OT**The Unofficially Official Pizza Thread**OT

Canugghead

A pile of future pies 

JohnInCarolina

TEXASBGE2018 said:

Simple sausage and pepperoni pie tonight. 

Your pies are looking better man.  Nice work.

Photo Egg

HeavyG said:

TEXASBGE2018 said:

FYI to any of you that were looking to buy a Pizza Party Ardore or Bollore. They basically doubled the price. The Ardore is now $1,000 and the Bollore is around $1,900. Glad I bought when I did.

I saw that. Hard to understand their pricing move on the Ardore in particular. Simone (the Pizza Party guy) has said the price is what it is and there won't be any more discounts. If true, I think he's priced himself right out of the smaller, portable gas fired tabletop oven market. With the Ooni Koda available on sale periodically for as little as $249 the market will say "Ciao, Ardore!"

Still waiting for the Big Ooni, game changing announcement.

ColtsFan

Canugghead said:

A pile of future pies 

How does the sauce do after thawing? I'd love to be able to stash sauce in the freezer and it not be watery when thawed.

Canugghead

@ColtsFan Definitely more watery than fresh but passable. It helps that we Vitamix'd the skin and seeds to pulp it up. Also added garlic and garden oregano+thyme.

slick_rick

Hi All - Had a very solid first pizza experience on my medium each one got better than the last. I heated the egg and the stone at around 500 for about an hour before I threw the first pizza on. We had a quite a few people over so I was planning on making a bunch. After the 3rd pizza or so the temp wouldn't get up to 500 anymore. After a while I figured out I was low on lump. Took everything out and reloaded and after 15 minutes I was ready to go. 

I basically have one question: So heating the stone up for 45 mins to an hour seems to be must for everyone. Would I run into any issues if i had my stone in my oven for an hour and transferred it to a 500 degree egg thats been at 500 for lets say 10 mins? 

I don't wanna run into the same issue again. On the other hand that was our first time and I would imagine we would be much more efficient/faster this time around. 

Let me know what you think?

#mediumproblems

Eggcelsior

slick_rick said:

Hi All - Had a very solid first pizza experience on my medium each one got better than the last. I heated the egg and the stone at around 500 for about an hour before I threw the first pizza on. We had a quite a few people over so I was planning on making a bunch. After the 3rd pizza or so the temp wouldn't get up to 500 anymore. After a while I figured out I was low on lump. Took everything out and reloaded and after 15 minutes I was ready to go. 

I basically have one question: So heating the stone up for 45 mins to an hour seems to be must for everyone. Would I run into any issues if i had my stone in my oven for an hour and transferred it to a 500 degree egg thats been at 500 for lets say 10 mins? 

I don't wanna run into the same issue again. On the other hand that was our first time and I would imagine we would be much more efficient/faster this time around. 

Let me know what you think?

#mediumproblems

How much lump did you load into the egg? When I did pizza on my medium, I loaded the lump all the way up the fire ring. At WOT, I let the egg heat-sink for an hour and that would give 60-90 minutes of cook time.

slick_rick

Eggcelsior said:

slick_rick said:

Hi All - Had a very solid first pizza experience on my medium each one got better than the last. I heated the egg and the stone at around 500 for about an hour before I threw the first pizza on. We had a quite a few people over so I was planning on making a bunch. After the 3rd pizza or so the temp wouldn't get up to 500 anymore. After a while I figured out I was low on lump. Took everything out and reloaded and after 15 minutes I was ready to go. 

I basically have one question: So heating the stone up for 45 mins to an hour seems to be must for everyone. Would I run into any issues if i had my stone in my oven for an hour and transferred it to a 500 degree egg thats been at 500 for lets say 10 mins? 

I don't wanna run into the same issue again. On the other hand that was our first time and I would imagine we would be much more efficient/faster this time around. 

Let me know what you think?

#mediumproblems

How much lump did you load into the egg? When I did pizza on my medium, I loaded the lump all the way up the fire ring. At WOT, I let the egg heat-sink for an hour and that would give 60-90 minutes of cook time.

Yea i loaded it about as high as I could go. I probably had it running for around 2 hours before the temp started to drop. Part of the issue could have been about 20 minutes total per pie as the next one was not ready to go as soon as I took the other off. Like I said though we had a lot of people so ended up making 6ish pies. The medium stone doesn’t allow for any massive pies. 

Canugghead

FWIW, I gave up making pizza in BGE years ago. Figure in 15 years, lump $aving would pay for the Adore, not to mention the pie quality and time saved 
edit: IF it lasts that long, lol!

Eggcelsior

NY-style dough coming along.

saluki2007

Thinking of making a pizza using these sausages from Costco.  I've grilled them whole several times and enjoy them.  Thinking of using a garlic white sauce.  Anyone have a tried and true sauce they would be willing to share?

Carolina Q

saluki2007 said:

Thinking of making a pizza using these sausages from Costco.  I've grilled them whole several times and enjoy them.  Thinking of using a garlic white sauce.  Anyone have a tried and true sauce they would be willing to share?

This is quite possibly the best pizza I ever made. Garlic white sauce topped with four cheeses (cheddar, Locatelli Pecorino Romano, asiago and mozzarella), sun-dried tomatoes, shiitake mushrooms and pancetta.

White Sauce:

Ingredients

1 bulb roasted garlic 

1 cup whole milk

2 T butter 

2 T flour 

1/4 tsp salt 

¼+ tsp cayenne pepper 

Directions

Preheat oven to 350F. 

Cut the top 1/4 off the head of garlic. 

Rub with olive oil, salt and pepper. 

Place in small dish, cover with foil and bake for 45 minutes to 1 hour. 

Cool. 

Squeeze garlic cloves from the bulb and finely chop. 

 

Gently heat milk in small saucepan, until barely simmering. Remove from heat. 

In separate saucepan, melt butter over medium heat. 

Add flour and whisk until smooth. Cook 1-2 minutes whisking constantly. 

Add the milk, continuing to whisk. 

Add the salt and cayenne pepper. 

Continue stirring until sauce is thick and bubbly. 

Add finely chopped roasted garlic.

For pizza, top with four cheeses, then sun dried tomatoes, shiitake mushrooms and pancetta. 

https://www.epicurious.com/recipes/member/views/ROASTED-GARLIC-WHITE-PIZZA-50169395



Hope this helps!

bangor307

Wow great pizza!

Eggcelsior

The Roccbox NY dough recipe is legit. Great chew and flavor.

Wanasmoke

Tried a Detroit style pie in the wood fired oven.  Would prob work well in the egg too- 500 degrees on the stone and oven temp. The dough is time consuming- maybe easier now that I’ve done it once. Recipe from Reinhart’s Perfect Pan Pizza. Amazing crunch from the baked cheesy edges!  Airy, focaccia like dough isn’t as heavy as it appears. Family approved

saluki2007

@Carolina Q I made that sauce tonight and used that cheese blend. It was legit. Thanks. 

Carolina Q

saluki2007 said:

@Carolina Q I made that sauce tonight and used that cheese blend. It was legit. Thanks. 

Cool! Glad you liked it! 

JohnInCarolina

Bump

Lit

We had some neighbors over for pizza on the blackstone a couple weeks back. He found a used one that didn’t look like it had ever been used for $140 so we fired it up last night. Mine is about 4-5 years old and has never gotten above 700 on the top thermo. We fired his up and it was at 1000 pretty quickly. First pizza was fried but we turned it down so it was running around 700 when we put them on and then we would let it run for about 45 second then crank it for 45 seconds. They were all done in 90 seconds or less. Total we turned out 8 pies. One pictures is a stuffed crust meat pizza and the other is a margarita. Can’t wait for the new blackstone in 2020. 

GlennM

Couple of recent lunches

Leopoldstoch

Couple of roccbox pizzas for the browns game tonight. A play on cheeseburger style pizzas, and a Reuben style pizza.

Lit

Blackstone pizza oven for sale again on their website. Looks like you have to buy it as a kit though and doesn’t look to be redesigned.

Wanasmoke

NY style dough and sauce... Fontana Forni 700 degrees. More pepperoni the better!!

JohnInCarolina

Dried sausage, blue cheese, mozz, and hot honey.

Canugghead

love the sweet touch.

caliking

JohnInCarolina said:

Dried sausage, blue cheese, mozz, and hot honey.

 Me likey.

ColtsFan

JohnInCarolina said:

Dried sausage, blue cheese, mozz, and hot honey.

That looks incredible! Makes me want to dig the Ardore out of storage and sling some pies

JohnInCarolina

The wife is away traveling so I did the obvious thing and made a pizza for myself:



Nduja, mozz, blue cheese, and hot honey.  God this was good.  You’ve got to try that combo of toppings.

Leopoldstoch

JohnInCarolina said:

The wife is away traveling so I did the obvious thing and made a pizza for myself:



Nduja, mozz, blue cheese, and hot honey.  God this was good.  You’ve got to try that combo of toppings.

Looks great!! I’m sure it was delicious!

NorthPilot06

Nice cook on that crust!  Interesting combo of ingredients - not even sure where to find njuda here locally.