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Socratea exorrhiza Is an interesting palm tree that moves around using its roots as legs .

I think the main problem is as its a bottom fed steel pizza oven the stone get up to temperature but the rest isn't. Iv added furnace bricks with the hope of regulating the temperature. In all honesty iv bought a cheap product and the results amplify that but something makes me want make it...

Thanks for the answers / questions. I've just successfully made a plain dough creation that I added garlic butter too along with a pizza of sorts that was well done under and just about done done on top . My thinking now is to concentrate on smaller pizza with a smaller stone in the fire...

Should be able to . I'm going to have another go this evening .

Files are too big so can't upload pics for some reason . I'll try again later .

I've also upgraded the stone to this it's about 15 in x 10 in x 3/4 in thick.

Or should I cook at a lower temp for longer ? I was trying ro recreate a classic pizza oven temp bit obviously the stone was too hot and the rest wasn't. New to this and feel a bit lost tbh.

Maybe take the bricks out ? Only reason I added them was because of the quick heat drop .

I'm definately going to get an ooni . The metal wood burning Ovens seem to be a lot more trouble for pizza . Good for other things I would think . Thinking of moving soon so can't justify a dome type .

Charcoal base and a perfect top or cooked base and undercooked top . Help please . Using a morrisons wood fired oven I've replaced the supplied stone with a bigger one and added a cou0le of furnace bricks to retain the heat . Had the stone up to 500 today but it drops quickly .

Hi yes I'll take the lot thanks if you PM me we can arrange payment .

Hello is this all still available ? If so have you any idea of the total cost posted to Kent? Thanks, Matt

Should of added I usually add a drop of unpasteurised acv to help it along .

Any odd bits of wine left over (not often) get added to a jug in the kitchen with some muslin over the top and turns into a vinegar in about a month or so.

Iv attached mine to an old wooden kitchen chopping board . Works a treat .

I'm in thank you.

A Hungarian friend told me of a sauerkraut type recipe they make that is done in a barrel .All sorts of veg goes in and as it is used more is added . I'll have to get the recipe from him. .

Last year we made cucumber and dill pickle, sweetcorn relish , picallili ,fermented chilli mango pineapple hot sauce and red onion chutney . This year I'm thinking we need to triple production as it's nearly gone already. Iv made sauerkraut in the past with caraway seeds that turned out well .

Hi , I would love to have them but live on Sheppey and have no reason at present to go that way . If/when lockdown ease I'll gladly take them if they are still available . Matt.