Pizza talk thread

[buldogge]

Originally Posted by Joe T

anyone else with an ooni having problems getting the heat up? no matter what I do, I can't get stone temp over 500 degrees. Wood was burning to fast, I'd have to stand there and force feed wood and still only 450-500 degrees (I played with the flue, nothing I did made a difference... even changed to the propane burner, and can run it for 40 minutes and barely hits 500

other issues I have is getting the dough to slide off the peel, and because the stone isn't hot enough, the dough isn't crisping fast enough and the top is fully cooked, but the bottom is soft and "bendy"

Which model Ooni? I Have the Ooni Pro 16 and have no issues getting the deck TOO hot.

Are you using the full door while pre-heating? You really need the oven closed to get the heat up.

What type of wood? You are going to need to use decent hardwood...Oak, Hickory, Ash, etc...Softwoods just aren't going to get it done effectively.

It takes a bit of practice and care to both get decent deck temps AND get a good rolling flame to properly cook the top of the pies.

I usually get the temps up, deck hot, and then feed a fresh log/block just before launching.

-Mark in St. Louis

[TXSTYLE]

Lunch earlier...

[Joe T]

Originally Posted by buldogge

Which model Ooni? I Have the Ooni Pro 16 and have no issues getting the deck TOO hot.

Are you using the full door while pre-heating? You really need the oven closed to get the heat up.

What type of wood? You are going to need to use decent hardwood...Oak, Hickory, Ash, etc...Softwoods just aren't going to get it done effectively.

It takes a bit of practice and care to both get decent deck temps AND get a good rolling flame to properly cook the top of the pies.

I usually get the temps up, deck hot, and then feed a fresh log/block just before launching.

-Mark in St. Louis

I have the Karu 12... which I think was the fist mistake, there's no room to move a paddle around, just straight in and out.

With wood, I'd keep the door closed and use the same wood I burn in the fireplace. Oak or hickory mostly, all seasoned. The problem is that it's burning too fast. I could have some great fire going, go into the kitchen, put the dough on the paddle get out to the deck and the wood is gone. It's burning a full tray in less than 2 minutes

With the propane, I have to pull the front door, because there's not enough oxygen to keep the flame burning. In fairness, I've only tried in December/January, so it's been 20-30 degrees. I'll see what happens as it warms up and I'm not fighting external temperatures

[ryan stewart]

That might be your issue. My neighbor has a gas one and she has had no issues getting plenty of heat in it but this was during summer. Im sure youre losing a LOT through the walls.

Honestly that is the biggest difference between a kettle grill and a kamado, the thick ceramic walls hold the heat, I still burn a lot more heating it up in the winter but it doesnt have trouble once it heats up.

[Lady Jane]

Managed to get some Italian Tipo 00 flour.

1. Rolled-out in the pan with sauce and seasonings.
2. Cheese and toppings.
3. TA-DA...

[JJ 911SC]

Originally Posted by Lady Jane

Managed to get some Italian Tipo 00 flour...

Amazon is your friend https://www.amazon.ca/Vita-Sana-Ital...y%2C540&sr=1-4

[Lady Jane]

Originally Posted by JJ 911SC

Amazon is your friend

Thanks for that JJ. My only concern ordering from Amazon is not knowing the Best Before due date. My little Deli store is slightly more expensive but I know what I'm getting.

[ryan stewart]

I do the same, plus supporting local. I have a few options around me with it thankfully.

[tranquility]

Your photos are making me hungry!!! Guess I'm having pizza tonight. Luckily I picked these up, imo up there for frozen pizza; they come from a local chain. Funny though as I still haven't stepped into their restaurants yet but if their retail stuff is any indication, it should be good.

[JJ 911SC]

Originally Posted by tranquility

Your photos are making me hungry!!! Guess I'm having pizza tonight. Luckily I picked these up, imo up there for frozen pizza; they come from a local chain. Funny though as I still haven't stepped into their restaurants yet but if their retail stuff is any indication, it should be good.

Costco carry the All Dress version, très très bon.

[tranquility]

Originally Posted by JJ 911SC

Costco carry the All Dress version, très très bon.

Does it taste like All-Dressed chips? That your favorite one?

[JJ 911SC]

Originally Posted by tranquility

Does it taste like All-Dressed chips? That your favorite one?

I don't eat all dress chip or pizza chip for that matter, but it is their best pizza.

[mdf]

Mushroom, onion, garlic, red bell pepper, mozzarella and feta.

[chassis]

Onion and shallot with sauce, fresh mozz and 4 herb seasoning. Tipo 00 and semolina rimacinata crust.

[mdf]

Felt like all the pizzas I have been making are just minor variations. So decided to experiment. Carne asada pizza. Had some leftover carne asada and made it into a pizza. With jalapeno, garlic, mushroom and mozzarella. Could not find poblano peppers or queso fresco at either of the grocery stores I checked so ended up with the green chilis and mozzarella.

[JJ 911SC]

Big Rig Special

[EDWYER]

Originally Posted by JJ 911SC

Big Rig Special

Looks amazing.

[JJ 911SC]

Originally Posted by EDWYER

Looks amazing.

Olive on the side...

[JJ 911SC]

Si c'était Vendredi...

[JJ 911SC]

Leftover Lunch

[JJ 911SC]

One more time...

[M_Six]

Large pepperoni tonight from my favorite place here. Great chewy cheese and just the right amount of oil. Crust was a tad overcooked, but better that than undercooked. Good thing this place isn't closer to us or I'd be having it way more often than I should.