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OT**The Unofficially Official Pizza Thread**OT

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Comments

  • alaskanassasin
    alaskanassasin Posts: 8,883
    paqman said:
    what temperature are you planning to bake your pizzas in the ooni?  If it is too hot your parchment will likely burn right away.

    I use a wood launching peel with flour or semola on the peel to help launch the pizza, super easy.

     Stone temp is around 500, I haven't had any problems with the parchment paper burning.  I can't see launching a 20" thin crust pie on a peel.  I had to go to wally world to get a jump pack so I grabbed a 16" screen to play with.
    South of Columbus, Ohio.


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  • alaskanassasin
    alaskanassasin Posts: 8,883
    I get really good results with parchment paper, I was just trying to find a more sustainable solution so I don't have so much waste, plus a roll costs more than a screen. I think a screen will be the way to go
    South of Columbus, Ohio.


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  • paqman
    paqman Posts: 4,919
    Olive oil, parmesan, Trader Joe’s cracked olive pickled veggies.



    Served as a side with steak tartare and fries



    Plain Margherita



    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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  • Canugghead
    Canugghead Posts: 13,630
    ^^^ c'mon @paqman we need a dedicated thread showcasing your new toy as well  ;)
    btw, love the Roccbox badge of honour at the tip of your peel, lol
    canuckland
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  • Buckwoody Egger
    Buckwoody Egger Posts: 1,466
    bumping this great thread to the top 
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  • alaskanassasin
    alaskanassasin Posts: 8,883
    Bring this thread back!
    South of Columbus, Ohio.


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  • hoosier_egger
    hoosier_egger Posts: 6,808
    I need to bust out the pizza oven and make a post here. It's been a minute
    ~ John - Formerly known as ColtsFan  - https://www.instagram.com/hoosier_egger
    XL BGE, LG BGE, Med BGE, BGE Chiminea, Ardore Pizza Oven
    Bloomington, IN - Hoo Hoo Hoo Hoosiers!

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  • cmac610
    cmac610 Posts: 326
    Stole an idea from my old boss, Wolfgang Puck, and recreated his famous Smoked Salmon and Caviar Pizza. Basically only the crust is cooked…then slathered with some herb crème fraiche…layered Smoked Salmon…and finished with chives and a dollop of caviar on each slice. Mmmmm…

    Btw…did it using the new XL Pizza Wedges. 




    Craig aka Cmac Cooks
    Amesbury, MA
    #BGETeamGreen #TeamArteflame #TeamBarrelProof #TeamGozney
    XL BGE, Mini-Max, La Caja China, Arteflame Classic 40, Arteflame One 20, Arteflame Euro 20, Cotton Gin Harvester, Weber Classic, Gozney Dome, Anova wifi Sous Vide.
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