Recently upgraded from the Ooni Karu 12G to the Gozney Dome. Holy cow, this thing is a beast! Absolutely love it, though I still need to get used to using it. The thing just gets so incredibly hot…! This is a classic Marinara: San Marzano (crushed with a moulinette), salt (1% of tomatoes in weight), garlic, fresh oregano (homegrown), and lots and lots of olive oil.
– Ball weight ca. 275g – 62% hydration – 51 hrs direct fermentation (3hrs RT, 48hrs CT) – Caputo Chef – fresh yeast – 3% salt – no oils or sugars – baked in the Gozney Dome (wood)
Ti6ia
This is a soup
tbridge8773
Love me a good marinara. Looks great.
Successful_View_2841
What is that? Marinara should consist of tomato sauce, a bit of oil, and ~~onions~~ garlic.
4 Comments
Recently upgraded from the Ooni Karu 12G to the Gozney Dome. Holy cow, this thing is a beast! Absolutely love it, though I still need to get used to using it. The thing just gets so incredibly hot…! This is a classic Marinara: San Marzano (crushed with a moulinette), salt (1% of tomatoes in weight), garlic, fresh oregano (homegrown), and lots and lots of olive oil.
– Ball weight ca. 275g
– 62% hydration
– 51 hrs direct fermentation (3hrs RT, 48hrs CT)
– Caputo Chef
– fresh yeast
– 3% salt
– no oils or sugars
– baked in the Gozney Dome (wood)
This is a soup
Love me a good marinara. Looks great.
What is that? Marinara should consist of tomato sauce, a bit of oil, and ~~onions~~ garlic.