Nice, I’d love to build a pizza oven in the backyard. I’d make a lot more bread which is a good thing and also a bad thing.
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Great job!
Haha. That reminds me of the T-shirt I saw today [in Croatia]: “I don’t need to use Google because my wife knows everything”
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My wife also doesn’t like pizza, in general. Though she was happy for me to get the Ooni, as she knows I’ve had my eye on them for some time. And she was the first to suggest I look seriously at the newer, larger model.
She doesn’t mind a slice of Margherita on occasion, and was quite complimentary about the first napoletana pizza she tried from the new oven - before later suggesting we adjust it to be more like a regular non-wood fired pizza. The only pizza she’s ever liked that wasn’t basically a cheese pizza (Margherita or garlic cheese), is a middle eastern lamb pizza. Something with souvlaki style lamb with feta, spinach, capsicum etc.
Perhaps you could find something more unusual/creative for pizza topping that resembles the sort of food she does like, and try that on a pizza base, to hopefully get her more interested. Also, a thinner base, with more toppings might appeal more. Though that is more difficult to do with a traditional wood fired pizza base, and you might need to make adjustments, or use a screen to launch it on.
I’ve been trying for 38 years to find a way to get her to eat different foods. Whenever I try to cook something slightly different her almost guaranteed first response is “I don’t like it.” I then ask if she has ever had it before and it is almost always “No, but stop trying to get me to eat stuff I don’t like” so pretty much have given up trying. This is a woman who doesn’t eat tomato, onion, cucumber, eggplant, zucchini, parsnip, turnip, brussel sprouts, cabbage, beans (any variety except baked), olives, chilli and god knows what else. Narrows down my options significantly. She doesn’t like most asian cooking except her favourite 3 or four dishes from the chinese takeaway, doesn’t like seafood except a piece of flake. And she wants to travel through Italy. God help me, I hope there’s lot’s of Macca’s restaurants there or she’s gonna starve.
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I’m with her on brussel sprouts and eggplant. Abominable things. My mum put our family on a Pritikin diet when I was about 8 and I still dry retch when I taste those two. My mum lost weight and loved it, the rest of us hated it. My dad finally put a stop to it when he ran the Melbourne marathon and was absolutely shattered afterwards (he had run it every year for ages and had never been that wrecked).
Good luck in Italy ( they have Chinese restaurants there, right?).
Made me chuckle
Do any blitzers have one of these?
Looks like cheap way to make a great pizza.
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Yikes!
I can understand the sprouts and the cabbage, but WTF with the others? How could anybody not love chili?
I do a sort of. I’m just weary about putting too much topping . it comes out great if you use quality I gradients with anything is my golden rule
I am loving mortadella pizza at the moment so rich and so nice . I garniag with crushed pistachio and some doba of richotta cheese .
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just used Caputo flour for the first time to make some dough for some weekend pizza . I usually get pretty good results with aborher tip 00 flour I get from Coles but all the pizza nerds swear by Caputo . so I usually only get the best I can get from the closet supermarket . so now Coles near me stocks Caputo red label . I gotta say the dough felt a lot different to make. very soft and nice to kneed . I hope it comes up as good as the dough felt to work with
This is how you make a pizza. Apols if posted previously.
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I honestly think that closet supermarket should come out and be proud. There’s no shame in being a supermarket.
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yeah alright then 
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I make sourdough and I make a Four loaf batch when I do. Because it’s a bit of a process, and a baked whole loaf can be frozen and any time later thawed and re-baked so that it’s basically identical to when first baked. So, while you can tend to go a bit nuts eating lots of it when you realise you can make better bread than almost any you can buy, after a while you just treat it like any other staple. Sometimes here a loaf will disappear almost immediately. Other times the half-loaf threatens to get past a week which is about when mould might take hold.
If it gets towards that old I will generally put it in the fridge and try reasonably quickly to use it in toasted sangas, toast it for soup, or make croutons etc. this means it’s almost never wasted, but also that we don’t always eat lots of bread just because it is available.
It’s always a popular gift, too!
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Any recommendations for a must try pizza shop / any other food places around Mornington Peninsula? Or even Geelong as have a night there too.
La Lula in Tyabb is worth a look. Old school pizzas with heaps of toppings.
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