Author: wh08ni

Quote from: Bill/CDMX on Yesterday at 12:08:45 PMWhat is the deck temperature you intend to bake at? This flour contains

Quote from: Shanksworthy on Today at 02:10:06 PMWhat is this “Bosch compact” you speak of? I’ve been looking for a

Quote from: frankie_knuckles on Today at 03:35:52 PMGreat! you’ll have to try it out if you have a chance. yup,

You could slide a screen under it as soon as the bottom is almost done.

When it comes to running a top notch shop You had it down pat brotha’! That last pie was beautiful.

Was wondering if anyone has any experience cooking back to back pizzas in and Ooni Volt. I own a pizza

Finished that off and made another bigger batch, split it in two, one with the wurst circle recipe and another

after reball + proof/relax, should be good

My latest… I really need to get better control of my modified oven.  It’s baking a little too fast and

That fella is a forum member, goes by Bobby Warren although not really active.