Thanks! This dough for this one is prettt much straight out of the pizza camp book. I increase salt based on what Williamsburg pizza does (2%) and increased sugar to try and get more color which is tough since I have a broiler under my oven instead of at the top. Thanks!
Interesting. There have been a few pizza places that have closed on the location they’re going to, hopefully this one finally sticks.
I spoke to him about this for 20 minutes or so. He believes if he can bring the exact same product they create in NY it will blow up there. I can’t disagree but also don’t know the appetite for pizza in Omaha. Is 90% of the population fine with what’s already available?
Doing this foolproof pizza and I can't measure for shit, if there is a little too much yeast, is there a problem?
Omaha has become a real foodie kind of town. We are lousy/blessed with options and new places are always popping up and popping away. People flock to anything(almost like their thousands of amateur food critics) that is new but if it doesn't hold muster then they don't come back.
Well shit, I guess I didn't cover tightly enough. There wasn't much rise overnight as I thought. Should I abandon and redo this morning for dinner tonight?
Pepperoni, peppers, red onion, vidalia onion, roma tomatoes, roasted garlic, bacon, smoked chicken, and hot sourwood honey.
I did Kenji’s bar pizza last weekend. Someone in another thread mentioned Colony Pizza in Stamford, CT that has a tremendous “hot oil” pizza. I haven’t had it since I moved almost a decade ago and got the itch. Bit of a learning curve to get the timing right on the Kamado Joe; I charred the fuck out of the first one but the subsequent ones were pretty good. Seems to be a magic spot between 1-2 minutes taking it off the pan and finishing directly on the stone.
I was wrong about the spot. It’s in the same shopping center, but it shares a space with a Jimmy John’s, and it looks like it could open any day now.
Omaha had the same reputation in the late 80s when I was in Lincoln. Kind of a mini-Chicago in that regard. It makes sense that the city would maintain that reputation.
It was solid, imo. I made a second one that was a tad bigger so I was able to add a little more cheese and eggs, just didn’t snap a picture. The charred/toasted crust on this style of pizza is so good. I need to get a pan, but thinking I’ll try a Detroit style pizza soon.
Williamsburg pizza is phenomenal. Went grandma for the first one, will go back tomorrow for traditional Brooklyn.
Want to start ducking around with pizza on the kamado. Wood or metal peels? Some kind of flour or parchment paper to transfer to the stone? Is there a thread go to dough recipe?
I do my pizza on an XL BGE. I use Trader Joe’s dough (because it’s good enough), parchment paper, a pizza stone, and both kinds of peels. You’ll need some trial and error to get the correct temp, time, config, etc. You’re gonna burn a lot of charcoal, but you should have plenty of time to cook a few pies. Pro tip: always put your hot pizzas on a wire rack to let them cool so you don’t steam that crust.
Wood peel much more forgiving putting pizza in. I just go normal flour but that's a higher degree of difficulty than corneal or parchment
Wood peels are for raw product. Metal peels are better for removal out of an oven… imho. A light dusting of flour on the wood peel should be fine as long as the dough is not super wet.
I’ve used this set up. Has worked out well for me. I do pizzas once every few months so certainly far from an expert.