OT**The Unofficially Official Pizza Thread**OT

ColtsFan

20190406_165812.jpg

The bbq chicken got a little dark where the sauce was exposed

mahenryak

Those Ardore ovens look pretty slick. I better stop looking at this thread. Maybe I can tell myself they wouldn't perform very well in the cold winter months?

ColtsFan

https://eggheadforum.com/discussion/comment/2422570#Comment_2422570

I'm not sure your location, but the Ardore handled the Indiana winter just fine. I think the coldest I used it was mid 20's. It just takes a bit longer to preheat

In other news; I'm amazed at how fuel efficient it is. I've probably turned out 40-50 pies and only used a half tank or so thus far

mahenryak

https://eggheadforum.com/discussion/comment/2422607#Comment_2422607

If it can do pizzas in the mid 20's then I could get a fair amount of use out of it in the winter. Sure, there will be a number of days colder than this but that's okay. That is good to know about the fuel, too. (I live in Alaska, a little northwest of Anchorage.)

Canugghead

Finally got a chance to use my 'The Elements of Pizza' book, since it was a last minute decision, had to use the 'I slept in but I want pizza tonight' recipe on page 110. For the most part I followed the recipe and method to the letter, except:
1) reduced hydration from 70% to 62.5% since it's a fast cook in the Adore.
2) for the final rise, kept dough balls in oven with light on, so it was ready sooner than the suggested 4-6 hours at RT.
Very happy with the result, can't wait to try other variations.

northGAcock

A recent deep dish with onion, mushrooms, garlic, Italian Sausage and pepperoni. Probably the best deep dish I have made to date. 

Photo Egg

ColtsFan said:

Made some pies today. SWMBO wanted pineapple on a couple 🤪

Looks like you got it dialed in perfect!

TEXASBGE2018

Do any of you guys cold ferment your dough for 2 days or just 1? Do you really notice much difference?

Photo Egg

TEXASBGE2018 said:

Do any of you guys cold ferment your dough for 2 days or just 1? Do you really notice much difference?

I think you get the biggest difference in just 24 hours compared to cooking same day. Really did not notice a change in 48 hour cold rest.

NorthPilot06

I generally ferment in bulk for 24 hours then in balls for 24 hours.  But that's based upon other people's advice and I haven't tested side-by-side.

smokingal

TEXASBGE2018 said:

Do any of you guys cold ferment your dough for 2 days or just 1? Do you really notice much difference?

I use a no-knead recipe that bulk ferments at room temp for 24 hours and then gets cold fermented for up to 6 additional days, with days 3 and 4 being the sweet spot (per my taste).  There is a big difference in flavor development by day 2 and the dough is much easier to handle.

CPARKTX

ryantt said:

So one of the favorites in our house  Stromboli filled with pesto, tomatoes, mushrooms, fresh  mozzarella  and hot Italian sausage. 

That looks great, can you share recipe?  I love doing pizzas but never considered a Stromboli!

Leopoldstoch

Smoked brisket pizza on the roccbox 

bubbajack

Tried something new. Not bad.

bgebrent

Pie looks great.  You can pull the parchment paper after 2-4 minutes in and avoid it burning.  A good time to turn the pie. Great work. 

Photo Egg

bubbajack said:

Tried something new. Not bad.

Cool photo of the pizza and especially the platesetter on fire!

ryantt

CPARKTX said:

ryantt said:

So one of the favorites in our house  Stromboli filled with pesto, tomatoes, mushrooms, fresh  mozzarella  and hot Italian sausage. 

That looks great, can you share recipe?  I love doing pizzas but never considered a Stromboli!

@CPARKTX we use same dough recipe as with pizza, which is just  King Arthur‘s from their web site.  The trick with this is once your Doug is rolled out fairly thin is to leave about 4 inches on the bottom that isn’t slit for topping s. We cut the strips about 3/4 of and inch.  We precook the sausage and then babe on the grill at 375 until GBD.  Hope this helps if not give me a call or text my cell at 330-806-3404.  I’m home all day most every.  

GlennM

Can the Adore be used with propane or is it just natural gas?

JohnInCarolina

GlennM said:

Can the Adore be used with propane or is it just natural gas?

I’m sure it fires with propane, right @ColtsFan?

Photo Egg

JohnInCarolina said:

GlennM said:

Can the Adore be used with propane or is it just natural gas?

I’m sure it fires with propane, right @ColtsFan?

You have to choose when you order. Nat Gas or Propane.

ColtsFan

JohnInCarolina said:

GlennM said:

Can the Adore be used with propane or is it just natural gas?

I’m sure it fires with propane, right @ColtsFan?

Correct, they offer a propane version and a natural gas version.

Thatgrimguy

Alfredo sauce and shredded mozzarella. Artisan bread in 5 olive oil dough. I had let it age for 6 days, seperated into balls then sit on the counter covered by a wet dish cloth for 2-3 hours.

TEXASBGE2018

Pies from Friday. Crust was a lot darker than it looks here.

TEXASBGE2018

Deja vu???

smokingal

Made some brisket and jerk Wagyu lardo pizza using 96-hour no knead dough.






 

NDG

Beautiful night in OHIO made pizzas (SD starter, 3 day rise) and enjoyed the night.

alaskanassasin

@mahenryak buy one with your permanent dividend! Ha!
   I knew they wouldn’t be able to leave it alone

smokingal

Burnt end and crispy ras el hanout Wagyu lardo on 96 hour sourdough

mahenryak

@alaskanassasin I must confess I caught the pizza oven bug and ordered one these contraptions last month. I received my new Bollore Pizza Party oven a couple of weeks ago, or so. I think I posted it in the 'what are you buying now thread?' . I still have a lot to learn but I'm already enjoying the challenge of working with different dough recipes. I have mostly been experimenting with cold fermentation and making Neapolitan style pizzas. I wasn't doing either prior to my new oven purchase so it's already inspired me to get a little outside my comfort zone, which is a good thing.

P.S.

Jay Hammond did his best to keep the PFD sacred--may he rest in peace--of course, he doesn't deserve all the credit. It definitely has become a hot button item up here and a point of contention within the legislative body. They are wrestling over it right now--again. My wife and I have always viewed it as something extra and have been careful to try not to make plans around it or depend upon it over the years.

Wanasmoke

Margherita, morel and green onion sausage, pesto burrata.... and a killer old fashioned!