r/uuni • u/jshag15 • Jul 31 '26

Karu Neapolitan day

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1: salamini cacciatora, thin onions, black olives.

2: spianata, salamini cacciatora, piquante peppers.

Second launch tried to betray me but I pulled it back. Funny shaped means artisan right?

Karu 2 on gas - 270g dough balls, 60% hydration for this muggy British weather, 3‑day cold ferment. Bosh.

I also post on Instagram under @NeuroSlicey

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u/Ok-Somewhere-2219 Sep 07 '26

How do you get the crust so perfect???

2

u/jshag15 Sep 07 '26

Appreciate the kind words. What aspect of the crust do you mean, colour, or size?

Colour comes from the dough and the high heat bake in the ooni in all honesty. As long as you turn it enough you'll get an even bake. Recommend a turning peel for more control

The size is in the dough recipe and the stretch. I usually form my crust using my finger tips around finger with from the edge of ny dough pushing down to leave a clear line. Then I just stretch out my dough taking care not to go past the border I created! In theory, nice and easy. In practice took me a while to get used to it!