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Author Topic: Neopolitan Pizza Progress in Central MA - Ooni Karu  (Read 1797 times)

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Offline punkrockchris

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Neopolitan Pizza Progress in Central MA - Ooni Karu
« on: July 26, 2020, 01:59:09 PM »
Not my best effort, but getting better at managing temps on hot days. Craig TX method, with a little higher hydration(68%).

Offline erickso1

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Re: Neopolitan Pizza Progress in Central MA - Ooni Karu
« Reply #1 on: July 26, 2020, 07:04:25 PM »
Those look good.  Love artichoke hearts.  And may I say, that may be one of the most restrained pepperoni applications I've seen.  Nice work.  (if it wasn't pepp, I apologize. :)  )

Offline punkrockchris

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Re: Neopolitan Pizza Progress in Central MA - Ooni Karu
« Reply #2 on: July 26, 2020, 07:20:00 PM »
Those look good.  Love artichoke hearts.  And may I say, that may be one of the most restrained pepperoni applications I've seen.  Nice work.  (if it wasn't pepp, I apologize. :)  )

Haha, not on purpose.  We did grocery delivery this week and this is what showed up when I ordered my usual VT Smoke and Cure pep.

Slimjim size wasn't going to cut it so the end of the last one had to suffice.  I did get 17 small slices out of it.

Offline punkrockchris

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Re: Neopolitan Pizza Progress in Central MA - Ooni Karu
« Reply #3 on: July 26, 2020, 07:22:50 PM »
Those look good.  Love artichoke hearts.  And may I say, that may be one of the most restrained pepperoni applications I've seen.  Nice work.  (if it wasn't pepp, I apologize. :)  )

Also the one with onions has more than it looks the moz just bubbled up and swallowed some.

Offline punkrockchris

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Re: Neopolitan Pizza Progress in Central MA - Ooni Karu
« Reply #4 on: September 28, 2020, 09:43:45 AM »
47 hours into the ferment my wife realizes that the pizza oven chimney is in her car at the shop. After a disappointing few minutes I realize that I can still bake with gas. First neo pies with gas.


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Offline punkrockchris

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Re: Neopolitan Pizza Progress in Central MA - Ooni Karu
« Reply #5 on: September 28, 2020, 09:48:09 AM »
Cornicione is pretty light and puffy, but my shots always look bad. Wondering what you guys are cutting with? I'm using one of these and it always smashes down the crust at the cut points.

Offline 02ebz06

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Re: Neopolitan Pizza Progress in Central MA - Ooni Karu
« Reply #6 on: September 28, 2020, 11:18:41 AM »
I have a blade too, smashes mine.
Bruce here... My toys --> FGM 800-B Pizza Oven, Pellet Grill, Pellet Smoker, Propane Griddle, Propane Grill

Offline Pizza_Not_War

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Re: Neopolitan Pizza Progress in Central MA - Ooni Karu
« Reply #7 on: September 28, 2020, 06:34:21 PM »
Quality wheel cutter works great. I use a Kitchen Aide brand one. Until you get one, try scissors, might be the best of all ways.

Offline punkrockchris

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Re: Neopolitan Pizza Progress in Central MA - Ooni Karu
« Reply #8 on: November 17, 2020, 10:22:24 PM »
Youngest brother moved to the same state for the first time in 12 years, we did a distanced backyard pizza visit. I was too busy cooking and catching up to take many pics. He is vegetarian, this one was veggie buffalo nuggets, buffalo sauce and fresh moz.

Offline corkd

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Re: Neopolitan Pizza Progress in Central MA - Ooni Karu
« Reply #9 on: November 21, 2020, 09:38:20 AM »
Cornicione is pretty light and puffy, but my shots always look bad. Wondering what you guys are cutting with? I'm using one of these and it always smashes down the crust at the cut points.
Kitchen shears- I use a few, but these are nice:

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Offline 02ebz06

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Re: Neopolitan Pizza Progress in Central MA - Ooni Karu
« Reply #10 on: November 21, 2020, 02:26:11 PM »
Kitchen shears- I use a few, but these are nice:

I like those, do they come apart for cleaning, and where did you get them ?
Bruce here... My toys --> FGM 800-B Pizza Oven, Pellet Grill, Pellet Smoker, Propane Griddle, Propane Grill

Offline corkd

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Re: Neopolitan Pizza Progress in Central MA - Ooni Karu
« Reply #11 on: November 22, 2020, 08:41:27 AM »
I like those, do they come apart for cleaning, and where did you get them ?
I just put them in the dishwasher:
https://www.amazon.com/dp/B00164DYPM/?tag=pmak-20

Offline 02ebz06

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Offline punkrockchris

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Re: Neopolitan Pizza Progress in Central MA - Ooni Karu
« Reply #13 on: November 25, 2020, 09:27:23 AM »
Kitchen shears- I use a few, but these are nice:

Thanks,

I just have cheap Cuisinart ones that have cut out too many turkey backs, I think I'll look into an upgrade.

Offline punkrockchris

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Re: Neopolitan Pizza Progress in Central MA - Ooni Karu
« Reply #14 on: January 08, 2021, 09:38:42 AM »
Bear of a time cooking pizza in the wind tonight, not my best results but I loved the topping combo. Pear and blue cheese on a creme fraiche base with a little fresh moz and a drizzle honey from the farm up the street. Kale side salad with lemon shallot dressing.

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Offline typicalsam

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Re: Neopolitan Pizza Progress in Central MA - Ooni Karu
« Reply #15 on: January 13, 2021, 06:28:28 AM »
Cornicione is pretty light and puffy, but my shots always look bad. Wondering what you guys are cutting with? I'm using one of these and it always smashes down the crust at the cut points.
just regular scissors

make a tiny snip with the tip of the scissors on the outside of the crust, then cut the bottom and the top side of the crust separately to prevent pinching them together, ie
- put the bottom blade inside the crust and cut the top of the crust, then
- put the top blade inside the crust and cut the bottom of the crust

if you look closely here you can see Vito Iacopelli does something similar - he cuts the crust in two steps (but more or less just stabs the bottom blade in without make a small 'entry' snip first)

https://youtu.be/boMalgiQH_w?t=692
« Last Edit: January 13, 2021, 06:32:12 AM by typicalsam »

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