Pizza talk thread

[Watching The World Burn]

Originally Posted by RickFLM4

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.)

I have an OONI and you can definitely get the crust crispy if you want. All depends on what you want to cook at and length of time. Love mine. Produces some fantastic pizzas.

[RickFLM4]

Originally Posted by Watching The World Burn

I have an OONI and you can definitely get the crust crispy if you want. All depends on what you want to cook at and length of time. Love mine. Produces some fantastic pizzas.

Which one do you have? Is the method to crisp it up similar to what Ken outlined - get up to hot temp and then lower heat once pizza is in the oven?

[Watching The World Burn]

Originally Posted by RickFLM4

Which one do you have? Is the method to crisp it up similar to what Ken outlined - get up to hot temp and then lower heat once pizza is in the oven?

I have the Karu 16, technically the multi fuel, though I haven't bought the attachment to hook up propane and have only been using wood.

More or less same method, one thing I've found with wood is the temps can vary dramatically initially unless you've got a decent chunk of embers built up over time (which is unlikely) so it does take some maintenance, I have wood on hand where I'll fire a few chunks in if I need to raise the temps.

I like the temps to get up to 700 or slightly below that, anything higher than that and you are just asking for it to be burned quick if you aren't careful. Though I would imagine it would also get a pretty crispy crust too...just need to watch it closer, move it frequently and less time overall in the oven. I don't tend to make the pizzas overly crispy though, but I'm positive the temps can easily get high enough to do just that if you wanted it.

Overall, I'm happy with the OONI.

[RickFLM4]

Originally Posted by Watching The World Burn

I have the Karu 16, technically the multi fuel, though I haven't bought the attachment to hook up propane and have only been using wood.

More or less same method, one thing I've found with wood is the temps can vary dramatically initially unless you've got a decent chunk of embers built up over time (which is unlikely) so it does take some maintenance, I have wood on hand where I'll fire a few chunks in if I need to raise the temps.

I like the temps to get up to 700 or slightly below that, anything higher than that and you are just asking for it to be burned quick if you aren't careful. Though I would imagine it would also get a pretty crispy crust too...just need to watch it closer, move it frequently and less time overall in the oven. I don't tend to make the pizzas overly crispy though, but I'm positive the temps can easily get high enough to do just that if you wanted it.

Overall, I'm happy with the OONI.

I actually think the crisp requires a relatively lower temp so that it cooks a slightly slower (600-700 rather than 800-900).

Maybe I'll give Ooni a try. They will let me return it if it doesn't work out. Thanks.

[floridaorange]

Super curious if anyone here has had a pizza from this place:

[tcphoto]

I just started the Netflix Pizza series which starts out with Chris Bianco in Phoenix, it is an amazing first episode. I am starting to think about a pizza oven and trying my hand at it.

[floridaorange]

^Yep I'm watching that - thank you sir

[wyatth]

[KenB925]

Originally Posted by tcphoto

I just started the Netflix Pizza series which starts out with Chris Bianco in Phoenix, it is an amazing first episode. I am starting to think about a pizza oven and trying my hand at it.

I watched it last night, a good episode. I have his book, its good, has some interesting ideas.

You should, its fun, and delicious. I started making pizzas on stone in a Treager.

[OkieSnuffBox]

Originally Posted by tcphoto

I just started the Netflix Pizza series which starts out with Chris Bianco in Phoenix, it is an amazing first episode. I am starting to think about a pizza oven and trying my hand at it.

I just came here to post that, I'm about halfway in and now I want to drive to Phoenix and take a road trip.

I know the lady would be down as she has family in Phoenix.

[Soul_Glo]

Originally Posted by OkieSnuffBox

I just came here to post that, I'm about halfway in and now I want to drive to Phoenix and take a road trip.

I know the lady would be down as she has family in Phoenix.

Only one place to consider in AZ for pizza as far as I’m concerned…

[wtwo3]

Happy Pi day folks.... may this day be filled with pizza pies.

[LivingInSalt]

Originally Posted by Soul_Glo

Only one place to consider in AZ for pizza as far as I’m concerned…

lol imagine posting this right after someone mentions Pizzeria Bianco

[Tommy-G]

Originally Posted by wtwo3

Happy Pi day folks.... may this day be filled with pizza pies.

I thought today was the opposing day to Valentines