have got a caterer for our wedding who will be doing wood fired pizzas for the evening. Here is what he can do, some really unusual combinations.
Some Lopwell possibilities in there!
Dough after the poolish was added to the flour, and left for 16 hours -
Cut up into 8 balls (2 straight in fridge for later), these will be chilled then frozen.
I deliberately didn’t try to get uniform weights for each ball, basically there’s some at 200g for those that like thinner bases, and the others at 240g who like a crust.
Dough feels very tactile and full of air which is a good sign.
Pear is ok but pineapple isn’t?
do they do free range organic vegan long pig?
Pear walnut and blue cheese rocks!
Isn’t a pizza just bung anything you’ve got left on?
