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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.
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# ¿ May 14, 2013 01:02 |
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# ¿ Mar 29, 2024 00:49 |
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Zhent posted:
Some people may consider the superpeel overkill, but I have one and love it.
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# ¿ May 16, 2013 04:58 |
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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?
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# ¿ Nov 19, 2013 23:10 |
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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. I'm sure there's many ways of doing it, but I gave up and bought this: http://www.superpeel.com I love it.
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# ¿ Mar 5, 2014 14:36 |
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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.
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# ¿ Apr 16, 2014 03:12 |
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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 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.
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# ¿ May 23, 2015 16:25 |
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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.
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# ¿ Jun 13, 2015 15:49 |
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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 |
# ¿ Jun 22, 2015 14:53 |
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Time for more pizza porn - sausage and jalepeno, no knead dough, 800 degrees @ 2 minutes
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# ¿ Jul 3, 2015 03:08 |
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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! That looks really tasty, even with the char.
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# ¿ Aug 18, 2015 14:15 |
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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 |
# ¿ Jan 19, 2016 02:14 |
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angor posted:Just don't ever stop using it. Pizza all day every day. This person knows what's up.
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# ¿ Jan 19, 2016 15:02 |
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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.
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# ¿ Feb 1, 2016 18:21 |
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Pizza night! My daughter's little cheese pizza Leftover chicken always means buffalo chicken pizza for me...
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# ¿ Feb 2, 2016 15:54 |
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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
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# ¿ Mar 20, 2016 22:13 |
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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.
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# ¿ Jul 4, 2016 22:20 |
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I've made little hand-sized mini-calzones, those are fun too.
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# ¿ Jul 5, 2016 14:17 |
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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.
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# ¿ Oct 4, 2016 16:03 |
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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
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# ¿ Jan 12, 2017 21:59 |
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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.
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# ¿ Feb 8, 2017 21:58 |
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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 |
# ¿ May 3, 2017 20:14 |
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WhatEvil posted:On electric pizza ovens, since there was some talk a few posts up: 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
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# ¿ May 20, 2017 12:14 |
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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.
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# ¿ May 31, 2017 16:03 |
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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/
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# ¿ Jun 9, 2017 13:31 |
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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? Buy a superpeel. (I am also very bad at pizza.)
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# ¿ Jun 28, 2017 21:42 |
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I find steel is slightly nicer for turning and taking it out of the oven, but not a huge difference
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# ¿ Jun 28, 2017 22:33 |
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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. 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).
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# ¿ Jul 3, 2017 18:07 |
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That is a legit great Neapolitan. Don't try to get rid of the bubbles, they're awesome!
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# ¿ Jul 27, 2017 16:15 |
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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
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# ¿ Mar 25, 2018 19:58 |
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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
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# ¿ May 23, 2018 00:49 |
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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
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# ¿ May 24, 2018 15:45 |
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Submarine Sandpaper posted:I ended up making a paypal account to grab one I figure canceling on the CC side will be good if the product doesn't show 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.
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# ¿ May 24, 2018 16:41 |
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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.
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# ¿ May 24, 2018 20:03 |
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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
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# ¿ May 25, 2018 17:46 |
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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.
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# ¿ May 31, 2018 23:33 |
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KRILLIN IN THE NAME posted:Anyone seen these before? Remove the thermal limiter on your clamshell 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.
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# ¿ Jan 15, 2019 22:58 |
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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. 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 |
# ¿ Jan 16, 2019 03:35 |
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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.. 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.
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# ¿ May 15, 2019 23:32 |
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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®ion=us
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# ¿ Jun 7, 2019 14:36 |
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# ¿ Mar 29, 2024 00:49 |
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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!
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# ¿ Jul 25, 2020 17:35 |