Register a SA Forums Account here!
JOINING THE SA FORUMS WILL REMOVE THIS BIG AD, THE ANNOYING UNDERLINED ADS, AND STUPID INTERSTITIAL ADS!!!

You can: log in, read the tech support FAQ, or request your lost password. This dumb message (and those ads) will appear on every screen until you register! Get rid of this crap by registering your own SA Forums Account and joining roughly 150,000 Goons, for the one-time price of $9.95! We charge money because it costs us money per month for bills, and since we don't believe in showing ads to our users, we try to make the money back through forum registrations.
 
  • Post
  • Reply
clockworx
Oct 15, 2005
The Internet Whore made me buy this account
A couple of mine, they look pretty much the same other than the toppings. The one I made tonight was the first time I've tried tossing in the air to stretch the dough, and it actually worked out great.




Adbot
ADBOT LOVES YOU

clockworx
Oct 15, 2005
The Internet Whore made me buy this account

Zhent posted:


Question, having just started down this path: We prepared our pizza on a cookie sheet, then had a devil of a time getting it from that onto the pizza stone. Should I be rolling it out and preparing it on a sheet of parchment paper or something, so that I can transfer it across to the stone more easily?

Some people may consider the superpeel overkill, but I have one and love it.

clockworx
Oct 15, 2005
The Internet Whore made me buy this account
Getting pizza in Naples was absurd. Delicious "personal" size pizzas at every place you walk by for 1 euro.

Is it wrong to want to move somewhere just for pizza?

clockworx
Oct 15, 2005
The Internet Whore made me buy this account

Pizza Club posted:

I've previously only tried deep dish pizzas and am now attempting thinner crusts and using a pizza stone. One problem that I haven't had to deal with is how to get the dough off the peel and onto the stone. I attempted this last night with disastrous results.

Is there a protip on easily moving dough from the peel to oven?

e: I dusted it with what I thought was plenty of flour.

I'm sure there's many ways of doing it, but I gave up and bought this:

http://www.superpeel.com

I love it.

clockworx
Oct 15, 2005
The Internet Whore made me buy this account

Heners_UK posted:

I just went onto http://bakingsteel.com and it seems fine? No mention of a closure and still active on Twitter?

Some goons were doing a DIY version which was basically the same thing, unseasoned, for closer to $50 (I think) for the 1/4" variety.

clockworx
Oct 15, 2005
The Internet Whore made me buy this account
I've developed a new obsession after reading these threads:

http://slice.seriouseats.com/archives/2010/09/how-well-does-the-deni-pizza-bella-countertop-electric-pizza-oven-work.html

https://www.pizzamaking.com/forum/index.php?topic=19732.0

http://www.pizzamaking.com/forum/index.php?topic=5980.0

http://www.pizzamaking.com/forum/index.php/topic,274.0.html


Basically, there's a bunch of rebranded clones from the same manufacturer - a clamshell oven with a 12" baking stone, a heating coil above the pizza, another one below the stone and a thermostat to control the temperature. They function pretty great out of the box hitting around 700-750F. As some of the pizzamaking.com threads show, you can also easily remove the thermostat limit, which is a great way to burn your house down hit those high temps!

Right now I have a Deni 2200 that I got off eBay and a NewWave oven (which looks like the only manufacturer currently making them). Both have the thermostat limit removed and on the NewWave I moved both coils to be above the stone, which was a major pain in the rear end. Common experience seems to be that when going to higher temps, the bottom cooks way too fast if both coils are equal.

My first test of the NewWave was using no knead dough and cooked in 90 secs @ 800F. The heat is uneven so I'll need to rotate, but otherwise it was delicious. Nice chewy crust and some good char.





Next step will be some real Neapolitan dough and see how that works out at 900ish degrees.

clockworx
Oct 15, 2005
The Internet Whore made me buy this account
My hacked countertop electric oven continues to be awesome. I pretty much always have a batch of either NY style or Neapolitan dough going. I made Neapolitan last night at 900 degrees and will probably do another for lunch today.

I really need to plant some basil so that I can always have some fresh basil available.



clockworx
Oct 15, 2005
The Internet Whore made me buy this account
I was exaggerating a bit as far as "burning your house down". The outside gets hot, but so does my toaster oven, I just take some precautions to ensure it is out of the way during cooking/cooldown.

Biggest issue for me is getting hit with hot steam when lifting the lid to remove or turn the pizza. I got an oven mitt that goes to my forearm, and also hold my arm sideways rather than straight in front of the handle.

clockworx fucked around with this message at 14:56 on Jun 22, 2015

clockworx
Oct 15, 2005
The Internet Whore made me buy this account
Time for more pizza porn - sausage and jalepeno, no knead dough, 800 degrees @ 2 minutes



clockworx
Oct 15, 2005
The Internet Whore made me buy this account

ogopogo posted:

Went full FrankenPizza oven, but turned out some of the best pizzas I've ever made. Easily hitting 900 degrees in the oven now. Fuckers cook really fast, have to isolate the fire a little more to avoid instant torching. Still, it was tasty char. These were all done on the road, traveling from a few different towns to see friends and family over a weekend. Table, grill, and tub full of pizza stuff and I'm mobile.











Welcome to the 900 degree club! :smug:

That looks really tasty, even with the char.

clockworx
Oct 15, 2005
The Internet Whore made me buy this account
For cook chat, I still recommend some of the countertop electric ovens, which get up to ~750 degrees unmodified, and gets better from there with easy mods (thermal cutoff removal) and more complex ones (moving the bottom heating element to the top so they're doubled up)

http://forums.somethingawful.com/showthread.php?threadid=3441635&userid=0&perpage=40&pagenumber=30#post445684011

You can buy ones here at retail (currently $100 with free shipping)

http://www.amazon.com/Newwave-The-P...wave+pizza+oven

http://www.surlatable.com/product/PRO-1272087/The+Petite+Pizzeria

And eBay has one currently at $25+$25 shipping

https://www.ebay.com/itm/New-Wave-The-Petite-Pizzeria-Countertop-Pizza-Oven-LD-902-1200w-new-in-box-/281911103364

clockworx fucked around with this message at 15:07 on Jan 19, 2016

clockworx
Oct 15, 2005
The Internet Whore made me buy this account

angor posted:

Just don't ever stop using it. Pizza all day every day.

This person knows what's up.

clockworx
Oct 15, 2005
The Internet Whore made me buy this account
I think the clamshell electric ovens (like the Sur La Table one) recommend preheating on 2, but not 100% sure. The stone is slow to warm and completely blocks the heating element, so I could see it working that way if the stone isn't hot enough to start.

clockworx
Oct 15, 2005
The Internet Whore made me buy this account
Pizza night!

My daughter's little cheese pizza



Leftover chicken always means buffalo chicken pizza for me...

clockworx
Oct 15, 2005
The Internet Whore made me buy this account

tonedef131 posted:

Have you guys found any oven hacks or tried the pizzaque propane unit?

You may be interested in my post to see if it would be a good fit for you. The various rebrands of the ovens commonly show up on eBay for under $50 shipped.

https://forums.somethingawful.com/showthread.php?threadid=3441635&perpage=40&pagenumber=30#post445684011

clockworx
Oct 15, 2005
The Internet Whore made me buy this account

SMDFTB posted:

For those that have a new wave petite pizzeria oven-how hot does it make the kitchen? Really wanting pizza but not wanting to heat the whole house up during the summer. I can only grill so many pizzas.

Barely at all. The surface gets quite hot so I like to make sure it is somewhere safe, but it doesn't feel like it is heating up the whole place.

clockworx
Oct 15, 2005
The Internet Whore made me buy this account
I've made little hand-sized mini-calzones, those are fun too.

clockworx
Oct 15, 2005
The Internet Whore made me buy this account
You can also buy baking steels much cheaper if you look locally or get lucky online. I wanted to find a baking steel for my toaster oven, which wasn't an option with Bakingsteel.com - I think I searched on ebay for ".25 steel plate" or ".5 steel plate" and then tweaked the search for the dimensions I wanted. I think back when someone did a group order, there was a suggestion to look for "A36", so you may need to skim the search results or further research the items that look like a close match.

I think I ended up getting 2 plates that went into my toaster over side-by-side, for around $20 total for 1/4 inch.

clockworx
Oct 15, 2005
The Internet Whore made me buy this account

Submarine Sandpaper posted:

parchment will catch on fire, but otherwise you should see smoke well before anything terrible.

There was that one time my oven went over 1100 degrees and the plastic handle melted off as I went to take out the pizza :black101:

clockworx
Oct 15, 2005
The Internet Whore made me buy this account

Flash Gordon Ramsay posted:

I'm looking at a pizza peel that has a conveyor thingie on it. Anyone ever used one of those?

I have one and love it.

clockworx
Oct 15, 2005
The Internet Whore made me buy this account
In case someone is interested, there's a decent deal on one of the countertop "clamshell" electric pizza ovens on eBay. $27 shipped and listed as New condition.

See my earlier posts in this thread for more info on modification and some pies I've made. My opinion is that these things are unbeatable short of a full-blown outdoor oven setup.

https://www.ebay.com/itm/292098348828

EDIT:

Relisted for $24 shipped

http://www.ebay.com/itm/Pizza-Bella-Maker-/292108276971

clockworx fucked around with this message at 15:29 on May 6, 2017

clockworx
Oct 15, 2005
The Internet Whore made me buy this account

WhatEvil posted:

On electric pizza ovens, since there was some talk a few posts up:

I have a G3 Ferrari Delizia electric countertop pizza oven: http://www.ebay.com/itm/G3-Ferrari-...%3D321253549267

It's goddamn awesome. Way way better than I was every able to achieve with my regular oven and steel, skillet/broiler method, I tried just about everything suggested for people without a real pizza oven and had some success, but the first time I used my Ferrari it blew everything I'd made before out of the water.

It's been a while since I made pizza in it as I've been busy organising my wedding/honeymoon but I'll make one soon and post pics.

I agree with whoever said up there that it's the best solution short of having a real woodfired oven.

Edit: Apparently it's the most popular pizza oven in Italy and I can believe it.

If you can mod them, they're even more amazing. Being able to crank out actual Naples style pizzas in 90 seconds from a ~$50 oven is nuts.

https://www.youtube.com/watch?v=akmjnhb9pcc

clockworx
Oct 15, 2005
The Internet Whore made me buy this account
Woot has the "Pizzacraft Pizzaria Stovetop Pizza Oven" today:

http://home.woot.com/plus/pizzacraft-pizzaria-stovetop-pizza-oven?ref=hm_gh_hm_1_wp_8

I've never used it, but my guess would be "Better than your standard kitchen oven, but probably not much else". It looks like the heat all comes from the bottom, which I find usually means either uneven cooking or a drier crust due to needing a longer cook time.

clockworx
Oct 15, 2005
The Internet Whore made me buy this account

nwiniwn posted:

Recommendations for a good wood pizza peel? It will be used for building the pizza and transferring to the oven. I've got an aluminum already to take the pie out once it's done.

I love the super peel

https://superpeel.com/

clockworx
Oct 15, 2005
The Internet Whore made me buy this account

VERTiG0 posted:

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?

I'm very bad at pizza.

Buy a superpeel. (I am also very bad at pizza.)

clockworx
Oct 15, 2005
The Internet Whore made me buy this account
I find steel is slightly nicer for turning and taking it out of the oven, but not a huge difference

clockworx
Oct 15, 2005
The Internet Whore made me buy this account

Gwyrgyn Blood posted:

Looking to get into making Pizzas in my oven and I'm looking at what gear to pick up. Neapolitan is my favorite so I'm aiming to do that, but I certainly like NY style as well. Currently in terms of equipment I have basically nothing, however someone is giving us a free 13" pizza stone and I have $70 in Amazon cashmoney to spend.

I was actually looking at the fairly old Cast Iron Skillet + Broiler method from Kenji that sounded very straightforward (I've done some of those lazy tortilla pizzas before which is essentially the same idea), however my Skillet is only 10" so I'd probably want to pick up something slightly bigger. The problem is that my stove top elements are glass-ceramic and aren't even large enough to handle my 10" properly, so anything bigger seems like a bust.

So, it sounds like I might as well just go in for some steel and do the steel + stone method with my broiler? It looks like the NerdChef models, even .25" is $80 though, don't know if there are other brands I should look at instead that cost less or what.

I need a peel as well of course. So, should I just go for this peel and this steel ? Or are there any less expensive but just as good choices out there?

This is getting away from your original plan, but if you like NY and Neopolitan, and don't need bigger than a 12" pizza, I would suggest checking out my posts in this thread for a clamshell oven. They can be had for under $50 pretty often on eBay, and sometimes there are amazing deals (like someone here just got a new $24 I pointed out). Amazon deals aren't quite as good, but I've seen them below $50 sometmies.

I did a crazy hack on mine to put bother burners on top, but really all you need to do for great pizza is remove the temperature limit and go slightly past it. I tend to get mine warmed up, then point the dial to around the rear-left corner of the oven. This lets the pie cook pretty quick on top before the bottom gets too hot. (If you preheat on that "back left" setting, your bottom will be scorched by the time your top cooks). You'll need to let the stone cool down for a few minutes between pies too, otherwise you hit the same issue.

Modding it to put both burners on top was both awesome and a huge pain. My next one I might just try to see if I can add a shutoff for the bottom entirely so I can blast the top heater without the bottom overheating.

Don't let any of this scare you though....you can do perfectly awesome pies with an unmodded oven, and near-perfect ones by just removing the limiter (which is just bending a metal tab out of the way).

clockworx
Oct 15, 2005
The Internet Whore made me buy this account
That is a legit great Neapolitan. Don't try to get rid of the bubbles, they're awesome!

clockworx
Oct 15, 2005
The Internet Whore made me buy this account

nwin posted:

There’s this one Italian company that makes these slotted aluminum peels that supposedly work great, but they want $100 plus for them and I’m still not convinced it would work better than wood for my needs, so I’ll stick to using two types of peels.

I was interested in this, so I checked and saw all the expensive options, but looks like there's a cheaper option now:

https://www.amazon.com/dp/B017YB945...la-310643501934

clockworx
Oct 15, 2005
The Internet Whore made me buy this account
As an evangelist of the cheap and convenient electrical clamshell ovens, I wanted to pass along this deal on eBay. If you view my earlier posts in this thread I have summaries of the fun stuff people do with these models of ovens including mods that let them go to Neapolitan troops of 900 degrees plus. Even unmodified, they're probably equal to or better than an oven.

https://m.ebay.com/itm/G3-Ferrari-Italian-Electric-Pizza-Oven-Refractory-Cooking-Stone-Base-1200w-Black/163057616233

clockworx
Oct 15, 2005
The Internet Whore made me buy this account
Hmmm....while the oven itself is great, that seller may not be. No prior feedback as a seller, and the "no credit card" seems sketchy.

Anyways, here's a video of a guy doing a traditional pie in around 60 seconds in a (very modified) version of the oven.

https://www.youtube.com/watch?v=Pd60SOBh-nA

clockworx
Oct 15, 2005
The Internet Whore made me buy this account

Submarine Sandpaper posted:

I ended up making a paypal account to grab one :dogstare: I figure canceling on the CC side will be good if the product doesn't show

do you recommend moving he bottom element to the top or what mods?

Disabling the temperature cutoff, and moving both elements to the top are all I did for mine, and it was great. If you want to go low-commitment, you can disable the cutoff by itself and see how that goes. My issue there is the stone would get way too hot, and the bottom would get scorched before the top could cook. I think that's why both-on-top works so well (if you want high temps). The stone can handle the bottom, but you need a ton of heat on top and a single element isn't enough.

clockworx
Oct 15, 2005
The Internet Whore made me buy this account

Submarine Sandpaper posted:

more elements seem to be about the price of the oven so I'll stick with this until I can source more ovens. Do you recall where you got the instructions for disabling the temp cuttoff?

I actually didn't buy another element, I just grabbed the one from underneath and put it on top. That heated the stone up to plenty hot.

Temperature cutoff I think depends on the oven - in most cases it's like this: (Also, you need to keep in mind where you are on the dial since you no longer have a "stop" - typically I was only 90-180 past the stock "stop" point)

https://www.pizzamaking.com/forum/index.php?topic=5980.0

One oven I had had an additional thermal cutoff located in the lower area below the stone, which I just snipped out.

clockworx
Oct 15, 2005
The Internet Whore made me buy this account

Submarine Sandpaper posted:

I cannot find an analogous product available in the US anymore though. There's the Breville, Forno, and Kalorik but I cannot find any literature that they are modable

Most of the clamshell ones work the same way - element on top, element on bottom.

Here's one of the "original" ones one eBay that is moddable.

https://www.ebay.com/itm/DENI-PIZZA-BELLA-Electric-Pizza-Stone-Oven-NEW/123133157184?hash=item1cab4edf40

I had a custom search I set up on ebay, but you'll still get tons of noise from other stuff - there's just so many variations, and also false positives.

pizza (maker,oven,bella) -hamilton -mini -breville -presto -toaster -quesadilla -oster -red -crocker -rotating -infrared -mirro

clockworx
Oct 15, 2005
The Internet Whore made me buy this account

Submarine Sandpaper posted:

Clock you drilled holes in yours to move the elements? I may get a second one to mod and just do the temp and maybe a reflector for this one.

I think I snipped the wires in the bottom and unscrewed it, but did have to cut a "gap" in the top rim similar to the existing element.

clockworx
Oct 15, 2005
The Internet Whore made me buy this account

KRILLIN IN THE NAME posted:

Anyone seen these before?
https://www.youtube.com/watch?v=RagtuOx5ygs

Apparently they go up to 400° (or 750°F). My little clamshell says it does 350° but I usually clock it around 320-330 or so on the stone after the thermostat keeps kicking in (I live in an apartment with no real outdoor space). They're expensive as hell though ($1000USD) and they don't seem to sell them in australia despite breville being an australian company and the oven being designed down here.

Remove the thermal limiter on your clamshell :devil:

The Breville looks pretty cool, but I can't imagine paying anywhere near $1000 for it. Their 90 second pizza doesn't look cooked enough in the middle sadly.

clockworx
Oct 15, 2005
The Internet Whore made me buy this account

KRILLIN IN THE NAME posted:

I wish I knew how! I have no idea how to disassemble mine (breville crispycrust) or what to look for if I did get it apart. I've seen some videos of other clamshells where people pop off the plastic dial and adjust the potentiometer with a screwdriver, but my pot seems to be covered underneath the dial as well.

I currently just blowtorch the cornicione before/after though to get it where i want. it's ugly but it does an OK job

Ah gotcha. The Breville looked nice, but I never got one. I've gotten a whole bunch of other kinds though. The clamshells are pretty cheap - around $40 on eBay in the US if you can find the right deal, but checking out ebay AU they don't look to be as prevalent. (cheapest was around $200 AUD).

Edit: Found this, I'm guessing it would be modding the thermostat (if possible), which requires removing part of the the top:

https://www.ereplacementparts.com/breville-bpz600xl-the-crispy-crust-pizza-oven-parts-c-116052_116057_290285.html

clockworx fucked around with this message at 03:44 on Jan 16, 2019

clockworx
Oct 15, 2005
The Internet Whore made me buy this account

large hands posted:

Testing out the new oven with some overnight no-knead dough. Tempted to cut the lock off and try cooking in the self cleaning cycle..

Cherry tomato:



Hit cappocolo:



Fried mushroom, garlic and tarragon with mozz, no sauce:



Those are some nice looking pies! Are you doing a couple of days of cold proofing in the fridge? I love the no knead dough but found it didn't stretch well without cold proofing.

clockworx
Oct 15, 2005
The Internet Whore made me buy this account
I got a deal alert today for The Pizza Bible (eBook) for $2, if anyone feels like getting in.

https://www.bookbub.com/books/the-pizza-bible-by-tony-gemignani-and-steve-siegelman?buy=&ebook_deal&region=us

Adbot
ADBOT LOVES YOU

clockworx
Oct 15, 2005
The Internet Whore made me buy this account
Wish I had taken pictures, but I threw together a "takeout leftovers" pizza for lunch today. Usual cheese pie, then topped with chicken korma + mexican hot sauce. Turned out delicious!

  • 1
  • 2
  • 3
  • 4
  • 5
  • Post
  • Reply