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My best attempt yet - Ooni Fyra

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    My best attempt yet - Ooni Fyra

    This is my best effort yet with the Ooni Fyra. I haven't perfected neapolitan style yet, so decided to try something different. This is Roman style... made with a higher hydration (80%) sourdough. The oven was superheated, and then let the pellets burn down to hot embers. Then baked on an aluminum pizza tray. This took longer to bake than the neapolitan; about 5 minutes verses 60-90 seconds. The dough was bulk fermented at room temp and then cold fermented several days in the refrigerator. I'm happy with this! Very good

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    #2
    Man I love pizza, but kudos to anyone who does it at home like you.

    Little Caesars takes care of me when I get tired of DiGiorno Totino's Tony's etc etc......

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      #3
      Looks really good, one serving. Needs a pint of Pabst Blue Ribon.

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      • gcdmd
        gcdmd commented
        Editing a comment
        An imperial pint, of course.

      • smokin fool
        smokin fool commented
        Editing a comment
        How about a yard

      #4
      Looks great to me.

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        #5
        I'd be in to that za

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          #6
          treesmacker what recipe do you use for the sauce?

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            #7
            Hi lostclusters
            My sauce is not a precise recipe. I've been using some dehydrated pizza seasoning that I purchased in the bulk section at my Winco supermarket. I don't think they carry it anymore, but since I know the ingredients I'll probably mix some on my own when I run out. I just add it to a can of tomato sauce and add a little tomato paste; let it sit for a couple of hours to rehydrate the herbs. It contains oregano, onion, garlic, fennel, and peppers... I don't know what ratios. Taste great!

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              #8
              Looks like you nailed it! Hope to see more posts of that ooni in action!

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                #9
                PIZZA!

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