Perfectly happy with my username thank you very much

I think the only thing Lemmy is missing is scale now. Appears there is adequate dev support currently and every day I'm finding another community I followed on reddit popping up here

And I love the idea of not having one controlling entity for the platform to answer to. This is going to create some problems that will have to be addressed eventually but for now I feel like this is us taking back what the internet should be.

Wefwef app was struggling last week. Today, it's been very solid. Sticking with it moving forward

I've had my best results using the recipe at https://www.seriouseats.com/basic-pizza-dough-for-high-temperature-outdoor-pizza-ovens-5211302

No oil or sugar helps the dough not burn at high temps. I use a combo of 00 of wheat and king Arthur's pizza flour

Get your stone around 700, make sure to get it preheated for a good 10-15 minutes before launch, once your pizza is ready, turn down the flame to low and launch, bring the flame up as you cook to keep the top cooking even with the bottom. rotate every 30-45 seconds

The biggest difference is that the ooni seems to add more of browning/crispiness and rapid rise during the cook

You will definitely burn your first 10 pizzas, but you get the hand of it. Trick is to start at high heat and then drop the flame down when you launch, gives you some time for the dough to set so you can move it around

Homemade, have tinkered with a bunch of different types and flours

Kenji's Thin Crust from NY Times Cooking

Yield: 2 (14-inch) crusts

Ingredients:

• 300grams bread flour (about 2¼ cups, see Tips)
• 7grams sugar (about 1½ teaspoons)
• 7grams salt (about 1¼ teaspoons table salt or 1¾ teaspoons kosher salt)
• 1gram instant yeast (about ¼ teaspoon)
• 150grams cold water (150 milliliters, about ⅔ cup)
• 30grams neutral oil, such as light olive oil, vegetable oil or corn oil
• Semolina or cornmeal, for dusting

Normal US oven at 500 degrees with a pizza stone