u/Vivid_Trainer_5002

Anyone got any tips on how to get less of a burned base when baking a Neapolitan?

I'm trying to use less semolina and my Ooni Volt 2 is set at 450°C.

Is it because my stone is clean? Should I lower the temperature and cook longer?

Thanks 🙂

I don't drink, but if Tom and Dom were here, they'd be on the Châteauneuf-du-Pape whilst simultaneously slagging off the French 😆

⚠️ UPDATE - Ooni are sending me a new stone because they are a bunch of legends 🍕

So...... I've had my Volt 2 now for about two months and I ADORE it. I reckon I've done around 10 bakes so far trying to nail classic neapolitan pizza with various levels of success.

For the third time, I turned my oven on to 450°C to clean the stone. I wasn't baking anything today. I was just burning off all the carbon. And then........ CRACK!!!

I guess looking at it, its not the worst break in the world. And presumably I'll still be able to bake pies...

But can I ask if anyone else has had this experience?

I'd like to point out that there was 0% moisture on the stone. I'm not that silly.

I'll be connecting Ooni to ask about options.

All the best Pizza Pals 🍕

I just can't nail the launch...

I'm using semolina on my wooden peel but I'm really thinking of using a ridiculous amount next time. The dough if the standard neapolitan recipe on the Ooni App.

(Sigh) We go again in a few days.

(It tasted great BTW, promise)

So I have a vinal copy of III.

I have no idea about record collecting. Is this Gold or Pyrite?

Could doo wish some cash right now to be honest.

Pretty sick item to be fair ✌️

Provolone, salsiccia, sliced potato, rosemary, and truffle oil.

Have to say this was very good. Ordered it because I'd never had anything like it 🍕

Provolone, salsiccia, sliced potato, rosemary, caramelised onion and truffle oil.

So this is my 5th attempt and I'm really happy with how thinks are going so far. Ran out of Basil on the cook btw.

Im using the basic dough recipe from the Ooni app. Once I get to a stage where I'm happy with my shaping, im going to start experimenting with Biga/Poolish for the first time.

QUESTION: Is it harder to work with when it comes to shaping?

I'm a retired Rare Whisky Curator who worked for an auction house here in Scotland.

One day, this bottle of Jack passed over my desk...

It's a very weird bottling.

For a start, it must be a small private thing that was done for a small group of people and never made avalibe to the general public.

The bottle doesn't carry a bar-code, or a statement of ABV/Proof (which is illegal if you are selling it in a licensed store)

Our auction achieved a hammer price of £470.

Here is my auction listing for this bottle from July 2022:

https://whiskyauctioneer.com/lot/6139578/jack-daniels-old-no7-brand-1-litre-911

Anyone else seen this before?

Go easy on me. Tips and tricks more than welcome.

Dough recipe was from the Ooni App. Biggest issue was shaping. Couldn't get a round/thin shape without the sucker tearing.

The only way is up and I'll look back on this one day a laugh.

Farmgate Café, The English Market, Cork, Ireland 🇮🇪

Market Cooked Breakfast with a side of Gratin Potatoe (!?) (Absolutely no idea why it was a side option but I went with it and did not regret it in the slightest)

BONUS POINTS: Refillable Filter Coffee and absolutely no messing around with the amount of Butter available 🤌

Perfection

https://www.bbc.co.uk/news/articles/cn8pn4l03r7o