The best pizza?

[ElOgro]

Have we discussed pizza ovens on this thread yet? I’m considering an Ooni Karu. Anyone fook with those?

This is ours. Brick/clay/cement

Between me and the guy that built it there was a disconnect. The floor doesn’t get hot enough, so

we had a rack made. Holds four pies, works like a charm. We fire it with drift wood.

I’ll eventually have it redone, this was a good learning experience.

 

[estreet]

This is ours. Brick/clay/cement
View attachment 155544
Between me and the guy that built it there was a disconnect. The floor doesn’t get hot enough, so
View attachment 155545
we had a rack made. Holds four pies, works like a charm. We fire it with drift wood.

I’ll eventually have it redone, this was a good learning experience.

Uh, I’m thinking the pizza should bake on the stone.

 

[ElOgro]

Uh, I’m thinking the pizza should bake on the stone.

It should but the bottom doesn’t maintain heat. It’s brick, doesn’t maintain heat. We used the wrong material for the floor. I could fix that by covering the floor with material that’s a better heat sink eg. ceramic, but I’d rather do the whole thing over.

Post a picture of your pizza oven. The one that maintains consistent 650 - 700 degrees.

 

[Will there be snacks]

View attachment 155544

I should call her...

 

[grapedrink]

Have we discussed pizza ovens on this thread yet? I’m considering an Ooni Karu. Anyone fook with those?

No but they look cool. You’d be surprised what you can do in a regular oven:

-Place stone and crank it up to as high as possible, at least 500
-Slide pizza onto hot stone
-Bang your supermodel wife/GF; given the standard here, it should only take a few minutes
-When cheese is melted and crust has some rise, turn on the broiler to caramelize the cheese and outer crust
-Snap photo for ErBB; extra points if you have a dope backsplash (the lawn of the pizza thread) but make sure the tiles are straight and the grout is not filthy or else you will be deducted 1/7 for each offense

 

[ElOgro]

By the time we heat up the oven and get the mixer out it’s not worth to make less than 6 to 8 pies.

 

[estreet]

Post a picture of your pizza oven. The one that maintains consistent 650 - 700 degrees.

I toss a pie in when the center of the stone is around 750 - 800 degrees.

 

[sushipop]

-Bang your supermodel wife, it only takes 37.2 seconds. But it’s the best 37.2 seconds of her day.

Wait, do you know me? Also, fixed.

 

[ElOgro]

I toss a pie in when the center of the stone is around 750 - 800 degrees.

View attachment 155558

That’s good for one or two. Neither of the two pizza stones I’ve paid for made it up here before the kids broke them in town. We use left over cómales that my wife rescues from her moms throwaways on the rack.

 

[ghostshaper]

I purposely used brick that stays cooler (~500 F) so that the crust doesn't burn. That's the advantage of stone vs. a metal rack.
I built ours w/ our Mexican gardener. This is before we added the outer white coat layer of some type of concrete mix:

We built this on the countertop w/ wood storage below and our bbq set into the countertop.

My lunch today from the commercial stone oven (natural gas):

The chef made a new "fancy" pie w/:
asparagus
truffle cream sauce
garlic oil
I bastardized his recipe b/c I don't eat prosciutto, arugula, chirina mushrooms and sub'd chicken, basil, onions, chopped parsley, and tomatoes.

The asparagus and truffle cream sauce combo was ridiculously good.

 

[Northern_Shores]

My friend has Ooni pizza oven. Makes Neapolitan pizza like on Youtube. My favorite meal!

 

[ghostshaper]

Fired up the home oven for the first time this year.

Couldn't wait for the wife to come home w the fresh mozzarella so I had to add it later (didn't melt enough).


Final product: sundried tomato, pesto, mozzarella, parmesan, basil. Little too crunchy. Needed to up the temp and pull it out faster.

 

[sdsrfr]

I have an Ooni. Fun toy, but it’s really just a toy, imo.

helps a ton if the peeps you invited over to make pizza already know what they’re doing, which is rarely the case.

I did finally manage to teach one of the teenagers how to cook the pizzas so I’m not the oven man the whole time.

I still default to Trader Joe’s ingredients but have bought them from Flippin Pizza before as well. I did not like making my own dough, I don’t have enough hours in a day.

 

[sdsrfr]

Went out last night with friends to Buouna Forchetta in Qualudia. Wow, they have very good pizza! Will dine there again.

Wait. Your first time? Yes, you must go back.

i tried to buy some dough and sauce off them but no go.

 

[keenfish]

Bru.. it's all about the Pillsbury pizza crust dough and a cookie cutter for homemade mini pies.

 

[npsp]

Wait. Your first time? Yes, you must go back.

i tried to buy some dough and sauce off them but no go.

Yes first time. So good. We tried to buy dough to bring home and they denied us too. We're going back when I get home on this Thursday.

 

[silentbutdeadly]

Wait. Your first time? Yes, you must go back.

i tried to buy some dough and sauce off them but no go.

never even heard of this place. I guess I'll have to go check out the south park location sometime.

 

[LBKpilot]

 

[ghostshaper]

Made myself an abomination. It sounded good but tasted bland: marinara, parmesan, fresh mozzarella, provolone, artichoke hearts, chicken, basil, parsley, balsamic, crushed red pepper. And the oven was hot (684F) and I left it on the stone a little too long. It's better to lift it up w the peel, and hold it high in the oven to let the crust and toppings cook a little more w/o burning the bottom.

 

[drunjk]