before and after?Cheeseburger pizza going into the oven. Unfortunately caught short without any bacon. Who does that??
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before and after?Cheeseburger pizza going into the oven. Unfortunately caught short without any bacon. Who does that??
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I just ate a couple bratwurst but those pizza pictures sure look great! Nice job.Trying to improve my Neapolitan-style pizzas. A few years on the road, already... but not there yet.
The UFO one I was referring to.You mean the UFO, or the Ooni Volt?
I'd like the Ooni Volt because it could be used year round, but that UFO actually holds temperature. From what I've read, the Ooni's just don't have the thermal mass to cook pizzas back to back, you have to wait for them to heat back up. It probably isn't a long wait, though.
My other problem with the Ooni Volt is that it's a bit small. I have to assume that if it's successful they'll come along with a 16" version, but it doesn't seem like they're in a hurry to do that, just like they aren't in a hurry to drop the price of the existing Ooni Volt.
Cheaper to buy by far. I generally grow a variety called Opalka. It is really fantastic, but lots of effort. When I buy canned I found one I really like. Just toss some fresh basil leaves in and hit the immersion blender. I need to see the brand name. I think it is Napoli Sometimes it’s nice to do simple. My home canned has lots of garlic and spices. Summers have been hot and dry here. That changes the flavor of the tomatoes. They become flavorless and dry up the liquid in the jar.Man, it must be nice to can your own sauce. I can't grow tomatoes here. The commercial stuff from California is very good, though.
I can verify that too, a fifty percent blend has made some great crusts. I bought a bag if the 00 stuff and 100% doesn't work for me, half with all purpose flour worked really good. Nice chew as inducated.In his book Crust and Crumb,Peter Reinhart approximates 00 flour (for french bread) by using a 50/50 blend of bread and all purpose flour. This gives me a more chewy crust that can be folded for you New York'ers. When I use 100% bread flour the slice doesn't bend and is slightly crispy.
I have not gone thru all 144 pages of this thread, but thought I would chime in as I love pizza and beers. LOL. I am not sure if any of you have seen this lady on Youtube, but she is a little older lady from New Jersey who seems to be the real deal. Reminds me of my grandmother when we used to go over there and eat Sunday dinner. Check it out.
Also, do any of you folks cook your pizza in a smoker or pellet grill? I am rallying to get a new grill and a pellet grill is on my list.
I know right. You won't leave hungry I am betting. LOL.I've seen a few of her videos before. I'd love to be invited over for Sunday dinner.
I'm only set up to make cast iron pizza in our gas oven, or occasionally a non-standard shaped pizza on the gas grill.
If someone left hungry it would only mean they drank too much!I know right. You won't leave hungry I am betting. LOL.
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