Neopolitan Pizza Progress in Central MA - Ooni Karu

[punkrockchris]

Not my best effort, but getting better at managing temps on hot days. Craig TX method, with a little higher hydration(68%).

[erickso1]

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.   )

[punkrockchris]

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.

[punkrockchris]

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.

[punkrockchris]

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.

[punkrockchris]

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.

[02ebz06]

I have a blade too, smashes mine.

[Pizza_Not_War]

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.

[punkrockchris]

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.

[corkd]

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:

[02ebz06]

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 ?

[corkd]

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

[02ebz06]

I just put them in the dishwasher:
https://www.amazon.com/dp/B00164DYPM/?tag=pmak-20

Thanks...

[punkrockchris]

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.

[punkrockchris]

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.

[typicalsam]

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