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Posted
14 hours ago, cabowabo said:

Thanks to you bitches, I dropped $399 on a Gozney Roccbox last night.  Did a quick trial run with a Delallo dough kit from HEB.  You mix the shit up, let it sit for 45 minutes, and make your pie.  It was ok for a first try.  Was able to launch the pie into the oven without issue and didn't burn it. I would try to stretch the dough out to get it thinner, but it was very elastic and resisted. The crust puffed up and was a lot thicker than I would like, but it was decent.    

Never used that kit and I suspect you don't have Trader Joe's handy but one thing that helps is making sure your dough is not cold. Stretches a lot better.  You'll go through a lot of trial and error at first.  Can get frustrating out practice pays off. 

Posted
6 hours ago, texasdago said:

Never used that kit and I suspect you don't have Trader Joe's handy but one thing that helps is making sure your dough is not cold. Stretches a lot better.  You'll go through a lot of trial and error at first.  Can get frustrating out practice pays off. 

No TJ’s near, but I will be in Austin this weekend for the game. May stop by one and stock up.  I did do a couple of pizzas last night using HEB Central Market frozen dough. I let it sit out for a good while and it was easier to stretch. Would still like to be able to get it thinner though. I’m certainly no pizza connoisseur, but this crust tasted pretty damn good to me. Good to know I at least have that option close by. I’m just not sure how far I want to go down the “make your own dough” rabbit hole. 

Posted
1 hour ago, cabowabo said:

No TJ’s near, but I will be in Austin this weekend for the game. May stop by one and stock up.  I did do a couple of pizzas last night using HEB Central Market frozen dough. I let it sit out for a good while and it was easier to stretch. Would still like to be able to get it thinner though. I’m certainly no pizza connoisseur, but this crust tasted pretty damn good to me. Good to know I at least have that option close by. I’m just not sure how far I want to go down the “make your own dough” rabbit hole. 

Everyone tells me to make my own dough but I just get the stuff at TJ.  If you have a Whole Foods nearby, they used to sell frozen balls of dough and you could make two pizzas out of each ball.  Anyway, get the TJ stuff and freeze it.  It works in a pinch and I can make two pizzas with one package.  Stuff is sticky so have lots of flour on hand when trying to work it and get it out of the package.

We should be around the stadium.  Gametime decision on whether we go in or not.

Posted

The good thing about the refrigerated (not frozen) dough at Central Market, Whole Foods, etc is that they have the pack date on the container and you can get ones that have basically been cold fermenting for a couple days.

Posted

Did 4 pizzas tonight using TJs dough and 2 using Central Market frozen dough from HEB. Much better effort. Was able to stretch the dough out thinner this time. Also was able to find low moisture whole milk mozzarella as opposed to skim milk. Much better melt and flavor, and noticeably greasier. Found that at Wal Mart of all places. Could not find it at HEB. I think I may actually prefer the Central Market dough, but both were good. Problem is I'm jacked up on Semaglutide so could only down 3 or so pieces. Wife and kids approved. 606347762bb7e203eb6781570d8b1245.jpgdd5a6010cbd8a73a290a8e259e79dbd0.jpg

  • Like 2
Posted

My Ooni wouldn't light up the other day. I could smell gas. So a quick Google si you all don't have to: Oonis ha e a battery powered spark ignitor. The battery is in the rear leg.

Posted
37 minutes ago, cabowabo said:

Did 4 pizzas tonight using TJs dough and 2 using Central Market frozen dough from HEB. Much better effort. Was able to stretch the dough out thinner this time. Also was able to find low moisture whole milk mozzarella as opposed to skim milk. Much better melt and flavor, and noticeably greasier. Found that at Wal Mart of all places. Could not find it at HEB. I think I may actually prefer the Central Market dough, but both were good. Problem is I'm jacked up on Semaglutide so could only down 3 or so pieces. Wife and kids approved. 606347762bb7e203eb6781570d8b1245.jpgdd5a6010cbd8a73a290a8e259e79dbd0.jpg

What was your process for getting the CM dough ready to cook? How long to thaw?

Posted

Let it thaw overnight in its packaging. In the morning, took it out of the package, cut the ball in two and put balls in a Tupperware container and back in fridge. Then set the on the kitchen counter a couple of hours before cooking to let them come up to room temperature. 

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