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that's like scientific grade!

I had a terrible time with pizza stones (never got hot enough) and switched to the frying pan method. much much better ...

Just got my Grey Seal coffee in the mail. So good. First discovered it when I stopped by the Art Cafe when heading to the coast ...

I might sign up for their subscription and see how it goes.

is that hario scale any good?

i think i need a new kitchen scale, mine is starting to become erratic and innacurate.

or would those 8 quid amazon ones suffice.

jim lahey is all about poking it and then sort of stretching along the edges. there's a bunch of youtube vids that i found helpful .... but the key seems to try not knocking the air out, retaining pockets by poking rather than rolling.

https://www.youtube.com/watch?v=UKI7ssgFvTI

https://www.youtube.com/watch?v=Entzcl8q7H4

it was dense and not as airy. wondering if my sourdough wasn't quite right or i needed to proof/ferment for longer since it was a bit colder.

Do you have any tips for working with the perfect load recipe ...

I'm new to working with sourdough and the first time I made the perfect loaf recipe it was good, decent amount of bubbles, good rise and the 2nd time I made it was pretty crap ...

it could have been room temp or maybe starter quality but I really don't know.

or something similar, as long as it's in silver

I’m close to hitting buy so I’m curious too

Interested if @PhotonBelt passes.

anyone got one going? looking for something cheap, beater condition ideal.

OP has passed so send me a pm if interested!

I’ve got some gunwall schwalbe g-ones 35mm

edit: they are 38c

not too shabby for guesswork!

I couldn’t justify the costs so I just got a few deep baking trays at tkmaxx for £5 a piece and then use cling wrap

Just wanted to once again ask that people keep on the lookout for this Ritchey ... such a great bike that I'd love to get back. It's been enough time that people might be trying to sell it on ...

https://stolen-bikes.co.uk/stolen-bikes/ritchey-ascent-breakaway/

ooh, i've been thinking of painting a bike this kind of green

think i might go with RAL 7009

Fired the uuni 3 up for the first time ... it took a couple of charred crusts but I eventually got the hang of it...

I used a recipe from a place in Brooklyn I used to frequent when I lived there (back before they started selling their pizzas frozen at whole foods) ...

(With an overnight rise)

https://cooking.nytimes.com/recipes/1016230-robertas-pizza-dough

I'm going to do my first pizzas in the uuni 3 today ... wondering how people deal with raw meat toppings (i.e. bits of sausage) ... is that a no-no for such quick cooking times?

gah this might be my size. any idea what fork might suit this?

what 00 flour do people recommend?

the stuff i get from tesco is okay.

I want to get this stuff but i don't have room to store 10kg of flour
https://www.amazon.co.uk/Molino-Grassi-Italian-Pizzas-Focaccia/dp/B07FWMVW5R/ref=sr_1_1?keywords=Molino+Grassi+00+flour&qid=1556175671&s=gateway&sr=8-1

looks good to me.

what made you go with roccbox over uuni?

i'm in the same boat as @nefarious ... spent ages planning to build something and then this seemed much more convenient and portable (if i moved) and there's the hassle of getting the right bricks etc

i actually couldn't work out what the advantages of the uuni pro. it didn't look like you could get that much more in it, can you?

how much did you pay? i don't know what's reasonable.

also what kind of container do you use to proof your dough balls. I've been doing them on a tray but need to be really careful about dough balls drying out during the proofing stage. Amazon proofing trays are stupid money ...

Thanks for the info!

re: gas, what kind of gas cannister did you get? I'm new to the whole thing and trying to work out what I need. Any advice?

would this work?
https://www.flogas.co.uk/shop/cylinders/flogas-gas-cylinders/5kg-gaslight