Pizza

[hash tag]

Burnt bits are always good, but the main stuff should at least be cooked. That one looks insipid.

Maybe tell her the internet people don't approve of her pizza choices.

I did. She says it was perfectly cooked. It was ricotta and courgette. She also says you are not sofisticated to appreciate a white pizza.

 

[Epico]

Any other Ooni owners here?

Got a Fyra at the beginning of the summer and love it to bits. Was apprehensive about the initial outlay, but it's probably paid for itself as I can create a pizza for a few pence and it's difficult to justify chain or even supermarket chiller prices.

Only problem is operating in the shitty British weather...

 

[Elpenor]

Tonight? From a chain of 3, maybe 4 branches
View attachment 290400

Never seen a custard pizza before

 

[hash tag]

Never seen a custard pizza before

My pizza was the near one. Please.

 

[danny la rouge]

I like a white pizza. Mrs hash tag is right: you people are philistines.

 

[hash tag]

As sent by Mrs tag.

 

[farmerbarleymow]

I like a white pizza. Mrs hash tag is right: you people are philistines.

Along with biscuitville, your depravity knows no bounds.

 

[hash tag]

I like a white pizza. Mrs hash tag is right: you people are philistines.

Elpenor farmerbarleymow
Are you watching, taking note?

 

[farmerbarleymow]

Elpenor farmerbarleymow
Are you watching, taking note?

I'm watching in utter despair.

 

[Elpenor]

What’s a white pizza?

 

[farmerbarleymow]

What’s a white pizza?

An uncooked pizza. Like the emperor's new clothes - no-one dares to point it out.

 

[hash tag]

What’s a white pizza?

An uncooked pizza. Like the emperor's new clothes - no-one dares to point it out.

It's not to my taste but each to their own White pizza - Wikipedia

 

[danny la rouge]

Along with biscuitville, your depravity knows no bounds.

I don’t know how I came to take the credit for Biscuitville! I believe this is where it all started.

 

[hash tag]

I don’t know how I came to take the credit for Biscuitville! I believe this is where it all started.

Clearly feeling better today

 

[farmerbarleymow]

Clearly feeling better today

He was so shitfaced the other night it takes him a wee while to recover these days.

 

[Elpenor]

It's not to my taste but each to their own White pizza - Wikipedia

Ah I quite like those when I’ve had them.

 

[farmerbarleymow]

I don’t know how I came to take the credit for Biscuitville! I believe this is where it all started.

It was a hypnotic thread, tbf.

 

[farmerbarleymow]

Ah I quite like those when I’ve had them.

Why not save energy costs and eat them raw?

 

[danny la rouge]

Ah I quite like those when I’ve had them.

I used to have a good recipe for a mascarpone, Rosemary and potato pizza. I think it had blue cheese too. I’ll have to try and rediscover it (we lost most of our cookery books during our move 2 years ago).

 

[Elpenor]

I had a white pizza potato topped one somewhere in London, it was nice but very filling. I often find meat free, or at least pizzas not over dominated by meat to be quite satisfying. Less is more I guess

 

[hash tag]

Less with pizzas is often more. They really should not have too much stuff on them.

 

[farmerbarleymow]

I had a white pizza potato topped one somewhere in London, it was nice but very filling. I often find meat free, or at least pizzas not over dominated by meat to be quite satisfying. Less is more I guess

Pizzas should never have meat on them - veggie pizzas are the perfect pizzas, especially if they are loaded with sweetcorn.

 

[danny la rouge]

“Loaded” is where you went wrong there.

 

[MrCurry]

Any other Ooni owners here?

Got a Fyra at the beginning of the summer and love it to bits. Was apprehensive about the initial outlay, but it's probably paid for itself as I can create a pizza for a few pence and it's difficult to justify chain or even supermarket chiller prices.

Only problem is operating in the shitty British weather...

I have a 3, which I fire with softwood heating pellets. Works really well but there’s a lot of skill in getting the pizza cooked but not burned. It’s a tightrope.

My best results come from lower hydration doughs, say 60%. The ooni groups and forums are obsessed with going ever higher with hydrations which just don’t work well in such a high temp oven IMHO.

 

[farmerbarleymow]

You've got a massive back garden.

 

[MrCurry]

You've got a massive back garden.

Thats Sweden for you. A country twice the size of U.K. with under 1/6 the population. Houses are big & cheap and have big gardens. We don’t have anything unusually big for the area (155m2 house and 1550m2 garden) and the house was £150k. In the U.K. I’d be in a tiny box flat for the same money. In fact I was, before I moved over here.

 

[Epico]

I have a 3, which I fire with softwood heating pellets. Works really well but there’s a lot of skill in getting the pizza cooked but not burned. It’s a tightrope.

My best results come from lower hydration doughs, say 60%. The ooni groups and forums are obsessed with going ever higher with hydrations which just don’t work well in such a high temp oven IMHO.

It's like with a charcoal BBQ, the possibility of completely fucking it up remains a constant presence - but the feeling when you get it spot-on is incredibly satisfying.

 

[MrCurry]

I rarely order takeaway pizza, but got talked into it today and had a mushroom craving so went for a capricciosa with extra onion. It was ok, but seemed like they put the onion on halfway thru cooking as it was more or less raw.

 

[wtfftw]

Chemistry is particularly proud of the salami cupping

 

[hash tag]

apologoes to ska invita for the stripey top