OT ooni Uuni Pro OT

Canugghead

@mlc2013 and @ColtsFan I should ask Simone for finder's fees and apply it towards my purchase, lol! Got the discount code but still resisting. btw, with the $60 Biscotto Saputo upgrade you don't get the stock refractory slabs, right?

ColtsFan

Canugghead said:

@mlc2013 and @ColtsFan I should ask Simone for finder's fees and apply it towards my purchase, lol! Got the discount code but still resisting. btw, with the $60 Biscotto Saputo upgrade you don't get the stock refractory slabs, right?

@mlc2013 can confirm  but that's my understanding 

Photo Egg

Canugghead said:

@mlc2013 and @ColtsFan I should ask Simone for finder's fees and apply it towards my purchase, lol! Got the discount code but still resisting. btw, with the $60 Biscotto Saputo upgrade you don't get the stock refractory slabs, right?

Correct, it’s not real clear on the web site, but it is an upgrade. So no original set of stones if you order Biscotto.

mlc2013

ColtsFan I apologize for being a part of sucking your wallet dry but expect a thank you when she says that was the best pizza I ever ate worth every penny IMO. With that said if you get a good dough recipe your happy with please do tell. Im trying 2 more this weekend and lets see where that gets me

NorthPilot06

You won’t be unhappy with a multi-day ferment at 60F. All you need is yeast, 00 flour, salt, and water.

mlc2013

NorthPilot06 Im working on a dough in a few for tomorrow lunch lets see what happens

westernbbq

No picts but it DID happen.  I was too busy making pizzas last week for 45 people   to take lifts.  I had two roccboxes fired by propane and I cranked out 19 pies in just about two hrs and two minutes.   

Freaken awesome...,

Ooni could do the same thing but they lost me with their lousy communication....

tarheelmatt

westernbbq said:

No picts but it DID happen.  I was too busy making pizzas last week for 45 people   to take lifts.  I had two roccboxes fired by propane and I cranked out 19 pies in just about two hrs and two minutes.   

Freaken awesome...,

Ooni could do the same thing but they lost me with their lousy communication....

I kid, I kid....  Just giving you the business as JIC says.  

Wanasmoke

HeavyG said:

Nice first effort!

This post has more food photos than I've taken in my entire life!

Even tho I have a Blackstone I've been thinking about getting either an Ooni Pro or a Roccbox. I went ahead and got the discount code for this oven and now I just have to decide. That  will be tough because I was already suffering from paralysis by analysis with just the two options.

Following a thread on this oven over on the pizzamaking forum and although the floor of the Ardore is larger than the Ooni and Rbox word seems to be that getting in pies over about 12" might be a bit tricky so, realistically, this oven might be best at making pies about the same size as the other two ovens.

I should probably just say screw it and go ahead and get the Fontana Mangiafuoco or Marinara oven since that is what I really want anyway.

@HeavyG  I bought the Mangifuoco this spring and I am SO happy I did!  It does not disappoint and I’ve used it for many other cooks besides pizza. They have an Instagram  video feed with new step by step recipes weekly. Worth the expense imo

HeavyG

Wanasmoke said:

HeavyG said:

Nice first effort!

This post has more food photos than I've taken in my entire life!

Even tho I have a Blackstone I've been thinking about getting either an Ooni Pro or a Roccbox. I went ahead and got the discount code for this oven and now I just have to decide. That  will be tough because I was already suffering from paralysis by analysis with just the two options.

Following a thread on this oven over on the pizzamaking forum and although the floor of the Ardore is larger than the Ooni and Rbox word seems to be that getting in pies over about 12" might be a bit tricky so, realistically, this oven might be best at making pies about the same size as the other two ovens.

I should probably just say screw it and go ahead and get the Fontana Mangiafuoco or Marinara oven since that is what I really want anyway.

@HeavyG  I bought the Mangifuoco this spring and I am SO happy I did!  It does not disappoint and I’ve used it for many other cooks besides pizza. They have an Instagram  video feed with new step by step recipes weekly. Worth the expense imo

Sweet! Gas or wood fired? Did you spring for the optional Saputo Biscotto stones?

mlc2013

Okay I really need a mixer I just got done mixing and balling 40 dough balls for tom festivities. I know Im suppose to slow it down and make a few at a time and test them and check my recipe, there is just not enough time for that.
It have so much going un till xmas so I dive in again head first, hopefully I made this batch better then before. Ill try and remember to take picture tom. I have made a full tray of bowtie pasta with peas and broccoli, a full tray of bake ziti in bolognese sauce, a full tray of sausage potatoes and onion, and a full tray of meatball farm. There should be around 70 ppl at tom biking event and I hope they're hungry. Here is a look at the dough just starting their second fermentation.

JohnInCarolina

mlc2013 said:

Okay I really need a mixer I just got done mixing and balling 40 dough balls for tom festivities. I know Im suppose to slow it down and make a few at a time and test them and check my recipe, there is just not enough time for that.
It have so much going un till xmas so I dive in again head first, hopefully I made this batch better then before. Ill try and remember to take picture tom. I have made a full tray of bowtie pasta with peas and broccoli, a full tray of bake ziti in bolognese sauce, a full tray of sausage potatoes and onion, and a full tray of meatball farm. There should be around 70 ppl at tom biking event and I hope they're hungry. Here is a look at the dough just starting their second fermentation.

Goodness gracious great balls of fire!

westernbbq

Definitely proofed the proof!

Wanasmoke

HeavyG said:

Wanasmoke said:

HeavyG said:

Nice first effort!

This post has more food photos than I've taken in my entire life!

Even tho I have a Blackstone I've been thinking about getting either an Ooni Pro or a Roccbox. I went ahead and got the discount code for this oven and now I just have to decide. That  will be tough because I was already suffering from paralysis by analysis with just the two options.

Following a thread on this oven over on the pizzamaking forum and although the floor of the Ardore is larger than the Ooni and Rbox word seems to be that getting in pies over about 12" might be a bit tricky so, realistically, this oven might be best at making pies about the same size as the other two ovens.

I should probably just say screw it and go ahead and get the Fontana Mangiafuoco or Marinara oven since that is what I really want anyway.

@HeavyG  I bought the Mangifuoco this spring and I am SO happy I did!  It does not disappoint and I’ve used it for many other cooks besides pizza. They have an Instagram  video feed with new step by step recipes weekly. Worth the expense imo

Sweet! Gas or wood fired? Did you spring for the optional Saputo Biscotto stones?

@HeavyG  I did not.... I don’t remember seeing anything about those. But I will be looking them up right now!

mlc2013

I didn’t take any pictures. So it probably didn’t happen. Oh wait a few people posted a few on Facebook so here is what they posted. 

I made 40 doughs late Friday night/ sat morning and after the first short fermentation 20 minutes I balled them and then let the last room temp ferment for 6-8 hours. 

The crust was great, airy, crunchy, and delicious. 

I cooked all 40 pies but made the people stretch and top their own dough after I made the first 15 as I couldn’t keep up. I only lost 1 pie I dropped it off the peel loading it. 

I have ave a short video but don’t now how to upload it. 

JohnInCarolina

mlc2013 said:

I didn’t take any pictures. So it probably didn’t happen. Oh wait a few people posted a few on Facebook so here is what they posted. 

Uh oh what’s going on here?

mlc2013

@JohnInCarolina he was telling me he was a pizza maker for 20 years and that I was cooking the pizza to fast at to high of heat. Then he asked me what is the different dough I’m using and he has never heard of “00” but still continuing to tell me I’m wrong. After pumping out 39 of 40 pies that people loved he just got on my nerves

JohnInCarolina

mlc2013 said:

@JohnInCarolina he was telling me he was a pizza maker for 20 years and that I was cooking the pizza to fast at to high of heat. Then he asked me what is the different dough I’m using and he has never heard of “00” but still continuing to tell me I’m wrong. After pumping out 39 of 40 pies that people loved he just got on my nerves

The world is filled with morons just like this my  friend. 

caliking

JohnInCarolina said:

mlc2013 said:

@JohnInCarolina he was telling me he was a pizza maker for 20 years and that I was cooking the pizza to fast at to high of heat. Then he asked me what is the different dough I’m using and he has never heard of “00” but still continuing to tell me I’m wrong. After pumping out 39 of 40 pies that people loved he just got on my nerves

The world is filled with morons just like this my  friend. 

Maybe he just wasn’t a very good pizza maker for all that time  

That’s quite an operation you had going! Keep that up and your crew is going to get spoiled. 

mlc2013

@caliking my crew is definitely spoiled, we road today and everyone was asking where is the pizza oven. LOL 

Eggcelsior

JohnInCarolina said:

mlc2013 said:

@JohnInCarolina he was telling me he was a pizza maker for 20 years and that I was cooking the pizza to fast at to high of heat. Then he asked me what is the different dough I’m using and he has never heard of “00” but still continuing to tell me I’m wrong. After pumping out 39 of 40 pies that people loved he just got on my nerves

The world is filled with morons just like this my  friend. 

I wonder if it’s that dude that used to post here stating that his family’s dough could cure cancer and make you shoot diamonds out of your ass but never posted a recipe. He was always quick to criticize others, though, so he had that going for him.

mlc2013

Eggcelsior now that you said that I vaguely remember him saying something about the cure for cancer it just may be him