For one of my last requirements for my yoga teacher training I need to video a pair of sequences of me teaching. I uploaded my first one to youtube and I am sharing it here with you too. https://youtu.be/IDwVoOkWqTM
I rush to the door and see that brown box truck and my Ooni Karu was finally on my doorstep. I was impressed with the packaging and the quality of the build materials. The stone baking board is substantial trust me I have cracked several thinner stones and this one feels like it is going to last! I was able to unpack and set the oven up in roughly 30 minutes. Lots of packaging to recycle. I kept the bubble pack the stone came in and the brown paper insert that holds the oven in the box to move it safely. I am for sure going to move so if you are not planning a move then recycle the box but I would keep the bubble pack for the stone.
So my first fire ran super hot and torched the one side of the pizza you quickly learn this oven is bringing the real Neapolitan heat needed to your backyard. Later pizzas were cooked perfectly and you are able to time adding fuel to the oven to when you launch a pizza then you are able to cook it about 60 seconds.
I will be purchasing the gas adapter soon and will review the oven and give my thoughts on what are some pro-tips and must haves to make true Neapolitan pizza. I will also attempt some bread bakes and other pizza styles. Comment your questions or requests!
This past weekend I streamed the documentary on Netflix about the adverse effects of social media on our society and on us as individuals. Extremely enlightening. So I deleted all my Instagram and Facebook accounts. I already feel more present and aware of my mood. Which in the past few weeks as felt foggy to say the least. It’s about 3 days. Will I crack. Will I rejoin. Or will I just be.
Today I was informed that my Ooni Karu oven had shipped! I am thinking it will arrive next week at some point. Stay tuned for more updates and pictures of some dope looking pizzas.
Bryan Ford is a baker who has a cookbook coming out soon called “New World Sourdough: Artisan Techniques for Creative Homemade Fermented Breads; With Recipes for Birote, Bagels, Pan de Coco, Beignets, and More”! He also has a Patreon and a website full of great information and recipes. https://www.artisanbryan.com/ A portion of profits Bryan donates to various causes to support ending racism and police brutality.
I did not develop a recipe for these yet…
I baked someone else recipe for the first time, and I wanted to share some bread photos with you! Check these out. Let me know if you want a recipe.
Pineapple heat- red sauce, roasted jalapeno, grilled pineapple, ricotta, fresh mozzarella.
Margarita- red sauce, fresh mozzarella, evoo, basil.
BBQ Jackfruit pizza- Jackfruit, homemade bbq sauce, red onion, cheddar, mozzarella.
Mushroom- red sauce, baby Bella, fresh mozzarella.
Pizza Bianca- Lemon garlic white wine sauce, fresh mozzarella, ricotta, pesto.
Sweet Pizza- chocolate hazelnut spread and fresh berries.