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Hell yea congrats
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Mar 22, 2024 18:51
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goon success story, we love to see it folks
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Mar 22, 2024 21:13
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OBAMNA PHONE posted:goon success story, we love to see it folks I know, see what happens when you go outside and touch dough? Mad congratulations are in order. I’ve sent a half dozen people through the place and they come back very happy.
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Mar 22, 2024 21:43
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Thank you, and thank you to those who’ve been by or send people through! I am eternally grateful. Still hasn’t quite really hit me, it’s been a whirlwind week.
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Mar 23, 2024 01:43
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ogopogo posted:Thank you, and thank you to those who’ve been by or send people through! I am eternally grateful. Still hasn’t quite really hit me, it’s been a whirlwind week. Yukon pizza cookbook next
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Mar 23, 2024 02:21
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loving rules dude
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Mar 23, 2024 05:43
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Big Time congrats---unreal how this thread has progressed!
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Mar 23, 2024 14:23
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ogopogo posted:Thank you, and thank you to those who’ve been by or send people through! I am eternally grateful. Still hasn’t quite really hit me, it’s been a whirlwind week. Congrats! I am in town and was going try and stop by tonight or tomorrow for some award winning pizza. Should I tell whoever I am looking for a goon to say hi?
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Mar 23, 2024 23:07
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I asked for 'mr. Yukon pizza' and it worked
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Mar 24, 2024 00:23
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TheBacon posted:Congrats! Come tomorrow! We just sold out of pizzas tonight lmao. The last few days have been loving hammer town. You can ask for Alex! I’ll be there till about 4-5pm tomorrow. Edit: please, mr. Yukon pizza is my father, you can just call me pizza.
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Mar 24, 2024 03:38
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Congratulations. Also, Pizza Expo? Competition?
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Mar 24, 2024 06:35
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ogopogo posted:Come tomorrow! We just sold out of pizzas tonight lmao. The last few days have been loving hammer town. You can ask for Alex! I’ll be there till about 4-5pm tomorrow. Hell yeah looking forward to it!
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Mar 24, 2024 07:50
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ogopogo posted:Well poo poo y’all, I went and competed at the Pizza Expo and won the non-traditional pizza division and am now a world pizza champion?! It’s been an incredibly wild ride of a week and I had no expectation of ending up at the top, so my head is still reeling. Over 500 people competed and only 5 walked away as world champions. Grateful and humbled to be amongst some pizza giants. Amazing and that pizza sounds like a worthy winner. I love the citrus/smoke combo you've got going on there. Congratulations!
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Mar 24, 2024 08:53
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Wow congratulations Mr world champion! I made my first pizzas in a while, I am getting better at kneading and also better at forming the bases. Anyway this is the nicest pizza I've made, such a treat to be able to knock it out at home. 
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Mar 24, 2024 21:48
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I have journeyed to the Yukon and had some amazing ‘za. Thank you for the hospitality Mr, Yukon Pizza! (I called your brother this btw when I first walked in and thought he might be you)
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Mar 25, 2024 00:37
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TheBacon posted:I have journeyed to the Yukon and had some amazing ‘za. Thank you for the hospitality Mr, Yukon Pizza! (I called your brother this btw when I first walked in and thought he might be you) It was a pleasure chatting pizza and F1 with you! Hope to see you again soon on your next trip to Vegas 🍕
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Mar 25, 2024 02:21
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knox_harrington posted:Wow congratulations Mr world champion! Looks fantastic! I broke out my little wood-fired pizza oven for the first pizza of the season, and I took the opportunity to test drive my pizza steel. I preheated it on the stovetop and just popped it in on top of the stone before throwing in the first pizza. Results were.... all over the place tbh. The first pizza came out needing some extra cooking on the bottom, same as with the stone. The next, I left it maybe 30 seconds too long and it scorched to poo poo on the top and bottom. The third was cooked well on both top and bottom, but it was full of bitter scorch taste from the one immediately before it. For anyone that's switched from pizza stone to pizza steel, what's your advice? What temperature do you preheat a steel to?
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Mar 25, 2024 02:51
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Why are you putting a steel on a stone in a wood fire oven?
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Mar 25, 2024 13:34
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Recent pizza in the ol' Ooni Koda:
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Mar 26, 2024 16:41
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Congrats, ogopogo! Now I'm extra upset you were out sick when I visited or I could have boasted to have met a bona fide world champion pizza.
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Mar 28, 2024 23:25
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How portable is the ooni koda compared to the roccbox? I know the ooni is lighter but the actual dimensions of the roccbox seem like it's just gonna be easier to throw in the trunk for glamping or using at the park compared to the koda.
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Mar 31, 2024 05:48
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Fart Car '97 posted:How portable is the ooni koda compared to the roccbox? I know the ooni is lighter but the actual dimensions of the roccbox seem like it's just gonna be easier to throw in the trunk for glamping or using at the park compared to the koda. the roccbox is a little taller, and the ooni is a little wider. its about the same footprint, both are pretty easy to toss into a trunk
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Mar 31, 2024 17:07
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depends on how desperate you are for space in your trunk, i guess
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Mar 31, 2024 17:07
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It's pretty easy to move about yeah - the carrying case is excellent and makes it super easy to move around,at least for our little 12. Although if you're sticking it in a car you might want to seperate the chimney, it's a bit of an awkward shape to fit otherwise.
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Mar 31, 2024 17:14
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Congrats! I’ll be in Vegas May 30 - June 2, I'll have to stop by for a pie.
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Apr 3, 2024 09:23
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Got the ooni out for the first time in a couple years and tried out a batch of the "ny style" dough and technique from their website as it's something I'd like to be able to do as well as the neapolitans that the ooni seems designed for. I was pretty happy with the results, need to work on my stretching but the dough held up really well to more toppings and seemed easier to work with than neapolitan without tearing. Also the slightly slower cook with this style is a bit less hectic than the 90 seconds of my usual ooni pies. Made a couple of pepperoni and an asparagus and ham with spring onions and lemon zest.  
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Apr 9, 2024 04:25
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@ogopogo: as a world champion, do you ever use pre-shredded mozzarella?
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Apr 11, 2024 20:35
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You already know the answer
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Apr 11, 2024 20:44
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bees x1000 posted:@ogopogo: as a world champion, do you ever use pre-shredded mozzarella? Heck yeah we do. But it’s the best cheese shred blend on the market (in our opinion), and we think it’s worth it. It’s a mozzarella/provolone blend we use for certain styles of pizza. Other styles we use slices of a really loving good whole milk mozzarella. We use Grande Cheese for pretty much everything, just really good stuff. https://www.grandecheese.com My shop is pretty small, and space is a premium in our walk-in and reach-in fridges, as well as around the BOH for equipment. The scales of economics don’t quite work out for us to have the machine to shred the scale of cheese we would need right now, but our eyes are already looking ahead to second location expansion in 2-3 years, where we can really maximize those kinds of things. Pizza picture tax ❤️🍕 
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Apr 11, 2024 22:12
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I just used my pizza oven to pyrolytically clean a sheet pan that had a nasty layer of grease baked onto it. It came out looking like new after 30 mins at 500C. Going to run all my 1/4 sheets through it from now on. Sad it won't take my 1/2 sheets 
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Apr 14, 2024 21:34
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StarkingBarfish posted:I just used my pizza oven to pyrolytically clean a sheet pan that had a nasty layer of grease baked onto it. It came out looking like new after 30 mins at 500C. Do take some care because you can warp stuff like restaurant supply store aluminum pans with a pizza oven. Been there with my wood-fired ones. They are pretty cheap anyways so meh.
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Apr 14, 2024 22:15
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I've done that a few times with my oven cleaning cycle. Cleaning, and also warping  Related, the temptation to break the latch and use the cleaning cycle for pizza is... strong. I'm not going to do it, but I'm tempted every time.
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Apr 15, 2024 02:18
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Rocko Bonaparte posted:Do take some care because you can warp stuff like restaurant supply store aluminum pans with a pizza oven. Been there with my wood-fired ones. They are pretty cheap anyways so meh. I did worry about it but the nordicware ones have a steel reinforcing ring around them- I can report it seems to do the job. Hypnolobster posted:Related, the temptation to break the latch and use the cleaning cycle for pizza is... strong. I'm not going to do it, but I'm tempted every time. Before I found the effeuno ovens I was seriously considering doing the same based on Jeff Varasano's website.
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Apr 15, 2024 13:36
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 Who’s ready for a pizza pothead’s favorite day? We’re doing a few various stoner pizzas but the featured one is a collaboration with the diner next door. Togarashi Fried Chicken & Malted Waffle, with Hot Honey Syrup. Anyone else here have a good munchies pizza?
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Apr 19, 2024 20:27
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smoke weed and eat pizza, every day.
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Apr 19, 2024 23:54
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Been making pizzas for dinner lately about once a week now, I usually end up with an extra dough ball and this one I let proof an extra day since it was the smallest one of the batch. I hand-shaped it out for lunch today to about 9-10" and put on some homemade sauce (right up to the crust), a blend of mozzarella/cheddar/parm, and pepperoni and banana pepper for toppings. I've only got a basic brown pizza stone to work with in a regular oven, so I've got it in there with the broiler on @ 450° for 4 minutes, rotate it around halfway, then it goes for another 4 minutes. It gets a nice browning of the crust, and the tomato sauce on the crust either tastefully browns or infuses right into the crust.  Love to make a good za.
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Apr 22, 2024 01:12
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