i have been dying to buy a pizza oven and start making homemade pizzas but wife thinks it is a bad idea. well i think she is a bad wife!!
If you want, you can start off with a baking steel for your home oven. Cheaper and less of a commitment. If you hate that or never use it, then you learned a $70 lesson. if you love it, you can upgrade to an Ooni
Been doing pizza on steel in the home oven for years. Works great, heats the house up like a mother fucker though.
Pizza in the house is definitely a winter activity here in SoCal. I have put my steel in the Weber gasser and cooked outside but there's always a faint taste of meat from the previous grilling that is transferred to the pie.
Yeah have been on a pizza break because of the temps. Hopefully fall comes before Christmas this year
Had some friends over. Made a couple of cheese pies for the kids, pepperoni, veggie, and 2 pear/roasted onion & garlic, and goat cheese. Tried a Neapolitan style for the first time. Probably should have made them a little bigger so the crust didn’t puff up so much, but they seemed to be a big hit. These were all the pics I got before the vultures tore them apart. The pear one was by far the best despite being the ugliest.
ah, good point. Didn’t think about that it was kind of last minute, because a friend’s wife is trying out veganism. That’s also vegan Mozz on that pizza. It turned out okay, nowhere near as good as the others. But roasting the veggies beforehand is a solid idea
Have the whole family at my house (12 adults and 3 kids). Had this oven for about 1.5 years but first use was tonight for reasons. Decided to learn the oven on gas and then use wood later since there was so many people here. Solo Stove sells some Neapolitan dough balls and they worked really well. That is another thing I will learn down the road, dough. Had a buttload of toppings and everyone got to build their own. Cooked 15 pies tonight and loved it. Last pic is my pie done last. Hot soppressata, italian sausage, basil, and fresh mozzarella.
Little man has asked for pizza every night since Friday. I told him we will do it on weekends from now on.
Gorgeous I am still on a Facebook page for pizza and some people complain about the char. Makes me laugh
This is such an awesome idea. I did like 10 batches of Kenji's dough and then took them to my brothers house and we had all the kids make their own pizzas. I think we did like 10 pizzas and it was a huge hit. I need to figure out how to portion the dough into smaller pies as my kids don't need a whole one but love making small personal pizzas.
Rhodes frozen rolls work pretty dang well as pizza dough Just combine 2 to 2.5 rolls to make about a 12 inch pizza
No pics but made the best pizza by far since getting into it. I get the dough from a NYC style place and it had been a little too doughy for me and just not as firm as I'd like. Talked to the guy at the shop today and he gave me two pieces of advice. First was to do a better job of pushing the air out to the edges when stretching and probably most importantly he suggested cranking it up to like 750 (normally cooked at 550-600) and let it sit there for 45 minutes to an hour before putting a pie in. Before putting the pie in, he had me turn the heat down to the 550-600 range. That way the stone was way hotter than previously and it cooked the crust more while the top still took the same time. Cranked it back up for a few minutes to get the stone back hot between pies. Worked out much much better. Was quite proud of myself.
Leaving town for a week tomorrow so I emptied out the meat we had that'd go bad. Pepperoni, hot Italian sausage, and jalapeno/cheddar sausage. Cooked a little hotter tonight, think I'll dial it back just a bit. Want to mess around with some neapolitan dough when I get back.
I prefer NY as well, just want to try something new tbh. It's fun messing with different doughs at different temps. I'm still learning.
neapolitan being real high moisture is just a huge pain to deal with and has to be cooked as hot as your thing will go. will be fun for sure.
Yea I'm a meat pizza guy so NY definitely works better for me. The crust is just something to hold a lot of meat for me. The dough I'm using kinda seems like a mix of the two tbh. The crust puffs up a lot like neapolitan but that could be the way my wife is pushing all the air to edges and making the dough thin.
This setting gives me about 600, the first orange range gives 800ish, not sure what the orange flame gives. I assume 1000 or close to that. I'm sure I'll burn the shit out of the first few.
Yes, as Lyrtch touched on, the high moisture neo doigh does not hold up well to lots of toppings. As such, taking your sauce all the way out to the edge helps prevent the puffing.
Few more from earlier in the week. I tried a chicken white pizza but the white sauce i used was way too greasy. Tasted good but eas messy. Need to work on that. Not it even needs a sauce idk.
Main pizza guy at the local shop is a cool guy. I asked if he'd be up for coming to the house one night when we have friends over and hosting a pizza school for me and a few friends. He said he's in for free beer but I'll definitely tip him on the side. This is his channel.
I'm a pizza monster. It's my favorite food, bar none. Just wish the wife was on board as often as I am. (She has her reasons)
Trying to come up with an excuse to buy one of these. The Solo Stove works well but it's small. Even a 12" pizza has to be turned every 15 seconds or the back of the pizza will get burnt. These are both much bigger. But honestly we'd always cook 3 different pizzas bc wife and mod both like pizzas different than I do so not sure how I can justify it. I'd never be cooking 20" pizzas tbh.
Made this over the weekend with the food processor method. Kenji just doesn't miss on pizza recipes. Took 20-25 minutes like most of the other reviews stated. https://www.seriouseats.com/spicy-spring-sicilian-pizza-recipe
It was really good. Taipei 101 in the same parking lot is also very good. It’s in a nice little area. Right down from a few bakeries and Esteemed Coffee which is both good and supports adults with disabilities.
This recipe slaps.... Made the dough around 4 pm last night while finishing up some work before going out in the snow to build a snowman in the yard with the kids. Put everything in the oven around 6 and it was fantastic. Great call.
I’m about to upgrade from the Ooni 12 inch and can’t decide between the 16 and the Max. My buddy has the solo stove and to be honest, I hate it. All of the Ooni models seems to deliver a lot more of an even bake.
Solo Stove definitely doesn't cook evenly. I have to rotate every 10-15 seconds of the back crust near the flame is torched.
I've turned it down, but maybe not enough. I think we're doing pizza this weekend at some point so I'll turn it down even more.
I have to rotate about every 20 seconds on the Koda 16. Wth the L shaped burner it gets a lot of heat at the 90 degree angle. So, even on low, your dough can easily burn. ...then I learned how to adjust the air to fuel mixture, fixed the issue