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I luv me sum grilled pineapple.
Pair it with city ham or maybe that Hawaiian barbecue stuff.
ETA, googled a bit and found some good looking Hawaiian barbecue sauce that would go well on any meat which could then be a topping for pie or by itself.
https://www.fromvalerieskitchen.com/...n-bbq-chicken/
My friends live in a fancy apartment building, their building has a pizza oven on the rooftop deck. It's a brick and gas oven, seemed really sweet, but I had a hard time cooking in it. Any tips?
We set it to 550 degrees.
The bottoms of our pizzas weren't getting cooked very well, especially in relation to the top.
Maybe we needed to give the brick more time to heat up before putting the pizzas in? It took probably 25 minutes to get to temp after we turned it on.
Yeah you need to give it a bunch of time to get up to temp.Quote:
Originally Posted by sklar
Takes a long while to get the temp up on the stones at the bottom. 45m is probably the minimum preheating time after the oven gets to temp. And I'd go with a higher temp. Maybe shoot for 700ish and see how that treats you.
Or cook the crust a bit 1st then add toppings.
Or let people you like less cook their pizzas first. Then cook yours
In my home electric oven that only goes to 550F I put in the dough with sauce while it is pre heating for 15-18 minutes. Pull it out and give it the final assembly, then back in just as it hits top end. Anuthr 20 minutes and it pie time.
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Originally Posted by sklar
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Originally Posted by abraham
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Originally Posted by Cruiser
Intuition confirmed, thanks.
I thought that this was a given...Quote:
Originally Posted by abraham
Set up my Uuni with the new gas attachment... immediate game changer. It’s kind of a PITA to start (it may be my propane tank though), but otherwise it makes the pizza oven so much better. We knocked out 4 pizzas in 20 minutes last week and they all rocked.
Sent from my iPhone using TGR Forums
Attachment 289418
One has oregano and one does knot
Was in Italy for a couple of week recently. The last week there we stayed at an agroturismo in Tuscany (http://algelsobianco.it/?lang=en). Absolutely beautiful place. The last Friday, they have a pizza party where they make a bunch of dough and fire up the outdoor wood burning oven. The grandmas that run the food there roll out the dough and provide a bunch of toppings. Pretty standard stuff but I had some excellent Finocchiata pancetta from Macelleria Falornia (the holy temple of salami) so I put that on with fresh picked rosemary, anchovies, and thinly sliced zucchini from the farms vegetable garden and topped with a drizzle of the house olive oil. It turned out awesome and the grandmas complemented me on my topping choices.
Pancetta
Attachment 289420
Before cooking
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are those anchovies? Oh yes... see in your description. So... how did it bake?Quote:
Originally Posted by LegoSkier
Tasted great, but I still cannot (after 20 attempts or so), get it to taste like true Neapolitan style. The last thing I’m going to try is order yeast from Italy.
Attachment 289789
What kind of yeast have you been using?
I get the Fleischmanns pizza crust yeast at grocery store and it works fine.
No offense...but it doesn't even LOOK like a Neopolitan pizza? Too much of everything, and it looks like it was in the oven for 20 minutes or so?Quote:
Originally Posted by plugboots
Kinda. But really there's very little anything. Way less than the 3 decent Neopolitan style places near my house. I'm using Fleischmann's now, but will try their pizza specific. I've got the oven at the hottest setting, stone on the bottom, Italian Caputo 00 flour, San Marzano tomatoes, etc. It's the crust that's killing me.Quote:
Originally Posted by RootSkier
That crust looks too thick, if you can't get it to stretch anymore with your current recipe try adding a bit more water. Some folks claim steel plates work better by holding more heat =faster cooking time with crispier crust.Quote:
Originally Posted by plugboots
I have a steel "stone" as well, didn't change it. I've spread the crust thin and left a lot of edge, spread it thicker and had less edge, etc. I've stuck to the recipes and gone drier and wetter. This one, I did the Serious Eats recipe, but I've done others more wet and more dry. I just can't get the crust to bubble, and the taste is wrong. It tastes like Chicago pizza, and not Neopolitan. Like I said, it tastes good, but...
Try adding more yeast if you want the "bubbles" and make sure your stone is getting as hot as possible before before you slide the pizza on it. Either your recipes are shit (most online recipes and their reviews are shit since their comparing their outcome to Dominoes ) or your oven isn't hot enough. You might try putting some water in the oven in a pyrex dish to "moisten" the heated air in the oven. I think most home home just can't create/hold enough heat to make a restaurant quality pizza.Quote:
Originally Posted by plugboots
Well, I've done a couple with the recipe(s) in this thread... I think you're right on the not hot enough. It just can't get there.Quote:
Originally Posted by fatnslow
From what I have read the Neo is done in a 800-900F oven. You could build one or get that Ooni oven.
That said you can try a few things.
Proof the yeast before hand and use two packs instead of one.
Try a different flour, such as Napoli or AnnA tipo 00.
I also use yeast nutrients for my beer, its possible it could improve the yeast as well.
I also use filtered water and not straight tap water.
I do not often make my dough the day before but you could try that. I usually make mine early in the morning and give it most of the day to rise. I also spread it on the pan and give it an extra rise but I am not making Neo style much.
I've been happy with the 72hr dough recipe from bakingsteel.
This oven looks interdasting, with mods it could be killer pie oven.
https://www.amazon.com/dp/B07VCXTR3J...d_i=B07VCXTR3J
ETA, this oven should be even better and the gas burner option would be titties.
https://www.amazon.com/gp/product/B0...ROO233H7&psc=1
I don't think a home oven can get the stone anywhere near hot enough for Neapolitan style pies. Seeing them go from raw to fully spotted and charred in a minute or 90 seconds on the egg and in the ooni made me a believer.
Doesn't mean you can't make bad ass pies in the oven though. Just not Neapolitan pies...
I've gotten pies pretty close to Neopolitan style by using the skillet-broiler method (use cast iron pizza pan, preheat it over burner until screaming hot, put the pizza on it then immediately put it into the oven top rack as close to the broiler as possible - gets as much heat into the top and bottom of the pie as possible).
As far as crust, are you using a Neopolitan crust recipe? I've had great results with Kenji's: https://www.seriouseats.com/recipes/...gh-recipe.html (the pies come out looking pretty much like the photo in that recipe).
try not putting so much stuff on them and in fact leave the middle of the Pizza ( I don't hear anybody call em pies up here ) with no sauce or topping becuz its gona migrate to the center any how but if you leave some off the middle it won't get as soggy/overloaded
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So I splurged and got meself this.
It will hit 900F+, fires on pellets, charcoal, wood chunks and there is a propane burner option.
Made dough today, hope to fire it up later this week.
That's a good link.Quote:
Originally Posted by Pegleg
I find the grill + stone does a far better job on the crust than an oven--just way too much air to heat up in an oven.
Plugboots, are you cold fermenting the dough? They say 3-4 days in the fridge before using is best. Making the dough the morning of and cooking it yields a bland dough, and adding more yeast just makes it taste...well, yeasty.
Yup. Like I said earlier, I’ve done the recipes by the book and changed them when I read of some slightly different idea.Quote:
Originally Posted by Timberridge
This weekend I was in Chicago, and ate at Burt’s http://burts-place.com with family. We love food, and esp. pizza. My sister is a great cook, (she’s been trying out for the American version of British bake-off, or whatever they’re gonna call it), and she can’t get it right either. I felt better.
That's the beauty of the skillet-broiler method; you're not heating up all the air in the oven. You're putting the pizza 1" below the broiler and just getting the direct blast of heat to the top that way (and the blast of heat to the bottom by preheating the iron pan on a burner). No need to preheat the oven at all.Quote:
Originally Posted by Timberridge
I should experiment more with the grill. My problem was that, every time you open the top, you lose all the ambient heat and there's no heat source directly from above, so the bottom of the pizza cooks too fast and the top never gets nicely charred.
Hmm...interesting--1" seems real close though. I'm afraid my electric convection oven would torch it?Quote:
Originally Posted by Pegleg
I'm using a Weber propane with a ceramic stone (I've IR'd the stone and its about 700F before I toss the pizza on) and as long as I'm not loading up the top with watery toppings it cooks evenly. I've never made one in a charcoal or kettle type grill.
I did a fewonderful last weekend on the grill.
A chimney of lump charcoal, plus a hickory log chopped up. Once it burned down I had the thermometer pegged.
Cast iron stone.
Only problem was for some dumb reason I tried flour on the peel. It stuck a bit then. Instantly burned to the stone. Top easy great in 5 minutes, but had to scrape the black off.
Did another the next day with cornmeal, perfect.
get an avatar dude, we have no idea what you look like
First at bat with the new outdoor pizza oven and also tried to do the Neopolitain style. Both are a learning curve.
I ate pizza.
Attachment 290760
My family says there’s no such thing as bad pizza.
I had a bit too much charcoal in the bin, crust was too thick and the San Marzono diced maters added too much liquid. The crust char was actually tasty, basil pesto and sprinkles with the thick sliced mozz cheese worked well.
The gas burner may be the way to go, stone was a bit fiddly as room to maneuver is tight.
I really like the portability of the oven and was able to hit 850F+ on the fire box. My IR thermo is maxed out above 900F.
So I made some pies with it and see the possibilities. I did the extended fridge time for the dough, not totally sure if it made a big enough difference. It was definitely harder to work with getting it off the peel and on to the stone. It is a bit tight for space but it does keep the heat in. I think I will go back to my regular way of doing the dough and work it to be closer to Neo style. I love the San Marzano maters and the chunk style mozz with basil. I ended up using basil pesto instead of basil leaf since I had a hard time finding basil leaf in any stores.
I am still getting used to using it but have made my first Neopolitain pies with it and plan to use it for more of the same. I did the first batch with charcoal and the second with the propane burner installed. I like the faster heat up of the burner and the control of turning it down to not burn the crust so much. The charcoal/wood is more traditional and I still plan to use it especially for travel mode. Which leads me to the fact that it is also fairly portable so a car camping trip or haul to a friends house would not be above its abilities.
Overall I like it but sure will like it better once I get it dialed in.
Attachment 292180
Another batch, getting better results each time. Used the gas burner again, this time I had SS 12" plates to use. First one went in all assembled. Dough did not quite get all the way done. Second one I put only the dough in for about a minute or so, turning as it was in. Pulled it out and back in to assemble then back in to finish. That seemed to work out better.
Both crusts got crispy and chewy, had them thin in the middle and thick on the outer edge. I made the dough two days before and went thru that process to be more authentic. I also added a few toppings, mushroom and garlic. The San Marzano maters are tasty but have a lot of excess water. I reckon I need to cook them ahead of time to boil off some of that liquid. I see Amazon has a San Marzano paste, might have to try that.
Any who, fun times in outdoor pizza oven experimentation land here in retirement wurld. At least I eat well.