The Home-made Pizza thread

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Originally Posted by abraham

Anybody built a pizza oven at home? Mr Mike maybe? I've got a spot that could make sense to build one as I've been clearing my back yard. And a crate or two of bricks from a kiln I helped take down. But are the oonis or other portable/semi portable ovens good enough that I shouldn't consider it?

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Build your own. #1 We want to see your trip report. #2 An Oooni won't be big enough for the TGR MAGS party that you throw. #3 Gas?? Chop wood. When your neighbors ask what that huge pile of chopped wood is for, tell them straight up, "PIZZA BITCHES!"

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Originally Posted by nickwm21

Looks great. But when you bring a $500 oven and an IR temp gun, can you really call it “camping pizza”?


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Ha, my parents got me the temp gun. It's dumb and of little utility. I wouldn't recommend one. All's I do is turn the oven on and leave it for 15 minutes.

The oven is now a staple on trips.

I sleep in the dirt with a beater synthetic sleeping bag. No vans for me.

Here's some Canadian bacon and pineapple pizza to stir up even more controversyhttps://uploads.tapatalk-cdn.com/202...6242d72106.jpg

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You can punch boots now with the temp gun.

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Originally Posted by abraham

Anybody built a pizza oven at home? Mr Mike maybe? I've got a spot that could make sense to build one as I've been clearing my back yard. And a crate or two of bricks from a kiln I helped take down. But are the oonis or other portable/semi portable ovens good enough that I shouldn't consider it?

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Why not both? I guess with the Ooni you can sell it for 5 cents on the dollar when the pizza fad is over. Tough to sell a brick oven in your backyard.

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Originally Posted by tgapp

Ha, my parents got me the temp gun. It's dumb and of little utility. I wouldn't recommend one. All's I do is turn the oven on and leave it for 15 minutes.

The oven is now a staple on trips.

I sleep in the dirt with a beater synthetic sleeping bag. No vans for me.

Here's some Canadian bacon and pineapple pizza to stir up even more controversyhttps://uploads.tapatalk-cdn.com/202...6242d72106.jpg

Sent from my Pixel 4a (5G) using Tapatalk

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I'm not going to bother commenting on the pineapple. But maybe we should have a contest for the most deformed pizza shape. Unfortunately I didn't take pictures of my best contenders.

Anyone use the Snow Peak Field Oven? It is ridiculously expensive for what it is, but so is the Ooni. I already have the Snowpeak Pack and Carry fireplace, so just need the oven accessories. Designed and made in Japan. Don't know if that is a good thing when it comes to pizza.

In and out
Attachment 378134Attachment 378135

Used deli dough tonight, not sure what kind of flour they use, was tasty.

Daughter likes the oil, cheese, cherry tomato, pizzas with some balsamic sauce on top.

Attachment 378136

I went with a sweet baby rays/chicken/red onion version…

Attachment 378140

Attachment 378141

Crust had the perfect chew and bit of crunch.

Margherita with some pesto. 48hr cold ferment on the dough, Bianco DiNapoli tomatoes, some mozz and basil. Attachment 378498

^^^yum!

Attachment 378499
This one came out pretty good. Pepperoni, mushroom and bacon, San Marzano sauce.


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I admire the restraint shown by the last two pizzas in this thread, speaking as someone who puts everything in the fridge on a 12 inch pizza. And sometimes stuff from the garbage.

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Originally Posted by old goat

I admire the restraint shown by the last two pizzas in this thread, speaking as someone who puts everything in the fridge on a 12 inch pizza. And sometimes stuff from the garbage.

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Dang.

Not my best, dough was off. Pretty sure my sourdough starter was a little lethargic after several weeks of not using it....

Attachment 378563

Red and orange peppers, red onion and chicken sausage, cause got to be a little healthy...

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Originally Posted by krp8128

Not my best, dough was off. Pretty sure my sourdough starter was a little lethargic after several weeks of not using it....

Attachment 378563

Red and orange peppers, red onion and chicken sausage, cause got to be a little healthy...

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You should try sautéing the peppers before you assemble the pizza. I think it brings out the flavor more and doesn’t add as much moisture


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Originally Posted by MagnificentUnicorn

You should try sautéing the peppers before you assemble the pizza. I think it brings out the flavor more and doesn’t add as much moisture


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I'd do the same with the onions...

My wife loves caramelized onions so I saute them and add them to the pizza after it's baked.
I like to make home fries with onions and cooking the onions separately lets the potatoes get crispier.

Caramelized onions are magical vegetables.

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Originally Posted by skaredshtles

I'd do the same with the onions...

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Yeah, I don’t put uncooked veggies or mushrooms on my pizzas. It’s more work but so much better.


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Originally Posted by MagnificentUnicorn

Yeah, I don’t put uncooked veggies or mushrooms on my pizzas. It’s more work but so much better.

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And to me cooked ones taste like mush on pizza....

Yup, I love really thinly sliced raw veg on the pie cuz it'll blister up under the heat but still retain some crunch. On of the hallmarks of good pizza for me is juxtaposing textures.

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Originally Posted by devlinc

Margherita with some pesto. 48hr cold ferment on the dough, Bianco DiNapoli tomatoes, some mozz and basil. Attachment 378498

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That's the top of the mountain right there.

I put bell pepper on my pizzas raw and like how they come out. I would not put cooked vegetables on a pizza until after it's already baked.

It finally cooled down enough to fire up the oven. That Ooni seems like a great way to make pizza (particularly when it’s above 75f), but $500 buys a lot of pies from the local pizzeria.

Attachment 378660

Wifey is buying me an Ooni for my b-day in August!

Eyeing up a karu 12 multi-fuel. Probably won’t be able to find a gas burner until Sept. but can burn pellets/wood/charcoal right out of the box which I’m pretty excited about.

Anyone using the pellet option? Pro-tips?


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This one paid for itself just today.

Attachment 378730