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20% off.
Foolishly, Iāve invited a few friends round tomorrow evening whilst my wife is off sunning herself with her friends.
I shall knock the dust off the little Ooni and duly post pics of the cremated fuckery it will undoubtedly produce.
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Ended up slightly too refreshed to take any pics. Everyone had a go at stretching, topping and then firing each pizza.
Mind, the Ooni takes no prisonersig youāre a second out.
We had a game of poker after and the pot will go to Cancer research. Ā£90.
Iāve left the devastation until tomorrow morning.
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So, its FoLās engagement party next Saturday and she talked me into making pizzas for everyone, which in numbers is going to be something like 25 people, including 2 or 3 gluten intolerants ,
and 3 vegans.
Prep so far has been gathering stuff -
Extra
Cheese, basil and toppings will be procured later this week, so will need to calculate how much mozzarella will be needed for 25 pizzas.
Extra gas bottle just in case 
Recipe:
As for the pizzas Iām going to do a thin and crispy style using this recipe from an Ooni book, except Iām going to adapt it to make 10" pizzas from c 180g dough balls.
Ingredients
(600 grams) water (60%)
0.8 grams active dried yeast, (0.1-0.2%)
(950 grams) Caputo blue flour (95%)
(50 grams) Caputo semolina flour (5%)
(30 grams) fine sea salt (3%)
(20 grams) (2%) extra-virgin olive oil
Method
- Pour 80% of the water into your mixer bowl and dissolve
in the yeast (if using active dried yeast, leave to activate).
Add half the flour and mix on the slowest speed until you
get a paste, then slowly add in the remaining flour. - Once a rough-looking dough begins to form, add a little
more of the remaining water and continue mixing. Keep
adding the water a little at a time, allowing the dough to
absorb the water before adding more until none remains. - Add the salt and mix until fully incorporated. Then add
the olive oil. - Once the oil is fully incorporated, turn the dough onto a
lightly floured work surface and shape it into a ball. Cover
and let rest for 30 minutes. - Split the dough into 5 320-gram balls. Place the balls in
a tray/container, cover, and leave to rest for 2 hours at
room temperature. - After 2 hours, place the dough in the refrigerator for 24 to
48 hours. Roughly 4 to 6 hours before youāre ready to start
cooking, remove the dough balls from the refrigerator and
let them to come to room temperature. - Fire up your oven. Aim for 650Ā°F (350Ā°C) on the stone
inside, checking the temperature using your thermometer. - Dust your Ooni Pizza Peel with a small amount of flour.
Stretch the pizza dough ball out to a 14-inch base, lay it
over your pizza peel and add your desired toppings. - If youāre cooking with gas, turn off the flame completely.
Slide the pizza off the peel and into your oven, and cook
it slowly in the residual heat. After 1 minute, turn the pizza
and cook for another minute before turning the flame
back on to low. Keep turning the pizza to evenly brown
the crust and finish it off. If using wood or charcoal, aim
for a low flame for the duration of your cook. - Once cooked, remove the pizza from the oven. Garnish
Making -
Iām going to spend Thursday morning making up all the dough balls and then refrigerate.
Saturday morning transport all the shit over to Scarlettās place for 12pm, get everything set up in the garden, fire up about 1pm, whack a tester through once its up to temperature, and then await the onslaught between 2-3pm when Iām going to have to get all these made and in and out the oven into boxes.
Iāve got 6 wooden peels to prep them in batches ready for the oven. Ideally Iād rope someone in to take the empty peels and start stretching out and topping the next ones , but Iām not convinced any of the useless fuckers can be trusted to stretch or not to over top the next batch. Might have to quickly interview for an apprentice with some experience as the guests arrive, otherwise there will be an intermission between batches.
Lets face it, its going to be a fucking car crash isnāt it? 
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Good luck! The most number of pizzas Iāve ever made is 4 at a time.
You could make life a lot easier for yourself and buy the Ooni dough, which very conveniently, is sold in batches of 24.
I suspect thatās not enough faff for you though!
Youāll have it dialed in by No: 23
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I did eleven one Sunday last summer when we had fambly over.
It was fucking knackering. 
Wayne needs you in to project manage the job as you did at Lopwell!
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The most Iāve made is 8 and that was reasonably easy as I had 4 peels and so just two batches.
Might have found an apprentice pizza maker in Scarlettās fiancĆ© to can stretch and prep the next set as the each peel is unloaded.
Iāve made some dough the weekend to see how that recipe comes out so it might be pizza tonight 
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You mean ālight touchā guidance and oversight? 
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More pellets!
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Admirable faffage
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Lopwell anthem.
30 pizza doughs made today and now all in the fridge ready for Saturday.
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Good luck, mon brave
Well the party was great, met FoLās fiancĆ©s family and had a good time.
Iād made up loads of pizza boxes and had them stickered up with the ābrandingā Iād had made for a laugh -
The set up and prep was great, however after getting the first 6 pizzas set up on the peels, after the first three went in the Gozney my gas bottle ran out unexpectedly and that threw the whole thing to shit as I tried and failed to find a replacement. In the end I had to whack the rest through the kitchen oven at 260 deg which slowed everything down and didnāt make for a crispy pizza.
Hereās one of the batch ready to go but ended up in the oven -
Anyway making the best of it, everyone got a pizza and enjoyed it and I spent several hours running about and generally hot until everyone was full.
Back home now and shattered.
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