The Pizza Thread

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  • F Me In The Brain
    F Me In The Brain this knows everybody from other commets Posts: 31,822
    Awesome.
    I like how he just keeps going.
    The love he receives is the love that is saved
  • bbiggs
    bbiggs Posts: 6,964
    I found my new favorite local tonight. Holy cow is this good pizza. I’m stuffed. 


  • mcgruff10
    mcgruff10 New Jersey Posts: 29,130
    bbiggs said:
    I found my new favorite local tonight. Holy cow is this good pizza. I’m stuffed. 


    Hello yeah!  Looks delish. 
    I'll ride the wave where it takes me......
  • bbiggs
    bbiggs Posts: 6,964
    mcgruff10 said:
    Thin crust buffalo chicken pizza paired with goose island ipa (limited beer menu). 
    I love buffalo chicken pizza every now and then.  I just can’t eat too much of it. I do like to dunk it in blue cheese though. Wow 
  • BLACK35
    BLACK35 Hanover, Ontario Posts: 22,975
    HesCalledDyer said:
    F Me In The Brain said:
    HesCalledDyer said:
    Btw, if anyone here has an air fryer, they are absolutely killer for reheating pizza!
    Do not own one but I can imagine they would be good for that.
    I eat it cold, or if from the freezer is goes into a hot oven.
    Will not microwave pizza (or almost anything else) - I find microwave pizza to be nasty.
    If there is one thing any pizza enthusiast should agree on, it's to stay the fuck away from the microwave!  We can disagree on crusts, folding, toppings, regions, etc.  But the one thing that unites us all is that pizza doesn't get nuked!
    100% agree, this is an absolute No No!!!
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  • eeriepadave
    eeriepadave West Chester, PA Posts: 43,251
    F Me In The Brain said:
    Awesome.
    I like how he just keeps going.
    he appeared on Jimmy Kimmel earlier this week

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  • F Me In The Brain
    F Me In The Brain this knows everybody from other commets Posts: 31,822
    Round two with the pizza oven 
    Wrong dough but a few turned out ok.  

    The love he receives is the love that is saved
  • Wobbie
    Wobbie Posts: 31,314
    edited June 2019
    F Me In The Brain said:
    Round two with the pizza oven 
    Wrong dough but a few turned out ok.  


    that’s some sesame street looking pizza, right there. I’m sure it tasted fine, tho.

    also....that’s the problem with making pizza outdoors.....leaves and stuff can blow on to it.
    Post edited by Wobbie on
    If I had known then what I know now...

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  • The Juggler
    The Juggler Posts: 49,598
    Wobbie said:
    F Me In The Brain said:
    Round two with the pizza oven 
    Wrong dough but a few turned out ok.  


    that’s some sesame street looking pizza, right there. I’m sure it tasted fine, tho.

    also....that’s the problem with making pizza outdoors.....leaves and stuff can blow on to it.
    Do they have pizza in Utah, Wob?
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  • mca47
    mca47 Posts: 13,335
    F Me In The Brain said:
    Round two with the pizza oven 
    Wrong dough but a few turned out ok.  

    What do you mean "wrong dough"?  I think they look good.
    Dough stretching is tricky, but it's awesome once you get the hang of it.  
  • F Me In The Brain
    F Me In The Brain this knows everybody from other commets Posts: 31,822
    mca47 said:
    F Me In The Brain said:
    Round two with the pizza oven 
    Wrong dough but a few turned out ok.  

    What do you mean "wrong dough"?  I think they look good.
    Dough stretching is tricky, but it's awesome once you get the hang of it.  
    I went with a different dough recipe for this round, last time I did they Neapolitan and this time New York.  When I pushed it out, it looked great.  When I cooked the first one, I burnt the edges, but it looked like it was going to taste great.
    The dough was much too thick and did not cook all of the way through.
    Stretched those out more and they worked better....it was just such a failure vs. the way the crust tasted awesome the first go around.
    Everyone else still thought they tasted pretty good...I have high standards and thought they bombed, overall.
    Going to take a few more spins around the block to find my mojo and which crust I want to stick with.

    Already have my sauce down - and the cheese/toppings are ok.  Crust and technique with the pizza oven need some more experimenting!
    The love he receives is the love that is saved
  • mca47
    mca47 Posts: 13,335
    F Me In The Brain said:
    mca47 said:
    F Me In The Brain said:
    Round two with the pizza oven 
    Wrong dough but a few turned out ok.  

    What do you mean "wrong dough"?  I think they look good.
    Dough stretching is tricky, but it's awesome once you get the hang of it.  
    I went with a different dough recipe for this round, last time I did they Neapolitan and this time New York.  When I pushed it out, it looked great.  When I cooked the first one, I burnt the edges, but it looked like it was going to taste great.
    The dough was much too thick and did not cook all of the way through.
    Stretched those out more and they worked better....it was just such a failure vs. the way the crust tasted awesome the first go around.
    Everyone else still thought they tasted pretty good...I have high standards and thought they bombed, overall.
    Going to take a few more spins around the block to find my mojo and which crust I want to stick with.

    Already have my sauce down - and the cheese/toppings are ok.  Crust and technique with the pizza oven need some more experimenting!
    New York can be tricky to pull off in the Ooni because of how hot it gets.  You can do it, but you want the oven to be in the 600 degree range.
    Maintaining this temp is hard, but it can be done.  I've been successful by using just coals (no wood).  I use a chimney starter and when the coals are ready, I dump them in.  It will go up to 800ish, but I let them hang out and it will come down.  As soon as I see it around 600-650, I start stretching my dough.  Unlike the Neapolitan which cooks at 900+ for 60 seconds total, the NY will take 3-5 minutes.  I keep the door on when I do it this way too. 
    I also aim for about a 280-300g dough for NY.  

    You can use the same technique to make breads (focaccia, chibatta, etc.).  Naan works well too but I do it closer to 900.
    Unlike an inside oven where you wait until it reaches temp, you do it in reverse.  Get it hot and wait until it cools to the right temp.  Once you hit your desired temp, it'll stay hot within a 100 degree window for as long as it takes to make a couple of pizzas.  Works great.  
  • F Me In The Brain
    F Me In The Brain this knows everybody from other commets Posts: 31,822
    mca47 said:
    F Me In The Brain said:
    mca47 said:
    F Me In The Brain said:
    Round two with the pizza oven 
    Wrong dough but a few turned out ok.  

    What do you mean "wrong dough"?  I think they look good.
    Dough stretching is tricky, but it's awesome once you get the hang of it.  
    I went with a different dough recipe for this round, last time I did they Neapolitan and this time New York.  When I pushed it out, it looked great.  When I cooked the first one, I burnt the edges, but it looked like it was going to taste great.
    The dough was much too thick and did not cook all of the way through.
    Stretched those out more and they worked better....it was just such a failure vs. the way the crust tasted awesome the first go around.
    Everyone else still thought they tasted pretty good...I have high standards and thought they bombed, overall.
    Going to take a few more spins around the block to find my mojo and which crust I want to stick with.

    Already have my sauce down - and the cheese/toppings are ok.  Crust and technique with the pizza oven need some more experimenting!
    New York can be tricky to pull off in the Ooni because of how hot it gets.  You can do it, but you want the oven to be in the 600 degree range.
    Maintaining this temp is hard, but it can be done.  I've been successful by using just coals (no wood).  I use a chimney starter and when the coals are ready, I dump them in.  It will go up to 800ish, but I let them hang out and it will come down.  As soon as I see it around 600-650, I start stretching my dough.  Unlike the Neapolitan which cooks at 900+ for 60 seconds total, the NY will take 3-5 minutes.  I keep the door on when I do it this way too. 
    I also aim for about a 280-300g dough for NY.  

    You can use the same technique to make breads (focaccia, chibatta, etc.).  Naan works well too but I do it closer to 900.
    Unlike an inside oven where you wait until it reaches temp, you do it in reverse.  Get it hot and wait until it cools to the right temp.  Once you hit your desired temp, it'll stay hot within a 100 degree window for as long as it takes to make a couple of pizzas.  Works great.  
    Good info, thanks!

    Yeah, the pizzas for sure needed more time....but the temp was too hot to allow.  Put the larger ones in the oven, inside, for a bit on 400 and cooked some more.  Keeping the door on makes sense, as well.
    As with most special items I think it just needs to see some repetition.  I cook quite frequently at my oven, and have for years and years.  Doing something 2 times it is silly to expect the types of results I do.
    (But I still will!  :lol: )
    The love he receives is the love that is saved
  • mca47
    mca47 Posts: 13,335
    Yeah, I'm constantly hard on myself when something doesn't turn out perfect.  But the fun thing about this is that even the fails usually taste good.  I've had some disasters that weren't so tasty though.  On my 3rd or 4th cook, I had a flaming log roll down and land directly on a pizza while it was cooking.  An entire 7 inch, flaming log...plopped down right in the middle of my pizza!  hahahaha!  I wish I took a picture, but at the time I thought I could save the pizza.  FAIL!  LOL  
  • F Me In The Brain
    F Me In The Brain this knows everybody from other commets Posts: 31,822
    Ha - my wife would have laughed at that.  Can see how it could happen, though!
    The love he receives is the love that is saved
  • Wobbie
    Wobbie Posts: 31,314
    The Juggler said:
    Wobbie said:
    F Me In The Brain said:
    Round two with the pizza oven 
    Wrong dough but a few turned out ok.  


    that’s some sesame street looking pizza, right there. I’m sure it tasted fine, tho.

    also....that’s the problem with making pizza outdoors.....leaves and stuff can blow on to it.
    Do they have pizza in Utah, Wob?

    yes...at the best places, the dough is blessed by the prophet.
    If I had known then what I know now...

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  • Poncier
    Poncier Posts: 17,894
    F Me In The Brain said:
    Round two with the pizza oven 
    Wrong dough but a few turned out ok.  

    They look like the drawings of Mom & Dad that kindergarteners bring home.
    This weekend we rock Portland
  • dankind
    dankind Posts: 20,841
    Poncier said:
    F Me In The Brain said:
    Round two with the pizza oven 
    Wrong dough but a few turned out ok.  

    They look like the drawings of Mom & Dad that kindergarteners bring home.
    Which is mom, and which is dad?
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  • F Me In The Brain
    F Me In The Brain this knows everybody from other commets Posts: 31,822
    Suck it, Massholes!
    :lol:
    I would like to say kids made them ...but not the case.  The pizza oven is a learning experience and the move from peel to stone warped the first one from the correct shape.  The second one was made as an oval, so that was intentional....still some shoddy peel work.
    The love he receives is the love that is saved
  • PJ_Soul
    PJ_Soul Vancouver, BC Posts: 50,694
    "Sesame Street looking pizza"  :rofl: Hilarious!
    With all its sham, drudgery, and broken dreams, it is still a beautiful world. Be careful. Strive to be happy. ~ Desiderata

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