Wife pushed a baby out this week so I have been trying to cook some of her favorites to help out. We did Tex Mex, Steak, Pasta and now doing homemade pizza. Made the dough yesterday. Hoping it has enough time to rise the past two days. Hers. Mine before cheese After cooking
So I went up to Sioux City iowa/Nebraska/South Dakota for the landmand golf course opening. I’ve been to Sioux City a few times before and have a couple places I like to hit. The pancheros was permanently closed and the Japanese steakhouse place closed early because no one had come in for 45 minutes before I got there. So I had to find a pizza place. Read some reviews. Strangest place I’ve been. Walked in to the storefront no register or anything to the point where I asked the employee if I walked in the wrong door. Then they brought me out a bag of pizza, and then when I opened it looked like a frozen pizza. Wasn’t terrible but like huh. I guess I forgot to get a photo of the actual pizza. I head back in a couple weeks I’ll get one then. Edit found one.
This read (Sioux city, bag, frozen) a lot worse than the actual photo…which also isn’t good, but still much better than it sounded.
Not sure if this is the one racer is referring to since it’s 5/27, but it’s the last one I can see without logging in to yelp
Ooni Koda 16. I also used pizza screens for the first time bc I'm going to take the oven to a tailgate and wanted to see if they would be easier with a volume of pizzas. The pizzas turned out pretty and round but they took longer and were more hands on during the cook. I dont know if I will use them again.
I’m gonna watch chefs table pizza because I watch all chefs table but kind of not my favorite food for a season. Pizza is good but not special.
Do you like stories of tortured souls finding redemption through through cooking pizza? If so, it’s right up your alley.
I know you didn't ask me but I will answer. I went with the larger of the two sizes. Works out well, we like to do stromboli as well as pizza, just a larger cooking space. My other consideration was gas or wood. I went with the option to add gas, I will not be purchasing the add on for gas. Only thing I will say is that building a fire and getting it up to temp takes more time obviously.
Karu. Also, got ours around Memorial day. I want to say it was like 40% off. Would definitely recommend signing up for their email list to get it at a good price, if you're into that sort of thing.
I bought mine about 2 years ago, it was $500. I went with the Koda 16 so I could have a larger surface that has different heat dispersion on the stone. Middle will be about 700 degrees, while in the inside corner is about 900 and outside edge will be about 600. It gives me better control of the cook. It takes about 20 minutes to get the stone fully up to temp. Also everyone in my family had a Gozney Rocbox and the 12" surface was just to small for my liking. It was a bitch to turn the pizzas in there you just didn't and ended up with one side completely burnt while the other side had no color. I also looked at the wood/gas options and heard a lot from customers that cooking with wood wasn't really worth it. The cook is too fast to impart any wood flavor and the time it takes to get up to temperature is much longer. Mind you, this was two years ago so there are probably better options out there now. The Gozney Dome is fucking sexy af (dual wood/gas) and I look forward to seeing how this industry of personal ovens continues to develop.
Faraci's is a little further out but it's the GOAT st louis style ordered Imo's when I was down in Stl area for a wedding last month. was genuinely pretty good, first time I've had Imos in a lonnnggg time.