Kettle pizza will get to a blistering 1000 degrees but is more difficult to balanced between top and bottom heat

 

And for curry heads...Naan!

 

Other then wood fired

Both the Ooni and Gozney need at the least is 20-30 min.

 

Been doing lavash as well. Unfortunately no photos.

 

I used the Kettle exclusively until a friend turned me on to the Breville. I must admit, it's an incredible oven. Perfect for the city dweller. Compact and extremely effective.

 

Lavash? I'm curious?

 

Same concept as naan. Super easy.

 

I'll definitely look it up!

 

Here’s a good cook book.

 

Wow! You guys are good at this. I'm inspired to mess up my kitchen.

 

Do it!

 

Had my eye on one of these for a while, maybe this dry season I will give in.....

 

What a great thread idea, thanks. We make our dough in a Thermomix using their standard pizza dough recipe and they always work out well. Then into an electric oven.

Making 8 day fermented dough is something I'll look into but it'll have to wait because flour and yeast are 2 basic ingredients that are never in stock in supermarkets in our area. Now isn't the time for trial-n-error.

Some recent examples... Last one is "meatlovers" for the kids.

 

Thanks for the recipe @Faz we’ll test this week

An idea of the weight in grams? Or approx volume of your cups?

 

Pide as well is a common appearance.

Spinach and ricotta and Mushroom



I do have a good pizza bench. ( you can see where I chop most foods )


Ian Royce Blocks - Hand made in Melbourne

 

I know I should weigh but I use 8 fluid oz cups or 24 Cl. un sifted flour

 

dough ready, pics later the week. Can’t wait

 

I should weigh my dry ingredients but I'm too lazy to get a proper scale . Managed to lock in the quantities by volume...so far so good but absolutely, weighing is much more precise for baking.

 

I would not change a thing to your process. Your pizzas look amazing!!!!

 

vera pizza napoletana forever!