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bengy81 posted:I've had pizza out of an Ooni, never used it, but I just bought a Gozney roccbox, which is the same size oven. I was impressed with the pizza from the Ooni, and I've been impressed with the pizza out of my Roccbox. There is a food guy who comes to my neighborhood and sets up with a couple of Ooni's. He will sell 60 pizzas in about two hours (at 15 bux a pop) and I think its as good as anything you would get from a restaurant around here. We have 6 people in our household and 10-12 inch pies has been enough, so far at least, not sure when I would want to cook 16" pies, might be nice for making flatbreads though. I agree, I won't know if the 16" would ever be worth it until after using the 12" for a minute to make a dozen pies or so. I was looking at the roccboxes, too! Any reason you went for that instead? Shape? Build quality? Just thought it looked better? VVVV Rocko Bonaparte posted:If you're thinking about 16" pies then there's some other considerations that should give you pause: Totally! The 16" option would only come into play AFTER I buy and try out the 12" and if I decide the 12" is not enough, which I'm pretty sure it would be. The difficulty level increases a lot going from 12 to 16 and it would likely feel like a waste when my wife and I just make 10-12" pizzas 95% of the time. El Jebus fucked around with this message at 23:34 on Dec 26, 2022 |
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Dec 26, 2022 23:24
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If you're thinking about 16" pies then there's some other considerations that should give you pause: 1. A 16" pie has roughly 1.7 times the surface area so you're nearly doubling the dough you're handling at once. That includes all the stretching and fussing over it where it could stuck somewhere and just go wrong. 2. A 16" pie is getting around the width of a pizza peel, which makes staging it on the peel a much more demanding challenge. Generally when I'm pulling for a 16" pizza, I really have to contend with how the pizza snaps back and how round it is. It has to be fairly precisely circular since I'm hugging close to the edge on the front, left, and right sides. The dough wants to snap back so I have to pull a little further and place it in a way that it contracts properly in place. If a little is off of the peel, there's a game I have to play where I have to shuffle the pizza on and then deal with the fallout of my dusting getting disheveled; something now wants to stick. #2 and #1 kind of play into each other. If I just had a 12" peel and was making 12" pizzas, I'd have to deal with that precision somewhat, but it's an easier, lighter doughball, and the consequences are lower if I have to give up and fling it over the fence or whatever.
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Dec 26, 2022 23:24
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El Jebus posted:I agree, I won't know if the 16" would ever be worth it until after using the 12" for a minute to make a dozen pies or so. I was looking at the roccboxes, too! Any reason you went for that instead? Shape? Build quality? Just thought it looked better? Price was the main reason I got the Roccbox. Gozney did an extended black Friday sale, and you could get the Roccbox for $399. Even at $499 it's not much more expensive than the Ooni, as it comes with a peel. Honestly, the Roccbox looks nicer, the local hardware story has an Ooni on display, and if you didn't know what it was, you wouldn't be very impressed by it. Looking good isn't really a huge deal for me though, as it's gonna sit in my garage between uses. If I had a covered patio or an area where it was more protected from weather, that might be a different story. There are some build differences between the two units, the Roccbox has a thicker stone, but it's not easily replaced, while the Ooni stone is user replaceable, and cheap, like 25 bux I think. I don't think that matters a whole lot unless you are planning on running dozens of pizzas through your oven a night. bengy81 fucked around with this message at 00:09 on Dec 27, 2022 |
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Dec 27, 2022 00:07
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El Jebus posted:So, speaking of pizza, I'm looking at the ooni 12" wood or gas fired oven. This one I'm no pro but I've been really happy with my 16" gas fired ooni. I don't actually make 16" pies, they're closer to 12", maybe a little bigger. But I find the extra room in the oven helpful since I can adjust how close the pizza is to the flame, and having more surface area lets you move the pizza around to suck up more heat from the stone if needed to get the bottom crispy. I've mostly been making more traditional pies and wanted to try something different the other day, so I came up with this:  Japanese curry pizza with a curry base, karaage marinated chicken thigh, potatoes carrots and onions, and garnished with green onions and toasted bread crumbs + sesame seeds. I added a bit of toasted sesame oil to the dough and used about 10% rice flour and it got nice and crispy.
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Dec 27, 2022 01:03
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dizzywhip posted:I'm no pro but I've been really happy with my 16" gas fired ooni. I don't actually make 16" pies, they're closer to 12", maybe a little bigger. But I find the extra room in the oven helpful since I can adjust how close the pizza is to the flame, and having more surface area lets you move the pizza around to suck up more heat from the stone if needed to get the bottom crispy. oh this is totally my jam
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Dec 27, 2022 01:19
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Can anyone recommend for some precooked italian sausage? I'm tired of cooking the stuff myself. I've never seen precooked in my typical grocery stores but I haven't really been looking until now.
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Dec 28, 2022 21:06
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Have you tried putting uncooked sausage on the pizza and letting it cook there? Best way to do it IMO.
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Dec 28, 2022 23:18
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I have not, I assumed the oven wouldn't cook it properly.
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Dec 28, 2022 23:32
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bees x1000 posted:I have not, I assumed the oven wouldn't cook it properly. It won’t unless you have a really long cook.
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Dec 29, 2022 04:17
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I guess you could check the freezer section for precooked sausage crumbles. If I were you I would cook up a big batch and then freeze it in smaller pizza-ready portions.
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Dec 29, 2022 05:07
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bees x1000 posted:I have not, I assumed the oven wouldn't cook it properly. ColHannibal posted:It won’t unless you have a really long cook. I do raw sausage on my 60 second Neapolitans and it cooks great. You just need to do small pinches, like dime-sized. On a NY/American style in a home oven, as long as it’s on top it should easily cook anything under like, fist-sized globs.
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Dec 30, 2022 15:03
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Doom Rooster posted:I do raw sausage on my 60 second Neapolitans and it cooks great. You just need to do small pinches, like dime-sized. hmmm it doesn't feel right to me but I'm going to do a test run tomorrow. I'll report back.
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Dec 31, 2022 04:48
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bees x1000 posted:hmmm it doesn't feel right to me but I'm going to do a test run tomorrow. I'll report back. Good luck. To be clear, fist sized is exaggeration. Aim for pieces the size that you actually would want to eat and you’ll be fine.
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Dec 31, 2022 06:31
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Doom Rooster posted:Good luck. To be clear, fist sized is exaggeration. Aim for pieces the size that you actually would want to eat and you’ll be fine.  Now I can buy a pound, cut it into small sections and thaw one portion at a time. Save on precooking effort and food waste. Very cool, thanks.
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Dec 31, 2022 20:33
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Making pizza with friends tomorrow. I was making pizza every other week earlier this year and started to get pretty good at it, but that all stopped when my life blew up from a bad divorce. Now that I'm in a better living setup, I'm hoping that getting back on a creative endeavor I enjoy (making delicious pizza) will be a path towards wellness after this disastrous year of my life. Anyway, for this recipe, I've done a 10-day ferment on my dough. Hopefully my friend's friend is good at making sauce. toppings will be sassage, basil, tomato, prosciutto, olives and pears.
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Dec 31, 2022 22:45
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bees x1000 posted:Welp, you were right. Sausage was slightly crispy and cooked through. Glad it worked out! drat, that's a good looking pie.
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Dec 31, 2022 22:45
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HolHorsejob posted:Making pizza with friends tomorrow. I was making pizza every other week earlier this year and started to get pretty good at it, but that all stopped when my life blew up from a bad divorce. Now that I'm in a better living setup, I'm hoping that getting back on a creative endeavor I enjoy (making delicious pizza) will be a path towards wellness after this disastrous year of my life.
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Jan 1, 2023 01:17
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Hey ogopogo, it looks like my detroit dough performed very similar to your video with the big bubbles and all. My blanks are too gelatinized though; they're very wettish in the center, which is a thing I get with high-hydration doughs. People that don't know any better think it's undercooked. I think I actually have to drop the bake down and run it longer. Well, it's what I'm going to try next anyways.
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Jan 4, 2023 07:22
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Of course there's a pizza thread, I should have known there's a pizza thread. I feel like my main struggle with pizza is figuring out new toppings to try. What're folks' favourite combos? Caveat: Must be appropriate for dropping on top of tomato sauce and cheese, pizza bianca is a war crime.
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Jan 4, 2023 14:18
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PurpleXVI posted:Of course there's a pizza thread, I should have known there's a pizza thread. For neapolitan mine is mozz, sopressata, habanero, a bit of olive oil, and basil... then honey after it comes out of the oven.
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Jan 4, 2023 16:43
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PurpleXVI posted:Of course there's a pizza thread, I should have known there's a pizza thread. Here's a typical rotation I go through: - Thin sliced yukon gold potatoes, smoked gruyere, chives (note - this can get heavy quickly, be careful when launching) - Chicken (usually stripped wings or chopped fingers), buffalo sauce, drizzle blue cheese or ranch, red onions - Steak, gorgonzola, caramelized onions - Pulled pork, red onions, bbq sauce (this can be modified to a banh mi version with quick pickled carrots & cukes, mayo/sriracha mix, cilantro) - Prosciutto, ham or bacon, thin chopped pineapple, ricotta - Sweet or hot italian sausage (crumbled & raw or slightly par-cooked), caramelized onions & peppers, ricotta - Fresh mozz, gourmet pepperoni or spicy salumi (not the generic boring kind), hot honey - Fried eggplant, parm, ricotta & basil Non tomato/cheese base options: - Fig jam spread, thin pear slices, goat cheese. Add arugula, prosciutto & olive oil for the last minute or two - Olive oil, garlic, chicken, light mozz. Add caesar dressed greens & parm after the pizza is cooked - Chris Bianca's Rosa has been a favorite as of late: Olive oil, parm, red onions, rosemary, crushed pistachios - "War Crime": Alfredo sauce base, caramelized onions, mushrooms, shrimp, red crushed & garlic. This usually gets some minor amount of mozz/feta/brie/ricotta depending on what's remaining. If I'm bored, I'll usually reference James McNair's New Pizza for inspiration. GP035 fucked around with this message at 03:47 on Jan 5, 2023 |
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Jan 5, 2023 03:40
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GP035 posted:Here's a typical rotation I go through: I don't know why, but I always end up feeling when I throw chicken or beef on a pizza, it ends up comparatively flavourless. Any tips in that regard? The potatoes are an interesting idea, do you prepare them in any way first or do they go on the pizza sliced but raw?
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Jan 5, 2023 04:01
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ive mentioned it a few times here but when i have leftover thai satay, i make a pizza with peanut sauce instead of tomato sauce, diced satay leftovers, shallot slices and garnish with cilantro and green onion after removing from oven 90% of the time i just want a pepperoni pizza
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Jan 5, 2023 06:48
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ogarza posted:For neapolitan mine is mozz, sopressata, habanero, a bit of olive oil, and basil... then honey after it comes out of the oven. There’s a neapolitan chain in DFW that’s all those ingredients plus an added bacon marmalade. Excellent pie.
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Jan 5, 2023 16:24
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PurpleXVI posted:Of course there's a pizza thread, I should have known there's a pizza thread. My favorite as of late has been hot giardiniera and sausage. The acid from that is amazing on a pizza, and technically it’s carrots and cauliflower.
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Jan 5, 2023 17:23
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PurpleXVI posted:I don't know why, but I always end up feeling when I throw chicken or beef on a pizza, it ends up comparatively flavourless. Any tips in that regard? For chicken or beef, I'll typically use something that's prepared already or leftover from a marinade or previous meal. Buying a few wings from the hot bar is lazy, but it works. Adding the other unique ingredients should avoid the bland issue. The potatoes are raw, sliced as thin as possible on a mandoline then dried on a paper towel. I will caveat that I use a pellet grill with the GMG pizza oven attachment. Temps reach ~700 and total cooking time of ~5 minutes, as opposed to an ooni or similar that's much hotter and faster.
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Jan 5, 2023 22:47
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PurpleXVI posted:I don't know why, but I always end up feeling when I throw chicken or beef on a pizza, it ends up comparatively flavourless. Any tips in that regard?
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Jan 6, 2023 00:24
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Unseasoned meat sucks anywhere, even on a pizza. Season up your chicken with whatever spices you dig. Go Mediterranean or Mexican or whatever. Each topping should taste good on its own.
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Jan 6, 2023 00:28
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My toddler requested "Chinese pizza" for dinner a couple weeks ago so I made a kung pao chicken pizza with the meat marinated then drizzled with a soy glaze and it wasn't bad but as Rocko said it couldn't hold a candle to pizza #2 with pepperoni and sauteed mushrooms.
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Jan 6, 2023 04:05
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Is there a trick to keep pepperoni from going bad quickly? I switched to salami because I couldn't get halfway through the package without it going moldy.
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Jan 7, 2023 06:39
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Skinnymansbeerbelly posted:Is there a trick to keep pepperoni from going bad quickly? I switched to salami because I couldn't get halfway through the package without it going moldy. Huh, that's not a problem I've ever had with Walmart brand. I buy the 21oz mega pack and it easily lasts the 1-2 months it takes to use it all.
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Jan 7, 2023 07:04
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Skinnymansbeerbelly posted:Is there a trick to keep pepperoni from going bad quickly? I switched to salami because I couldn't get halfway through the package without it going moldy. I keep snacking on it; it's never been a problem for me 
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Jan 7, 2023 07:44
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Skinnymansbeerbelly posted:Is there a trick to keep pepperoni from going bad quickly? I switched to salami because I couldn't get halfway through the package without it going moldy. Freezer.
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Jan 7, 2023 09:28
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I buy the Bridgford logs of the stuff and I've never had it go bad in the fridge but for presliced, ColHannibal posted:Freezer.
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Jan 7, 2023 17:08
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What's the point of pepperoni? Compared to salami it's like baloney compared to ham: just not good. I buy sticks of salami and keep them in a Ziploc in the fridge. The ones that have the paper covering keep fresh best.
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Jan 7, 2023 19:06
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I am making pizzas
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Jan 7, 2023 19:13
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redreader posted:What's the point of pepperoni? Compared to salami it's like baloney compared to ham: just not good. I buy sticks of salami and keep them in a Ziploc in the fridge. The ones that have the paper covering keep fresh best. 
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Jan 7, 2023 19:13
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redreader posted:What's the point of pepperoni? Compared to salami it's like baloney compared to ham: just not good. I buy sticks of salami and keep them in a Ziploc in the fridge. The ones that have the paper covering keep fresh best. thatsbait.gif
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Jan 7, 2023 19:15
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Empty Sandwich posted:I buy the Bridgford logs of the stuff and I've never had it go bad in the fridge I would sell a year of my life for those to come back to Canada  Best, tastiest, greasiest pepperoni ever 
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Jan 7, 2023 19:36
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redreader posted:What's the point of pepperoni? Compared to salami it's like baloney compared to ham: just not good. "I've never had a pepperoni pizza in my life"
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Jan 8, 2023 00:41
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