Fartpoopbuttturd

joined 1 year ago
[–] [email protected] 2 points 1 year ago (1 children)

That looks great. Care to share your dough prep?

[–] [email protected] 18 points 1 year ago

Perfectly happy with my username thank you very much

[–] [email protected] 2 points 1 year ago

I think the only thing Lemmy is missing is scale now. Appears there is adequate dev support currently and every day I'm finding another community I followed on reddit popping up here

And I love the idea of not having one controlling entity for the platform to answer to. This is going to create some problems that will have to be addressed eventually but for now I feel like this is us taking back what the internet should be.

[–] [email protected] 5 points 1 year ago

Wefwef app was struggling last week. Today, it's been very solid. Sticking with it moving forward

[–] [email protected] 2 points 1 year ago (1 children)

I've had my best results using the recipe at https://www.seriouseats.com/basic-pizza-dough-for-high-temperature-outdoor-pizza-ovens-5211302

No oil or sugar helps the dough not burn at high temps. I use a combo of 00 of wheat and king Arthur's pizza flour

[–] [email protected] 2 points 1 year ago

The biggest difference is that the ooni seems to add more of browning/crispiness and rapid rise during the cook

[–] [email protected] 3 points 1 year ago* (last edited 1 year ago)

You will definitely burn your first 10 pizzas, but you get the hand of it. Trick is to start at high heat and then drop the flame down when you launch, gives you some time for the dough to set so you can move it around

[–] [email protected] 3 points 1 year ago (5 children)

Homemade, have tinkered with a bunch of different types and flours