We did our first try doing strombolis in the brick oven this evening, it was a success! Sauce, ham, provolone, mozzarella, garlic, Italian seasoning, pepperoni and olive oil. We still have a few things to do to perfect them and make them "our own", but they turned out great first a first try. Oven temps were 550°F on the floor and 850°F on the ceiling, they cooked nicely in around 5 mins with a few spins on the turning peel.... Divided the coals to either side in the sideways arch, brushed the floor and she's ready to go..... Mrs. Overkill brushing the first boli with some olive oil... Into the oven she goes!! Second boli was even better, rolled and pinched the edges better, added more cheese and sauce too. After we ate, took some pics of the oven glowing in the darkness. I can't wait til this thing is done!!
So you should have done a weigh-in before outdoor oven and like 1 yr later! Those things look incredible!!
Those look awesome! And I bet it felt good to get that oven fired up and cooking. If you want to try a really good jared sauce, look for Rao’s. It’s a bit spendy, but excellent. My wife and I usually make our own sauces (pasta, pizza) but Rao’s comes close to homemade.
I have a sneaking suspicion that Scotty n Co. use their local Delgrosso's sauce... New York Style Pizza Sauce - DelGrosso Sauces
And then, there's the "pizza pasty" !!! U.P. of course...... Dobber's Pasties | Pizza Pasty (dobberspasties.com)
I'm on my way Scotty, just gotta stop at SKEETER McCLUSKEY for a day or so on the way down. I might need to walk home after this trip.
