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Balled and into fridge for cold proofing for 3-4 days.
dont use a rolling pin to stretch dough learn to hand stretch.
Pizza cooks just over a minute in the Unni oven
Nobeerinthefridge, I used castreekilns. Then found clay in the river next to the house! Grr. Depending on what size your building [url= http://ukwoodfiredovenforum.proboards.com/thread/1103/member-first-time-clay-build ]this thread[/url] might be of help. Has some details of how much clay I used
roll out and put on paddle (with semolina beneath to make it easier to slide)
We used to use semolina on metal peels to aid movement. It did work well but I did get annoyed by the burnt semolina in the oven. Our second oven came with a wooden peel. The dough sticks to this way less than a metal one so you can use flour. It also requires much less of a shove to move the pizza off the peel (meaning eggs no longer go flying) and there is less deposited on the oven floor.
I prefer thinner ones than that - that's why I only tried the Jamie Oliver recipe once.
You can roll them thin you know?
Any recommendations of pizza stones or just use a porcelain tile?
