Truck is what I call my truck. It normally gets to sleep in the garage. I just felt sentimental about it this morning LOL
OK, for all of you folks that posted pics of mouth-watering pies I have a few questions: -What are you using for dough flour (I assume 00), sauce and cheese? I refuse to buy pre-shredded mozzarella as that stuff is better suited to Totino's Pizza rolls than a decent pizza. -The home oven two-stone method: I have one stone (yey), a strong gas oven and am interested in the two-stone method. How does it work? -I used to be skilled at making pizza on the Big Green Egg but have since lost the touch. At 550 degrees with a preheated stone, the crust now gets cooked quickly but the top remains under-cooked. I am disinclined to invest in Big Green Egg Pizza Wedges or an Ooni for that matter. Downsizing, probably moving in a year or so. Jealous of all of you who can make such awesome pies.......
I use bread flour for my pizzas. I’m going for more of a New Haven style. For sauce, I use 7/11 which I get at an Italian market in New Haven. Agreed on the bagged cheese; no bueno. Burns to easily with the anti clumping agents. I use pre shredded Grande’ mootz which is just cheese. Two stone method. I stumbled on this by the way my wife has our home oven set up. We have one stone up top and one on the bottom. I let the home oven heat up to 550F for a solid hour. Then launch and maybe give it one turn? I find the preheat is key. Try with one stone and see how it works. I’ve had good luck with an Ooni Koda 16 for a bunch of pizzas in this thread. The key there is a good 30 minute preheat, then dial it down to ultra low a few minutes before launch. Launch, turn as needed and adjust the flame as needed. Takes some practice, but once you learn the oven, it’s really easy.
Currently using and electric oven. Normally set temp at 475, pre heat for a good amount of time. One stone on rack near top and one closer to the bottom. I use all purpose flour. I have for about 42 years. I roll out the crusts one at a time, put a plain crust in the oven roll out the second one put in oven, roll out the third one, the first crust out of oven and flip over, put third crust in, etc. Then I put the sauce on the side of the crust that was touching the stone on the pre-bake. I use pre shredded cheese. From Costco the last few years. Put half the cheese on, then the rest of the toppings followed by the other half of cheese and a sprinkle of parmesan. I use whatever brand of tomato sauce. My recipe and technique is described in detail on page eight.
golf66, I reread your questions, turn the temp down a bit that may help get the toppings cooked before the crust gets burned. If using just one stone, use the middle rack position.
Made a pizza last night for New Year’s Eve. Took a few pictures that included the oven setup and the stone temp just before launch. Oven was set to 550 and preheated for almost an hour.
Who' the guy here who use to always make those amazing pizza's at the GTG's? I don't think I've seen him around much on here lately?
That's that guy, thank you!! Yes he had some pretty awesome looking Pizza's. Hope he's ok and doing well!
I made three pies yesterday and here are results: Pie #1: 00 flour dough, seared plum tomatoes, fresh chopped garlic, buffalo moots and fresh basil topping after the pie came out of the oven. Bleeping insane. Pie #2: this was for my son. Whole wheat dough, sweet Baby Ray's bbq sauce, pulled pork, bacon, moots, cheddar and Monterey Jack cheese that was topped with homemade BBQ rub. One slice probably weighs a pound. Pie #3: 00 flour crust, home made marinara and Polly-O moots. Good but not mind-blowing. I did this cook in the oven on a stone that had been pre-heated to 475 for one hour prior to the first pie going on. I probably put waaaaaaaaaaaaaaaaaaaaaaaaaay too much cheese on the #3 pie because so much had been grated pre-cook and I didn't want to deal with leftover grated moots. There were some positives that came out of this batch: the dough was made 24 hours in advance and was allowed to rise before I punched it and stretched for the pies. Cooking at 475 yielded a more even cook between the dough and toppings. I had been doing 575 which rapidly cooked the dough but left the toppings under-cooked. Last but not least, pie #1 stole the show.
We mad a pizza the other night during this weather. Not to the bright dough standards of this thread, so I may be excommunicated. Wife made dough with flour and Greek yogurt, some recipe she saw online. It was actually decent, a bit thick so should have rolled it a bit thinner. When I went to the store the other day, I bought 2 pre-made refrigerated doughs...I know I know...BLASPHEMY!! At least it's not that canned Pillsbury dough rolls. We'll make those later today.
