Pizza

Any concern or issues using a steel inside? I've read that some people have set off their CO2 alarm using a steel for multiple hours inside between heat up and cooking. But that could be completely bogus.

I definitely hope they create a door to close the big opening on the arc. They have a door for the dome so I would think they'll make one for the arc.

 

Doesn't seem like it, unless the Dome one fits. The mantel is the front ledge to rest things on.


What accessories does it come with?


A range of accessories will be available to purchase with the Arc XL + Arc including: Arc + Arc XL Stand, Arc + Arc XL Booster, Arc Mantel, Arc XL Mantel, Covers, as well as a range of new peels.

 

Yeah it doesn't have one now, I'm saying I hope they add one in the future.

 

No such thing as too cold.

If you got it from a bakery the mixture is probably suited for bread and not pizza. So its generally going to have more water in it so the bread will have a soft interior. You probably needed to add a lot of flour. Both on the counter and on top of the dough ball itself.

Temperature is only a factor with the dough when mixing it.

You want to make sure the water is always room temp. Hot or very cold water will kill most yeast and not allow the dough to properly rise.

You don't have to take the dough out the fridge and let it sit for hours to make a pizza. You should be just fine taking it from fridge right to stretching

 

I don't know that I agree with this. I think if you had a dough with a lower viscosity or that has a lot of oil, like pizza chain dough, you can get away with stretching cold, but temperature is definitely a factor for a majority of home pizza makers. Room temp is generally the easiest dough to work with. Also, some of the best pizzerias around NY use "bread dough" for their pies. (De Fazio's is the one that comes to mind)

 

It was labeled pizza dough so idk what the issue was. It was super sticky, not sure what to even compare it to. We've used dough from other place with no problem, not sure what happened there.

 

I gave you the answer… you needed to use more flour to dry the dough up.

 

Holy mother of God

 

Make your own. Follow this guy’s recipe step by step.

For the water, make sure it’s between 100-110 degrees.

I also recommend using a big sheet of parchment paper instead of the countertop to make cleanup easier

 

Almost always going to be a pass for me. If you enjoy it, that's great. I'm just trying to make some fun pizzas with my kid and her friends.

 

I hear you. It can seem daunting. But I made this with my 4 and 2 year old nieces and we had a blast

 

We have a 129-year-old bakery nearby that makes phenomenal dough for pizza. I used to make it, but I have found more and more it is both easier and better turning to local dough.

 

my jealousy can’t even be quantified

 

This might sound weird but these little pepperoni cups are making me want to go consult for an erection lasting longer than 4 hours

 

Got an Ooni this week, but it came with the propane connector rather than natural gas like I ordered. So I had to make this one inside. Turned out pretty damn good

Pepperoni and basil finished with hot honey. Trader Joe’s dough
View attachment upload_2024-3-24_18-53-8.jpeg

and I still can’t upload pictures. Is it just me?

 

solid combo and execution
How did you get that so round or was it already premade perfectly round ?

 

Thanks! And I stretched and shaped it myself.

 

eating pizza

 

Holy shit that is the most perfectly round homemade pizza I think I've ever seen

 

How does the natural gas work? We have natural gas at our house but hadn't thought of that being an option. Is that more for when you're building it into an outdoor kitchen? Or do you get a connection line running out of the house?

 

You should do a video

 

Had Jet's tonight. Thought it was fairly mediocre. Detroit Style was really bland tasting and bar style was probably a step above frozen pizza. Maybe just a bad night for them because I've definitely had better there.

 

Jets mid

 

We have a natural gas line running from our house to outdoors. It was there when we moved in so I don’t know what went into setting it up, but it’s quite convenient. I have my blackstone griddle connected to it and will connect the Ooni

 

Look at this dude bragging about owning a ooni

#irrelevant

 

I could never w my ooni

 

Are you guys paid to make me buy one of those?

Nil money is out of control

 

It's just a pipe connection for your grill or anything, the cavet is you have to have a different size jet put in for natural gas vs LP.

 

Yea I have a natural gas grill outside in my small built in kitchen next to my Egg, not sure how I'd get gas to an oven. Would have been easier if I'd planned for it when I built the house.

 

anyone had these little caesar's pizza puffs yet?

 

Ate some ‘za

 

(pictures still not loading)

broke out the Ooni. My fire went out bc of the wind so it took close to an hour to heat up but oh my god. I love it

 

I had Buffalo chicken pizza tonight. It was hot and delicious

 

I would fuck that (with a.tramp ‘s dick)

 

where from

 

get in line!

 

what cheese blend did you use

 

Pizza Lupo

 

how is the Buffalo chicken calzone

 

This is my first time eating there and I just had pizza and extra hot wings (7.5/10)

 

Mozzarella and cheddar

 

brocoli is unnecessary

 

If you want some Green I always love peppers

but your pizzas look great Truman I am being too difficult