Not far away at all. Found it online and wasn't expecting it to be attached to a hotel but it's nice.
Learning more and more the more I use this thing. Learned tonight that a bigger pizza works better in this oven, actually. We still use a small pizza dough but made them bigger so they are thinner. Before we were doing like 12", the middle was thin but the crust would puff up a lot. The issue with that is the crust puffing up fucks up the airflow. My wife messed up stretching one tonight and it was about 14", hanging off the peel. Barely fit in the oven but works great bc the crust didn't puff up and allowed even air flow. By stretching it, there wasn't a ton of air at the edge to make it puff. The crust didnt burn like it has in the past. Got a good char on the cheese/topping and the pizza was able to cook longer without burning so the crust got crispy.
Got a few too many mimosas at brunch and started making pizza in the afternoon for another couple friend of ours. Realized I only had enough sauce and cheese for one so decided on a taco salad inspired pizza. Black bean and olive oil base, cheddar and pepper jack cheese, sour cream, corn, and peppers with some tortilla strips and pico de gallo (not pictured). Came out delicious
Probably Bronx House. I know there's some great pizza in San Marco and Riverside but it's so damn far from me. In our area, it's really just Bronx House or V's. V's pizza is just ok but their Calabrian wings are elite.
First one was too charred for me, was running it too hot, second one was about where I like it. Gets it good and melted.
I like Bronx house, Vs seems to have downhill but yes Calabrian wings are elite elite. We Balas off race track as well.
All four are the same dough. Pepperoni was made in a cast iron This is pretty much my go-to dough I use for everything except for Detroit style. I just use a pizza stone/oven Spoiler FOR THIS RECIPE YOU'LL NEED: (Recipe below makes two 14" pizzas) POOLISH: 75g water pinch yeast 75g ap flour 1. Combine water, yeast, and flour. 2. Stir to combine. 3. Put mixture in a container with a lid and let sit at room temp for 18-24 hours. DOUGH (with Poolish): 270g warm water All of the poolish 5g yeast 15 g olive oil 472 Bread flour 12 salt 15g sugar 1. Into a container add warm water, all of the ripe poolish, oil, and 5g yeast and stir to combine. Set aside. 2. Into the bowl of a food processor add flour, salt, and sugar. Slowly stream in wet ingredients. Spin until well combined + 15 seconds. 3. Flip out onto cutting board and give it 30-40 rolls with the palm of your hand for about 60 seconds as shown in video. 4. Tuck into a ball and put in oiled bowl then wrap with plastic and allow to ferment at room temp for 45 mins. 5. Flip out onto surface and divide into two 300g balls and shape into round balls with seam at the bottom. Be sure to close the seams well. 6. Put the dough balls onto an oiled sheet tray, cover with plastic, and put in fridge to proof for about 24 hours. If you're making the dough WITHOUT poolish, use the recipe above, but omit the poolish and instead use 50g more flour & 50g more water to the amounts in the recipe above.
Kenji has too many doughs. Tried to make the rectangular Sicilian and realized upon stretching that I actually made the different rectangular Detroit. Still looks good though Spoiler: The haters are in ruins
La Sicilia’s Palermo pie, Belleville. And I’m willing to die on this hill…but will check out Vic’s the next time I take my BENNY-self down there.
The last NJ pizza I had was at Star tavern in Orange and it was :chefskiss: Sadly, I haven’t stepped into NJ in a long time to wade into pizza supremacy battles (New Haven style pies are what I end up craving every now and then for proximity purposes) but I’ve heard of Vic’s being top notch.
A place nearby did New Haven-style pizza night. I got one white clam, one pepperoni. Pretty amazing. Spoiler
Craft Pride? That was a great bar. That's a shame. Great beer, amazing pizza. They opened a Via 313 in Tempe and it closed. Didn't last very long.
Made Kenji’s pan pizza for the first time tonight. Not the prettiest I’ve made but the best crust no question.
i wonder if it's possible for me to make a deep dish in my ooni. i want to say probably not without scorching the top of it, but hmm