I have a big problem with burnt base for Neapolitan pizza with my volt. I checked the temperature with an ir thermometer, and it showed 450 C. I turned the pizza twice during a 90s bake. I use 00 flower, and for stretching and lunching i use semolina. Can you give me an advice how to avoid that?
You have really mastered cooking In the volt your pizzas look amazing just as good as the gas /wood versions at this stage!
Thank you very much! ☺️🙏🍕⚡️
Don't have one yet, but I took notes for the future!
Love your no BS, straightforward manner.
Subbed!
Awesome, thank you! 🍕🔥
Very well presented... Thank you...!
You are welcome and thanks for watching! 🍕🔥⚡️
I have a big problem with burnt base for Neapolitan pizza with my volt. I checked the temperature with an ir thermometer, and it showed 450 C. I turned the pizza twice during a 90s bake. I use 00 flower, and for stretching and lunching i use semolina. Can you give me an advice how to avoid that?
Hi- the stone should be a bit less than that - cook it at 430c in the centre of the stone and you should be ok.
So amazing 🥰🙏💕Thank You 🙏💕
Thank you!! You’re welcome 😊
Have you ever used a biscotto stone in any of your ooni ovens?
I haven't used one in the Ooni unfortunately but I have used one in another oven and it was amazing!!
@@Got2EatPizza I just bought one for my volt.