Home style pizza

[guido]

Pepperoni and bacon. Not fair!

[nick k]

This was my second batch of dough in the last few days. I definitely need a longer rise - 8 hours on the countertop was wonderful over the weekend; this was only about 5 hours and the texture and taste weren't quite as good. My normal recipe is half 00 flour and half AP. I did 1/2 00, 1/4 White AP, and 1/4 Whole Wheat AP and it was different but maybe too much whole wheat. What other flours have you tried and liked and in what ratios? Spelt, etc.?

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[guido]

TT swears by King Arthur White Whole Wheat supplemented with extra vital wheat gluten. I had pretty good results with that combo, but have put my pizza ambitions on hold for a while...

[crumpton]

Anyone have any experience with the Ooni or similar woodburning outdoor pizza ovens ?

Yes, see other thread. And I just learned Uuni released their gas only knock off of the Roccboxx at half the price. Though I'm very happy with the gift I received. I'd wait for long term reviews on the new Uuni. The Roccbox has stellar reviews and I now know why.

https://www.velocipedesalon.com/foru...tml#post950664

[dgaddis]

We had homemade pizza last night. One with pesto and mozzarella, one 'Hawaiian BBQ' (pulled smoked pork + pineapple). Used Fontina cheese on that one, and that cheese is AMAZING, but, on that pizza it wasn't worth the added cost. We have used it before, but in a different way, were the crust was baked bare, sauted mushrooms added, then some shredded Fontina cheese and back into the oven just long enough to melt the cheese - that was AMAZING. But cooking it the whole time, it just loses something. It was still good, but not any better than shredded mozzarella.

[Too Tall]

I've picked up a new trick. Since we are traveling more and they do make portable pizza ovens.....
These will get alot better. This is my first shot using the new oven. I'm firing this batch using (food grade) wood pellets and some hardwood chunks.

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[crumpton]

Making me hungry. This was last nights Roccbox snack. I'm playing with hydration levels, this at 67% down from previous 70%. Anna 00 which we are feeling like... we prefer the texture and hydration quality of the KA bread stuff. More testing is needed but I'm willing to do what it takes!

PS that Belgoiose Ricotta is pretty damn good stuff. Awesome texture and flavor, smooth smooth, no grit.

[guido]

That's a fine looking pie Nick!

[Too Tall]

Nic has it dialed.

[crumpton]

No, nic is dialing. Steep curve and we’re not there yet.

[Too Tall]

No, nic is dialing. Steep curve and we’re not there yet.

Brother, you seen this? >> PizzApp+ on the App Store

PizzApp+ at the itunes store and hey a real live Italian chap created this. Looks perfect, I'll give it a spin.

[crumpton]

ok, I have to admit when I saw your post Toots... I'm like no fucking way I'm using an app for pizza making. Its perfect! Replaces countless operations on the ol calculator. I'm in!

PS I stretched, folded and re-balled the leftover dough from the other day and its resting on the counter. I also blanched, peeled and seeded a few ripe compari tomats that were sitting here. Pinch of baking soda and some sea salt. Reason is I've figured out tomatoes are pretty much out for me but I'm missing a simple cheese pie. We'll see how it goes. Off for a minimum 1000kj ride to earn my lunch pie.

[Too Tall]

ok, I have to admit when I saw your post Toots... I'm like no fucking way I'm using an app for pizza making. Its perfect! Replaces countless operations on the ol calculator. I'm in!

We are thinking alike. Basically I want to be able to do all of this by feel and basic proportions which may happen eventually. In the meantime this is perfect. I'll start using it. Planning another cook early next week.

[Too Tall]

More pics. of the portable pizza oven. This time I'm using propane. The total time was 2 min.s We are pleased.

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[dgaddis]

You guys aren't helping with the 'dustin wants a pizza oven' problem.

[Too Tall]

You guys aren't helping with the 'dustin wants a pizza oven' problem.

You could bend some aluminum sheet metal, curse alot and end up with something pretty good. After cussin' is finished you'll want what Nic or I got.
I'm very happy with this thing. Heats in <20 mins. and makes a pie in 2 mins. flat. My pizza game just went interstellar.

[twowheels]

Josh what oven do you have?

[Too Tall]

Josh what oven do you have?

Napoli Wood Fired & Gas Outdoor Pizza Oven

20% off now. I'm such a bad influence.

This was a kickstarter that became a product. Some of the growing pains have been delt with and I'm happy with the entire thing. You will not have as good a experience using firewood as with Propane and fugget pellets. I've tried all permutations and propane is crazy good...I mean 2 min. pizzas come on?

That said, with patience and excellent hard wood chunks I was able to get the oven to temp and fire a good pizza. Wood gives that lovely overtone that's amazing and part of the experience. If anyone really cares I'll take pics of the wood I split and made into pieces...stored in airtight containers 'cause that's how we roll.

[twowheels]

Napoli with gas attachment ordered! I've been slingin' good pies in my oven at 550 but this should allow me to go to the next level, even if the cooking area is a bit small. I'll just make 2 instead of 1! Thanks Josh. You are an enabler. To get even, I should send you pictures of my new wheels....

[Too Tall]

Napoli with gas attachment ordered! I've been slingin' good pies in my oven at 550 but this should allow me to go to the next level, even if the cooking area is a bit small. I'll just make 2 instead of 1! Thanks Josh. You are an enabler. To get even, I should send you pictures of my new wheels....

Excellent. Simple dough recipes work best at high heat. Hold back oil and scant sugar, stretch your dough nice and thin. You already know this, keep toppings to a minimum. Napoli gives you a tool for turning the pie so that it cooks evenly. I'm finding that at around 60 seconds is a good time to rotate the pie 180. There are a few terrible videos on YouTube you can ignore other than to understand how the bits go together. The heat shield is really important, that spreads the flame onto the ovens dome...it also is sharp as he!! I took some emory cloth to the edges because my Tetanus booster is out of date ;) I'm using a small propane bottle from the local stop and pop.

Last item is important, get a cheap infared thermometer. This is what I got and it's good: Amazon.com: Etekcity Lasergrip 8 Digital Infrared Thermometer Laser Temperature Gun Non-contact -58℉ - 1382℉ (-5℃ to 75℃), Yellow/Black: Kitchen & Dining Use the thermometer to check temps on the pizza stone and heat dome. When the dome is reading 1000F and stone is around 700 you are good to go.

Dang, looking forward to sharing some recipes. FWIIW Mr. Crumpton has a Jones for the pies.