food The Last Great Pizza Thread

[D3monic]

Do you preheat the stone?

For oven pies usually 8 minutes is the sweet spot for me. If it is soggy, could be too much sauce or dough needs to be stretched thinner.


Haven't made a pie in forever.

 
Yea preheat the stone. I do put a decent amount of sauce though. I haven't really timed them but 8 mins seems about right. Another reason I precook the crust a few mins is it makes it easier for the family to top theirs and for me to transfer it to a stone/oven. I can have one crust pre cooking while fam member tops their pizza and then swap them. 

 

[tctenten]

 
Yea preheat the stone. I do put a decent amount of sauce though. I haven't really timed them but 8 mins seems about right. Another reason I precook the crust a few mins is it makes it easier for the family to top theirs and for me to transfer it to a stone/oven. I can have one crust pre cooking while fam member tops their pizza and then swap them. 

I hear ya. I have the sane problem when making multiple pies with only one stone. Homemade pizza kicks ass.

 

[rlslmshdy]

Look into a 1/2" steel plate instead of a stone. Its like a stone on steroids. I can bake a pie in 3mins with a stone it would take me 6.

 

[dragonsfire]

Spinach Pizza last night.
 
Sourdough I made topped with spinach chipotle onions (forgot to add mushrooms Grrr) roma tomatoes. Once cooked topped with smoked cheddar and a salza mixed with my spinach dipp base.
cooked at 400f
 

 

[Guatemalan Insanity Pepper]

 

[Moose]

Got dang worth a quote.
 
On the Blackstone Pizza Oven?
 
We need pics of that and that pizza on it.
 
We want to see the sweet Virgin Mary of God's image on it too.
 
Its a tough crowd here.
 
I know.
 
But we just love pizza.

 
Took this a few nights ago as another pie was cooking:

Wasn't able to get an image of the Virgin Mary on it, though.

 

[texas blues]

Have mercy!
 
I hit the Like button about 40 times.
 
But only one came out.
 
Blackstone.
 
Because.
 
Got dang pizza!

 

[Edmick]

Spinach Pizza last night.
 
Sourdough I made topped with spinach chipotle onions (forgot to add mushrooms Grrr) roma tomatoes. Once cooked topped with smoked cheddar and a salza mixed with my spinach dipp base.
cooked at 400f
 

I think you musta got one of those bird seed shakers AJ Drew was talkin about doing at pizza hut..

 

[dragonsfire]

Last nights quick supper.
butter curry sauce as base with Porccini mushrooms, after baking added Coastal White Cheddar, Harissa sauce and Avacado.
 

 

[Voodoo 6]

Blue Demon stopped in his tracks to take a look at that pizza:
 

 

[SentencedToBurn]

Over the past year I've been experimenting with my unconventional, uninsulated pizza oven that was meant to look like a gothic castle, but because it's uninsulated it didnt retain heat. Now after a lot of experimentation I got it sorted, keeping the fire running on both sides - only just, I block out the chimney and the door, which smokes the shit out of the insides, smoking the pizza while cooking it, the flavour is seriously orgasmic.
 
Because the temperature is a bit lower, the pizzas take about 3-4 minutes to cook, which is much longer than they're supposed to in an insulated oven, but this means they get smoked for 3-4 minutes, and that is where it ends up being amazing.

 

 

 

[The Hot Pepper]

Very cool! That's a nice compromise, to get the the smoky flavor. A lot of times the wood fired joints smell like BBQ joints because of the wood but the pies never taste like it. So that sounds pretty good. 

 

[SentencedToBurn]

Very cool! That's a nice compromise, to the the smoky flavor. A lot of times the wood fired joints smell like BBQ joints because of the wood but the pies never taste like it. So that sounds pretty good. 

Yeah, it was purely by accident, when I kept losing heat in the oven, because of no insulation, so I tried first to just chuck the coals to the sides but it didnt work. Then I kept the fire going on both sides, but the heat escaped because the chimney is massive. So blocking 90% of the chimney with a small hole in the middle, and the door which has a small gap seemed to be exaclty what was needed to keep the fire just going, and produce tons of smoke, at lower temperature. I'd love to say it was by design, but it was a lucky coincidence, so for the past few weeks we've only been doing our pizzas this way.

 

[dragonsfire]

Pizza Burger
 
last nights pizza. Fife dough topped with red pepper/tomato/chipotle paste, one veggie burger pattie centered, smoked cheddar, harissa sauce, spinach dill dip with avocados.
 

 

[jedisushi06]

https://www.amazon.com/dp/B01FY5PHIK/_encoding=UTF8?coliid=I1M1XI42IG8KRX&colid=XUYSKFUA48GG&psc=1
anyone own or use one of these?

 

[The Hot Pepper]

No but that one has non-stick coating, check this one out... Made in USA, steel. http://amzn.to/2sgNcMY

 

[jedisushi06]

Yeah i think i'm gonna order that one.  I see many square pizzas off my traeger this summer.

 

[dragonsfire]

Supper last night.
 
Fife Dough, onions and tomato salza, soked cheddar, chipotle and Turmeric Hab sauce.
 

 

[The Count]

Got the hunger for Chicago style hot dogs but the Wife wanted pizza. I made up some dough and we each got to top our own however we wanted. I went with Chicago dog pizza. Vienna Beef natural casing franks, relish and sports peppers were used and the result was a winner IMO.

 

[Chilidude]

First time using a unglazed terracotta tray intended for plants as a pizza stone or any pizza stone for that matter:



Turned out pretty good for a first time using anything that look like this stone for making pizza other than a woodfired oven with not so good results. I have to find larger terracotta trays, as this one is a bit too small for my liking.