Home style pizza

[TMB]

So on a bit of a lark I picked up this "pizza oven" last weekend.

Will sit on either a gas grill or a charcoal grill. Stone liner all around the inside of the cooking chamber and an opening at the back on the bottom for air circulation. I used it on the gas grill the other day. Pretty easily went over 600*. If I took the "flavourizer bars " off the grill it would get hotter as there would be less metal between the flame and the box.

Cooking chamber is 14.5" square. Pizza cooked in about 4.5 minutes, homemade dough and nicely crisped up but not charred or burnt.

Happy with it after one use.

[kohlboto]

Nice Jim!
Where did you find it?

[TMB]

I had never heard of it and my wife saw it in a flyer that came for WalMart. Checked the website and it said they are carried at HomeHardware, Bed Bath and Beyond, and a couple of other places.

Both the HH and Bed, bath were sold out so I picked it up at WalMart ( where they had a number of them), $94. The one that zMud picked up for his charcoal kettle was over $200 and I have never seen one here, so .....

Figured I couldn't really lose.


Bakerstonebox.com

[maunahaole]

That looks cool. I think I want one.

[xjoex]

Pizza related, my buddies have a tow-a-long copper pizza oven.


They bought a building to open a real deal restaurant, can't wait!


They won't sell me the tow-a-long pizza oven, I asked.

-Joe

[RIHans]

I've been using this recipe for a year or more at school. Excellent results...even with a "cool" 425F convection oven.

http://www.nytimes.com/2009/04/19/ma...gewanted=print

[Shinomaster]

My crazy GF just came home from sunny Central Washington with all for these tomatoes! These are the meatiest, ripest, reddest Romas I've ever had, so we made one of the best ever pizzas last night. Simply topped with chopped tomato, garlic, basil, salt, olive oil and fresh mozzerella, and pecorino. In the right proportions these topping can be heavenly.

[Jonathan]

Whoa....

[shirk]

My crazy GF just came home from sunny Central Washington with all for these tomatoes!

My crazy GF's garden harvest of tomatoes is now at 168 lbs. The must be another 50-60 lbs of tomatoes still on the plants yet to be harvested.

She makes a similar pizza and it kicks ass. When she makes the dough she makes a double batch so I always know it will be pizza one night then again two nights later.

[RIHans]

Shino...
Good choice for a girlfriend. But that is a bit much, no?

[Shinomaster]

Shino...
Good choice for a girlfriend. But that is a bit much, no?

Ha ha, we can them as as salsa and sauce etc..

[TMB]

Homemade dough
Olive oil
Grated Romano
Grilled Pears
Wensleydale cheese
Caramelized onions


No pictures of the cooked, it didn't last long ......

[TMB]

For the record, when I make this pizza I usually use a Gorgonzola or other "mild" blue cheese. My favourite Italian deli actually did not have any Gorgonzola on Saturday so I used the Wensleydale. The resulting pizza was good, but the Wensleydale was a bit too mild a flavour. The "bite" of the Gorgonzola is a better blend.

[Jonathan]

I still just prefer a straight hand cut pepperoni pizza with fresh Moz. Let the weekend begin.

[Shinomaster]

I've decided I want to make more foo foo pizza than just the red sauce. So this one had pesto (cilantro parsley) basil, squash, asparagus, corn, green onion, pine nuts, pecorino, mozzarella, and gorgonzola, plus some prosciutto and copa. It was good!!

[Too Tall]

Shino, remind me again why you are not doing this for a living?

[Shinomaster]

Shino, remind me again why you are not doing this for a living?

Wow, thanks, we both agreed this one was good enough to sell. The thin squash bakes perfectly. Maybe we need a food cart!!

[twowheels]

It definitely looks good John. Its time for an invite to the East side.

[djg21]

I found that the pizza is easiest to handle if you use parchment paper. I roll out the dough and build the pizza on parchment, cut the parchment with a little to spare around the crust, and slide the whole thing onto my peel, and then onto the preheated stone. I use flour on the parchment paper when I roll the dough so the dough doesn't stick. You can remove the parchment after the pizza cooks a bit, or just leave it.

[maunahaole]

Shino, remind me again why you are not doing this for a living?

Shino is always cooking up something delicious.