How hot can it go?So a short while back I bought the Ooni Karu 16 pizza oven.
Spent some hours reading and researching dough formulas, cheese recipes, sauce bases.... damn there's a lot of info.
Now 30 years ago I ran Papa Gino's restaurant, pizza ,yep I can do this!
Tried successfully, a poolish dough starter by mixing yeast, flour and water, let ferment and add more stuff... wait,shape then wait....
Oven, I tried to keep at 600 deg F
Cook time was about 2 min.
First ones in a long time,.... I'll be better soon.
But the flavor was way beyond good.View attachment 5239342
I think with propane 900 950. Wood over 1k.How hot can it go?
That's gonna be nice. I can't wait to see what you make. Not just pizza. Hehe so much can be done with thatI think with propane 900 950. Wood over 1k.
There is a flew control and inside oven vent control also
Even nachos will be "elevated to the next level"You ain't kiddin!
900 deg sear for a tomahawk steak!
At those temps it could also go south very fast.Even nachos will be "elevated to the next level"
I meant with the new piece of equipment lolAt those temps it could also go south very fast.
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The minimum propane heat is about 400 if memory serves me. Though to keep it at one temp so far. Learning curve acceptedI meant with the new piece of equipment lol
fuck man you're making me hungry lol!Pepperoni and hamburg
And a hamburg green pepper with onionView attachment 5239343View attachment 5239345
Vanilla kipferl? How did you make them?@DarkWeb
Here, I have contributed now lol.
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I was unfamiliar with Vanilla Kipferl until about 5 minutes ago lol. My mom always called these almond crescents and it looks like they're the bastardized American version. With 2 main differences. The first being the crescents call for a flour and the kipferl call for actual ground nuts. And lastly the kipferl having a powdered vanilla sugar dusting and these crescents just having plain powdered sugar dusting. After reading I think I would like the Kipferl better. I prefer a more vanilla than almond flavor. Not sure of my mom's exact recipe but I've been using this one.Vanilla kipferl? How did you make them?