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Why are pizza ovens like Alpha, Fontana and Fornetto so expensive? $3,000+ for what amounts to a box with a dome inside? What am I missing?
VERTiG0 fucked around with this message at 21:30 on Mar 22, 2014 |
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Mar 22, 2014 21:28
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| # ¿ May 10, 2024 08:24 |
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When I put fresh tomato on my pizzas, I use Romas - much more meaty, and far less of that watery seedy goo.
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Apr 1, 2014 18:35
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I picked up a Weber pizza stone insert for my Weber charcoal grill the other day, cooked on it and christ how the gently caress do I get pizzas to move off of a peel without ruining the crust? They get all bunched up because they don't want to slide. Do I need an absolute ton of flour or cornmeal or what? My peel is steel. Is this bad? Also how do I clean a cordierite pizza stone, just brush it off with a wire brush and spot clean with damp cloths? It has sauce and poo poo all over it now, all baked on. I'm very bad at pizza.
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Jun 28, 2017 21:37
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clockworx posted:Buy a superpeel. (I am also very bad at pizza.) Holy christ they're like $130 in Canada.
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Jun 28, 2017 21:43
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Jmcrofts posted:Oh man, do they make non-wood peels? I'd imagine a metal peel would basically act like super glue for dough. Mine is steel. Welcome to my hell. Thank you all for the tips, I will be trying this over the next few days.
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Jun 28, 2017 22:03
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I'd love one of those Blackstone pizza ovens but they're $549 CAD on Amazon.ca ($438 USD), and on Amazon.com they're $272 USD. What the gently caress
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Jul 22, 2017 01:38
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drat, were those done in an oven?
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Apr 23, 2019 11:23
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| # ¿ May 10, 2024 08:24 |
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Made a batch of dough on Saturday that I've got in my fridge still, in a steel bowl covered with saran wrap. I need to freeze it or use it. What could I do with it besides pizzas that you'd recommend? My wife and I are totally pizza'd out after this past week (heresey, I know).
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Mar 25, 2020 21:53
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