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I cook my pizzas at 550 as well. I don't do any pre cooking and cook for 18 mins. We have a double oven and use the single rack one.
I use the same amount of dough (18 oz) for normal and deep dish. I use a 10" cast iron pan for deep dish.
I've also used the Serious Eats foolproof deep dish recipe and it's great. It also uses a double rise.
pre-heated cast iron, finished with a high broil. pepperoni, pineapple, spiced italian sausage under the hood. heavy on chili flakes and oregano in the sauce, dough is trader joe’s. i like it thick.
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Similar but different... On the cardiac low sodium, minimal cheese, no pepperoni or sausage diet but I feel totally compelled to scroll through. Fucking painful :(Quote:
Originally Posted by Dantheman
That looks fantastic Shr00m.
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Both have shrooms, bacon, onions and garlic over a 50/50 Mozz and Parmesan reggiano cheese. Plus a generous sprinkling of Italian herbs on the top
Pesto, mozzarella, Parmesan, sundried tomatoes, artichoke hearts, kalamata olives, roasted chicken (from dinner night before), herbs & spices. YUM!
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Jesus... You could sell that for 37 bucks slice a little black truffle on it.
Nice counter
Great toppings. I did one like that a couple weeks ago with leftover leg of lamb instead of chicken.Quote:
Originally Posted by KQ
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Did a thick crust few days ago but the dough rise was lacking, I did however use Rosemary on the crust and on top.
I liked it. I may try to grind it in the future and mix that into the dough.
oregano man, oregano
Pepperoni, onions, mozzarella, parmesan, basilAttachment 279209
^strong work. Like the pepper.
This series is pretty great. The sauce episode is very helpful.
https://www.youtube.com/watch?v=STpv0aTReIw
I took a shortcut with the ooni last weekend and got the wholefoods pre-made 00 dough. cooked up better than anything I've made yet. I think my hydration is too low.
I have found that dough a bit on the wet side gives me a better rise.Quote:
Originally Posted by Phall
I like to use King Arthur Pizza flour. I'm new to home pizza making and a big fan of King Arthur so when I saw they had it I gave it a try. Works great IMO but I've not tried anything else so nothing to compare it to. Since I just started making pizza it was nice to have a recipe to follow (yeah, I know... I'm a recipe girl at least when I try something for the first time).
https://www.kingarthurflour.com/shop...our-blend-3-lb
Been a long time since I made pizza at home, so last night I decided it was time. Sausage and radicchio is my favorite combo (the radicchio gets all nutty and delicious when it's charred). Snapped a photo before I sprinkled chopped basil on it. Was super tasty.
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That looks great PL.
I had to look up what radichio is, turns out its chickory and looks a lot like red cabbage.
Learnt sumpthin today.
I drove past the King Arthur plant recently so we stopped and checked out their store. Mmm mm good stuff. I need to get back up there this year and do some more shoppin' and eatin'.Quote:
Originally Posted by KQ
Oh, thread reminded me, gotta get my dough out of the fridge.
Mrs Cruiser and the kids got me this shiny new pizza oven for father's day. I know nothing of it but it came to her highly recommended. Anybody play with one of these things? I'm planning to order the gas burner in order to streamline pizza parties but does anyone have any feedback or advice about getting started with lump charcoal and kindling?
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Friend of a friend says they work well.
Pm phall he has one of those. Turned out good looking pizzas posted in this thread.Quote:
Originally Posted by Cruiser
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I’ve got one.... it gets super hot and cooks pizzas fast. I just can’t seem to keep it hot enough to effectively make multiple pizzas in a row, it really seems to lose heat quick after 15 minutes or so.
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This was my experience as well. We went to a friends house who had one and it was a chore to crank out a bunch of pizzas.Quote:
Originally Posted by smmokan
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Made a pizza dough with a sour dough starter discard, turned out much better this time. One pie was puffy and thick and the other was thinner. Both are good.
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Yum!Quote:
Originally Posted by SB
Seems one needs to treat the SD pizza dough like one would regular SD, ie lots of proofing and kneading. My first one was not good but these were much better. I also gave the dough a second proofing after spreading it onto my pans in a warm oven.
Not 100% sure if it's worth the extra effort. Nice change up on the pizza recipe tho. Something to utilize the discard for.
Boy is that ooni oven fun to cook on! Had to turn down the burner after a while cuz the stones were registering over 1000*.
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Damn fine looking pizzas here lately.
Cruiser,
The UUNI is a blast to cook with. Did you get the gas burner or pellets? I've been running pellets in mine and find that it needs a solid 5-10 mins between pies to get back up to temp. First ~3 come out banger, quality diminishes after that due to my laziness and the hunger of my guests. I think the gas attachment would make my life easier and be more convenient for knocking out a pie or two on a weeknight. The pellets definitely make it a production. That being said, its a killer machine for the back yard.
Are you making your own dough? The whole foods 00 dough works wonders in that machine.
Yeah, Mrs Cruiser bought it and I read about it and quickly realized I wouldn't use it unless I had the gas burner. Heck, I've already got an egg that can get to 800* with ease and I never use it for pizza cuz it's too fiddly to keep the temp consistent at that high temp. So I picked a gas attachment up before I even opened the box. Had no trouble holding 900*+ for ~2h with 0 fiddling. Burnt like half a tank of propane but a whole tank is only like $15 so screw it, ya know?
Will check out the whole foods dough next time I'm in a pinch for time as I work next door to one. But, yeah, I've been doing the super basic Caputo 00 dough in my wine cellar with very good results.
Got a road trip coming up. Having some leftover pies on hand makes a great snack or easy dinner if I pull into camp late and just wanna have a beer and not deal with cooking.
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Fantastic.
Medium-thick crust yesterday because for some reason I cut the dough ball in half instead of thirds and ended up with more than I could stretch on the cast iron. Simple margerita with basil from the garden and tomato sauce from last summer. Had to buy the shitty store tomatoes though. Cooked on the grill outside which happily gets up to 700 and gets that cast iron going quick!
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Pizza night. Willie's favorite.Attachment 287125
Prolly got too many toppings on these but it was getting on in the evening and many beers had been consumed
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Homemade pesto, chicken, kalamata olives, artichoke hearts, sundried toms, fresh mozzarella, parmesan, herbs & spicesAttachment 287552