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C'mon baby light my Fyra

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    C'mon baby light my Fyra

    Pulled pork with pineapple, smoked goat gouda, and Carolina Gold sauce. Pepperoni with tomato sauce, garlic chives, mushrooms, mozarolla, and Asiago.

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    https://www.amazon.com/Honey-Can-Do-.../dp/B003IYHACG

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    Last edited by treesmacker; June 13, 2020, 10:59 PM.

    #2
    Are you liking the Fyra? I'm kinda in between the Fyra and the Koda.

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    • treesmacker
      treesmacker commented
      Editing a comment
      Well, I'm having fun with it. I haven't used it enough yet to really say much. It is definitely very capable. It is a bit challenging controlling the flame and I'm working on getting pizzas out without too much burning. The pizzas shown above were an improvement over the first try, but the flour used on the peel to assure a proper launch burns very quickly leaving kinda unpleasant taste. Definitely, I've had the thought that maybe a Koda would be easier.

    • Mr. Bones
      Mr. Bones commented
      Editing a comment
      treesmacker have ya tried usin corn meal on th peel? I've seen several foks doin that...

      Certainly not a pizza expert, but I'm learnin meself up, in preparation...

    #3
    Here are a few details on how the pizza dough shown above was produced; pretty happy with this...

    https://centralmilling.com/product/t...tisan-type-00/

    https://www.amazon.com/Elements-Pizz...s%2C238&sr=8-1



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    Last edited by treesmacker; June 13, 2020, 11:27 PM.

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      #4
      Don't actually know Jack, or Shite bout th mochine ya was usin, but I wanted to mention that them there are some beautimous lookin pies, amigo!

      Comment


      • HawkerXP
        HawkerXP commented
        Editing a comment
        I've heard of those two. They're from NYC!

      #5
      Nice lookin pizza! Interesting toppings.

      Comment


        #6
        Very cool, the pies look delicious, the dough fresh and good. I also like the table, just bought one of those from HD Online. As to the little oven....

        Comment


          #7
          Please give more details. What is that under your pizza oven - are you burning pellets? I've never seen this before.

          Comment


          #8
          Looks great. I haven’t strayed too far from the classics yet as far as my topped pies. Still moving up the learning curve.

          Haven’t had too much issues with launching yet using the Ooni perforated peel (Except one time when I let the peel heat up in the sun). I use a wood cutting board outside and then pull onto the peel and launch within seconds of getting it on the peel. placement on the stone and timing of that first turn makes all the difference. Even with slight mistakes the pizzas have still been damn good.
          Last edited by shify; June 14, 2020, 08:55 AM.

          Comment


          • treesmacker
            treesmacker commented
            Editing a comment
            Thanks for the info. I may just have to spring for one of those (very expensive) perforated peels.

          • shify
            shify commented
            Editing a comment
            treesmacker - all my existing peels were too big so needed a new one to fit the Koda anyway. I like the perforations as they let the excess flour fall through. Def pricy but I’m happy with my purchase.

          #9
          Excellent looking cook! Funny, looking at my Karu a few weeks ago, I decided that it should perform well on pellets. By golly it performed EXCELLENT using pellets! It performs excellent on coal, and wood as advertised, but I have had a hard time finding the proper sticks to burn in the thing other than making my own which takes a while. Man, this makes me wanna fire the thing up today!

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          Comment


          • ColonialDawg
            ColonialDawg commented
            Editing a comment
            This is interesting. How do you like the Karu? I’ve been eyeing this one.

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