OT**The Unofficially Official Pizza Thread**OT

smokingal

Another smoked turkey sausage, shroom, fresh mozz and ricotta on no-knead, 72 hour dough.  Added some Wagyu beef bacon this time around.  Got some serious air in the crust this time.

alaskanassasin

I have been baking my pies in the oven lately.  Mostly sausage pepperoni and onions. 

 Every pizza I have ever made had the cheese under the toppings however one I baked last weekend I decided to make "ohio style" and I put the cheese on the toppings.

 The end result was really good!  Usually the pepperoni is crisp or a bit burned around the edges and the onions are dried out however with the cheese on top the onions were moist and more flavorful, the cheese had a nice brown crisp.

  Anyone else make theirs this way?

northGAcock

alaskanassasin said:

I have been baking my pies in the oven lately.  Mostly sausage pepperoni and onions. 

 Every pizza I have ever made had the cheese under the toppings however one I baked last weekend I decided to make "ohio style" and I put the cheese on the toppings.

 The end result was really good!  Usually the pepperoni is crisp or a bit burned around the edges and the onions are dried out however with the cheese on top the onions were moist and more flavorful, the cheese had a nice brown crisp.

  Anyone else make theirs this way?

I always put my pepperoni under my cheese. All other toppings go on top. That said, I usually sprinkle some mozzarella accross the top and also grate some Parmesan too. You might say that I do both. Just how I roll. 

zman51

ColtsFan said:

Here is my very first pie using the Ardore. BBQ chicken on a 72 hr dough @ColtsFan. Which ardore did you get?

chard

Tried a few in the Roccbox last night - first time using it in colder MN temps (about 20 degrees with a slight breeze that seemed to always find the oven's opening).  Oven didn't get as hot in the cold and the pies took longer than the usual 90-100 secs, but the results were still very good.

 

ColtsFan

@zman51 This, with the biscotto saputo floor upgrade

https://www.pizzapartyshop.com/en/portable-gas-fired-pizza-ovens-ardore-spacesaving/outdoor-gas-pizza-oven-pizza-party-ardore.html

zman51

ColtsFan said:

@zman51 This, with the biscotto saputo floor upgrade

https://www.pizzapartyshop.com/en/portable-gas-fired-pizza-ovens-ardore-spacesaving/outdoor-gas-pizza-oven-pizza-party-ardore.html

thanks!

Wanasmoke

 Here are a few unusual pizzas from the Fontana wood fired oven.  The saputo floor was not available when I bought mine earlier this year... but I will prob upgrade down the road.  Pesto with mozz and tomatoes, summer bbq with pulled pork, and the crowd favorite.... cheeseburger!

Budgeezer

Left over smoked turkey pizza.  Buffalo and a BBQ pizzas. 

dstearn

I only cook for two so 14
minutes at 450 works for me.
Pulled Pork with GP and Blues Hog Original.

BUFFALOMOOSE

@smokingal care to share your 72 hour no kneed dough recipe?

Canugghead

ColtsFan said:

Upgraded to the Saputo. Floor temp was only 760* and I jumped the gun and didn't let it preheat long enough. Used 270gr dough balls I think 250gr would be better. The crust was more NY style, but overall good first run. 

Thanks, I went with Saputo too. Have you tried cooking at higher temp? Just wondering how balanced top and bottom will be at high temp with Saputo.

Leopoldstoch

Just a few pies I did tonight. 

Jalapeno popper style pizza and a cheese burger style pizza. Used some killer hogs hot and spicy garlic pickles to top the cheese burger pizza.

ColtsFan

Canugghead said:

ColtsFan said:

Upgraded to the Saputo. Floor temp was only 760* and I jumped the gun and didn't let it preheat long enough. Used 270gr dough balls I think 250gr would be better. The crust was more NY style, but overall good first run. 

Thanks, I went with Saputo too. Have you tried cooking at higher temp? Just wondering how balanced top and bottom will be at high temp with Saputo.

The holiday has kept me away from home and unable to experiment more. From reading on PizzaMaking forum, the Saputo floor takes longer to preheat, but recovers damn near instantly. Making more dough tonight for Friday night. 

The oven responds pretty quickly when adjusting the gas valve/flame

ColtsFan

Here is today's dough. A little wetter this time. First dough was 60%. I bumped the salt up too in this attempt. See if I can tell a difference

Photo Egg

Leopoldstoch said:

Just a few pies I did tonight. 

Jalapeno popper style pizza and a cheese burger style pizza. Used some killer hogs hot and spicy garlic pickles to top the cheese burger pizza.

Looks great. Is that the Roccbox pizza peel?

Canugghead

@Photo Egg  looks like it...

Leopoldstoch

Photo Egg said:

Leopoldstoch said:

Just a few pies I did tonight. 

Jalapeno popper style pizza and a cheese burger style pizza. Used some killer hogs hot and spicy garlic pickles to top the cheese burger pizza.

Looks great. Is that the Roccbox pizza peel?

It is the peel that comes with the roccbox. They did just recently release a new longer handled peel that looks far easier to turn and work with the pies that I may purchase.

smokingal

BUFFALOMOOSE said:

@smokingal care to share your 72 hour no kneed dough recipe?

I'm not sure why I didn't see this callout earlier.  My bad.  It's a recipe from King Arthur's website.  https://www.kingarthurflour.com/recipes/artisan-no-knead-pizza-crust-recipe

smokingal

northGAcock said:

alaskanassasin said:

I have been baking my pies in the oven lately.  Mostly sausage pepperoni and onions. 

 Every pizza I have ever made had the cheese under the toppings however one I baked last weekend I decided to make "ohio style" and I put the cheese on the toppings.

 The end result was really good!  Usually the pepperoni is crisp or a bit burned around the edges and the onions are dried out however with the cheese on top the onions were moist and more flavorful, the cheese had a nice brown crisp.

  Anyone else make theirs this way?

I always put my pepperoni under my cheese. All other toppings go on top. That said, I usually sprinkle some mozzarella accross the top and also grate some Parmesan too. You might say that I do both. Just how I roll. 

I put down a layer of cheese, then toppings, then a bit more cheese.

Carolina Q

northGAcock said:

alaskanassasin said:

I have been baking my pies in the oven lately.  Mostly sausage pepperoni and onions. 

 Every pizza I have ever made had the cheese under the toppings however one I baked last weekend I decided to make "ohio style" and I put the cheese on the toppings.

 The end result was really good!  Usually the pepperoni is crisp or a bit burned around the edges and the onions are dried out however with the cheese on top the onions were moist and more flavorful, the cheese had a nice brown crisp.

  Anyone else make theirs this way?

I always put my pepperoni under my cheese. All other toppings go on top. That said, I usually sprinkle some mozzarella accross the top and also grate some Parmesan too. You might say that I do both. Just how I roll. 

I always buy natural casing pepperoni sticks and cut it myself (thicker than the pre-sliced). Then, I put it on last so it cups as it cooks. Wonderful charred edges with oil collected in the cups. Margherita brand or Boar's Head are my favorites. Try it sometime.

NorthPilot06

ColtsFan said:

Canugghead said:

ColtsFan said:

Upgraded to the Saputo. Floor temp was only 760* and I jumped the gun and didn't let it preheat long enough. Used 270gr dough balls I think 250gr would be better. The crust was more NY style, but overall good first run. 

Thanks, I went with Saputo too. Have you tried cooking at higher temp? Just wondering how balanced top and bottom will be at high temp with Saputo.

The holiday has kept me away from home and unable to experiment more. From reading on PizzaMaking forum, the Saputo floor takes longer to preheat, but recovers damn near instantly. Making more dough tonight for Friday night. 

The oven responds pretty quickly when adjusting the gas valve/flame

That's correct, the saputo floor tiles are less conductive so they transfer less thermal energy to the pizzas.  Not coincidentally, that's why they also work well at high temperatures (~950) - at 950-1000 degrees, my fire brick floor sets pizza dough on fire.

Fun to see once, but irritating after that

BUFFALOMOOSE

Thanks @smokingal

steel_egg

ColtsFan said:

Here is today's dough. A little wetter this time. First dough was 60%. I bumped the salt up too in this attempt. See if I can tell a difference

What is this app?  Need to get better at my dough but not sure how to change. Would like a more airy dough with some nice crunch on the crust if that makes sense. Sometimes I nail and others are so-so. 

ColtsFan

steel_egg said:

ColtsFan said:

Here is today's dough. A little wetter this time. First dough was 60%. I bumped the salt up too in this attempt. See if I can tell a difference

What is this app?  Need to get better at my dough but not sure how to change. Would like a more airy dough with some nice crunch on the crust if that makes sense. Sometimes I nail and others are so-so. 

Lehmann's Dough calculator on PizzaMaking.com 

https://www.pizzamaking.com/dough-calculator.html

Eggcelsior

Rocc’ing the Roccbox tonight. Had some dough from the weekend that needed to be used up. 50/50 Caputo blue bag and red bag flour. Nice chew.

ColtsFan

Eggcelsior said:

Rocc’ing the Roccbox tonight. Had some dough from the weekend that needed to be used up. 50/50 Caputo blue bag and red bag flour. Nice chew.

Beautiful!

Leopoldstoch

Tettletime

It’s been a minute since I cooked some pizza...or posted anything. 550 for about 5 minutes. Wish I could get more char on the crust, but the egg wouldn’t get any hotter.

Photo Egg

Tettletime said:

It’s been a minute since I cooked some pizza...or posted anything. 550 for about 5 minutes. Wish I could get more char on the crust, but the egg wouldn’t get any hotter.

Can you post a photo of your set up in the Egg?  Getting your pie higher in the dome will help cook the top better.