The Pizza Thread

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  • Wobbie
    Wobbie Posts: 31,259
    the go to pizza at my go to place:


    If I had known then what I know now...

    Vegas 93, Vegas 98, Vegas 00 (10 year show), Vegas 03, Vegas 06
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    EV LA1 08
    Seattle1 09, Seattle2 09, Salt Lake 09, LA4 09
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    Vancouver 11
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    Portland 13, Spokane 13
    St. Paul 14, Denver 14
    Philly I & II, 16
    Denver 22
    Missoula 24
  • mcgruff10
    mcgruff10 New Jersey Posts: 29,111
    Rk and wobbie with some good looking pies!!
    I'll ride the wave where it takes me......
  • 23scidoo
    23scidoo Thessaloniki,Greece Posts: 19,948
    Wobbie said:
    the go to pizza at my go to place:


    One of the fiew i can say.."i can eat that"..
    Athens 2006. Dusseldorf 2007. Berlin 2009. Venice 2010. Amsterdam 1 2012. Amsterdam 1+2 2014. Buenos Aires 2015.
    Prague Krakow Berlin 2018. Berlin 2022
    EV, Taormina 1+2 2017.

    I wish i was the souvenir you kept your house key on..
  • Wobbie
    Wobbie Posts: 31,259
    23scidoo said:
    Wobbie said:
    the go to pizza at my go to place:


    One of the fiew i can say.."i can eat that"..

    hell yes, you could!
    If I had known then what I know now...

    Vegas 93, Vegas 98, Vegas 00 (10 year show), Vegas 03, Vegas 06
    VIC 07
    EV LA1 08
    Seattle1 09, Seattle2 09, Salt Lake 09, LA4 09
    Columbus 10
    EV LA 11
    Vancouver 11
    Missoula 12
    Portland 13, Spokane 13
    St. Paul 14, Denver 14
    Philly I & II, 16
    Denver 22
    Missoula 24
  • stuckinline
    stuckinline Posts: 3,406
    The Juggler said:

    Damn, looks delicious!
  • eddiec
    eddiec Posts: 3,959
    HesCalledDyer said:
    F Me In The Brain said:
    I think there are all sorts of recipes but to start I would choose one for two pizzas and not adjust....although halving a recipe should be fine in general.

    Sounds like you pointed out a few things you generally want to avoid....over kneading is a big one.  Less is more with water, you can always add flour.
    I don't like using a mixer but that might be helpful if you have one with a bread hook.

    Proofing is a big key, in my experience.  

    When you are ready to go, let it get to room temp and I would suggest not using a roller or any type and just flour the surface, and your hands, and press out to be the basic shape you want.

    The easiest thing is to pick a recipe you want to go with and make it 3-4 times.  Adjust and get better as you go - have fun!
    Thanks!  I'm gonna try again sometime this week.
    F Me's suggestions are spot on. I'll add a few as well.

    Weigh out your dough balls. In Italy, a 12" pizza uses a dough ball that weighs 7-7.5 ounces.
    Get the right flour. Tipo 00 is readily available in most shops. I would stay away from All-Purpose flour.
    Rest, rest, rest. If your dough is breaking apart, it's possible it needed more time to rest. This allows the proteins to relax and makes it easier to stretch. Most pizza restaurants will prep dough for the following day. Let it rise at room temp, then transfer to the fridge until an hour before you need it.
  • Spiritual_Chaos
    Spiritual_Chaos Posts: 31,454

    "Mostly I think that people react sensitively because they know you’ve got a point"
  • Purple Fairy Tree
    Purple Fairy Tree Posts: 2,055
    Spiritual_Chaos said:

    Do you guys use scissors to slice pizza instead of a knife or pizza slicer? Mental!

    I saw this, I didn't make it but I kinda wish I did. 


    These photos make me want to eat pizza even when I'm not hungry!


  • JeBurkhardt
    JeBurkhardt Posts: 5,321
    edited May 2021
    Spiritual_Chaos said:

    At this point, I am wondering if you keep the scissors in the pictures of your pizza  just to troll us.  =) But I have a real question, as you cut further into the center of the pizza, doesn't it make a mess? Or is there a technique that you pick up?
  • F Me In The Brain
    F Me In The Brain this knows everybody from other commets Posts: 31,805
    Some of the ones I saw online had a wide side which allowed you to scoop it up.....this is the part I see as not working if you use a regular pair of shears like that one.
    There were also ones that you could open or turn sideways -- but the wide piece looked easiest - Like this:

    The love he receives is the love that is saved
  • eddiec
    eddiec Posts: 3,959
    edited May 2021
    I've seen scissors used in Rome.
    Also once in Tuscany. Poggibonsi I think. (Edit: Could have been up north in Bologna, can't remember exactly.)
    Both were off the long, rectangular pizzas where you buy a portion (slice).
    Post edited by eddiec on
  • Purple Fairy Tree
    Purple Fairy Tree Posts: 2,055
    edited May 2021


    I'm loving the whole scissors and pizza thing. I might buy some new scissors and a pizza this weekend, just to try it out!
  • The Juggler
    The Juggler Posts: 49,590
    edited May 2021
    And why do they call it Ovaltine? The mug is round. The jar is round. They should call it Roundtine. That's gold, Jerry. GOLD.
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  • Spiritual_Chaos
    Spiritual_Chaos Posts: 31,454

    "Mostly I think that people react sensitively because they know you’ve got a point"
  • Hobbes
    Hobbes Pacific Northwest Posts: 6,438
    Shear madness!
  • Purple Fairy Tree
    Purple Fairy Tree Posts: 2,055
    @Spiritual_Chaos your pizzas look tasty, can I ask- do you have special pizza cutting scissors or are they just ordinary scissors?
  • Spiritual_Chaos
    Spiritual_Chaos Posts: 31,454
    West Coast Dreamgirl said:
    @Spiritual_Chaos your pizzas look tasty, can I ask- do you have special pizza cutting scissors or are they just ordinary scissors?
    Ordinary. But these, I must admit I just posed for the pictures. Knife and fork was used yesterday.

    New pizzeria opened in my moms neighbourhood. We were all pleasantly surprised - even had two vegan options - because of how "bad" the former one was.
    "Mostly I think that people react sensitively because they know you’ve got a point"
  • Purple Fairy Tree
    Purple Fairy Tree Posts: 2,055
    Sounds nice x
  • The Juggler
    The Juggler Posts: 49,590
    For the Ooni folks, I am on the cusp of pulling the trigger as I found a store that should have the one I want (koda 16) available in just over a week as opposed to waiting 6 long weeks.

    Anything else you think I need to know about? Thinking of the necessary accessories you guys use often more than anything. A lot seems unavailable still on their website. I just want to make sure I have everything I need to be ready to go when the thing arrives. TIA
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  • mca47
    mca47 Posts: 13,335
    The Juggler said:
    For the Ooni folks, I am on the cusp of pulling the trigger as I found a store that should have the one I want (koda 16) available in just over a week as opposed to waiting 6 long weeks.

    Anything else you think I need to know about? Thinking of the necessary accessories you guys use often more than anything. A lot seems unavailable still on their website. I just want to make sure I have everything I need to be ready to go when the thing arrives. TIA
    You'll like the Koda 16!
    Accessories I would recommend:

    IR laser thermometer.  Be sure to get one that can go to 1000F.  (I made the mistake of getting one that went to 750.  Not ideal when you want your stone around 800. So I got a proper one.  You can get them on Amazon).

    Wood and metal peel.  Use wood to put the pizza in and metal to take it out and move it around.  Pizza is less likely to stick to wood, esp if you add a little flour and/or semolina to it.  If your pizza sticks, you're in trouble.  I use a metal turning peel so the pizza can stay in the oven while I turn it.  Otherwise you'll have to pull it out and turn it by hand.  Any turning peel will work, but I went fancy and got a GI Metal one.

    Digital kitchen scale.  You're going to make dough using grams instead of volume (cups, Tbsp, etc.)

    Type 00 flour.  Can be hard to find in stores, but to make real Neapolitan pizza, you gotta use 00.  I buy mine (Caputo Blue Pizza Flour) on Amazon. 

    Depending on where you put it, might want to get a outdoor table for it.  I have a metal one that has wheels so I can move it around.  And if you leave it outside (I do) you might want to get a cover for it. 

    And maybe some containers to store and cold proof your doughballs.  They need to be air-tight so any container will work.  I use baker/dough containers I found on Amazon.

    You're going to have so much fun with that thing!  Your first couple of pizzas might not turn out or look perfect, but they still taste good and you'll get better.  Oh, another thought... get a cheap cast iron pan.  You can cook tons of stuff in that oven other than pizza.  You're going to want to use cast iron for those things.

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