food The Last Great Pizza Thread
- Thread starter texas blues
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Sorry for OT but... I've really eaten a good pizza. Great in some regards.
That could even be the best pizzeria of my city and they are honest in prices too.
Meh i picked a pic of a slice but i deleted it for error...
Margherita + (prosciutto crudo and burrata after cooking).
Not today but last time i noticed 2 mins of cooking time.
That's true Napoli style and imho it's the best. In the middle it's not tick. But emphasis is on dough as it should be on pizza.
That's not perfect since maybe dough is remotely elastic (barely noticeable) [SIZE=13.63636302948px]and i expected it more airy,[/SIZE] for sure it's great on taste and better of other pizzerie around here, and by a league. Crust is a bit spotted and that's good.
Toppings, out of scale... I don't know if that prosciutto was excellent or not and it was quite thick, it was probably the best prosciutto ever i had on pizza (in pic is a bit dark, real color was better). Amazing taste. Mozz awesome and probably mozz is the topping i want of highest quality. Tomato was good. Burrata... Good but maybe not better than a good mozz, but amazing with prosciutto.
Overall pizza was in some ways gentle and strong.
Yeah, that's so good and i wasn't even hungry at all since i already ate my pizza...
To think that probably is only average in Napoli....
That could even be the best pizzeria of my city and they are honest in prices too.
Meh i picked a pic of a slice but i deleted it for error...
Margherita + (prosciutto crudo and burrata after cooking).
Not today but last time i noticed 2 mins of cooking time.
That's true Napoli style and imho it's the best. In the middle it's not tick. But emphasis is on dough as it should be on pizza.
That's not perfect since maybe dough is remotely elastic (barely noticeable) [SIZE=13.63636302948px]and i expected it more airy,[/SIZE] for sure it's great on taste and better of other pizzerie around here, and by a league. Crust is a bit spotted and that's good.
Toppings, out of scale... I don't know if that prosciutto was excellent or not and it was quite thick, it was probably the best prosciutto ever i had on pizza (in pic is a bit dark, real color was better). Amazing taste. Mozz awesome and probably mozz is the topping i want of highest quality. Tomato was good. Burrata... Good but maybe not better than a good mozz, but amazing with prosciutto.
Overall pizza was in some ways gentle and strong.
Yeah, that's so good and i wasn't even hungry at all since i already ate my pizza...
To think that probably is only average in Napoli....
We've got a great line on limestone here in Winnipeg, MB. There's an insane amount of it available. Is that's what's preferred for a pizza oven?swellcat said:
I don't know. The home-forge/refractory guys warn of heated, expanding moisture turning non-firebrick masonry into shrapnel. Whether that's an issue at oven temps or with limestone, I don't know; I mentioned limestone just because it underlies the alkaline, black clay where I live, an area which is said to have been a shallow sea 110 million years back. Piles of white rock accumulate at every construction site, and cool fossil imprints can be seen of, for example, shellfish that might've weighed 20 pounds.
The material is abundant and often free for the effort of hauling.
PIC 1 said:
"00" ......Squished garden San Marzanos...fresh Motz....drizzle of Olive Oil
Baked in the BGE ..650 F....5 minutes..............added Prociutto and Purple Basil
Jesus Crust......................is that Holy............
First off, that's a great looking pizza. The BGE or another Kamado style grill would be a great way to make pizza. Do you have a steel or something you place in it, or is there a flat portion you're able to slide the pizza onto?
Question: Why two different pizza peels?
Also, do you use flour to get the dough off of the peel, and if so do you run into issues with it?
That quail pizza rocked! Also loved PIC1's sublime airy crust.
samcanadian said:
Thanks man....The ceramic style grills do a decent job outdoors when you can get the temp above 700F......and not lift the dome too often.
The majority of heat still comes from below and is no comparison to the brick oven where the source comes from the sides and above...and the floor.
An outdoor stone oven is on my list of things to have.........someday
I don't have a steel but do have an assortment of screens, pans...and a couple of 3/4" stones which I use on the BGE. The pizza stone gets preheated indoors on my oven floor at 550F for about 1/2 hr while the BGE is getting fired up. I use a plate setter in the Egg to raise the stone up and even with the dome opening......otherwise it would be difficult to remove the pie.........without some spillage.......lol
The reason for 2 peels ?.....nice catch.
The aluminum peel is thin and smooth and doesn't require much flour, corn meal or semolina...whichever used to deploy / reploy a pie from the oven. As you can see the wooden one has had alot of use. Had it for years and could use a good sanding to smooth it out. The problem with using this freeform with no screen or pan is the tapered front. It's pretty easy to manuver the pies, but sometimes flour or cornmeal slides onto the oven floor. I pretty much use the wooden peel with screens and pans....but mostly for cutting the pies.
As far as using a pizza stone in the indoor oven, I've made some pretty good pies by preheating the stone right on the oven floor at 550 F for 1hr then moving the stone to the highest rack with the convection fan running. That works out well when doing numerous pies as the stone stays hot and the oven heat circulates in the small area up top.
The reason I ask is because I have the same aluminum peel and I'm nervous about sliding a pizza onto my steel with anything but a piece of parchment underneath. It's a drag having to pull the parchment out a few minutes into the cook to get the crispiness factor though.
How much flour/corn meal are we talking here? Like, I don't want to taste loads of cornmeal on the bottom of my pizza when I eat it, you know? I don't mind a little extra flour however.
How much flour/corn meal are we talking here? Like, I don't want to taste loads of cornmeal on the bottom of my pizza when I eat it, you know? I don't mind a little extra flour however.
