Mine too! I thought the first one was defective and tried another one - also broke.

I have switched to a big cast iron pizza pan for making pizza in the kitchen oven and on the grill.

Ooni-I have one. The 2nd gen one-during covid, their burners were out of stock so I used a high pressure burner from amazon (youtube has videos on this) and converted it for like 30 bucks. Its ok, but I don't like being limited to the 10 in pie. You also have to spin the pie or it cooks unevenly. Still, an ok oven to play with.

Type 00? I think its somewhat overrated. I can get a good pie out of normal KA, but I do prefer an Ankasarum/Electrolux DLX style spiral mixer.

This is a great piece on making Neapolitan pie at home-http://www.varasanos.com/PizzaRecipe.htm-Jeff Varasano really goes down the pizza rabbit hole.

I hadn't made zaa in a few weeks so...

this dough was 70% hydration, a bit much...the dough was hard to handle...and I didn't have any basil

http://forums.pelicanparts.com/uploa...1652370152.jpg


http://forums.pelicanparts.com/uploa...1652370206.jpg


Are you guys putting the stone into a cold oven and letting it heat up as the oven preheats??

Also the stone you get from places like pampered chef are too thin.

Get a thicker stone..

https://www.californiapizzastones.com/pizza/stones/custom-cut-pizza-and-baking-stones.php

that crust looks surprisingly thick. Is that just around the crust, but thin in the center?

Just pick up the phone, and call Hideaway Pizza and order an ATW (around the world) . Go fetch the pizza and eat. They have a better pizza than I could make for 1/3 the cost of buying all the toppings.

I love my ooni oven as well. I’ve got a wood fired one, but I think I’m going to pick up a gas burner for the nights I want to do more than a few pies.

Like everyone has said, the crust and sauce are key. Use 00 flour and make sure it develops that glorious gluten!

Ooni has a great basic crust and sauce recipe on their app/website. Once I started making pizza at home, we rarely pick it up!

Yep, I got the OO flour.

http://forums.pelicanparts.com/uploa...1652430869.JPG

My stretching out the base needs more work LOL

http://forums.pelicanparts.com/uploa...1652430869.JPG

The following ones were a little better. I did them on a pizza stone on the Weber, but I had trouble getting it hot enough.

On a (possibly ethanol-aided) whim I bought a pizza steel. 14x16" and 1/4" thick. It's been seasoned a few times in the oven but perhaps tonight it will finally see battle in the gas grill. Those pizza-specific ovens look really cool, I'd love one, but I don't knead (heh) another deck-toy in the house.

And my trick is a slow cool fermentation on the dough. ....which means I'm late for tonight's pies.

RE: Pizza stone failure

YES - I would put mine in a cold oven, preheat, and heat soak before transferring to the grill. I still broke two of them.

I've cried those tears - and trying out a steel tonight. I'm a metallurgist so I'm pretty confident that I cannot break a 1/4" steel plate, but we'll see...

I feel like maybe you aren't trying hard enough then. As a metallurgist, you should be able to to it. It may require liquid N and some liquid hot magma, but I believe in you.

If you got the big bucks, you buy a pizza oven. For us po' Folke, you buy some Chef boy-r-dee pizza kits, make up the dough, let it rise, flour it up, spread it out, you can do the crust however the heck you want. Since my grand pappy was a full-blooded Italian from Salerno, he says keep it original with the colors of Italy's flag green white and red. Mozella, tomato sauce, and green peppers will do. Adding more makes less authentic. Truth be known, I digs the deep dish meat pizzas and the NY thin crusts, but no Can-Bac..bleech, and no friggen pineapples, yeccchhhe! LOL!http://forums.pelicanparts.com/uploa...1652458564.jpg

Some success guys!

I got a Ooni Kona 12.

http://forums.pelicanparts.com/uploa...1653638447.JPG

Mixed up the dough and the other bits.

http://forums.pelicanparts.com/uploa...1653638546.JPG

And made up the best pizza ever (EVER!) sure it's the vino speaking but it was very good.

http://forums.pelicanparts.com/uploa...1653638660.JPG

Had the urge for some Zaa... its been a week or two...

This one checked all the boxes... Tried 60% hydration...24 hour room temp ferment, 24 hour cold temp.. Divided the dough. froze some...shaped and brought a ball to room temp..

Cento organic San Marzanos... fresh smoked Mozz from a Salumeria down the road..

And got my Ooni screaming hot...like a freaking blast furnace

Cook time probably a minute...

http://forums.pelicanparts.com/uploa...1655856160.jpg

I have a little bush with those San Marzano tomatoes in my back yard right now, basil too, hmm

Looking good Tim.

I like doing Pizza Friday around here. My pizzas have got a little more elegant since I took those pics. And yes, the secret is to get the Ooni screaming hot. I'm still very much on a learning curve so I like the tips - thanks.

I need to get one of those Ooni pizza oven's!

Do any of you ever make Panzarotti's? One of my favourites.

If you have a weber, try the "Kettlepizza" attachment. I was doubtful, got mine as a gift, but it really works, especially if you use wood. Turns the weber into a pizza oven. I get mine to about 800F and it cooks the pizza in a couple minute Napoli style. Night and day compared to trying to do it on a base weber with coals.

What is wrong with you people? When you grill a pizza, GRILL it! Put it on the grill grates and let it go! If they're too far apart, get a cookie cooling rack, and put it on there. Freaking primadonnas with their stones and pizza ovens and Oonis and such...

But... It's more Italian to do it this way. It's important to be more Italian.