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That looks really good.Quote:
Originally Posted by schindlerpiste
I need to get the gas attachment—I have great results with wood, but prepping the pizzas and working the oven means shit takes forever and everyone is done eating before I have a slice.Quote:
Originally Posted by Cruiser
*this. Also, if I knew how much guests would dig homemade pizza, I’d have gone for the 16”.
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I bought some of the Caputo Fioreglut flour that was recommended in this thread. I didn't have time for pizza today so I tried the focaccia recipe and I am seriously impressed. Totally legit focaccia. Great crust on the outside, excellent crumb and great flavor. No weird/off flavors like you get with most gluten free flour mixes. This is by far the closest thing to real bread I've eaten in 10 years. Super excited to try pizza.
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Quote:
Originally Posted by Dantheman
That looks awesome! Did you use the recipe on the bag? How much instant yeast? Or did you use fresh?
Caputo is a game changer. Glad you enjoyed it.
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Found a new pizza group on fb called Pizza Snobs. TGR level crap-talking about what some people call pizza, like the casserole pictured above. Hilarious, I highly recommend!
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Bag recipe to the letter, so 20 g instant yeast.Quote:
Originally Posted by CantDog
So after some mixed results with King Arthur 00 flour, I’m back to Caputo blue. Only proofed dough 6 hours, but great result with sausage, mushroom, tomato sauce, mozzy/provolone, and chicken, bell peppers, carmelized onions, mushroom, bacon, cilantro, bbq sauce and colby/jack.
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^^^ Consistently some of the best pies in this thread. Props.
Very kind, but tbh I edit myself quite a bit, and you guys don't see all the trial and error. I also "borrow" a bunch from others in this group.Quote:
Originally Posted by MakersTeleMark
The pizza snobs fb group was entertaining for a minute, but the whole thing seems to revolve around NY style vs everything else, which could only hold my interest briefly. It's like the ebike vs analog fanatics; it's not enough that they enjoy something, EVERYONE needs to enjoy and/or show proper respect for what someone else enjoys, or they're just h8rz. As much fun as it is to trigger people, arguing about trivial bs is just too much work. This thread has better intel and a whole lot less drama, so well done gapers!
^^^your dogs would like you to know that they, too, enjoy pizza.
Pizza crust and spaghetti are two of their favorites, and we spoil them pretty regularly, but also, if I’m in the kitchen, they obviously need to be under foot at all times.Quote:
Originally Posted by Mustonen
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Haven’t pulled the Ooni out in a while, tossed this one out last night. Ricotta oregano and Aleppo base with corn, bacon, cherry tomato, and asparagus. Tastes like summer
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More balls!
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We got this air fryer/toaster oven thing that had a pizza setting so we tried it out.
Not too bad.
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Quote:
Originally Posted by Supermoon
Solid looking result for an air fryer, ours just smells like hot electricity.
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Arugula, caramelized red onion, and blue cheese on top of the red sauce and mozz.
The sugar in the dough crisps it up nicely.
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Day’um. Slang’n pie pie up on the avenue. Nice work.Quote:
Originally Posted by Peruvian
Supermoon what's the model of that air fryer/toaster? Looks damn impressive.
It’s a Ninja. We found it at Costco a couple weeks ago for about $150. It’s also a toaster oven which is what sold us.Quote:
Originally Posted by Thaleia
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Hey pizza aficionados. I feel like I need (knead) to go back to the basics and start my pizza process all over again. I cook mine on a Big Green Egg and have used lots of different doughs and have made my own which have been OK, but never amazing.
I would like to start over with recommendations on good dough recipe/technique, a good sauce recipe, and recommendations on ideal temp. I've got 00 flour, not sure about the best yeast. I also have some Marzano tomatoes, but don't have a good recipe for sauce. I also just got a steel to cook on instead of a stone after seeing a lot of you using them here.
Can you get me pointed in the right direction? Thanks in advance!
How hot does the Big Green Egg get? I thought it was mainly intended for sub-500F cooking. A quick search online says it gets hotter, but it doesn't look like it gets up to the sort of temps you want for Neapolitan style pizzas (900F+). I'd do some sort of NY style pizza that works well at the 500F range.Quote:
Originally Posted by jerlane
This guide is incredibly thorough, and very good, for NY style pizza: https://www.richardeaglespoon.com/articles/how-to-pizza
Baking Steel 72 hour dough recipe has been my go to the last year or so after 20 years of trying different recipes.Quote:
Originally Posted by jerlane
It's super consistent and almost fool proof.
Basil pesto base with fresh mozz, artichoke hearts, cherry tomatoes, and olives
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