Quote:
Originally Posted by berettafan
Greg have you been to Mellow Mushroom in Blacksburg? It's a chain with other locations but i've only been to that spot. Fantastic pizza with a very unique dough.
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I thought they went under! The one in Lima OH closed in the last couple years. Their pizza was good but their beer selection might have been even better! And their beer cheese was REALLY good.
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Originally Posted by Alan A
A decent BBQ gets HOT.
Use with a stone or steel and you get something special…
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Yep! I've been doing pizza on my Weber Summit for many years with a stone. No problem getting the stone screaming hot, grill temps will roll above 500 and I can hit it from the top with my rotisserie burner to char it a bit if I want to. Now I have the easy button, an Ooni pizza oven.
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Originally Posted by Bill Douglas
I've got the small size Ooni.
Yep, I like it, does a good pizza.
Downside is it's much hotter at the back so you are turning the pizza every 15 seconds. And being small and skinny it's harder to turn the pizza. But, it's cheaper, less energy to get it up to temp. And fine for a small number of pizzas.
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I have two peels. One that I build the pizza on and launch with and one that I turn with. The one I turn with is only 8" wide and works well with my Ooni Karu 12.