:o my bad. :D

Haha - let the discussions begin!

I can't see a piece of steel being as good as a stone. The stone is porous and allows moisture to escape. The stone also has higher specific heat than the steel, so if you slap your pizza on cold, it will be cooling down much less than the steel and it will heat more uniformly as well.

Let's see more pizzas!

G

Its pretty obvious that the link I provided earlier has not been read, thats ok...

One thing realize is a pizza steel will never ever crack...and beside the fact that you can use it as a grill/griddle.... It also like a stone add thermal mass to your stove..

This site pretty much uses Scientific Method when they develop recipes, and reviews..

It is a worthwhile read

Baking Steel Delivers

I have one nice baking steel...two stones that havent cracke yet

Alright! my Bday meal tomorrow is pizza on the grill with the smoker tray rollin some apple wood smoke! My plan is to let the smokin chips get rolling good while bringing the stone up to temp. I figure cheese really picks up smoke flavor fast and so does bread so a few minutes with the lid closed at 500 or so should make for a nice pie! I've been wanting to do a pizza with the smoker going and what better way to celebrate getting 1 year older than by standing near the grill with smoke rollin? I love the smell of apple wood!!

So to start it all off, I'm of the mind that a good pizza starts with the sauce. Next IMO is the cheese. It amazes me how much difference a good moz makes when making pizza. The bagged stuff don't fly around here! Then the crust.... then everything else. I'm sure some will argue the crust is the most important part but I think from a flavor standpoint, it's the sauce and the cheese. The sauce simmers for a few hours giving everything a chance to get acquainted.

Here's 1&2http://forums.pelicanparts.com/uploa...1596729049.jpg
http://forums.pelicanparts.com/uploa...1596729049.jpg

That's bagged stuff - you mean the already shredded stuff with cornstarch all over it?

Call it what ya want. I call it DELICIOUS! The smoke was definitely a plushttp://forums.pelicanparts.com/uploa...1596753946.jpg

That’s a beautiful pie

And that's all that remains... of mine. My oldest is a vegetarian so I made a "Ficken, Facon, Ranch" for her and my youngest just likes cheese pizza so she got that.

But yeah... the smoker tray rollin smoke definitely made a difference.



http://forums.pelicanparts.com/uploa...1596755122.jpg

We obviously have different ideas of what makes a good pizza...

Sauce....should not be cooked.. just San Marzanos put through a food mill, or blended with an immersion blender.. salt and pepper as needed

Mozzarella.. fresh, in whey, you need to dry it though... slice or tear it and drain it through some cheese cloth or paper towels with a weight on it...

Dough...Flour, water, salt..yeast... high hydration, a few days of fermentation,,, AP flour is no bueno... Hit up Amazon. or a good local Italian import joint Salumeria and get some 00

Cooking....as hot as you possibly can, my little toy oven can run at almost 900F

Finish.... some really good olive oil and fresh snipped basil..

OK, yea I am a pizza geek..and everyone has different tastes... but using just a few simple ingredients to make a little slice of heaven..

http://forums.pelicanparts.com/uploa...1596761831.jpg

http://forums.pelicanparts.com/uploa...1596761831.jpg

http://forums.pelicanparts.com/uploa...1596761831.jpg

http://forums.pelicanparts.com/uploa...1596761831.jpg

I am willing to resolve this pizza dispute by tasting both of them

Tim you are the indisputed pizza king of the board. I have to get one of those ovens someday.

Tell us more about that oven. Is it still available on the open market?

G

All pizzas
matter
http://forums.pelicanparts.com/uploa...1596767094.jpg
http://forums.pelicanparts.com/uploa...1596767122.jpg
http://forums.pelicanparts.com/uploa...1596767146.jpg
http://forums.pelicanparts.com/uploa...1596767222.jpg

http://forums.pelicanparts.com/uploa...1596767505.jpg
http://forums.pelicanparts.com/uploa...1596767551.jpg
http://forums.pelicanparts.com/uploa...1596767582.jpg
http://forums.pelicanparts.com/uploa...1596767634.jpg

Always made my sauce simmered. Blends the spices together nicely. My sauce is more of a spicy Sicilian style. In fact, I found the recipe for the sauce online years ago and started tweaking it to get it where I wanted it to be.

Flour? Meh... tried a few different ones. Never really noticed any difference in texture ore flavor. Did a blind test with some folks making two different pizzas. Only I knew which was AP flour. No one could tell the difference. So for less time, effort and cost, I just use AP.

I'm a stack it deep, more is better guy when it comes to pizza. There's a pound of sausage and a full package of peperoni on that pizza along with a full pound of moz. There was a pizza pub in Bowling Green Ohio called Myles pizza that made a crazy thick, crazy cheesy pizza that I loved. Finally got my sauce to where I liked it better than theirs and then had to work on the cheese.

My lowly Weber Summit will only reach about 700 but I like to give the rotisserie burner time to work the edges of the crust and slightly brown all that beautiful cheese so I keep it around 550-600

That's the beauty of pizza! Everyone likes something a little different.

Never been a fan of the minimalist pizza. Do love fresh Moz though! I'll eat that stuff by itself like it's candy.

Ziggy, what kit is that? Is it a cast?

Thanks,

G

The cast portion is an Italian pizza oven, along with the floor., basically the engine.
The rest is lots of insulation hid by the decoration, kind of like designing a body around the engine.

These look great too! I'm looking at the Ooni that Tim uses.

Outside of the really cool factor of having a dedicated wood burning outdoor pizza oven, what's the benefit? I want one but I'm not sure it'll do anything above and beyond what my Weber will do with smoke.