The Home-made Pizza thread

Haven’t been checking, I’ve been firing it up and letting it burn for 30 minutes. The last few pies tonight I was working on just enough semolina to launch and no excess on the peel. Any excess catches fire immediately and by my third pie starts to taste the crust. I’ve been keeping a towel on the tailgate to wipe off the peel between turns and scraping the stone.

It’s a fun hobby, and it gets my two older kids over the last few weekends. I left my sauce in the fridge uncovered all week and dig that suggestion. Although, my oldest thought it dimmed the garlic flavor.

By springtime I should be pretty proficient with this thing and looking forward to apres pizzas on the bypass.

Outside temp makes a big difference and I won’t launch a pie sub 750-800 stone temp. Summers are best in my opinion


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Made some tweaks to my dough recipe and I think I’m headed in the right direction.

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Originally Posted by dfinn

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Made some tweaks to my dough recipe and I think I’m headed in the right direction.

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^^that looks amazing

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thanks, it wasn't half bad

Solid work Dfinn.

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Originally Posted by BobMc

I left my sauce in the fridge uncovered all week and dig that suggestion. Although, my oldest thought it dimmed the garlic flavor.

By springtime I should be pretty proficient with this thing and looking forward to apres pizzas on the bypass.

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I'm not big on garlic so I never noticed that but makes sense as same happens to onions in fridge. I suppose if you like more garlic just add extra before using?

Once that sauce has concentrated after a week, you can put it back in a closed jar for a while and the garlic should keep.

Until it gets fuzzy and you have to throw it all away. :)

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Originally Posted by Cruiser

^^^ I've got the pro with the gas burner and have nothing but good things to say about it. Believe it or not, I actually have to turn the burner down cuz the stones will crest 1k if I keep it on high. Can cook pizzas for 2h straight with no fiddling. Do it!

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Ready to pull the trigger...
Cruiser, do you ever use wood or pellets in the Pro? I want the Pro, but wondering why not just get the Koda 16 if i'm only ever going to use gas? Wood sounds romantic and great, but really how often will I use it?

Mrs Cruiser bought mine as a gift so I didn't do any research. Knowing myself, I knew it would never get used if I had to light and stoke an actual fire. So I bought the gas burner before I even bothered to unbox the oven itself.

No freaking way I have the coordination to keep the fire at the right temp to cook pizzas for 2h straight despite the lingering sensation that I may be missing out on some deliciousness by not burning wood.

Nice segment on pizza in Naples in the first episode of Stanley Tucci's little TV series on Italy and food. Probably can find it online.

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Originally Posted by old goat

Nice segment on pizza in Naples in the first episode of Stanley Tucci's little TV series on Italy and food. Probably can find it online.

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It is on Hulu I believe. That whole series is really fun.

Been experimenting with different proof techniques. Pretty much all of them are quite edible. Pepperoni and Margerita this evening. Tonight’s was a bit salty, my scale doesn’t go down that low so I used the teaspoon equivalent. Mental note to scale down the salt.

I’m getting close enough in my technique to start making pies on the Bypass road. Should be a fun spring.

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^^ got my vote. Save me a slice!

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Originally Posted by BobMc

Been experimenting with different proof techniques. Pretty much all of them are quite edible. Pepperoni and Margerita this evening. Tonight’s was a bit salty, my scale doesn’t go down that low so I used the teaspoon equivalent. Mental note to scale down the salt.

I’m getting close enough in my technique to start making pies on the Bypass road. Should be a fun spring.

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Wow that looks absolutely baller. Amazing dough technique.

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long time listener first time caller

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after we got our parents an ooni for some birthday or something they got us one too. we took it out on a trial run just to see what the deal was, and the results weren't half bad. still trying to figure out rotation, oven temp, etc.

now my question: what are your go to pie recipes? gonna do pepperoni and margerita again tonight, would like to experiment with some others too. using premade dough from harmon's for now but we'll step our dough game up shortly

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The one that always gets rave reviews from my guests has regular dough smeared lightly with warm fig paste and then topped with sliced brie cheese, thin sliced honeycrisp apples, crumbled bacon.

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Originally Posted by Cruiser

The one that always gets rave reviews from my guests has regular dough smeared lightly with warm fig paste and then topped with sliced brie cheese, thin sliced honeycrisp apples, crumbled bacon.

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very high brow of you....

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Originally Posted by Cruiser

The one that always gets rave reviews from my guests has regular dough smeared lightly with warm fig paste and then topped with sliced brie cheese, thin sliced honeycrisp apples, crumbled bacon.

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ya ok i'm as pretentious as the next millenial but fig paste and brie is a bridge too far, what do i look like, some sort of dentist??

but i guess the bacon redeems you a bit ;)

Right? That shit is fancy. We serve all the pizzas family style and that one never has pieces left on the platter by the time the next pie is ready.

One of my favorites from my little home town pizza join back east, and pictured above, is the potato pie. ranch base, thinly sliced and pre-cooked potatoes (season with salt, pepper, garlic), whatever cheeses you like but I usually do mozz, cheddar and blue cheese crumbles, bacon, broccoli, chicken chunks.

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Originally Posted by dfinn

One of my favorites from my little home town pizza join back east, and pictured above, is the potato pie. ranch base, thinly sliced and pre-cooked potatoes (season with salt, pepper, garlic), whatever cheeses you like but I usually do mozz, cheddar and blue cheese crumbles, bacon, broccoli, chicken chunks.

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yep okay i can do this. just gotta figure out the pre-cooked chicken part. sounds (and looks) legit

My favorite has pineapple, bean sprouts, and tofu.


Just kidding.

We like a c!ams casino pizza.
Sauce of olive oil and grated parm, cheese, chopped clams, bacon, garlic and diced red pepper. After cooking add chopped parsley and your favorite hot sauce.

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Originally Posted by tgapp

yep okay i can do this. just gotta figure out the pre-cooked chicken part. sounds (and looks) legit

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If I'm being lazy I'll just grab the pre cooked, sliced stuff from the grocery store. One of those whole, roasted chickens would work great, I think those are usually about $5 at Smiths. If I'm feeling fancy or have time I'll do a bird in the smoker, that really puts a nice final touch on it.

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Originally Posted by old goat

My favorite has pineapple, bean sprouts, and tofu.


Just kidding.

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What no kale? Amateur..best be using vegan "cheese" too.

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