yes, yes you do.
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Over the Porsche repair bill?
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Yep so you can turn them easily
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It didnāt help that neither of the batches of dough had really got back to room temperature or that half of it was with the strong white bread flour which is almost impossible to to get to stay stretched without it springing back to small other than by bludgeoning it flat with a rolling pin. Lessons to be taken on board in future. I shall try to follow the Loo/restaurant recipe to the letter next time. We probably did overdo the toppings on some of them. On the other hand, not long ago I went to a Prezzo and it was awful. Too little topping & abrasive pizza like a dried out flannel. The opposite extreme.
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I thought you and Stu did a great job.
If I am getting fed good fresh food with no effort on my part you will not hear one word of criticism 
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Itās just a balance with the toppings, the ooni is hot but doesnāt have huge thermal mass so trying to cook a lot of sauce and cheese in 90 seconds is a tough ask.
I have found if you take the pizza out and turn it every 20 seconds you can cook the toppings longer without turning the base to charcoal.
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Ssshhh. If Donna ever finds out that @stu isnāt actually allergic to handling food, heāll get roped into all manner of domestic duties. Sheād have been shocked to see him on Saturday afternoon.
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I presume that there is at least a stone in it?
Yes takes up most the base, still needs a minute or two between pizzas to recover.
Isnāt there some kind of ceramic insulation under the top cover too?
(scope for modification)
Stu has already got the solution for this and has been perfecting it to what the Guinness book of records attest to be the very highest standard.
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Iām going to replace mine with a Shakti stone 
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I think it has a sandwich construction on the top, 2 skins of steel with some insulation.
It isnāt perfect, but I think, for what it is and with a bit of practice itās great.
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Luckily she didnāt believe me when I told her
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For next year. 
Itās a pretty poor attempt at a cape and he uses a roller.
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Bit of an amateur imo
I do the spinning bit once all the toppings are applied
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I had an attempt at the pizza dough that John posted a recipe for today - All went well except for a few minor things. The spacing that I used for proving was too small and the fact I used 7g of instant yeast instead of perhaps 3.5g? as a consequence the prooved balls met each other towards the end of five hours. In addition I made eight dough balls instead of six as I needed 12" or less diameter pizzas.
All that departure didnāt help me get circular pizzas this time, lesson learned.
What was a success was the temporary stand used to raise the pizza into the roof of the BBQ - This meant that now the topping was being cooked approximately at the same rate as the base. I also roasted some peppers for tomorrows effort.
Initial temperature showed 550c on the thermometer but I donāt think that was a true reading
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