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OT**The Unofficially Official Pizza Thread**OT

24567…15

Comments

  • alaskanassasin
    alaskanassasin Posts: 8,883
    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?
    South of Columbus, Ohio.


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  • northGAcock
    northGAcock Posts: 15,173
    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. 
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
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  • zman51
    zman51 Posts: 133
    ColtsFan said:
    Here is my very first pie using the Ardore. BBQ chicken on a 72 hr dough @ColtsFan. Which ardore did you get?
    Central Florida
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  • chard
    chard Posts: 67
    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.

     
    Eggin' with a Large and Small
    Twin Cities, MN
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  • hoosier_egger
    hoosier_egger Posts: 6,808
    @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

    ~ 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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  • zman51
    zman51 Posts: 133
    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!
    Central Florida
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  • Wanasmoke
    Wanasmoke Posts: 388
     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!


    LBGE in Elm Grove, WI
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  • Budgeezer
    Budgeezer Posts: 669
    Left over smoked turkey pizza.  Buffalo and a BBQ pizzas. 
    Edina, MN

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  • dstearn
    dstearn Posts: 1,705
    I only cook for two so 14
    minutes at 450 works for me.
    Pulled Pork with GP and Blues Hog Original.
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  • BUFFALOMOOSE
    BUFFALOMOOSE Posts: 383
    @smokingal care to share your 72 hour no kneed dough recipe?
    South Buffalo, New York
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  • Canugghead
    Canugghead Posts: 13,630
    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.
    canuckland
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  • Leopoldstoch
    Leopoldstoch Posts: 1,182




    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.

    Brandon - Ohio

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  • hoosier_egger
    hoosier_egger Posts: 6,808
    edited November 2018
    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
    ~ 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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  • hoosier_egger
    hoosier_egger Posts: 6,808
    edited November 2018
    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


    ~ 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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  • Photo Egg
    Photo Egg Posts: 12,137
    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?
    Thank you,
    Darian

    Galveston Texas
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  • Canugghead
    Canugghead Posts: 13,630
    @Photo Egg  looks like it...

    canuckland
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  • Leopoldstoch
    Leopoldstoch Posts: 1,182
    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.

    Brandon - Ohio

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  • smokingal
    smokingal Posts: 1,025
    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
    It's "Smokin Gal", not "Smoking Al".
    Egging in the Atlanta GA region
    Large BGE, CGS setup, Kick Ash Basket, Smokeware SS Cap,
    Arteflame grill grate

    http://barbecueaddict.com
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  • smokingal
    smokingal Posts: 1,025
    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.
    It's "Smokin Gal", not "Smoking Al".
    Egging in the Atlanta GA region
    Large BGE, CGS setup, Kick Ash Basket, Smokeware SS Cap,
    Arteflame grill grate

    http://barbecueaddict.com
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  • Carolina Q
    Carolina Q Posts: 14,831
    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.

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • NorthPilot06
    NorthPilot06 Posts: 1,179
    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 :)
    DFW - 1 LGBE & Happy to Adopt More...
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  • BUFFALOMOOSE
    BUFFALOMOOSE Posts: 383
    Thanks @smokingal
    South Buffalo, New York
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  • steel_egg
    steel_egg Posts: 295
    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. 
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  • hoosier_egger
    hoosier_egger Posts: 6,808
    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
    ~ 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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  • hoosier_egger
    hoosier_egger Posts: 6,808
    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!
    ~ 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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  • Leopoldstoch
    Leopoldstoch Posts: 1,182

    Brandon - Ohio

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  • Tettletime
    Tettletime Posts: 52
    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.
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  • Photo Egg
    Photo Egg Posts: 12,137
    edited November 2018
    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. 
    Thank you,
    Darian

    Galveston Texas
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