doh, i meant turning.
edited: does anyone here use a pizza TURNING peel? should I get one? how do you choose size?
this seems appropriate here: https://twitter.com/LeslieMac/status/1419326982089814017
I've got a pair of these with cleats -- literally used a handful of times and just didn't get on with them.
£30 incl. postage
tesco pizza mozarella
The ooni website has some standard yeasted recipes that you can adjust for your schedule.
You were right ...
On 169F for about 1.5h now ...
Past me was so naive ...
Yeah I've hit the stall point, which is where the Meatheads book says its time to wrap it up ... have done so. How long does it take to get this temp rising again at this point ...
it's about 4h in ... wrapped up about 20m ago ...
this is interesting: https://www.pbs.org/food/features/bbq-with-franklin-season-1-episode-1-brisket/
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