The Gear Forum Home Pizza Thread
- Thread starter tekbow
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Sascha Franck
Rock Star
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Los-D
Shredder
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Thanks! Still playing around with temperature+time. It uses a small propane tank (not sure if there is a conversion kit to natural gas), but maybe?
No! It’s this guy right here. Costco had a bundle in December with cover, pizza peel and temperature sensor for under $300:Hell to the yeah!
Is that an Ooni?
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The-Kid
Roadie
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Me I'm a big lover of solid pizza ovens from electric to WFOs and even gas.
Some of the cool stuff in pizza now IMO is the development of electric ovens and how hot they can get now as before they couldn't really reach 900+ degrees or 1000+ Fahrenheit. Mainly a WFO guy but yeah definitely been interested in this new stuff too and it's pretty awesome. My fave oven has got to be a Ferrara. Old school but they get the job done and are pretty amazing but yeah a lot of electric ovens coming out now look pretty amazing now too.
From portable affordable 600$ ovens from Ooni too or some pricey ones too at 3000$ like the Opalino making a solid pizza is becoming more accessible to everyone too and that's pretty cool IMO as an enthusiasts and someone who likes making a great pizza too. But yeah in general the latest development seems to be electric ovens but I feel WFOs still have their place. Check it out..... from Stefano Ferraras to Pizza Master or Moretti Forni, Sud Forni or even the mini portable ovens like Ooni changing the game and bringing 1000 degrees Fahrenheit to anyone anywhere.
Stefano Ferrara
Pizza Master
Moretti Forni Neapolis
Sud Forni Opale
Ooni portable ovens
Some of the cool stuff in pizza now IMO is the development of electric ovens and how hot they can get now as before they couldn't really reach 900+ degrees or 1000+ Fahrenheit. Mainly a WFO guy but yeah definitely been interested in this new stuff too and it's pretty awesome. My fave oven has got to be a Ferrara. Old school but they get the job done and are pretty amazing but yeah a lot of electric ovens coming out now look pretty amazing now too.
From portable affordable 600$ ovens from Ooni too or some pricey ones too at 3000$ like the Opalino making a solid pizza is becoming more accessible to everyone too and that's pretty cool IMO as an enthusiasts and someone who likes making a great pizza too. But yeah in general the latest development seems to be electric ovens but I feel WFOs still have their place. Check it out..... from Stefano Ferraras to Pizza Master or Moretti Forni, Sud Forni or even the mini portable ovens like Ooni changing the game and bringing 1000 degrees Fahrenheit to anyone anywhere.
Stefano Ferrara
Pizza Master
Moretti Forni Neapolis
Sud Forni Opale
Ooni portable ovens
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Already a couple of Mega Pizza Threads here at The Gear Forum. Would you care to post
and share there??
and share there??
Pushing my luck with another culinary enthusiast type thread.
Anyone else make their own pizza?
I enjoy it, started last year and am starting to get moderately good results. I make my own fermented dough, and use a Ooni Karu 12 multifuel oven, usually with coal to provide the main heat and then wood just before the pizza goes in to get that rolling flame.
Hardest part to learn (for me) was the knack of getting it on/off the peel. Now I only lose one in every 6 pizzas
Anyone else make their own pizza?
I enjoy it, started last year and am starting to get moderately good results. I make my own fermented dough, and use a Ooni Karu 12 multifuel oven, usually with coal to provide the main heat and then wood just before the pizza goes in to get that rolling flame.
Hardest part to learn (for me) was the knack of getting it on/off the peel. Now I only lose one in every 6 pizzas
JiveTurkey
Goatlord
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- 18,075
Already a couple of Mega Pizza Threads here at The Gear Forum. Would you care to post
and share there??
Pushing my luck with another culinary enthusiast type thread.
Anyone else make their own pizza?
I enjoy it, started last year and am starting to get moderately good results. I make my own fermented dough, and use a Ooni Karu 12 multifuel oven, usually with coal to provide the main heat and then wood just before the pizza goes in to get that rolling flame.
Hardest part to learn (for me) was the knack of getting it on/off the peel. Now I only lose one in every 6 pizzas
Lots of mouth watering pics in that thread. Oof.
The-Kid
Roadie
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- 179
Already a couple of Mega Pizza Threads here at The Gear Forum. Would you care to post
and share there??
Pushing my luck with another culinary enthusiast type thread.
Anyone else make their own pizza?
I enjoy it, started last year and am starting to get moderately good results. I make my own fermented dough, and use a Ooni Karu 12 multifuel oven, usually with coal to provide the main heat and then wood just before the pizza goes in to get that rolling flame.
Hardest part to learn (for me) was the knack of getting it on/off the peel. Now I only lose one in every 6 pizzas
Right on thanks for pointing me in the right direction ^_^
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Ranch is possibly ok depending on context
Mayonnaise??? wtf??? And that’s coming from me who puts Mayo on all kinds of fuckkn things
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I know my take on Mayo on hot dog has always been controversial (trust me it’s delicious)
I had to do some digging because I grew up with that. I also lived in Sonora, MX as a young child and apparently that’s a legit thing and staple of dogs there. But after digging at my parents, they both also grew up with that decades and decades before Sonora. Hot dog with Mayo is a non negotiable
But… pizza?????? wtf
I had to do some digging because I grew up with that. I also lived in Sonora, MX as a young child and apparently that’s a legit thing and staple of dogs there. But after digging at my parents, they both also grew up with that decades and decades before Sonora. Hot dog with Mayo is a non negotiable
But… pizza?????? wtf
Holden Afart
Roadie
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How about dipping your pizza in creamy Italian dressing? Anyone?
The-Kid
Roadie
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Alfredo sauce...... ^_^
The-Kid
Roadie
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I hate mayo too and this next recipe isn't for everyone but it's not bad.
Light Mayo/Mustard spread as a base with more mustard to mayo ratio. Mix the spread well before using then apply provolone, fontina, smoked mozzarella, shredded mozzarella, parm, ham/cotto, sliced/diced pepperoncini and squares of butter to make that cheese and ham pop in flavor.
As said coming from a guy who hates mayo on his hot dogs this isnt bad and pretty much a Cubano style Pizza. Using the right amount of Mayo/Mustard spread and butter is key to really bring the flavor and taste and your choice of how much.
I mean I'm a total Margherita guy but yeah the game is changing and a lot of new pizzas are becoming more and more common even in Italy and parts of Naples even.
Light Mayo/Mustard spread as a base with more mustard to mayo ratio. Mix the spread well before using then apply provolone, fontina, smoked mozzarella, shredded mozzarella, parm, ham/cotto, sliced/diced pepperoncini and squares of butter to make that cheese and ham pop in flavor.
As said coming from a guy who hates mayo on his hot dogs this isnt bad and pretty much a Cubano style Pizza. Using the right amount of Mayo/Mustard spread and butter is key to really bring the flavor and taste and your choice of how much.
I mean I'm a total Margherita guy but yeah the game is changing and a lot of new pizzas are becoming more and more common even in Italy and parts of Naples even.
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