LOL! Oh yeah, I hate buying tools too!

The only benefit, and the only goal is to get to 800 F and higher, and have a balance between the floor and the dome to cook a pie in 60 seconds or so , without burning the sucker.
Think Nitro fuel funny car

It’s a Neapolitan style.
The wood provides no taste, and no smoke.
It’s only there to create BTU’s

Tim’s oven is a great choice for anyone looking for a Neapolitan oven.

I bought this about 9 months ago, and I have not made a fire since.
It hits the BTU’s and I can have a pie in 20 minutes, as long as the doughs are prepped.
It turns out outstanding pies, from NY to deep dish, as well.

You gotta love tech.
Not cheap, but what a design.

https://www.breville.com/us/en/products/ovens/bpz820.html

And that's what holds me back. I'm afraid the novelty will wear off and I'd be making them on the grill because it's ultimately faster.

BTW, I'm finishing off the leftovers from yesterday. Reheating in the air fryer! Sacrilege!

I got my little pizza oven on Kickstarter and was an early backer so it was even more steeply discounted

I've used it for much more than pizza, searing a sous vide steak, roasting veggies, I made a killer charred Tomatillo salsa a few weeks ago.

It get to full temp in around 10 minutes, and you can maintain various heat levels depending on how much and often you fill the hopper.

https://images-na.ssl-images-amazon....AC_SL1500_.jpg


ooni.com/

Apparently the model I have has been discontinued..

I built it and used it for 12 years, summer and winter, snow and rain, and pizza has been the center of our entertaining with friends and fun over the years.
I worked the oven, happily.

The process of learning how to make great pizza, with just 4 of our most basic ingredients is still keeping me curious.

Vera Pizza Napoletana



That why there is a certification for pizza making similar to DOP etc..

I’m doing pies tonight, from 48 hr. CF Caputo Blue
Pics to follow
They should look a lot like the WFO

Forno Bravo?

The stack of the Ooni while at full blast..

My GF takes a few steps back when it cranking

<iframe width="560" height="315" src="https://www.youtube.com/embed/BCXlvn692Zw" frameborder="0" allow="accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture" allowfullscreen></iframe>

I have some dormant sourdough starter I'm going to wake up... some Caputo sourdough pizza...hmmm....drool...

Yes !
A Casa 90 from around 2008

Have you ever made Pizza with flour that is ground specifically for pizza?

If you cant get Caputo or Anna 00 flour near you try a high quality bread flour..Something like Bobs Red Mill, or King Arthur.. There is an Italaian market in the Bronx near one of my jobs that has 4 or 5 types of 00 flour..

It does make a difference, not so much in taste, but in texture, mouthfeel, chew...

This from when hoarding started to be a thing... was in the supermarket and they had some "expensive" flour left on the shelf...Note: its really not that much more costly

http://forums.pelicanparts.com/uploa...1596848086.jpg


Oh, and BTW i don't hoard.. Ive used most of that flour since it was bought...

Haven't used the one on the right.

When I started my pizza making quest, I tried a few different flours and just never noticed enough difference in how the crust turned out. Could be a yeast thing? Or the time given for the yeast to do its thing?

If I want to have pizza on Thursday, I start the dough Monday after work.. initial fast rise, the into the fridge.. take the dough out and do four folds..then back in the fridge...

Thursday morning I'll take the dough out, and leave it in a cool spot in the kitchen

Dough is usually perfect then


Za heaven..

I’m not sure if you are aware, but a few years ago all Caputo Pizza flour was the same whether in the Blue Commercial 55 lb bag, or the small 2.2 Kg Retail Red
They changed packaging about 2 -3 years ago, and the Red is different from the Blue. I’ve been buying 10 lb repacks of the Blue on Amazon. It is noticeably different in feel and final result. Softer and tastier.

I'll have to bookmark and give this a shot next time. Thanks for the tip! Is there a particular yeast you like to use?

pizza my fav on the kamado. get your stone up higher in the dome with spacers between the stone and your heat deflectors.

oh and parchment paper is absolutely a great way to do it.

Here’s tonight’s in the Breville. 70% hydration
It’s as revolutionary as when Dylan picked up the electric guitar..http://forums.pelicanparts.com/uploa...1596856735.jpg
http://forums.pelicanparts.com/uploa...1596856765.jpg
http://forums.pelicanparts.com/uploa...1596856782.jpg
http://forums.pelicanparts.com/uploa...1596856809.jpg

Thank you, but do you buy the cast or did you cast it on site in a mold you bought? Can you tell me the source? I like the size and shape of that compared to what I found online. For me this is one of the first projects moving into my "forever" house. Thanks much!!!