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applescrap

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Those look like they turned out really well Hanglow, like they always do! Hows the sauce only? Always looks tasty. Nice stromboli up there too beernik. Looks really good and I like the crust seasoning. I guess I forgot to mention that I have also been making what I call lunch lady ham and cheese sandwiches. I am not sure how the lunch ladys do it but I spread a ball of dough into half sheet pan. Then layer with ham and cheese and roll top and put on. I think I pinched edges and forked top to release steam. Like an American stromboli. Still a work in progress. Worth a try to change things up. I have also made idk what to call them, spicey pork buns maybe. I take shredded meat I have smoked and put in middle if dough ball and bake. Another kids favorite is to wrap hot dogs with dough. Although not quite the right dough my dough would be better for buns.
 

applescrap

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Omg I am stuffed. The kids wanted calazones, my wife wanted white pizza with basil from the garden and I wanted the quickest way to beer thirty. Whipped up red sauce with contadina and organic jar garlic and Italian seasoning. Made calazones. And then a red pizza and two white. One with garlic spread all over it and one with garden basil. Man that basil was pungent
Of course I had to taste every type. Gwaaak I went nuts. Haha my kids face seeing that calazone was priceless. My preferred calazone would have cream cheese and garlic in it.
 

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applescrap

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We devoured it so no pics, but I reheated the pizza on the campfire grates last night. The garlic white pizza from above and wow was it good. No defrost, worked really nicely. Campfire pizza is on of our favorites, we use boboli or something like it but this was great.
 

Staestc

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Wow. I don't think I have ever seen this thread this slow. I've been off the thread since last Monday since I had major dental surgery and have been on liquid and mush diet for the last week and knew I could not stand to view real food! That BBQ chicken pizza looks awesome Schematix. Particularly like the thin sliced red onions!
 

ba-brewer

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These were from my last pizza session, too hot to cook inside so did on the grill. I used the blue pizza flour no sugar or oil to see if I get less burning on the bottom(seemed to help). The blue pizza was a bit slower to proof so I needed to roll the dough until the last pizza which I was able to stretch by hand.

Last pizza I built backward by adding the sauce after the cheese, as I heard that was suppose to give a crisper crust. Don't think it worked and may have made the crust sort of soggy in places but it really made the sauce stand out from a flavor stand point.

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applescrap

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I fired up the napoli,been to long, and used propane only. I usually use a mix but decided to use propane only for ease. It measured 750 ish in middle and 900 at back, so the wood burning tray blocks the heat to make it just right. Any hotter is hard to manage and colder isnt quite the same. Made 10 pizzas and froze what we didnt eat. They reheat well and we took them camping. F....g dough was wet and these ended up with a lot of flour on bottom. So proud, my 9 year old, can you believe hes 9!, cut basil, parsley, oregano and peppers from the garden for his. The ones with the garden herbs were much better.
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applescrap

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The first of two yesterday. Too busy cooking and eating to take more pics 😀
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That pan looks like it works well. The parchment is great, but has a cost and needs cut, also the pan just take to edges and round! Iirc with a big pan it needs rolled and placed on pan, but with some evoo and gloves I'll get it done. Saw a nice cheap set at Sam's to try, hmm. Anyone use parchment and pans chime in here. Thanks!
 

applescrap

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I made some last night, usual what do you want, thick, thin, medium, calazone, red, white, etc and my sons says thick. I made medium, will have to make a thick crust next time. And made one thin because I started craving it. So I cut basil, parsley, and oregano from garden and make a pizza with red sauce. And everyone starts whining wanting white. So I made a medium crust white and thin white with the garden herbs and garlic and salami. The half white and wheat crust is strong. It can be rolled unbelievably thin without tearing. Amazingly thin, I liked that one best.
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davidabcd

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Cleaning and seasoning new, square pans today, bringing my total of 8"X10" ones to eight and my 10"X14" pan total to two.
Also bought ten lids so I don't have to keep wasting plastic wrap.
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Here's what they look like afterward:
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Kent88

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This was all my spouse's doing. I'm not a fan of raw tomato. I'm sure I'll make someone cringe when I say that I have a fair number of tomato plants in my garden right now, and I've got enough ripe that I'm about to blend 'em up, cook them down until they thicken up and get rid of the raw tomato flavor, add a little herb/spice, and can them for pizza sauce.
 

Kent88

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It's not whole wheat dough, its a little bit of a 6-grain blend from the local Amish / Mennonite / some form of Anabaptist store.

We also enjoyed an attempt at a BBQ Pork pizza that I didn't photograph.
 

Hanglow

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Did 6 pizzas today, one ****ed up so had to retop one of the marinaras I was going to freeze.

A Di Maria Nduja is very good btw.

other toppings were home grown aci sivri peppers, basil, oregano, garlic, olives, peppers, scamorza, mozz, chanterell duxelle,




This was the retopped one, so is rather well done. I liked it a lot tbf



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davidabcd

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I don't make a lot of different pizzas, just Detroit-style deep dish, rounds and pizza turnovers (calzones). Only squares this time. All told, over two days, I made two, large square and six small square pizzas. Was able to use the basil we grew in the backyard. I think I'm going to try 3:2 Jack:Brick
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pshankstar

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Whipped up some sought this morning (80% AP & 20% Whole Wheat) with some homemade sauce. Tried the pizza stone on the grill. The bottom is a bit well done but otherwise really good.
Some leftover dough for focaccia or more pizza later this weekend.
Damn I really want a dedicated pizza oven like the Ooni or the RoccBox.
 

applescrap

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I agree staestc, A LOT slower since app crash on all my favorite threads. Haven't even been on in 17 days, and I like to post all day every day. I am not trying to piss anyone off but just hope we can get an app again.

Pizza, right, finally refilled gas so napoli time. Cant wait to make burgers in it again. Gas and wood on full tilt, jeez hope that's safe. 970 in back 780 plus in middle, still learning when how to rotate. Good enough:). Sam's contadina sauce with garlic and Italian seasoning mixed in, in can of course, yes lazy. Also garden pear and red cherry tomatoes with garden poblano, banana, coolapeno and cubanelle peppers. Woot!

Also a few weeks ago made a big pie, was so much easier to make a round pizza with lots of dough. Spread so nice, might use more dough in future or not love thin too, I love it all!
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Been a while, gave the blackstone a lil break and bought a wood fired oven, moved pizza night from Thursday to Sunday, enjoying that oven a lot!View attachment 699363View attachment 699364View attachment 699365View attachment 699366View attachment 699367View attachment 699368View attachment 699369View attachment 699370
Great to see you back! That oven looks amazing. What is it?
Just got a Roccbox last month and have been making good pies with it. They're currently square, but I'm working on it. Guess I should post some pictures.
 

applescrap

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Great to see you back! That oven looks amazing. What is it?
Just got a Roccbox last month and have been making good pies with it. They're currently square, but I'm working on it. Guess I should post some pictures.
You got a roccbox, awesome! Cant wait to see some pizzas!
 

applescrap

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ilfornino professional plus
Master is back! How do you like it vs blackstone. Above I posted a pizza where I used more dough and it spread beautifully into a nice, big, circle. Think I havent been using enough dough, but my first thought was wow that looks like one of icebobs (minus the char and delicious toppings). To make those big beautiful pies do you know how many pounds of dough you use? Thanks.
 

icebob

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For a 13~14 inches pie, I make my balls 330 grams. Blackstone is a lot easier to use! but I like that I can cook almost anything in the ilfornino
 
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