Nick&Nora
Well-known member
I have a pellet ooni out in AZ. Gas is probably better because I do lose temp between pies, but it’s awesome.Anyone here have a pizza oven at home? I just bought a gas powered Ooni
I have a pellet ooni out in AZ. Gas is probably better because I do lose temp between pies, but it’s awesome.Anyone here have a pizza oven at home? I just bought a gas powered Ooni
I usually use a simple dough from Artisan Bread in 5 in 5 Minutes a DayI’m going to give it a test run tomorrow or Tuesday. I bought dough from the Wegman’s to try out. Once I get making pizzas down I’ll make my own dough
If you have a pizzeria that you like and they are not corporate - they sometimes will sell you uncooked dough so you can use that as a base and then add your own ingredients. Speeds up the process and has one less variable to go sideways.I’m going to give it a test run tomorrow or Tuesday. I bought dough from the Wegman’s to try out. Once I get making pizzas down I’ll make my own dough
My parents actually owned a pizzeria from the mid 80s up until a few years ago. Fortunately all of the local grocery stores sel fresh dough. Going to try some from Wegmans and Publix tonight. I’ll give Whole Foods a shot tooIf you have a pizzeria that you like and they are not corporate - they sometimes will sell you uncooked dough so you can use that as a base and then add your own ingredients. Speeds up the process and has one less variable to go sideways.
All due respect - as an ex New Yorker the crust is critical. Seasoning and cheese are right up there - but you could have the finest ingredients on a Dominos crust and its still a POS.Pizza is all about the sauce. Fresh crushed San Marzano tomatoes and a bit if seasoning.
Very cool idea!When we constructed our house in '07, my wife balked at having a fireplace at the last minute - although I did convince her to let me construct a pizza oven. Same basic amount of materials, just placing the chimney forward. It's served us well over the years, so with all of this talk of pizza, we fired it up last night (somewhat rare in the summer months as it does put out a lot of heat). The vegetarian teenagers constructed a broccoli/pineapple/jalapeno - not my first choice, but somehow it worked. The crust bubbles up nicely right at the fire's edge - so it's a matter of rotating to get a Neapolitan result.
It wasn't until posting that I discovered the 110 photobombed. Rover content!
Pretty much the coolest idea I have seen on NAS-ROW. We are mid remodel and it now already feels inadequate.When we constructed our house in '07, my wife balked at having a fireplace at the last minute - although I did convince her to let me construct a pizza oven. Same basic amount of materials, just placing the chimney forward. It's served us well over the years, so with all of this talk of pizza, we fired it up last night (somewhat rare in the summer months as it does put out a lot of heat). The vegetarian teenagers constructed a broccoli/pineapple/jalapeno - not my first choice, but somehow it worked. The crust bubbles up nicely right at the fire's edge - so it's a matter of rotating to get a Neapolitan result.
It wasn't until posting that I discovered the 110 photobombed. Rover content!