The Home-made Pizza thread

[pureantigravity]

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?

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!"

[tgapp]

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 controversy

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[plugboots]

You can punch boots now with the temp gun.

[old goat]

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?

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.

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 controversy

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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.

[altasnob]

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.

[Cruiser]

In and out

[BobMc]

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.



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





Crust had the perfect chew and bit of crunch.

[devlinc]

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

[Peruvian]

^^^yum!

[bendtheski]

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


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[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.

[riser4]

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.

Dang.

[krp8128]

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



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

[MagnificentUnicorn]

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



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

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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[skaredshtles]

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...

[old goat]

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.

[skaredshtles]

Caramelized onions are magical vegetables.

[MagnificentUnicorn]

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

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


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[krp8128]

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

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

[Cruiser]

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.

[Dantheman]

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

That's the top of the mountain right there.

[old goat]

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.

[Peruvian]

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.

[bendtheski]

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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[Shredhead]

This one paid for itself just today.