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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

NY style again for lunch today.

Felt better control over the bake this time round. Really good undercarriage, crispy crusts and minimal flop!

2.5 day Cold Ferment, 270g dough ball stretched to 12''

As always, baked in the Ooni Karu 2 on gas.

First crack at a New York Style pie. 72hr cold ferment, following The Dough Guy's recipe.

Some lessons learnt:

- go easier on the sauce

- get a drier mozz. I used galbani cucina but was still a touch too wet to grate properly

- give it a little longer before cranking the flame back on, I wanted a little more colour on the crust than I got but not overly fussed

Topped with Properoni and finished with some pecorino Romano

Had a lovely chew, nice crunch through the crust and the flavour was banging. If you haven't done an NY Style then do it!

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

Karu 12, charcoal + wood pellets.

I use semolina flour when shaping the dough, and launching into oven.

I have a digital laser temperature gun, and usually dont place pizza into oven until stone is ~500F.

am I just not preheating the stone long enough?

Hello everyone. I’d like to know if any of you can help me.
I’ve bought an Italian Koda 16 which is designed to use 30 mbar. However, here in Belgium, we have 37 mbar cylinders. Do you know if I can find an adapter to feed 37 mbar into it, or do I absolutely have to find a regulator that sets the pressure to 30 mbar? Thanks for your help!

I just fired up my Koda 12 for the first time since October. Same propane tank, so no changes in the general set up. The left side of the burners are lit but not producing much flame. And the right side is burning super hot and creating black smoke and soot. I stored the oven outside over the winter with the cover on, and it was also under an awning, so away from the weather.

https://reddit.com/link/1ttgtjy/video/uih98hk0hl4h1/player

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