Pizza ovens

Yeah 65% lighter dough and puffier crust....i love 70% but then i use home oven and granite stone so diff to bake them to a good browny crust..use tipo 00 flour most of the times

Great to hear you sent the first stand mixer back to Amazon, when you said it had arrived with dough stuck in the head unit I was wondering what the fcuk they had actually sent you. The Amazon Warehouse is great for discounts but it lacks quality control. 9 times out of 10 the product is fine but there is always that odd time that something needs to be sent back. Also good to hear that you got pizza dough working fine in the new stand mixer, they are a great time saver compared to hand kneading and they take the hassle out of making pizza dough or any sort of dough.

On the scales I actually just bought an espresso machine last week so have been meaning to get one for measuring coffee precisely and it will come in handy for measuring small amounts of dried yeast. I generally use fresh yeast though as it is very cheap in the Polish shops and it gives you more depth of flavour in the pizza imo.

I got a lump of fresh yeast in supervalue (one of the bigger ones with a bakery). It doesn't weigh much, was about the size of a deck of cards, was 1 euro

Yeah disappointed with amazon there, there were parts missing too that weren't described as missing in the description

That's the coffee scales I got, from same place too in Galway. They have a good selection of stuff and spare parts etc

No, cover doesn't slide off. It opens like a hinged system and lifts all the way back so entire thing is flat, if that makes sense. Sort of like some kind of ladies makeup thing you'd see in the old movies, is a clamshell a word to describe it?

ah right, I'll look for one without a cover as I think it would be too cumbersome to weigh coffee as it dispenses, I already dont have a huge amount of space between the cup and portafilter

Personally i reckon buying super accurate scales for yeast is overkill. I use the fresh yeast from the polish shops and freeze it after first cutting cutting it uo into smaller pieces. Its there then when I need it and certainly still good after 6 months I use about 5 grams to make a poolish which i then use the next day to make 70% hydration dough . This makes a a really light airy dough. For those who haven't used Caputo red I reckon its way ahead of any other flour I have ever used.

I picked up a pizza turner in Aldi this morning - looks good. They also had a paddle. which looked a bit small, and cleaning brush, which looked a bit unnecessary. 12.99.

can you post up a pic of the turning peel, I can only see the preforated peel on their website. That would seem great value at 12.99 as the Ooni preforated peels are 60 euro

thanks I see it there now. Think I'll definitely pick up the perforated peel when Im in anyway. Not sure on the turning peel as my Ooni is 13 inches wide so reckon a 12 inch pizza could be tricky to turn with such little wiggle room. Would probably be a lot easier turning a 12 inch pizza in a 16 inch Ooni with one of those. Still though at 12.99 they're a great price, Amazon are usually about 25 for the same items and Ooni themselves double that again

I picked up the turning peel from either Aldi or Lidl last Summer I think. It looks identical to that leaflet so i'd guess it was Aldi. I have a Karu 12 and the turning peel fits ok, not much wiggle room but its grand for turning once you get the knack of it.

Is the perforated peel for removing the pizza? I don't think it would be much use for launching.

I rarely used my wooden one, it's heavier and I just prefer the perforated one for convenience... But there's probably more chance of things going wrong when launching with a perforated one. You don't want to leave the pizza on it for too long or it can get caught in the holes if so.

Wooden is the way to go if you're not fully comfortable with the perforated.

There you go