Pizza talk thread

[KenB925]

Yesterdays pizza was so good it was picture worthy (you would all be board if I posted every pizza I made)!

I like to tweak the recipe (and make notes) every time I fire up the oven. I think the texture and flavor of this recipe is just about perfect, if you like sourdough pizza crust.

If anyone wants to geek out I can write up the recipe/process.

This is a sourdough crust, high gluten flour and some fresh milled hard red winter wheat.

I also found some really good 'artisan' pepperoni at a farmers market, so much better then what I was getting from the grocery store.

[RickFLM4]

Originally Posted by KenB925

Yesterdays pizza was so good it was picture worthy (you would all be board if I posted every pizza I made)!

I like to tweak the recipe (and make notes) every time I fire up the oven. I think the texture and flavor of this recipe is just about perfect, if you like sourdough pizza crust.

If anyone wants to geek out I can write up the recipe/process.

This is a sourdough crust, high gluten flour and some fresh milled hard red winter wheat.

I also found some really good 'artisan' pepperoni at a farmers market, so much better then what I was getting from the grocery store.

That looks incredible!

[Blue87]

I prefer napoletana style and usually eat at a local place called Peel or just make my own (I cheat some with the sauce)

[KevinC]

arf

[Mosaud1998]

Can't beat Costco Pizza

[KenB925]

Originally Posted by Mosaud1998

Can't beat Costco Pizza

I don’t know what to do with this.

[KenB925]

Originally Posted by RickFLM4

That looks incredible!

Thank You


It was!

[RickFLM4]

Originally Posted by KenB925

I don’t know what to do with this.

Just assume it's a joke.

[DocL]

Originally Posted by Mosaud1998

Can't beat Costco Pizza

For the price sure, but it's usually undercooked. If I bring home a Costco pie I will put it on my BBQ at 600 deg for five minutes to crisp it up a little.

[Jd19]

Originally Posted by Blue87

I prefer napoletana style and usually eat at a local place called Peel or just make my own (I cheat some with the sauce)

Have you been to Melo’s Pizzeria? It was our favorite Neapolitan style pizza in STL when we lived there.

[Blue87]

Originally Posted by Jd19

Have you been to Melo’s Pizzeria? It was our favorite Neapolitan style pizza in STL when we lived there.

No, I haven't tried many pizza places in STL since Peel was pretty close and since we started making our own. Thanks for the recommendation 👍

[buldogge]

Originally Posted by Jd19

Have you been to Melo’s Pizzeria? It was our favorite Neapolitan style pizza in STL when we lived there.

Originally Posted by Blue87

No, I haven't tried many pizza places in STL since Peel was pretty close and since we started making our own. Thanks for the recommendation ��

Unfortunately, Melo's just announced a week ago that they are finished.

Blues City Deli (the "parent company"), will eventually be utilizing the space for something else.

Union Loafers, Pizzeoli, Urban Chestnut, Pie Guy, Pizzeria Da Gloria, Pastaria, Pizzeria Tivoli, Fordo's, and Pizza-A-Go-Go are all solid choices, though.

-Mark in St. Louis

[JJ 911SC]

.

[LivingInSalt]

It is so weird to me how pizza pizza and little caesars are completely unrelated

[wtwo3]

Originally Posted by JJ 911SC

.

This would have been great in undergrad. Now it will just make me fat.

[JJ 911SC]

At last, thanks to my friend Dan, a Pepperoni (Brothers) that complement my Concoction (and a few more to come)...

[fox99]

It's very cool that you came across this thread. I love pizza very much. But I'm too lazy to cook it at home. It's easier for me to buy. But where? Who can advise?

[JJ 911SC]

Originally Posted by fox99

...But where? Who can advise?

Willy's Pizza; https://www.willyspizza.ca

Colonnade Pizza; https://www.colonnadepizza.com

Gabriel Pizza: https://gabrielpizza.com

[RickFLM4]

Anyone have (or tried out) a Halo Versa 16? I’ve been looking at it online. The rotating pizza stone and portability (can use on patio or take to a tailgate) are attractive. I’m hesitant thought because with the temps it claims, it seems like pizza should cook quicker and I could foresee burnt crust before the cheese melts because maybe the pizza stone gets way hotter than the oven temp. Wondering if anyone has tried them out.

https://halo-pg.com/product/versa-16...or-pizza-oven/

[KenB925]

Originally Posted by RickFLM4

Anyone have (or tried out) a Halo Versa 16? I’ve been looking at it online. The rotating pizza stone and portability (can use on patio or take to a tailgate) are attractive. I’m hesitant thought because with the temps it claims, it seems like pizza should cook quicker and I could foresee burnt crust before the cheese melts because maybe the pizza stone gets way hotter than the oven temp. Wondering if anyone has tried them out.

https://halo-pg.com/product/versa-16...or-pizza-oven/

I have not used one, I am interested in them.

Ultimately it will depend on how well you can control the temperature. I suspect you would want to preheat at max, then reduce the temp a bit to cook so you don't get a blackened top and undercooked edges.

Because it has such small thermal mass you will have to ride the temp control like you would with a cheap a gas grill.

FWIW on my wood oven I like the middle of the deck to be about 600 degrees, the dome will be somewhere between 900 and 1000. Another advantage of the big oven is that you can have a spot that is 200 degrees cooler (on the deck) if you need to slow things down a little while the top finishes. I usually pick the pizza up to 'finish' close to the dome for a couple seconds.

[RickFLM4]

Originally Posted by KenB925

I have not used one, I am interested in them.

Ultimately it will depend on how well you can control the temperature. I suspect you would want to preheat at max, then reduce the temp a bit to cook so you don't get a blackened top and undercooked edges.

Because it has such small thermal mass you will have to ride the temp control like you would with a cheap a gas grill.

FWIW on my wood oven I like the middle of the deck to be about 600 degrees, the dome will be somewhere between 900 and 1000. Another advantage of the big oven is that you can have a spot that is 200 degrees cooler (on the deck) if you need to slow things down a little while the top finishes. I usually pick the pizza up to 'finish' close to the dome for a couple seconds.

I think you are spot on about temp control. I like the portability and rotating stone concept but not so sure it’s worth the price. I watched a few reviews on YouTube and seems like it takes a fair amount of practice to get it right plus the flames / heat can be difficult to control with wind (something I didn’t think about). I checked with the company and they do not offer a money back satisfaction guarantee like Ooni does. So I am probably going to pass and stick with burgers for the tailgate and eventually do something better for the patio. (I’m not there on Ooni either because it seems like they aren’t really meant for a crisp crust, which is our preference. But I do revisit the idea sometimes.)

[dradernh]

Tommaso's in San Francisco. I must've eaten a few hundred of them while living further up Kearny Street from '77 - '89. Pepperoni, mushrooms, double-garlic...done. It was the crust that made it, along with top-quality pepperoni and cheese. Man, I'm getting hungry just thinking about it.