same here... I am adding a pan pizza into the mix for the first time as well.Pizza night tonight!
Made some last night. Got the leopard crust dialed in. I think I need an infrared thermometer. First couple of pizzas took 10+ minutes: the last couple took less than 5.Pizza night tonight!
Cold rise?@WingnutNice! I made a Varasano's dough last weekend but didn't plan out far enough to do a cold rise so went warm. Dough was tasty but waaay too wet so was really hard to work with. I did try the San Marzano only sauce you recommended and that was a winner...you've converted me.
UPDATE: while not generally my favorite style, the pan pizza turned out great!same here... I am adding a pan pizza into the mix for the first time as well.
Liquid in the middle is probably cheese. I make sure to use low moisture shredded mozz unless I'm doing margherita, in which case I use torn ball mozz...but low moisture is a must for me for regular pies.Made some last night. Got the leopard crust dialed in. I think I need an infrared thermometer. First couple of pizzas took 10+ minutes: the last couple took less than 5.
I did the canned tomatoes for the sauce for the first time. So easy, but makes so much. I put the extra in ziploc bags in freezer for next time.
If you get a small liquid pool in the middle, is that from the cheese, or the sauce?
It's probably from the cheese, because you're (presumably) not using a low moisture cheese.If you get a small liquid pool in the middle, is that from the cheese, or the sauce?
I bought one of these and have been really disappointed so far. The instructions say to leave the top of the grill open, and this is too big for me to close the grill all the way anyway. So even with the heat diffusers removed and all 4 burners on high and the grill top resting on top (so basically the grill top is ajar), it just doesn’t get hot enough. I had much better success with just a pizza stone on the grill.I posted this in another thread here somewhere but I have had great success with this pizza oven that sits atop my Napoleon NG grill. Easily hits an even and consistent 700-800 degrees with the grill burners on 3/4. The turning tool is awesome.
https://shop-usa.bakerstonebox.com/Pizza-Oven-Boxes/Original-Series-Pizza-Oven-Box-Kit.html
I didn't even look at the instructions. I've been closing my grill lid with the pizza box. Even with 3 or 4 burners on, it takes a unnaturally long time to heat up; about 30 to 40 minutes. But it does eventually get pretty GD hot, and I've been happy with mine.I bought one of these and have been really disappointed so far. The instructions say to leave the top of the grill open, and this is too big for me to close the grill all the way anyway. So even with the heat diffusers removed and all 4 burners on high and the grill top resting on top (so basically the grill top is ajar), it just doesn’t get hot enough. I had much better success with just a pizza stone on the grill.
Is your grill closed when you use this? It could just also be my sub-par grill, which is an old CharBroil that I just rebuilt the insides of recently.
What dough/recipe are you using? If making dough, what kind of flour?Ok - since I've gotten my Ooni, my pizzas have improved from complete disaster to barely edible. So any tips are greatly appreciated.
My biggest problem right now seems to be the crust. I couldn't get the crust to firm up at all. So I started putting it in the oven for 4 minutes at 400 prior to putting the toppings on. But even with that - to get the crust even remotely solid, I have to leave the pizza in the Ooni for 2 minutes. And by that time, the cheese and toppings and edges of the crust are basically burned.
Prior to putting it in the pizza oven, I take the stone temp and its around 800 degrees. So I think its hot enough.
It goes without saying that I am not a good cook. So like I said, any helpful tips are greatly appreciated.
I've only bought dough so far. From Whole Foods mostly.What dough/recipe are you using? If making dough, what kind of flour?
Its probably not neapolitan dough, which is what you need for the Ooni. Either get some 00 flour and make your own dough (I use THIS recipe, its awesome and easy), or find a place that specifically sells neapolitan dough which is different than other pizza dough (its meant for high temps and only takes 1-3 minutes to cook.)I've only bought dough so far. From Whole Foods mostly.
Awesome. Thank you.Its probably not neapolitan dough, which is what you need for the Ooni. Either get some 00 flour and make your own dough (I use THIS recipe, its awesome and easy), or find a place that specifically sells neapolitan dough which is different than other pizza dough (its meant for high temps and only takes 1-3 minutes to cook.)
Most pizza shops will sell you the dough by itself, with food costs as high as they are, you're doing them a favor not ordering it with all the toppings anyways, just buy the dough from a place you like and stop messing around at home with it.Ok - since I've gotten my Ooni, my pizzas have improved from complete disaster to barely edible. So any tips are greatly appreciated.
My biggest problem right now seems to be the crust. I couldn't get the crust to firm up at all. So I started putting it in the oven for 4 minutes at 400 prior to putting the toppings on. But even with that - to get the crust even remotely solid, I have to leave the pizza in the Ooni for 2 minutes. And by that time, the cheese and toppings and edges of the crust are basically burned.
Prior to putting it in the pizza oven, I take the stone temp and its around 800 degrees. So I think its hot enough.
It goes without saying that I am not a good cook. So like I said, any helpful tips are greatly appreciated.
How is the Ooni working out for you? I'm thinking of buying one but I've read some mixed reviews. Which model do you have any tricks I should be aware of? Any accessories that I should purchase with it (e.g. thermometer)?Ok - since I've gotten my Ooni, my pizzas have improved from complete disaster to barely edible. So any tips are greatly appreciated.
My biggest problem right now seems to be the crust. I couldn't get the crust to firm up at all. So I started putting it in the oven for 4 minutes at 400 prior to putting the toppings on. But even with that - to get the crust even remotely solid, I have to leave the pizza in the Ooni for 2 minutes. And by that time, the cheese and toppings and edges of the crust are basically burned.
Prior to putting it in the pizza oven, I take the stone temp and its around 800 degrees. So I think its hot enough.
It goes without saying that I am not a good cook. So like I said, any helpful tips are greatly appreciated.
The pizza ovens that I'm researching can get it up to 800 but the reviews I'm reading say that the crust gets burnt before the top of the pizza is fully cooked. Not sure - it feels like one of those situations where I buy it and then just practice until I figure out what works.Most really great authentic pizza shops cook their pizzas in an 800 degree oven or close to it for like 4 minutes and the pizza is done.
Don't know what 4 minutes at 400 degrees will do but I think the oven needs cranked up to a higher temp...just my guess.
I put a post up above. I've been unsuccessful so far with making it - but more to my failures than the oven. Wingnut gave me a couple of good suggestions last week so I'm going to give that a try.How is the Ooni working out for you? I'm thinking of buying one but I've read some mixed reviews. Which model do you have any tricks I should be aware of? Any accessories that I should purchase with it (e.g. thermometer)?
I run my oven in the 800+ degree range. The only time I have had the problem with the bottom burning (other than some desired char) I was using dough from Publix. I also thought that dough was sweet so I'm suspecting they add sugar to it and the sugar was burning. Never had the problem with dough from a local pizzeria or homemade. But, you do have to know your oven and its hotspots and use the turner to keep the pizza moving. You can't just plop it in for 3-4 minutes and then pull it out.fred_1_15301 said:The pizza ovens that I'm researching can get it up to 800 but the reviews I'm reading say that the crust gets burnt before the top of the pizza is fully cooked. Not sure - it feels like one of those situations where I buy it and then just practice until I figure out what works.
Just made my first pizza with 00 flour dough. Thank you very much for the suggestion. It was a huge improvement. Easily the best pizza I've made so far.Its probably not neapolitan dough, which is what you need for the Ooni. Either get some 00 flour and make your own dough (I use THIS recipe, its awesome and easy), or find a place that specifically sells neapolitan dough which is different than other pizza dough (its meant for high temps and only takes 1-3 minutes to cook.)
The dough recipe I linked is very simple, no mastery needed...just follow along with the steps and it'll turn out great. The stretching of the dough when you make the pizza is really the only part that takes practice.Bought the Camp Chef Italia Artisan Pizza oven for Christmas. I'll try the recipe and 00 flour that Wingnut suggested. I know it will take some time to master it but I'm so excited. One question - is there a specific type of pizza stone that you guys use with your pizza oven? We have a huge steel oven but I suspect that may be too large for the pizza oven. We also have a wooden peel. Also, I believe my new oven will only fit around a 10-12 inch pizza max. When I make the dough, do I just cut it in half to make smaller pizzas? I know - stupid question but I'm a beginner.
It's supposed to arrive by this Friday . I gave my wife a clue by saying "this is going to revolutionize the way we do something". After a few guesses, she said "I hope it's not a pizza oven".Bought the Camp Chef Italia Artisan Pizza oven for Christmas.
It's supposed to arrive by this Friday . I gave my wife a clue by saying "this is going to revolutionize the way we do something". After a few guesses, she said "I hope it's not a pizza oven".
It's supposed to arrive by this Friday . I gave my wife a clue by saying "this is going to revolutionize the way we do something". After a few guesses, she said "I hope it's not a pizza oven".
That looks really good.The dough recipe I linked is very simple, no mastery needed...just follow along with the steps and it'll turn out great. The stretching of the dough when you make the pizza is really the only part that takes practice.
I have the 16 inch version of This stone and it works great, but I cook my pizzas on a good sized grill.
As for the dough, I have a digital scale, and when the dough is fermented and Im ready to portion it up into smaller balls, I cut it into 3 or 4 pieces and weigh them, making sure they are all close to the same weight, then I ball them up and let them rise for 60-90 minutes before stretching and making pizzas. I pretty much always make 12 inch pies.
** I scaled the dough recipe down a bit and only use 400grams of flour, which makes 3 perfect 12 inch pies. The scaled recipe:
400g 00 flour
12g salt
teaspoon yeast
240g water
Made a couple of pies last night, this time I didnt stretch the dough quite as thin as I usually do...the thicker crust was a little easier to pick up and eat than the usual way I make them...I think I prefer the thinner crust though.
https://i.imgur.com/L59OjWO.jpg
https://i.imgur.com/mEunTp5.jpg
Neapolitan is the thin crisp chewy crusts, which is the dough recipe he linked.@Wingnut do you try and do any of the thinner crusts? maybe with a stone or metal on the grill?
would love to be able to get that crispy yet chewy thin crust with the super tiny bubble on the bottom ...
Nothing, but I use an Ooni so it's 8-900 when I throw my first pizza. The peel has a bit of flour on it from stretching the dough but that's it. While I am making it I make sure that the dough is able to move around on the peel and if not I toss a bit more flour on it. I also have a small turner that I use to rotate the pizza at about 45-60 seconds.fred_1_15301 said:Newb question - what do you guys put on the baking steel/pizza stone when you set it in the oven to get hot? Do you put corn meal or flour on it before placing the pizza on?
Even subpar homemade pizza is still pretty tasty.First time making a pizza from scratch. Used a baking steel (which I pre heated for an hour at 550). The dough seemed to turn out perfect but let’s just say I have some work to do learning how to stretch the dough (also I think I may have over floured it). The crust didn’t get black around the edges (cooked for 8 minutes). It still tasted good but not great.
It was good but my ego took a bit of a hit. After watching all the videos that I watched, I was expecting restaurant quality. But hopefully I just need more experience.Even subpar homemade pizza is still pretty tasty.
we want pics man.First time making a pizza from scratch. Used a baking steel (which I pre heated for an hour at 550). The dough seemed to turn out perfect but let’s just say I have some work to do learning how to stretch the dough (also I think I may have over floured it). The crust didn’t get black around the edges (cooked for 8 minutes). It still tasted good but not great.
Once I improve it, I’ll put up pics. 2nd attempt will be next Friday.we want pics man.
jeebus ...that's a pizza cakePizzaguys - The definitive "Making pizza at home" thread
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How to Make Neapolitan Pizza at Home | Wood-Fired vs. Pizza Stone