The Home-made Pizza thread

**BurnHard** · 02-27-2018, 08:58 AM

Anybody see this?

https://www.seriouseats.com/2017/05/...ns-review.html

I finally have my own place with a rooftop patio that's just asking for this:

https://www.roccbox.com/us/product/

#want

sb · 02-27-2018, 02:05 PM

Due to recent interweb searches I have done youtoobs keeps recommending these how to diy pizza oven build viddys. I have watched a few but most seem like a fair amount of work.

Roccbox looks Interdasting.

sb · 02-27-2018, 02:12 PM

https://www.amazon.com/gp/aw/d/B01M8...box+pizza+oven

we of course know red is faster

**k2skier112** · 02-28-2018, 02:02 PM

Ugly Delicious on Netflix, check it out

**Cruiser** · 03-02-2018, 08:19 PM

Giddyup!

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**WWCD** · 03-02-2018, 09:20 PM

Originally Posted by k2skier112

Ugly Delicious on Netflix, check it out

Agreed.
It’s awesome.

**Powder Ho** · 03-02-2018, 11:32 PM

Originally Posted by Cruiser

Giddyup!

Pesto?
I'm making a salami and mushroom tomorrow. Pics to follow.

**Powder Ho** · 03-03-2018, 07:10 PM

Waiting to cut it.

sb · 03-03-2018, 08:48 PM

Nice, I have the Lodge cast iron pizza pan also. I have been putting EVOO on mine with very good results.

sb · 03-04-2018, 12:40 PM

Anyone have or use this one? How you like it?

https://www.amazon.com/Uuni-Portable...1J6ATC7TQNVYAT

https://images-na.ssl-images-amazon....L._SL1500_.jpg

**Powder Ho** · 03-04-2018, 01:45 PM

Originally Posted by scottyb

Nice, I have the Lodge cast iron pizza pan also. I have been putting EVOO on mine with very good results.

I dust mine with a little corn meal, it gives the crust a nice texture and makes clean up easy.

sb · 03-04-2018, 08:08 PM

I will try corn meal next time.

**Peruvian** · 03-07-2018, 05:30 PM

A couple of Neapolitan pizzas tonight.

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sb · 03-07-2018, 05:42 PM

tried the corn meal tonite, still waiting for it to cool

sb · 03-07-2018, 06:01 PM

So I like the corn meal texture but i am really a EVOO fan so will go back to that.

I may still use it time to time as something different.

**Core Shot** · 03-07-2018, 06:56 PM

Originally Posted by bagtagley

Charcoal grill with a stone is nice for getting that ripping high heat.
.

Stone on a gas grill works for me. Hot and crispy.

And great fun for partying with friends

**MakersTeleMark** · 03-07-2018, 07:11 PM

Originally Posted by Peruvian

A couple of Neapolitan pizzas tonight.

Great looking pies, but please for jebus, don't cook your basil.

**Powder Ho** · 03-07-2018, 07:19 PM

Originally Posted by scottyb

So I like the corn meal texture but i am really a EVOO fan so will go back to that.

I may still use it time to time as something different.

How does the EVOO affect the crust?

sb · 03-08-2018, 05:26 AM

I get a really nice and golden brown crust, underneath and around the edges, with EVOO on the cast iron at my max oven setting 550F for about 20-25 minutes.

I probably used more corn meal than I should have and I also noticed it was harder to push out the dough into shape on the pan with the corn meal.

**Cruiser** · 03-08-2018, 07:14 AM

This thread delivers!

**Fritz** · 03-08-2018, 07:27 AM

Tell me more about the delivery.

**Skidog** · 03-08-2018, 08:08 AM

Didn't go back through whole thread, but who's doing deep dish in a cast iron fry pan? Any tips? Tricks?

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**Powder Ho** · 03-08-2018, 09:09 AM

Originally Posted by scottyb

I get a really nice and golden brown crust, underneath and around the edges, with EVOO on the cast iron at my max oven setting 550F for about 20-25 minutes.

I probably used more corn meal than I should have and I also noticed it was
harder to push out the dough into shape on the pan with the corn meal.

I'll have to give the oil a try. I usually bake mine at 550 for 18 mins.
Try using half the corn meal you used last time and I form my pie on a floured counter and transfer it to the pan. I've formed it by hand and with a rolling pin and haven't noticed any difference.
All the pizzas in this thread are light years ahead of anything available in town
and way cheaper.

**Cruiser** · 03-08-2018, 09:39 AM

Originally Posted by Skidog

Didn't go back through whole thread, but who's doing deep dish in a cast iron fry pan? Any tips? Tricks?

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I do deep dish about a third of the time. Use Kenji's pan pizza dough recipe. I make it the night before and do a slow rise in the wine cellar. Then in the morning I divide the dough into the lightly oiled cast iron skillets and they go back in the wine cellar until dinner so that the dough can rise really slowly and fill the pan. Then I start the pies on the stove until they get good and hot before tossing them in a 500ish oven.