What Pizza did you make or eat today?

[Bob Z]

My son has an Ooni and it’s great.

We bought a Bakerstone oven that goes onto a grill. It gets over 700 degrees and makes very good pizza.

Send pix and details!!!

[stevem627]

Here's info on the Bakerstone

https://bakerstonebox.com/

[joanjet]

Haven't made my own pizza in a long time, but my favorite topping combination is chicken breast, bacon, and fresh jalapenos

[tomwbro]

Are there any special tips you learned from the Pizza Bible? I haven't experimented much with pizza dough, but I usually default to the Ken Forkish pizza book.

Pizza Bible by Tony Gemignani https://www.amazon.com/Pizza-Bible-Neap ... 1607746050

Dont make the mistake I made the first time to save a few bucks and get the kindle version. Get the book.
The Sauce comes from cooks country. Ill try to look it up. but basically you get a can of fine diced tomatoes and then grind up with an immersion blender and add spices etc to it
There are lots of sauce recipes online for you to pick what you might like best. My wife likes em sweet, while I like a tart tomato one (which the vinegar helps with).

But while i made the quick cheap sauce, the best sauces will come from canned san maranzo tomatoes.

Looks good!

...but where's the knife?

Touche! I used a Gihei 150 tall petty to slice the onions!
https://www.chefknivestogo.com/gibl2pe15.html

[Bob Z]

Best tip I learned was to use two baking stones although in my case one of them is a baking steel. Put one on top and other on the bottom oven racks. You start the pizza on one rack and finish on the other one to get that perfect crust. Dough goes thru a several day proofing period in the fridge to develop flavor.

[ronnie_suburban]

Dough goes thru a several day proofing period in the fridge to develop flavor.

I think this is key to great pizza crusts. As the yeast feed, more lactic acid forms and the dough becomes more flavorful. I 'discovered' this years ago when I found a week-old portion of dough in my fridge that I'd forgotten about. It was gray, flat and kind of slippery but I cooked it up anyway and could not believe how intense the flavor was. As it sits, it does lose rise, though. That never mattered as much to me as the flavor.

[DanRyan]

Looks really good, I figured out a recipe I like with 4 parts tipo 00 flour to 1 part semola flour and it comes out pretty light and fluffy, let it cold ferment in the fridge for at least two days in pyrex, I remember the first time I made it and I cooked one right away, have to let the flavor develop first

[Bob Z]

Pizza time Monday. I let the dough sit in the fridge for 3 days. This dough is from the Pizza bible. It made two about 360g balls.

My baking steel makes a 12" pie and this amount of dough makes a thicker pie than my thin NY style but my wifes like it like this so here is hers:

Next one for me is free form and I put it on a pizza pan and made it thin. Had some orange bell and canadian bacon sitting in the fridge so on they went. I finished it with a minute under the broiler so it got dark near the edges but was very good.

[billk1002]

[Bob Z]

Now thats my kinda pizza!

[stevem627]

Are the pictures from Cocktail34 from pizza made by him/her? They look like stock photos. Also there is PIZZA PLACES NEAR ME.

That looks like some good pizza for sure.

[Jeff B]

Are the pictures from Cocktail34 from pizza made by him/her? They look like stock photos. Also there is PIZZA PLACES NEAR ME.

That looks like some good pizza for sure.

It was a spam post and it's now gone.

[ronnie_suburban]

Are the pictures from Cocktail34 from pizza made by him/her? They look like stock photos. Also there is PIZZA PLACES NEAR ME.

That looks like some good pizza for sure.

It was a spam post and it's now gone.

Looked more like pepperoni to me but okay.

[ChefKnivesToGo]

Pizza Night. Went with the classic.

[Bob Z]

Thanks to Ronnie for turning me onto Adam's videos. This is an interesting video about how the different ingredients in pizza dough affect it.

[ronnie_suburban]

Thanks to Ronnie for turning me onto Adam's videos. This is an interesting video about how the different ingredients in pizza dough affect it.

Yeah, that was a particularly enlightening video. Glad you're enjoying his stuff.

[Bob Z]

PIzza flub today!
We have a chain store nearby that sells bulk stuff, so i got a lb or so of their pizza dough mix. followed directions and popped it into the fridge for a few days like I would with other pizza dough. Not sure what happened here but the cooked pies came out "gummy". The dog got involved after that...
Maybe I forgot the yeast? Anyway wont be buying anyones pizza mix anymore and will make my own.

Plain pie, no crust rise...

Honey ham and scallion version

Putting peel on stove afterwards wasnt the way to go either!

The beneficiary of my experiments

[Bensbites]

I have been working on my pizza game. My kids said last week was an improvement. Ken forkish 48-72 hr nyc dough with 00 flour. WF organic pizza sauce, topped with sliced mozzarella and provolone from the deli counter.


This weekend, after watching for years, I bought an Ooni kids 16.

[Bob Z]

Ben were these from the Ooni? We need to hear more about that!

[Bensbites]

Ben were these from the Ooni? We need to hear more about that!

These are from my home oven. The Ooni koda 16 just shipped today. Ooni is having a 20% sale this weekend. Stay tuned !