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OT**The Unofficially Official Pizza Thread**OT
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Your pies are looking better man. Nice work.TEXASBGE2018 said:Simple sausage and pepperoni pie tonight.
"I've made a note never to piss you two off." - Stike -
Still waiting for the Big Ooni, game changing announcement.HeavyG said:
I saw that. Hard to understand their pricing move on the Ardore in particular. Simone (the Pizza Party guy) has said the price is what it is and there won't be any more discounts. If true, I think he's priced himself right out of the smaller, portable gas fired tabletop oven market. With the Ooni Koda available on sale periodically for as little as $249 the market will say "Ciao, Ardore!"TEXASBGE2018 said:FYI to any of you that were looking to buy a Pizza Party Ardore or Bollore. They basically doubled the price. The Ardore is now $1,000 and the Bollore is around $1,900. Glad I bought when I did.
Thank you,DarianGalveston Texas -
How does the sauce do after thawing? I'd love to be able to stash sauce in the freezer and it not be watery when thawed.Canugghead said:A pile of future pies
~ John - https://www.instagram.com/hoosier_egger
XL BGE, LG BGE, KJ Jr, PK Original, Ardore Pizza Oven, King Disc
Bloomington, IN - Hoo Hoo Hoo Hoosiers! -
@ColtsFan Definitely more watery than fresh but passable. It helps that we Vitamix'd the skin and seeds to pulp it up. Also added garlic and garden oregano+thyme.canuckland
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Hi All - Had a very solid first pizza experience on my medium each one got better than the last. I heated the egg and the stone at around 500 for about an hour before I threw the first pizza on. We had a quite a few people over so I was planning on making a bunch. After the 3rd pizza or so the temp wouldn't get up to 500 anymore. After a while I figured out I was low on lump. Took everything out and reloaded and after 15 minutes I was ready to go.
I basically have one question: So heating the stone up for 45 mins to an hour seems to be must for everyone. Would I run into any issues if i had my stone in my oven for an hour and transferred it to a 500 degree egg thats been at 500 for lets say 10 mins?
I don't wanna run into the same issue again. On the other hand that was our first time and I would imagine we would be much more efficient/faster this time around.
Let me know what you think?
#mediumproblems
MED - Manhattan -
How much lump did you load into the egg? When I did pizza on my medium, I loaded the lump all the way up the fire ring. At WOT, I let the egg heat-sink for an hour and that would give 60-90 minutes of cook time.slick_rick said:Hi All - Had a very solid first pizza experience on my medium each one got better than the last. I heated the egg and the stone at around 500 for about an hour before I threw the first pizza on. We had a quite a few people over so I was planning on making a bunch. After the 3rd pizza or so the temp wouldn't get up to 500 anymore. After a while I figured out I was low on lump. Took everything out and reloaded and after 15 minutes I was ready to go.
I basically have one question: So heating the stone up for 45 mins to an hour seems to be must for everyone. Would I run into any issues if i had my stone in my oven for an hour and transferred it to a 500 degree egg thats been at 500 for lets say 10 mins?
I don't wanna run into the same issue again. On the other hand that was our first time and I would imagine we would be much more efficient/faster this time around.
Let me know what you think?
#mediumproblems -
Yea i loaded it about as high as I could go. I probably had it running for around 2 hours before the temp started to drop. Part of the issue could have been about 20 minutes total per pie as the next one was not ready to go as soon as I took the other off. Like I said though we had a lot of people so ended up making 6ish pies. The medium stone doesn’t allow for any massive pies.Eggcelsior said:
How much lump did you load into the egg? When I did pizza on my medium, I loaded the lump all the way up the fire ring. At WOT, I let the egg heat-sink for an hour and that would give 60-90 minutes of cook time.slick_rick said:Hi All - Had a very solid first pizza experience on my medium each one got better than the last. I heated the egg and the stone at around 500 for about an hour before I threw the first pizza on. We had a quite a few people over so I was planning on making a bunch. After the 3rd pizza or so the temp wouldn't get up to 500 anymore. After a while I figured out I was low on lump. Took everything out and reloaded and after 15 minutes I was ready to go.
I basically have one question: So heating the stone up for 45 mins to an hour seems to be must for everyone. Would I run into any issues if i had my stone in my oven for an hour and transferred it to a 500 degree egg thats been at 500 for lets say 10 mins?
I don't wanna run into the same issue again. On the other hand that was our first time and I would imagine we would be much more efficient/faster this time around.
Let me know what you think?
#mediumproblemsMED - Manhattan -
FWIW, I gave up making pizza in BGE years ago. Figure in 15 years, lump $aving would pay for the Adore, not to mention the pie quality and time saved
edit: IF it lasts that long, lol!canuckland -
NY-style dough coming along. -
Thinking of making a pizza using these sausages from Costco. I've grilled them whole several times and enjoy them. Thinking of using a garlic white sauce. Anyone have a tried and true sauce they would be willing to share?
Large and Small BGECentral, IL -
This is quite possibly the best pizza I ever made. Garlic white sauce topped with four cheeses (cheddar, Locatelli Pecorino Romano, asiago and mozzarella), sun-dried tomatoes, shiitake mushrooms and pancetta.saluki2007 said:Thinking of making a pizza using these sausages from Costco. I've grilled them whole several times and enjoy them. Thinking of using a garlic white sauce. Anyone have a tried and true sauce they would be willing to share?
White Sauce:
Ingredients1 bulb roasted garlic
1 cup whole milk
2 T butter
2 T flour
1/4 tsp salt
¼+ tsp cayenne pepper
Directions
Preheat oven to 350F.
Cut the top 1/4 off the head of garlic.
Rub with olive oil, salt and pepper.
Place in small dish, cover with foil and bake for 45 minutes to 1 hour.
Cool.
Squeeze garlic cloves from the bulb and finely chop.
Gently heat milk in small saucepan, until barely simmering. Remove from heat.
In separate saucepan, melt butter over medium heat.
Add flour and whisk until smooth. Cook 1-2 minutes whisking constantly.
Add the milk, continuing to whisk.
Add the salt and cayenne pepper.
Continue stirring until sauce is thick and bubbly.
Add finely chopped roasted garlic.
For pizza, top with four cheeses, then sun dried tomatoes, shiitake mushrooms and pancetta.
https://www.epicurious.com/recipes/member/views/ROASTED-GARLIC-WHITE-PIZZA-50169395
Hope this helps! I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
Wow great pizza!
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The Roccbox NY dough recipe is legit. Great chew and flavor. -
Tried a Detroit style pie in the wood fired oven. Would prob work well in the egg too- 500 degrees on the stone and oven temp. The dough is time consuming- maybe easier now that I’ve done it once. Recipe from Reinhart’s Perfect Pan Pizza. Amazing crunch from the baked cheesy edges! Airy, focaccia like dough isn’t as heavy as it appears. Family approved
LBGE in Elm Grove, WI -
@Carolina Q I made that sauce tonight and used that cheese blend. It was legit. Thanks.Large and Small BGECentral, IL
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Cool! Glad you liked it!saluki2007 said:@Carolina Q I made that sauce tonight and used that cheese blend. It was legit. Thanks.I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
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We had some neighbors over for pizza on the blackstone a couple weeks back. He found a used one that didn’t look like it had ever been used for $140 so we fired it up last night. Mine is about 4-5 years old and has never gotten above 700 on the top thermo. We fired his up and it was at 1000 pretty quickly. First pizza was fried but we turned it down so it was running around 700 when we put them on and then we would let it run for about 45 second then crank it for 45 seconds. They were all done in 90 seconds or less. Total we turned out 8 pies. One pictures is a stuffed crust meat pizza and the other is a margarita. Can’t wait for the new blackstone in 2020.
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Couple of recent lunches
In the bush just East of Cambridge,Ontario -
Couple of roccbox pizzas for the browns game tonight. A play on cheeseburger style pizzas, and a Reuben style pizza.Brandon - Ohio
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Blackstone pizza oven for sale again on their website. Looks like you have to buy it as a kit though and doesn’t look to be redesigned.
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NY style dough and sauce... Fontana Forni 700 degrees. More pepperoni the better!!
LBGE in Elm Grove, WI -
Dried sausage, blue cheese, mozz, and hot honey."I've made a note never to piss you two off." - Stike -
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Me likey.JohnInCarolina said:
Dried sausage, blue cheese, mozz, and hot honey.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
That looks incredible! Makes me want to dig the Ardore out of storage and sling some piesJohnInCarolina said:
Dried sausage, blue cheese, mozz, and hot honey.~ John - https://www.instagram.com/hoosier_egger
XL BGE, LG BGE, KJ Jr, PK Original, Ardore Pizza Oven, King Disc
Bloomington, IN - Hoo Hoo Hoo Hoosiers! -
The wife is away traveling so I did the obvious thing and made a pizza for myself:
Nduja, mozz, blue cheese, and hot honey. God this was good. You’ve got to try that combo of toppings."I've made a note never to piss you two off." - Stike -
Looks great!! I’m sure it was delicious!JohnInCarolina said:The wife is away traveling so I did the obvious thing and made a pizza for myself:
Nduja, mozz, blue cheese, and hot honey. God this was good. You’ve got to try that combo of toppings.Brandon - Ohio
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Nice cook on that crust! Interesting combo of ingredients - not even sure where to find njuda here locally.DFW - 1 LGBE & Happy to Adopt More...
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