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Faz
·Kettle pizza will get to a blistering 1000 degrees but is more difficult to balanced between top and bottom heat
Pizza!!
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Faz
·And for curry heads...Naan!
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watchcollect
·Other then wood fired
Both the Ooni and Gozney need at the least is 20-30 min.
The Breville takes about 15 minutes to get to 750..cook time for Neapolitan pizza is a decent 2.5-3 minutes.
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watchcollect
·Been doing lavash as well. Unfortunately no photos.🙁
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Faz
·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.
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Faz
·Been doing lavash as well. Unfortunately no photos.🙁
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watchcollect
·Lavash? I'm curious?
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Faz
·I'll definitely look it up!
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watchcollect
·Here’s a good cook book.
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Observer
·Wow! You guys are good at this. I'm inspired to mess up my kitchen. 😀
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watchcollect
·Wow! You guys are good at this. I'm inspired to mess up my kitchen. 😀
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STANDY
··schizophrenic pizza orderer and watch collectorHad my eye on one of these for a while, maybe this dry season I will give in.....
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queriver
·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.
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.
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STANDY
··schizophrenic pizza orderer and watch collectorPide 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
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
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Faz
·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.
. Managed to lock in the quantities by volume...so far so good but absolutely, weighing is much more precise for baking.
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watchcollect
·I should weigh my dry ingredients but I'm too lazy to get a proper scale
I would not change a thing to your process. Your pizzas look amazing!!!!
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brownwld
·vera pizza napoletana forever! 😀
