I have a Gold Belly gift card and was actually thinking of using it for Lou's. Should I try this Pequod's place instead?
Also for Pizza oven's, any recommendations? Thinking of making a purchase...
As MCA shared here, the Ooni is pretty sweet. I don't use it often enough but it is easy to set up. A bit of a learning curve - I am still going through it - but the pizza is delicious. It is not quick and easy to prepare and all of that, but it cooks in 2 mins or less when fired up.
Goldbelly is great. Pricey as fuck but damn. I'm jonesing for the dim sum from a place in NYC, might order that today. Looked at crabcakes earlier today as well.
I've not ordered either of these pizzas frozen from GB yet so I can't weigh in on that. Tony Gs was really good, though. (Tony's Pizza Napolenta) He has Rock ordering on there now, as well.
I have a Gold Belly gift card and was actually thinking of using it for Lou's. Should I try this Pequod's place instead?
Also for Pizza oven's, any recommendations? Thinking of making a purchase...
As MCA shared here, the Ooni is pretty sweet. I don't use it often enough but it is easy to set up. A bit of a learning curve - I am still going through it - but the pizza is delicious. It is not quick and easy to prepare and all of that, but it cooks in 2 mins or less when fired up.
Goldbelly is great. Pricey as fuck but damn. I'm jonesing for the dim sum from a place in NYC, might order that today. Looked at crabcakes earlier today as well.
I've not ordered either of these pizzas frozen from GB yet so I can't weigh in on that. Tony Gs was really good, though. (Tony's Pizza Napolenta) He has Rock ordering on there now, as well.
I have a Gold Belly gift card and was actually thinking of using it for Lou's. Should I try this Pequod's place instead?
Also for Pizza oven's, any recommendations? Thinking of making a purchase...
Tough call man. Really can't go wrong with either. If you've never had Lou's, I'd almost say you have to give it a shot, but I like Pequod's more (both are excellent).
I have a Gold Belly gift card and was actually thinking of using it for Lou's. Should I try this Pequod's place instead?
Also for Pizza oven's, any recommendations? Thinking of making a purchase...
As MCA shared here, the Ooni is pretty sweet. I don't use it often enough but it is easy to set up. A bit of a learning curve - I am still going through it - but the pizza is delicious. It is not quick and easy to prepare and all of that, but it cooks in 2 mins or less when fired up.
Goldbelly is great. Pricey as fuck but damn. I'm jonesing for the dim sum from a place in NYC, might order that today. Looked at crabcakes earlier today as well.
I've not ordered either of these pizzas frozen from GB yet so I can't weigh in on that. Tony Gs was really good, though. (Tony's Pizza Napolenta) He has Rock ordering on there now, as well.
Do you hook a propane tank up to it like a grill?
I think they have a gas option. I have a wood one - charcoal and then wood.
I have a Gold Belly gift card and was actually thinking of using it for Lou's. Should I try this Pequod's place instead?
Also for Pizza oven's, any recommendations? Thinking of making a purchase...
As MCA shared here, the Ooni is pretty sweet. I don't use it often enough but it is easy to set up. A bit of a learning curve - I am still going through it - but the pizza is delicious. It is not quick and easy to prepare and all of that, but it cooks in 2 mins or less when fired up.
Goldbelly is great. Pricey as fuck but damn. I'm jonesing for the dim sum from a place in NYC, might order that today. Looked at crabcakes earlier today as well.
I've not ordered either of these pizzas frozen from GB yet so I can't weigh in on that. Tony Gs was really good, though. (Tony's Pizza Napolenta) He has Rock ordering on there now, as well.
Do you hook a propane tank up to it like a grill?
I think they have a gas option. I have a wood one - charcoal and then wood.
I have to get one of these. Is charcoal and wood a pain in the ass?
I have a Gold Belly gift card and was actually thinking of using it for Lou's. Should I try this Pequod's place instead?
Also for Pizza oven's, any recommendations? Thinking of making a purchase...
As MCA shared here, the Ooni is pretty sweet. I don't use it often enough but it is easy to set up. A bit of a learning curve - I am still going through it - but the pizza is delicious. It is not quick and easy to prepare and all of that, but it cooks in 2 mins or less when fired up.
Goldbelly is great. Pricey as fuck but damn. I'm jonesing for the dim sum from a place in NYC, might order that today. Looked at crabcakes earlier today as well.
I've not ordered either of these pizzas frozen from GB yet so I can't weigh in on that. Tony Gs was really good, though. (Tony's Pizza Napolenta) He has Rock ordering on there now, as well.
Do you hook a propane tank up to it like a grill?
I think they have a gas option. I have a wood one - charcoal and then wood.
I have to get one of these. Is charcoal and wood a pain in the ass?
Nah, I think that part is easy. You will want to get a laser thermo if you don't have one, so that you can monitor the heat inside the oven and add wood if needed but with the dough process it is not something you do without planning anyway (dough will take you 2-3 days, at least, if you want good stuff) so taking some extra time for the fire doesn't seem to be much effort.
The toughest part, for me, has been getting the right tools and practicing. Once I had the right peel and spinner shit got 50x easier, and now I just need to practice more. My wife cant eat it (gluten issues and I don't make a GF) and the 6 year old prefers normal pizza...but I think the thing to do is make enough dough for 20 pizzas and have a party.
Once pandemic is done I think I am going to do this and by the end of that party I will be down with it and (hopefully) showing awesome pic results like MCA. The last time I did it they were really, really, good...but still not quite looking the part.
I have a Gold Belly gift card and was actually thinking of using it for Lou's. Should I try this Pequod's place instead?
Also for Pizza oven's, any recommendations? Thinking of making a purchase...
As MCA shared here, the Ooni is pretty sweet. I don't use it often enough but it is easy to set up. A bit of a learning curve - I am still going through it - but the pizza is delicious. It is not quick and easy to prepare and all of that, but it cooks in 2 mins or less when fired up.
Goldbelly is great. Pricey as fuck but damn. I'm jonesing for the dim sum from a place in NYC, might order that today. Looked at crabcakes earlier today as well.
I've not ordered either of these pizzas frozen from GB yet so I can't weigh in on that. Tony Gs was really good, though. (Tony's Pizza Napolenta) He has Rock ordering on there now, as well.
Do you hook a propane tank up to it like a grill?
I think they have a gas option. I have a wood one - charcoal and then wood.
I have to get one of these. Is charcoal and wood a pain in the ass?
Nah, I think that part is easy. You will want to get a laser thermo if you don't have one, so that you can monitor the heat inside the oven and add wood if needed but with the dough process it is not something you do without planning anyway (dough will take you 2-3 days, at least, if you want good stuff) so taking some extra time for the fire doesn't seem to be much effort.
The toughest part, for me, has been getting the right tools and practicing. Once I had the right peel and spinner shit got 50x easier, and now I just need to practice more. My wife cant eat it (gluten issues and I don't make a GF) and the 6 year old prefers normal pizza...but I think the thing to do is make enough dough for 20 pizzas and have a party.
Once pandemic is done I think I am going to do this and by the end of that party I will be down with it and (hopefully) showing awesome pic results like MCA. The last time I did it they were really, really, good...but still not quite looking the part.
I have a Gold Belly gift card and was actually thinking of using it for Lou's. Should I try this Pequod's place instead?
Also for Pizza oven's, any recommendations? Thinking of making a purchase...
As MCA shared here, the Ooni is pretty sweet. I don't use it often enough but it is easy to set up. A bit of a learning curve - I am still going through it - but the pizza is delicious. It is not quick and easy to prepare and all of that, but it cooks in 2 mins or less when fired up.
Goldbelly is great. Pricey as fuck but damn. I'm jonesing for the dim sum from a place in NYC, might order that today. Looked at crabcakes earlier today as well.
I've not ordered either of these pizzas frozen from GB yet so I can't weigh in on that. Tony Gs was really good, though. (Tony's Pizza Napolenta) He has Rock ordering on there now, as well.
Do you hook a propane tank up to it like a grill?
I think they have a gas option. I have a wood one - charcoal and then wood.
I have to get one of these. Is charcoal and wood a pain in the ass?
Nah, I think that part is easy. You will want to get a laser thermo if you don't have one, so that you can monitor the heat inside the oven and add wood if needed but with the dough process it is not something you do without planning anyway (dough will take you 2-3 days, at least, if you want good stuff) so taking some extra time for the fire doesn't seem to be much effort.
The toughest part, for me, has been getting the right tools and practicing. Once I had the right peel and spinner shit got 50x easier, and now I just need to practice more. My wife cant eat it (gluten issues and I don't make a GF) and the 6 year old prefers normal pizza...but I think the thing to do is make enough dough for 20 pizzas and have a party.
Once pandemic is done I think I am going to do this and by the end of that party I will be down with it and (hopefully) showing awesome pic results like MCA. The last time I did it they were really, really, good...but still not quite looking the part.
I have a Gold Belly gift card and was actually thinking of using it for Lou's. Should I try this Pequod's place instead?
Also for Pizza oven's, any recommendations? Thinking of making a purchase...
As MCA shared here, the Ooni is pretty sweet. I don't use it often enough but it is easy to set up. A bit of a learning curve - I am still going through it - but the pizza is delicious. It is not quick and easy to prepare and all of that, but it cooks in 2 mins or less when fired up.
Goldbelly is great. Pricey as fuck but damn. I'm jonesing for the dim sum from a place in NYC, might order that today. Looked at crabcakes earlier today as well.
I've not ordered either of these pizzas frozen from GB yet so I can't weigh in on that. Tony Gs was really good, though. (Tony's Pizza Napolenta) He has Rock ordering on there now, as well.
Do you hook a propane tank up to it like a grill?
I think they have a gas option. I have a wood one - charcoal and then wood.
I have to get one of these. Is charcoal and wood a pain in the ass?
Nah, I think that part is easy. You will want to get a laser thermo if you don't have one, so that you can monitor the heat inside the oven and add wood if needed but with the dough process it is not something you do without planning anyway (dough will take you 2-3 days, at least, if you want good stuff) so taking some extra time for the fire doesn't seem to be much effort.
The toughest part, for me, has been getting the right tools and practicing. Once I had the right peel and spinner shit got 50x easier, and now I just need to practice more. My wife cant eat it (gluten issues and I don't make a GF) and the 6 year old prefers normal pizza...but I think the thing to do is make enough dough for 20 pizzas and have a party.
Once pandemic is done I think I am going to do this and by the end of that party I will be down with it and (hopefully) showing awesome pic results like MCA. The last time I did it they were really, really, good...but still not quite looking the part.
Do you have to make your own dough?
I've not tried with store bought or ones from a local place. I guess you probably don't need to make....but once you make and eat a napolenta style I think you like it enough to do yourself. For a regular style my two cents would be just buy a pizza stone and do on your oven, bottom rack, as hot as that fucker will do.
I have a Gold Belly gift card and was actually thinking of using it for Lou's. Should I try this Pequod's place instead?
Also for Pizza oven's, any recommendations? Thinking of making a purchase...
As MCA shared here, the Ooni is pretty sweet. I don't use it often enough but it is easy to set up. A bit of a learning curve - I am still going through it - but the pizza is delicious. It is not quick and easy to prepare and all of that, but it cooks in 2 mins or less when fired up.
Goldbelly is great. Pricey as fuck but damn. I'm jonesing for the dim sum from a place in NYC, might order that today. Looked at crabcakes earlier today as well.
I've not ordered either of these pizzas frozen from GB yet so I can't weigh in on that. Tony Gs was really good, though. (Tony's Pizza Napolenta) He has Rock ordering on there now, as well.
Do you hook a propane tank up to it like a grill?
I think they have a gas option. I have a wood one - charcoal and then wood.
I have to get one of these. Is charcoal and wood a pain in the ass?
Nah, I think that part is easy. You will want to get a laser thermo if you don't have one, so that you can monitor the heat inside the oven and add wood if needed but with the dough process it is not something you do without planning anyway (dough will take you 2-3 days, at least, if you want good stuff) so taking some extra time for the fire doesn't seem to be much effort.
The toughest part, for me, has been getting the right tools and practicing. Once I had the right peel and spinner shit got 50x easier, and now I just need to practice more. My wife cant eat it (gluten issues and I don't make a GF) and the 6 year old prefers normal pizza...but I think the thing to do is make enough dough for 20 pizzas and have a party.
Once pandemic is done I think I am going to do this and by the end of that party I will be down with it and (hopefully) showing awesome pic results like MCA. The last time I did it they were really, really, good...but still not quite looking the part.
Just let us know where and when to show up for that party
I have a Gold Belly gift card and was actually thinking of using it for Lou's. Should I try this Pequod's place instead?
Also for Pizza oven's, any recommendations? Thinking of making a purchase...
As MCA shared here, the Ooni is pretty sweet. I don't use it often enough but it is easy to set up. A bit of a learning curve - I am still going through it - but the pizza is delicious. It is not quick and easy to prepare and all of that, but it cooks in 2 mins or less when fired up.
Goldbelly is great. Pricey as fuck but damn. I'm jonesing for the dim sum from a place in NYC, might order that today. Looked at crabcakes earlier today as well.
I've not ordered either of these pizzas frozen from GB yet so I can't weigh in on that. Tony Gs was really good, though. (Tony's Pizza Napolenta) He has Rock ordering on there now, as well.
Do you hook a propane tank up to it like a grill?
I think they have a gas option. I have a wood one - charcoal and then wood.
I have to get one of these. Is charcoal and wood a pain in the ass?
Nah, I think that part is easy. You will want to get a laser thermo if you don't have one, so that you can monitor the heat inside the oven and add wood if needed but with the dough process it is not something you do without planning anyway (dough will take you 2-3 days, at least, if you want good stuff) so taking some extra time for the fire doesn't seem to be much effort.
The toughest part, for me, has been getting the right tools and practicing. Once I had the right peel and spinner shit got 50x easier, and now I just need to practice more. My wife cant eat it (gluten issues and I don't make a GF) and the 6 year old prefers normal pizza...but I think the thing to do is make enough dough for 20 pizzas and have a party.
Once pandemic is done I think I am going to do this and by the end of that party I will be down with it and (hopefully) showing awesome pic results like MCA. The last time I did it they were really, really, good...but still not quite looking the part.
Just let us know where and when to show up for that party
When this fucking Covid stuff is solidified...and Jersey. Sounds good!
I have a Gold Belly gift card and was actually thinking of using it for Lou's. Should I try this Pequod's place instead?
Also for Pizza oven's, any recommendations? Thinking of making a purchase...
As MCA shared here, the Ooni is pretty sweet. I don't use it often enough but it is easy to set up. A bit of a learning curve - I am still going through it - but the pizza is delicious. It is not quick and easy to prepare and all of that, but it cooks in 2 mins or less when fired up.
Goldbelly is great. Pricey as fuck but damn. I'm jonesing for the dim sum from a place in NYC, might order that today. Looked at crabcakes earlier today as well.
I've not ordered either of these pizzas frozen from GB yet so I can't weigh in on that. Tony Gs was really good, though. (Tony's Pizza Napolenta) He has Rock ordering on there now, as well.
Do you hook a propane tank up to it like a grill?
I think they have a gas option. I have a wood one - charcoal and then wood.
I have to get one of these. Is charcoal and wood a pain in the ass?
Nah, I think that part is easy. You will want to get a laser thermo if you don't have one, so that you can monitor the heat inside the oven and add wood if needed but with the dough process it is not something you do without planning anyway (dough will take you 2-3 days, at least, if you want good stuff) so taking some extra time for the fire doesn't seem to be much effort.
The toughest part, for me, has been getting the right tools and practicing. Once I had the right peel and spinner shit got 50x easier, and now I just need to practice more. My wife cant eat it (gluten issues and I don't make a GF) and the 6 year old prefers normal pizza...but I think the thing to do is make enough dough for 20 pizzas and have a party.
Once pandemic is done I think I am going to do this and by the end of that party I will be down with it and (hopefully) showing awesome pic results like MCA. The last time I did it they were really, really, good...but still not quite looking the part.
Just let us know where and when to show up for that party
When this fucking Covid stuff is solidified...and Jersey. Sounds good!
I have a Gold Belly gift card and was actually thinking of using it for Lou's. Should I try this Pequod's place instead?
Also for Pizza oven's, any recommendations? Thinking of making a purchase...
For ovens, I have an Ooni Pro. I use charcoal and wood, but you can also get an attachment to connect to a propane tank. For another question you had ^^
It's best to make your own dough. It's really easy. The only tricky part is thinking ahead as the dough is best if it cold ferments for a day or two. I'm planning on making pizza again this Saturday so I need to make my dough tomorrow. What's also great about those outdoor ovens is that you can use them to make a ton of stuff other than pizza. I've made some killer fajitas, flatbreads including naan, wings, fish, seafood... I don't do redmeat but I've heard it makes absolutely killer steaks.
I have a Gold Belly gift card and was actually thinking of using it for Lou's. Should I try this Pequod's place instead?
Also for Pizza oven's, any recommendations? Thinking of making a purchase...
As MCA shared here, the Ooni is pretty sweet. I don't use it often enough but it is easy to set up. A bit of a learning curve - I am still going through it - but the pizza is delicious. It is not quick and easy to prepare and all of that, but it cooks in 2 mins or less when fired up.
Goldbelly is great. Pricey as fuck but damn. I'm jonesing for the dim sum from a place in NYC, might order that today. Looked at crabcakes earlier today as well.
I've not ordered either of these pizzas frozen from GB yet so I can't weigh in on that. Tony Gs was really good, though. (Tony's Pizza Napolenta) He has Rock ordering on there now, as well.
Do you hook a propane tank up to it like a grill?
I think they have a gas option. I have a wood one - charcoal and then wood.
I have to get one of these. Is charcoal and wood a pain in the ass?
Nah, I think that part is easy. You will want to get a laser thermo if you don't have one, so that you can monitor the heat inside the oven and add wood if needed but with the dough process it is not something you do without planning anyway (dough will take you 2-3 days, at least, if you want good stuff) so taking some extra time for the fire doesn't seem to be much effort.
The toughest part, for me, has been getting the right tools and practicing. Once I had the right peel and spinner shit got 50x easier, and now I just need to practice more. My wife cant eat it (gluten issues and I don't make a GF) and the 6 year old prefers normal pizza...but I think the thing to do is make enough dough for 20 pizzas and have a party.
Once pandemic is done I think I am going to do this and by the end of that party I will be down with it and (hopefully) showing awesome pic results like MCA. The last time I did it they were really, really, good...but still not quite looking the part.
Which Ooni do you have? I had some ugly but tasty pizzas over the years...and still do from time to time, but I am getting better. Stone temp of 750-800 is the sweet spot for me. Once i hit that, I'll toss a wood chunk on right before the pizza goes in. Perfect bottom and a perfect top. And if you have the Pro, you def do not need the pizza door. Found out like 2 years of owning it that the pizza door is meant if you're using gas. Having it on made the launch and spins harder and harder to see what was going on. Can't wait to fire it up this weekend!
I have a Gold Belly gift card and was actually thinking of using it for Lou's. Should I try this Pequod's place instead?
Also for Pizza oven's, any recommendations? Thinking of making a purchase...
As MCA shared here, the Ooni is pretty sweet. I don't use it often enough but it is easy to set up. A bit of a learning curve - I am still going through it - but the pizza is delicious. It is not quick and easy to prepare and all of that, but it cooks in 2 mins or less when fired up.
Goldbelly is great. Pricey as fuck but damn. I'm jonesing for the dim sum from a place in NYC, might order that today. Looked at crabcakes earlier today as well.
I've not ordered either of these pizzas frozen from GB yet so I can't weigh in on that. Tony Gs was really good, though. (Tony's Pizza Napolenta) He has Rock ordering on there now, as well.
Do you hook a propane tank up to it like a grill?
I think they have a gas option. I have a wood one - charcoal and then wood.
I have to get one of these. Is charcoal and wood a pain in the ass?
Nah, I think that part is easy. You will want to get a laser thermo if you don't have one, so that you can monitor the heat inside the oven and add wood if needed but with the dough process it is not something you do without planning anyway (dough will take you 2-3 days, at least, if you want good stuff) so taking some extra time for the fire doesn't seem to be much effort.
The toughest part, for me, has been getting the right tools and practicing. Once I had the right peel and spinner shit got 50x easier, and now I just need to practice more. My wife cant eat it (gluten issues and I don't make a GF) and the 6 year old prefers normal pizza...but I think the thing to do is make enough dough for 20 pizzas and have a party.
Once pandemic is done I think I am going to do this and by the end of that party I will be down with it and (hopefully) showing awesome pic results like MCA. The last time I did it they were really, really, good...but still not quite looking the part.
Just let us know where and when to show up for that party
When this fucking Covid stuff is solidified...and Jersey. Sounds good!
I've never been to Vineland! So pumped.
Cherry Hill! (Wife is from Vinetucky and many relatives still live there.)
Thanks guys! Do you keep your Ooni's outside by your regular grill or do you bring them inside when you're finished?
Also, did you get the steel table that they sell separately? I'd think that would be helpful.
I keep mine outside with an Ooni cover. I have a steel table (with wheels) I bought on Amazon. It's similar to the Ooni version, but cheaper. Cheaper in cost and probably quality to be honest.
I have a Gold Belly gift card and was actually thinking of using it for Lou's. Should I try this Pequod's place instead?
Also for Pizza oven's, any recommendations? Thinking of making a purchase...
As MCA shared here, the Ooni is pretty sweet. I don't use it often enough but it is easy to set up. A bit of a learning curve - I am still going through it - but the pizza is delicious. It is not quick and easy to prepare and all of that, but it cooks in 2 mins or less when fired up.
Goldbelly is great. Pricey as fuck but damn. I'm jonesing for the dim sum from a place in NYC, might order that today. Looked at crabcakes earlier today as well.
I've not ordered either of these pizzas frozen from GB yet so I can't weigh in on that. Tony Gs was really good, though. (Tony's Pizza Napolenta) He has Rock ordering on there now, as well.
Do you hook a propane tank up to it like a grill?
I think they have a gas option. I have a wood one - charcoal and then wood.
I have to get one of these. Is charcoal and wood a pain in the ass?
Nah, I think that part is easy. You will want to get a laser thermo if you don't have one, so that you can monitor the heat inside the oven and add wood if needed but with the dough process it is not something you do without planning anyway (dough will take you 2-3 days, at least, if you want good stuff) so taking some extra time for the fire doesn't seem to be much effort.
The toughest part, for me, has been getting the right tools and practicing. Once I had the right peel and spinner shit got 50x easier, and now I just need to practice more. My wife cant eat it (gluten issues and I don't make a GF) and the 6 year old prefers normal pizza...but I think the thing to do is make enough dough for 20 pizzas and have a party.
Once pandemic is done I think I am going to do this and by the end of that party I will be down with it and (hopefully) showing awesome pic results like MCA. The last time I did it they were really, really, good...but still not quite looking the part.
Just let us know where and when to show up for that party
When this fucking Covid stuff is solidified...and Jersey. Sounds good!
I've never been to Vineland! So pumped.
Cherry Hill! (Wife is from Vinetucky and many relatives still live there.)
Duh. Lol. Why did I think you were from Vineland? Maybe because I was at Stockton for a tour last week and when I went there every other person seemed to be from Vineland. That and bellmaWR lol.
Thanks guys! Do you keep your Ooni's outside by your regular grill or do you bring them inside when you're finished?
Also, did you get the steel table that they sell separately? I'd think that would be helpful.
I keep mine outside with an Ooni cover. I have a steel table (with wheels) I bought on Amazon. It's similar to the Ooni version, but cheaper. Cheaper in cost and probably quality to be honest.
Also keep mine outside in the warm months and it goes into the garage in the winter. I believe I have the same table as MCA, think he told me which one he used. I didn't get an Ooni cover I got a home depot grill cover the works ok.
I have a Gold Belly gift card and was actually thinking of using it for Lou's. Should I try this Pequod's place instead?
Also for Pizza oven's, any recommendations? Thinking of making a purchase...
As MCA shared here, the Ooni is pretty sweet. I don't use it often enough but it is easy to set up. A bit of a learning curve - I am still going through it - but the pizza is delicious. It is not quick and easy to prepare and all of that, but it cooks in 2 mins or less when fired up.
Goldbelly is great. Pricey as fuck but damn. I'm jonesing for the dim sum from a place in NYC, might order that today. Looked at crabcakes earlier today as well.
I've not ordered either of these pizzas frozen from GB yet so I can't weigh in on that. Tony Gs was really good, though. (Tony's Pizza Napolenta) He has Rock ordering on there now, as well.
Do you hook a propane tank up to it like a grill?
I think they have a gas option. I have a wood one - charcoal and then wood.
I have to get one of these. Is charcoal and wood a pain in the ass?
Nah, I think that part is easy. You will want to get a laser thermo if you don't have one, so that you can monitor the heat inside the oven and add wood if needed but with the dough process it is not something you do without planning anyway (dough will take you 2-3 days, at least, if you want good stuff) so taking some extra time for the fire doesn't seem to be much effort.
The toughest part, for me, has been getting the right tools and practicing. Once I had the right peel and spinner shit got 50x easier, and now I just need to practice more. My wife cant eat it (gluten issues and I don't make a GF) and the 6 year old prefers normal pizza...but I think the thing to do is make enough dough for 20 pizzas and have a party.
Once pandemic is done I think I am going to do this and by the end of that party I will be down with it and (hopefully) showing awesome pic results like MCA. The last time I did it they were really, really, good...but still not quite looking the part.
Just let us know where and when to show up for that party
When this fucking Covid stuff is solidified...and Jersey. Sounds good!
I've never been to Vineland! So pumped.
Cherry Hill! (Wife is from Vinetucky and many relatives still live there.)
Duh. Lol. Why did I think you were from Vineland? Maybe because I was at Stockton for a tour last week and when I went there every other person seemed to be from Vineland. That and bellmaWR lol.
Ha. Bellmawr is not too far, Vineland if about 45 mins.
Comments
Also for Pizza oven's, any recommendations? Thinking of making a purchase...
When this fucking Covid stuff is solidified...and Jersey. Sounds good!
For ovens, I have an Ooni Pro. I use charcoal and wood, but you can also get an attachment to connect to a propane tank.
For another question you had ^^
It's best to make your own dough. It's really easy. The only tricky part is thinking ahead as the dough is best if it cold ferments for a day or two. I'm planning on making pizza again this Saturday so I need to make my dough tomorrow.
What's also great about those outdoor ovens is that you can use them to make a ton of stuff other than pizza. I've made some killer fajitas, flatbreads including naan, wings, fish, seafood... I don't do redmeat but I've heard it makes absolutely killer steaks.
I had some ugly but tasty pizzas over the years...and still do from time to time, but I am getting better. Stone temp of 750-800 is the sweet spot for me. Once i hit that, I'll toss a wood chunk on right before the pizza goes in. Perfect bottom and a perfect top.
And if you have the Pro, you def do not need the pizza door. Found out like 2 years of owning it that the pizza door is meant if you're using gas. Having it on made the launch and spins harder and harder to see what was going on.
Can't wait to fire it up this weekend!
Also, did you get the steel table that they sell separately? I'd think that would be helpful.
(Wife is from Vinetucky and many relatives still live there.)
I believe I have the same table as MCA, think he told me which one he used.
I didn't get an Ooni cover I got a home depot grill cover the works ok.
Bellmawr is not too far, Vineland if about 45 mins.
Nope. Only 2 locations. One in Chicago and one in a suburb outside of the city. It's the bomb!
Man, I would kill for a slice of Pequods right now!