Inspired by Lewis Pope's post I've decided to do my own background post for anyone who cares to read.
I'm Dan, aka Mozzafella, I live near Leeds with my wife, two boys and our ridiculous cockpoo.
I've always been fascinated by pizza culture in other countries, Italy and America in particular, and id been making pizza in my home oven for years, starting with terrible packet mixes from supermarkets, and using (what I now know is insane) 15 minute dough recipes.
Id been seeing ooni adverts for God knows how long on Facebook, but financially for me the time was never right.
In November 2017, after a very arduous house buying process which we lost a buyer twice and a seller once due to terrible solicitors, (do not start moving when your wife is pregnant) we were finally in our new home and shortly after I received a partial refund from the solicitors for being terrible!
Id been banging on about the ooni for so long that I decided to pull the trigger.
My wife was a little dubious but she soon came round as we made what were then the best pizzas we'd ever had.
It quickly blossomed into an obsession and we were having pizza every weekend.
I'd spend hours online reading tips in Facebook groups, and I noticed the same questions popping up over and over again, so I decided to setup a resource hub, and thus Mozzafella was born.
I continued to experiment with recipes and topping combinations and over time I learned how to handle dough properly, and how to stretch and shape more authentically.
A few months later I was asked to do pizza at my local farmers market, and the next iteration of Mozzafella began.
Doing My first pop up was scary, but I loved it. It helped me realise that pizza is something I want to do full time, and now whenever I can I try and do events, with the goal of one day no longer having a 9 - 5.
Along the way I've met some great people Lewis, Julian and Nathan in particular have all become pals.
As I continue to learn I'll continue to share with you guys. Because it's with your help I took my first steps.
I'd also like to take the opportunity Kristian and the team, without your oven I'd not be on the path I am, doing what I love and spreading the joy of Neapolitan pizza.
As always, in crust, we trust
Controversial toppings of blue cheese, butternut squash and caramelised red onion!
Tasted great, only thing I would change is making it bigger
Check out this really easy recipe for Teriyaki Salmon! I Cooked the salmon fillets using the Ooni Grizzler in Ooni Pro cooking on a mix of charcoal and kindling.
The tip here is to get the pro up to temperature with kindling then slowly add charcoal and allow 30 minutes for the temperature to reduce to ensure a low and slow cook.
Serve the salmon at the table using the wooden board.
We made a quinoa Salad for the Salmon to sit on which was unreal.
Full recipe here: https://ooni.com/blogs/recipes/teriyaki-salmon-fillets