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Posted

Damn, that looks delicious.  I use margherita or cheese pies to judge a new joint.  Yours looks fantastic.  I was surprised you put fresh basil on the uncooked pie, but it appears your cook temp is high enough to get the cook time down and not torch the basil.

Posted

@52-80 that crust looks great, will you share the recipe? I tried a new dough recipe a week or so ago and it was a huge fail! Not sure what went wrong, damn sure aggravating to proof it for 72 hours and never make it to the oven.

Posted
9 hours ago, RMac5 said:

@52-80 that crust looks great, will you share the recipe? I tried a new dough recipe a week or so ago and it was a huge fail! Not sure what went wrong, damn sure aggravating to proof it for 72 hours and never make it to the oven.

sorry im cheating here because i have a local bakery company that sells these as frozen neapolitan dough balls and they come out awesome for me without mess.

previously i experimented with various recipes and had problem with the rise, the handling, or hydration (chronicled upthread).  i tried ooni's classic dough, vito iacopelli's various methods, staedler's, but probably the most successful with from gennaro:

 

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Posted

saw this at the store and convincing my friend to buy it.

seems heavy and sturdy, has thick ass stone, the stone rotates so you dont have to do it manually, the burner wraps around the oven, AND theres a burner on the bottom to help heat up the stone. super smart design

 

 

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Posted
1 hour ago, nolongerU2horn said:

first question was what kind of size it can handle. looked it up--16"

The footprint is wide and its a bit of a chonker, not portable like the Oonis. 

I saw that the rotation is powered by tiny plastic-geared motor and batteries. Just having it manual on a central pivot would be more outdoor-appropriate, IMO. 

But still the dual-stone heating and big flame coverage seems like a great idea. 

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Posted
On 12/9/2023 at 12:35 PM, elfenix said:

so the usual culprits for hard crust is baking too long/hot, too little water, not enough rise, too little dough, low hyrdation, overkneading, and too much oil.  could be other factors as well. don't remember if you're here in texas - altitude does all sorts of things to baking recipes. 

https://www.kingarthurbaking.com/learn/resources/high-altitude-baking

 

luna pizzeria in houston well sell you a ball of dough, $2 I think 

Posted
9 hours ago, Pescado_Rojo said:

IMG_6942.thumb.jpeg.e4b570bd05edb69fc3cc4367e07f922a.jpegMy girlfriend bought me an Ooni 12” for my birthday. Will be giving it a proper break in this weekend. I’ll post all the pizza fails to document my progress. 

Nice.  There's a store on ebay that will make little foot cups you can screw into the table top so it doesn't accidentally get bumped and fall off the table.  Good insurance.  Enjoy!

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Posted
20 hours ago, CycleTex87 said:

Pepperoni looks tasty.  I prefer less sauce honestly.

Boars head stick cut on mandoline at 3 mm. 

 

Normally it do as well but it was a bit dry.

  • 5 weeks later...
Posted

Two pies tonight. First was a blue cheese pizza with caramelized onion, prosciutto and a figure spread with a dash of red pepper flakes. Delicious but very rich.

 

Second, a more traditional italian sausage with the remainder of the caramelized onions.....could of left it in the oven another 30 seconds. Tasty still.

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Posted

Pulled some dough out of the freezer and then went outside in the freezer to cook a couple. I'll be damned if these didn't cook up nice. Might be something to the cold ass ambient temps holding the temps in check so I can run a longer cook time. Dough was the weak spot here, but I just didn't get around to thinking about pizza early enough to pull out a quick dough batch. And it was too fucking cold outside to run to the WF and pick up a fresh ball. 

 

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Posted
On 2/2/2025 at 7:43 PM, Irwin F Fletcher said:

Two pies tonight. First was a blue cheese pizza with caramelized onion, prosciutto and a figure spread with a dash of red pepper flakes. Delicious but very rich.

 

Second, a more traditional italian sausage with the remainder of the caramelized onions.....could of left it in the oven another 30 seconds. Tasty still.

20250202_184103.jpg

 

One of my favorite topping combinations. I add the blu cheese after cooking for a stronger blue cheese flavor. 

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Posted

Made some 72 hour pizza dough, it was just okay. I think I need to increase my hydration level to around 64%

I also let my fire temp have to big of swings. Anyway, pizza’s tasted good, just still need more dough work and practice.

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Posted
On 1/1/2025 at 7:04 PM, elfenix said:

KLA's Chicago thin crust

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Notes: first pie cooked close to 9 minutes, turned at 7. It slid off the parchment doing the toss. Second pie cooked 8 with a turn at 6:30, crust ended up more tender. Sauce amount per pie was about 6 heavy tablespoons. Needs more. Sauce is very herb heavy. Will probably cut by half or more next time.

Chicago tavern style thin crust is one of my favorites and it only works eaten right out of the oven, so I only get it when I can eat on site.  Steaming in a box kills it.

when can we head over.  I’ll eat and won’t stay long.  Looks great.  Excellent effortingazation

Posted (edited)
On 2/23/2025 at 7:58 PM, ChickenSandwich said:

Where are you guys finding whole milk mozzarella? (Not fresh, just not skim/2%)

HEB and Randalls both have shredded product if that's your jam.  For block, Randalls has Tillamook and house brand (Lucerne).  Otherwise, deli case.

 

Edited by jimmyjazz
Posted (edited)
50 minutes ago, jimmyjazz said:

HEB and Randalls both have shredded product if that's your jam.  For block, Randalls has Tillamook and house brand (Lucerne).  Otherwise, deli case.

All good. Walmart actually has a decent whole milk if you can find it.  And, Sargento has a whole milk as well.

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Edited by LosIllini
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Posted
6 minutes ago, LosIllini said:

And, Sargento has a whole milk as well.

Yeah, that was the HEB reference, I wasn't clear.  I don't think Randalls sells it.  (They sell Sargento but I haven't seen that particular product, it probably depends on the store.)

Posted

I've given up on making my own dough.  Best dough I have found is the HEB Central Market frozen dough balls.  I've tried the Trader Joe's and I think the HEB stuff is better.  On the Roccbox, I wish the heat was more "indirect."  The flame blazing down on the pie cooks the toppings a little too much before the crust is where I want it.  I sometimes hold the peel over the topping to block the flame from overcooking the toppings.  I have also tried to parbake the dough, but it doesn't come out as good when I do this.  

Posted
16 minutes ago, cabowabo said:

I've given up on making my own dough.  Best dough I have found is the HEB Central Market frozen dough balls.  I've tried the Trader Joe's and I think the HEB stuff is better. 

Haven't tried the Central Market dough, but I agree that the Trader Joe's product is lacking.  Randalls has a better one.

Posted
4 hours ago, cabowabo said:

I've given up on making my own dough.  Best dough I have found is the HEB Central Market frozen dough balls.  I've tried the Trader Joe's and I think the HEB stuff is better.  On the Roccbox, I wish the heat was more "indirect."  The flame blazing down on the pie cooks the toppings a little too much before the crust is where I want it.  I sometimes hold the peel over the topping to block the flame from overcooking the toppings.  I have also tried to parbake the dough, but it doesn't come out as good when I do this.  

Maybe throw a loose piece of foil on top. 

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