OT - Last Minute Pizza

CTMike

Had some late afternoon errands to run and no plans for dinner. Stopped at the local pizzeria and picked up a dough ball. Had some sauce and fresh mozzarella in the fridge from last weekend. Added pepperoni and black olives.

The boss likes a little char

JohnInCarolina

That’ll do!

CTMike

JohnInCarolina said:

That’ll do!

Yup, 45 minutes from start to finish. Nice to have the capability for quick pizza when I don’t have time to fire up the WFO.

loco_engr

Dayum fine looking 'za! 

caliking

ooooo... nice!!

bubbajack

Where is that agree.....?

alaskanassasin

The boss doesn’t like char. That has been one hesitation for going to a dedicated pizza oven. How would you avoid it? Spin it every minute or so?

JohnInCarolina

alaskanassasin said:

The boss doesn’t like char. That has been one hesitation for going to a dedicated pizza oven. How would you avoid it? Spin it every minute or so?

These things only take about 90 seconds total to cook.  You’ve got to rotate it after about 20 seconds or so.  And then keep rotating it with increasing frequency, basically paying close attention to the crust and top.  It happens fast.

alaskanassasin

I thought so @JohnInCarolina for the record I like charred. Wfo would be a more even heat distribution?

JohnInCarolina

alaskanassasin said:

I thought so @JohnInCarolina for the record I like charred. Wfo would be a more even heat distribution?

I think so, but I don’t have one.  Maybe @CTMike can comment since he has both the Ooni and a WFO.

kl8ton

JohnInCarolina said:

alaskanassasin said:

I thought so @JohnInCarolina for the record I like charred. Wfo would be a more even heat distribution?

I think so, but I don’t have one.  Maybe @CTMike can comment since he has both the Ooni and a WFO.

That's nice.  A dislike on a helpful comment.  

CTMike

alaskanassasin said:

I thought so @JohnInCarolina for the record I like charred. Wfo would be a more even heat distribution?

Even with the WFO, you have to pay close attention and rotate early and often, especially when cranked up to Neapolitan ( ~ 950 F or so) temps. The pizzeria where I bought this dough puts sugar in their recipe to help activate the yeast. That is why I cooked it at such a low temp.

alaskanassasin

10-4 I was afraid of that. Whether it’s toast, grilled cheese, reverse sear, or pizza, she can’t get down with a little char.

YukonRon

Check you out! Great looking pie!

CTMike

Thanks Ron, hope you’ve turned the corner on whatever health issues you were dealing with.

CTMike

I plan to try this crust recipe this weekend:

https://ooni.com/blogs/recipes/jalapeno-popper-stuffed-crust-pizza?utm_source=USA%20Ooni%20Newsletter&utm_medium=email&utm_campaign=Crust%20of%20the%20Month%20USCAN%20Feb%2022%20%28TWM4jF%29&_kx=BUvObJ77APM4hUQyLEqiurIKet8metWsdlX0k1Cg7cM%3D.QLfsKu

JohnInCarolina

CTMike said:

I plan to try this crust recipe this weekend:

https://ooni.com/blogs/recipes/jalapeno-popper-stuffed-crust-pizza?utm_source=USA%20Ooni%20Newsletter&utm_medium=email&utm_campaign=Crust%20of%20the%20Month%20USCAN%20Feb%2022%20%28TWM4jF%29&_kx=BUvObJ77APM4hUQyLEqiurIKet8metWsdlX0k1Cg7cM%3D.QLfsKu

sounds great Mike!