u/jshag15

Still plenty to learn but really enjoyed this batch from start to finish. Felt a whole lot less flustered!

Still plenty to learn but really enjoyed this batch from start to finish. Felt a whole lot less flustered!

Still plenty to learn but really enjoyed this batch from start to finish. Felt a whole lot less flustered!

Same toppings as my last bake (properoni, nduja, hot honey). Did a same day dough for 2 x 270g dough balls using the ooni calculator on their app. 58% hydration as its quite humid this week! Super happy with the crumb on this one.

Baked on Karu 2 with gas

Same toppings as my last bake (properoni, nduja, hot honey). Did a same day dough for 2 x 270g dough balls using the ooni calculator on their app. 58% hydration as its quite humid this week! Super happy with the crumb on this one.

Baked on Karu 2 with gas.

Molino Dallogiovanna 20hr room temp ferment. Great flavour, dodgy shape! Cooked on Ooni Karu 2 with gas. Lots of room for improvement. Appreciate any and all feedback.

Topped this one with some properoni, n'duja, and some hot honey.

Molino Dallogiovanna 20hr room temp ferment. Great flavour, dodgy shape. Lots of room for improvement, any and all feedback appreciated. Cooked on Ooni Karu 2 with gas.

Topped this one with some properoni, nduja, and hot honey.