The Home Made Pizza Thread

[italarican]

He uses a Pizza Party Passion
https://www.homebrewtalk.com/forum/threads/the-home-made-pizza-thread.405838/page-121#post-8730179

Yep. Sadly Pizza Party has gone further than my last update and now only ship w/in Europe. I believe there are options for the Ardore (their compact oven like the ooni and roccbox), but I'm not sure.

 

[Hanglow]

You can get the maximus ovens in the US apparently which are copies of the PP, or at least the smaller one is. No gas option or saputo floor though, so you would have to source them separately if you wanted that.

 

[applescrap]

Pizza! Getting going

 

[applescrap]

These two were monsters. Show here how I cut them. Huge 13 inch slices. Thrown with half sheet. I use half sheet to measure parchment. Super thin, used less sauce and cheese. Really good.

 

[Ozarks Mountain Brewery]

These two were monsters. Show here how I cut them. Huge 13 inch slices. Thrown with half sheet. I use half sheet to measure parchment. Super thin, used less sauce and cheese. Really good.View attachment 664672View attachment 664673View attachment 664676

That's the perfect buy by the slice and fold to eat type they sell it in big cities, I need to master that type

 

[orionol73]

This was the only pic that resulted from Friday’s second run on the Ooni 3. Better fire management and better results...I’m getting addicted to this thing

 

[ba-brewer]

Your pizza looks tasty @orionol73. Every time I see green olives on a pizza I think that would taste good but never remember to try it.

 

[SoulToast]

First run on my Christmas present.

I have some fire management skills to learn with this but overall the first go was a success. Anyone have any tips or tricks?

Hey, that looks familiar!

Funny story, there were two similarly-shaped but different sized boxes under the Tree-Rex this year.
I had gotten us the Pro and she'd gotten me the 3 and a bag of pellets...I think we'll be laughing about that one for years.

First off, I love this thing. I can't wait until it's not winter so I don't have to cook in the dark. So far done a mix of charcoal and wood and twice with pellets. I think I'm finally getting the hang of pellets, which were previously foreign to me.

The key to pellets is getting a strong start and not letting that fire go out by adding pellets too soon. And especially don't shake the tray, or poke at the pellets with a stick since it'll allow the fire to shift rearward and you'll screw up the airflow and make temp control a royal pain. Ask me how I know...

If you don't have one already, an IR thermometer,even a cheap one, really helps. Especially in the early stages of learning the oven.

A handling hint I picked up from one of the Ooni videos is called, "hovercrafting." Lift up an edge of your dough a bit, and blow under. It'll float your pie a bit and you can give it a little shake and you're sliding free again. I've started doing that every time, right before I throw, and it reduces the danger of the toppings making it into the oven while the crust chickens out and stays on the peel.

 

[RPh_Guy]

Anyone have a good recipe for dough with AP flour that can be made the same day?

Also, any good recipes for sauce you'd care to share?

Is anyone making the mozzarella fresh?

 

[exit8]

Anyone have a good recipe for dough with AP flour that can be made the same day?

Also, any good recipes for sauce you'd care to share?

Is anyone making the mozzarella fresh?

I like this one and have had good luck with making it in the morning for a pizza dinner. https://www.williams-sonoma.com/recipe/food-processor-pizza-dough.html

 

[Ozarks Mountain Brewery]

I use that same recipe but add 1tb of honey, very good and ready in an hour or two

 

[ba-brewer]

Anyone have a good recipe for dough with AP flour that can be made the same day?

Also, any good recipes for sauce you'd care to share?

Is anyone making the mozzarella fresh?

You will need to follow the link backward but I have been cooking the sauce from a no cook recipe someone posted here. Fast and easy tastes good.
https://www.homebrewtalk.com/forum/threads/the-home-made-pizza-thread.405838/page-119#post-8704425

 

[applescrap]

Thanks, it is soo good. About to make some more in a few minutes. These are shots from the last. Its pretty much the only type we eat right now. I dont like it too stiff I am finding, a nice fold what I have been favoring. Pics dont do it justice, chewy, thin, and folded, its become our favorite. Heres a few more for perspective. My attempts to get an even thin pizza of this size by hand were unsuccessful, ymmv. Its huge slightly bigger then the steel thrown with half sheet pan. Hope you give it a go!

That's the perfect buy by the slice and fold to eat type they sell it in big cities, I need to master that type

 

[Eltes]

Pizzas from this weekend

 

[orionol73]

Hey, that looks familiar!

View attachment 664993 View attachment 664994

Funny story, there were two similarly-shaped but different sized boxes under the Tree-Rex this year.
I had gotten us the Pro and she'd gotten me the 3 and a bag of pellets...I think we'll be laughing about that one for years.

First off, I love this thing. I can't wait until it's not winter so I don't have to cook in the dark. So far done a mix of charcoal and wood and twice with pellets. I think I'm finally getting the hang of pellets, which were previously foreign to me.

The key to pellets is getting a strong start and not letting that fire go out by adding pellets too soon. And especially don't shake the tray, or poke at the pellets with a stick since it'll allow the fire to shift rearward and you'll screw up the airflow and make temp control a royal pain. Ask me how I know...

If you don't have one already, an IR thermometer,even a cheap one, really helps. Especially in the early stages of learning the oven.

A handling hint I picked up from one of the Ooni videos is called, "hovercrafting." Lift up an edge of your dough a bit, and blow under. It'll float your pie a bit and you can give it a little shake and you're sliding free again. I've started doing that every time, right before I throw, and it reduces the danger of the toppings making it into the oven while the crust chickens out and stays on the peel.

I’ve not had good results with pellets feeding unless I give the hopper a few taps every so often

The hover craft trick I’ve also found to be key, regardless of how you are cooking!

Going to fire it up tonight for another run

 

[SoulToast]

I’ve not had good results with pellets feeding unless I give the hopper a few taps every so often

The hover craft trick I’ve also found to be key, regardless of how you are cooking!

Going to fire it up tonight for another run

Tried messing with the screw that adjusts the hopper angle? I've not touched mine, but maybe a few turns to increase the angle a touch?

Last go-round after my previous post, I tried paying special attention to feed level and keeping fuel behind the fire. If I was looking down the chute at coals I’d drop in a couple of pinches of pellets, let it settle for about 10 sec, another pinch, pause, then top up.

Made sure to not step inside without a pellet charge first, as there seems to be a fine line between happy fire and a basket of uncooperative coals that don't feel like sharing the heat with the rest of the oven and just burn out the back of the hopper.

I think making sure the grille portion of the burner is super clean before starting so the pellets can slide unimpeded is key, too. I also keep the pellets indoors, and I’m thinking about an airtight container with some desiccant to make sure the pellets are super-dry. My buddy has one and discovered early on that those things wick moisture like crazy and cause all sorts of burn issues.

Nice chute, btw.

 

[Apple_Jacker]

Finally bought myself a pizza stone AND tried out 00 flour for the first time. This is by far the best crust I've ever made.

Pepperoni, red onion, and arugula

 

[treacheroustexan]

Has anyone used one of these terra-cotta wood fired pizza ovens? I considered buying one but can’t really find out too much info on how they actually work. Any budget friendly alternatives to this for an actual wood fired cook?

 

[brewbama]

Pepperoni and olive pie from Sat night ...shaped in a pan then baked

View attachment 667873

 

[orionol73]

Has anyone used one of these terra-cotta wood fired pizza ovens? I considered buying one but can’t really find out too much info on how they actually work. Any budget friendly alternatives to this for an actual wood fired cook?

View attachment 667872

A few of us have Ooni wood fired ovens. Depending on what you get they are pellet or propane fired. I have pellet and it takes some work to learn and get great results but it is easier than I expected it to be. Old pic of the oven and 2 pies from last night

Photography skills leave some to be desired

 

[applescrap]

All this wood fire talk, I am guilty too. That said, it is clear after using mine only five times whatever that wood fire is tricky. Building a 1000 degree fire is not the easiest thing in a really small size space. Dont get me wrong all these ovens will get to 500ish plus easily. Now if it were a big oven with logs and such then wood fire would be much easier. Propane, hot, but not the same flavor and almost to hot, hot spots. With small space and wood only I think a fan is key to keep a solid fire, just guessing. While not falling in love with mine at first I am sure it was the right one for me. Only 250 yeah right, after gas insert and wood tray much more, but yeah the hybrid. Tried wood only, not for me, gas only, same. But turn on high, 20 minutes later 800 900 whatever it is, drop wood chunk in, turn gas down, poof chunk immediately ignites maybe 2 chunks, few minutes later, fire roaring out front just right 1000 degrees, perfect. Then gas back on, make next pie, throw chunk on, wood fire, and on and on, cant wait to use it!

 

[Hanglow]

Has anyone used one of these terra-cotta wood fired pizza ovens? I considered buying one but can’t really find out too much info on how they actually work. Any budget friendly alternatives to this for an actual wood fired cook?

View attachment 667872

Don't bother with that one

google the ooni karu it's good and the best cheap one you can get. make sure to get the gas burner with it.

Gas is good, as someone with a WFO I wish I had gas as an option.

 

[applescrap]

5 x, maybe, and it was clear cooking at 1000 degrees using wood only was serious. Born and raised in colorado and camped here my whole life I have cooked with plenty of wood. That ooni wasnt available when I bought mine last summer. Man they are quick to put product out. The koda was sweet but gas only now essentially the same design as mine but maybe better.

Don't bother with that one

google the ooni karu it's good and the best cheap one you can get. make sure to get the gas burner with it.

Gas is good, as someone with a WFO I wish I had gas as an option.

 

[user 246304]

76% hydration. 2-stage levain build. No mixing, only folds. Mock-up of T80 flour with 63% Central Mills Organic Honeybee, which is close to T55 flour at 10.5% protein (American = 12.5% French). Remainder of 37% sifted Bob's Red Mill whole wheat.

 

[ba-brewer]

Those look amazing Paul.

 

[ericbw]

I don’t know if this counts as pizza or just flatbread. It was a scrap of sun-dried tomato sourdough, topped with EVOO, minced garlic, tomato paste, grated Parm, and black pepper.

A little crunchy on the bottom, probably because it baked at only 425 on the stone.

 

[orionol73]

Fired up the Ooni 3 tonight

Made dough Friday

failed at launching this one

 

[applescrap]

Gonna try this as a station.

 

[murphyslaw]

The Ooni Karu is pretty cool. I've only used it twice, both with gas.

This one took 2 minutes and didnt come out great, but the later cooked a bit faster and came out better.

 

[applescrap]

Party time out front. Made a bunch, here are some of them. Homemade sauce, and brisket from last night. Vidalia onion on some. Kind of scary but gas on high and wood is nice. Dont mind it a little closer to 750 seems a little easier to manage, it cooks fast around 900 plus. I use the front back and middle of it as differnt tools. As well as the top of the oven. This wet dough sucks to work with for this.