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Thread: Home style pizza

  1. #581
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    Default Re: Home style pizza















    The youngest is home for a few weeks after graduation, so pizza was requested for a hot Saturday night.
    rw saunders
    hey, how lucky can one man get.

  2. #582
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    Default Re: Home style pizza

    It was about 95 degrees today and after coaching, then spectating, multiple kids soccer games (on astroturf!), I was not much in the mood to cook. So we defrosted a few dough balls and made pizza.

    my name is Matt

  3. #583
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    Default Re: Home style pizza

    Had my dad to visit this weekend (65th birthday) and the plan was to make pizza for him on Saturday night, but when a front moved in and fell a tree onto the power line a half a block up the street our plans changed (went out for a great Vietnamese dinner). Come Monday it was really use-it or lose-it on the pizza dough so Monday night was pizza night.






  4. #584
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    Default Re: Home style pizza

    That's it. I'm getting a pizza cooker.
    Jorn Ake
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  5. #585
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    Default Re: Home style pizza

    Quote Originally Posted by j44ke View Post
    That's it. I'm getting a pizza cooker.
    There are myriad ways to skin that cat and, in my experience, many of them are good.

    As a data point I've been using a Green Mountain pellet smoker with this $140 attachment. I would never have bought a pellet grill/smoker for myself, but I'll be damned if it hasn't been pretty awesome smoking wings, ribs, shoulders, hams, and fish. It's difficult, if even possible, with most cookers to smoke at 150F, but that's how I like to smoke sides of salmon and the results are just fantastic. I've found the sweet spot for making pizza how we like it at home to get the stone in the 725F range and I can get it plenty hotter. Like I said, I wouldn't have bought a wifi smoker that I control with my phone for myself, but this rig has been pretty great for us.

    We gifted a Gozney Roccbox as a wedding gift last year and they really like it.

    If I had the space that you do, though, I'd be very tempted to build myself a wood fired oven. They're just so fun and cool.

  6. #586
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    Default Re: Home style pizza

    I shoulda taken some photos but I was hungry, each and every time I made pizza lately.

    Over the past month:

    Used a round pizza stone in the charcoal grill; cooked the pizza fine; nice crust; cracked the stone.

    Used the larger, thicker, rectangular pizza stone in a 550F oven, preheating the stone for about 45 min. Cooked the pizza fine, nice crust; didnít crack the stone; but itís a thousand degrees outside and Iím pumping pizza stone preheat heat into the house and then trying to remove it with the AC; profligate; canít do it; fkín nuts.

    Thought, hmmm, how about a thin (read thermally responsive) metal cookie sheet, on a lower rack for a minute or two as the oven passes through 500 (no preheat), moved to the rack a space or two higher thereafter; comes out as it nears 550 or shortly thereafter; kill the burner. Cooked the pizza fine, crust just as good, still a thousand degrees outside; only semi profligate (about 1/6th) use of energy. No need to buy more stuff, made (resources) and shipped from somewhere else (more resources), expensive (yet more resources), to do only one thing and destined to be transported to the dump (yet even more resources). Happy medium for when we want pizza.

    Covered, screened deck runs around the entire house; itís tropical down here, more-so by the year; set up a table with electric hot plate + toaster oven. If Iím steaming veggies, boiling water for pasta, baking small stuff (itís always small stuff)Ö.if cooking anything that can be done on those two, and most stuff we eat can, then thatís where it generally occurs for summer. Having the kitchen heating the crap out of the house when itís a thousand degrees outside, and then burning more energy to pump it outÖ.anybody see a fundamental problem with that?

    Todayís margarita pizza was pretty good. Not as good as Little Italy, about 18 miles away RT on Magnolia (resources), but damn well good enough.

    I'd kinda like to make a pizza/bread oven outside (yes, resources but mineral/earthen based, not destined for the dump); it's about number one thousand on my to-do list; and it's hot right now.

    Oh, and I discovered that it's easier and quicker to make the dough the old fashioned way (elbow grease) than with the damn Kitchen Aide stand mixer. If amortized by the number of times it's been used....'fk, don't like to think about it, and that's what monkey see, monkey do can do for ya.
    John Clay
    Tallahassee, FL
    My Framebuilding: https://www.flickr.com/photos/21624415@N04/sets

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