PPPPPP…. 
Glad it all worked out OK Wayne, I’m sure everyone had a great time.
1 Like
The law of sod is live and well in June.
And my empty spare was Calor gas which is pretty much unobtanium right now 
1 Like
Ancient Pizza faff. At least the final ones produced had a very hot oven.Pompeii archaeologists discover 'pizza' painting - BBC News
After joing a couple of Ooni groups on FB i have a question.
Why oh why do Americans refer to pizzas as pie?
Does pizza have too many letters for them?
Pizza is Italian for pie I believe.
Hmm, dont think so.
Well i stand corrected, apparently it is tomato pie.
Yanks are still a bit dumb tho.
1 Like
4 Likes
You have done well not to burn the edges as much as we do
1 Like
Those are thin and crispy bases made with 10% semolina flour mix.
I get the stone up hot about 420 deg and then switch the flame off and put them in, rotating every 30 seconds.
It definitely helps if you make smaller pizzas or have them as rectangles to get them cooked in the middle.
If you’re making thicker crusts then get the heat right up and be prepared to spin the pizzas around quickly.
3 Likes
Squares are the way
It’s hip to be square these days …
Popped into a farm shop to pick up some bits for a BBQ. They were serving Pizza’s so I thought I’d have a sample - Nduja & red onion - Leoparding was on point.
11 Likes
I had planned to make a moussaka this afternoon but forgot to defrost the meat overnight so decided to knock something up that would be quick and easy….
Conformists look away now! (or take a couple of valium)
The base was one of these (huge - 14”x10”) naans
Add more toppings than is generally accepted and this was the result
Couldn’t give a flying fuck how it came about, it was lush!
14 Likes