Orik Posted December 6, 2020 Share Posted December 6, 2020 17 hours ago, Anthony Bonner said: I got an ooni pro for my birthday. Been making all sort of things in it. Pretty fun. Some absolute disasters too. I'm getting a somewhat larger one https://forzaforni.com/wp-content/uploads/unnamed-file.PDF/Series-Brochures/RPM-Traditional-Oven.pdf Quote Link to post Share on other sites
Anthony Bonner Posted December 6, 2020 Share Posted December 6, 2020 You doing wood or gas? I did wood and don't regret it but i also live in a forest Quote Link to post Share on other sites
Orik Posted December 6, 2020 Share Posted December 6, 2020 Dual fuel. Quote Link to post Share on other sites
joethefoodie Posted December 6, 2020 Share Posted December 6, 2020 20 minutes ago, Orik said: Dual fuel. I imagine getting installed somewhere, somewhat, semi-permanently. They weigh, like literally, a ton. Quote Link to post Share on other sites
voyager Posted December 7, 2020 Share Posted December 7, 2020 9 hours ago, Anthony Bonner said: The problem with the ooni is it really doesn't have much mass to it, so while you can get it really roaring hot ...anything that benefits from heat retention is tough. I had fantasies of baguettes, but I think that's gonna be tricky.. Eh? Baguettes take under 15 minutes... Quote Link to post Share on other sites
AaronS Posted December 7, 2020 Share Posted December 7, 2020 leaving the baking steel in the oven bent the racks in the oven pretty severely, the landlord gut renos everything when people move out so I'm sure I won't hear about it. Quote Link to post Share on other sites
joethefoodie Posted December 7, 2020 Share Posted December 7, 2020 6 hours ago, AaronS said: leaving the baking steel in the oven bent the racks in the oven pretty severely, Yeah, that was my first guess. I have these full-extension racks (which of course didn't come with the oven, but were an upgrade), rated at 52 lbs. per, so I think I'm good. Time will tell. Quote Link to post Share on other sites
joethefoodie Posted December 16, 2020 Share Posted December 16, 2020 On 12/5/2020 at 11:38 AM, Orik said: Looks good. I'm going to try and make the Roscioli pizza bianca in our grill soon, practicing towards having a pizza oven. Here's what the 3rd hunk of dough from the batch I made the other night turned into, instead of a third pizza. I could almost call it pizza bianca, though I think it needs to be a little thicker - I really didn't let it proof at all, and baked it in a baking pan. @Orik - is the Roscioli dough you're working on the one will milk & malt in it? Quote Link to post Share on other sites
joethefoodie Posted December 19, 2020 Share Posted December 19, 2020 Cervo's Market also has these baguettes from Bien Cuit. Are they French? Not necessarily. But they're good. Sneaking snacks during dinner prep is the way to go. Quote Link to post Share on other sites
Stone Posted December 19, 2020 Share Posted December 19, 2020 I made sourdough pizza last night. Very good, but a lot of work. This is the morning bake. Pretty straightforward. Not as much rise as prior efforts, but a very tangy smell. Quote Link to post Share on other sites
joethefoodie Posted December 20, 2020 Share Posted December 20, 2020 This batch, I'm giving Mel the win. Though the fact they were still warm from the oven might have something to do with that. Quote Link to post Share on other sites
StephanieL Posted December 20, 2020 Share Posted December 20, 2020 On 12/19/2020 at 8:00 AM, Stone said: I made sourdough pizza last night. Very good, but a lot of work. This is the morning bake. Pretty straightforward. Not as much rise as prior efforts, but a very tangy smell. Did you use a lame to make that beautiful leaf pattern on the top loaf? Quote Link to post Share on other sites
Sneakeater Posted December 21, 2020 Share Posted December 21, 2020 13 hours ago, joethefoodie said: This batch, I'm giving Mel the win. Though the fact they were still warm from the oven might have something to do with that. From another borough, I just want to give a shout-out to the baguettes from Olmsted Trading Post, which are rather wonderful. And are never not warm from the oven (that's how fast they sell and bake them). Quote Link to post Share on other sites
Sneakeater Posted December 21, 2020 Share Posted December 21, 2020 While I'm at it, let me also shout out Olmsted Trading Post's stollen, which is insanely good. I mean, insanely. I had to restrain myself from finishing a whole loaf at lunch today. If you're anywhere near the vicinity, get in there on Wednesday (I THINK they'll be open) (they'll be closed Monday and Tuesday) and get some. You'll thank me. Quote Link to post Share on other sites
AaronS Posted December 22, 2020 Share Posted December 22, 2020 thanks, I’ll hobble over there if I can. Quote Link to post Share on other sites
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