NFT: Let's talk home made pizza again

although I tend to keep the temp closer to 650 and cook for 3-5 minutes. 900/2 minutes resulted in a lot of burned cheese and undercooked dough in the center.

I recommend buying the book "Pizza Czar" for different dough, sauce and pizza recipes

Thanks for the tip. I can only imagine what happens at 900 degrees. I watched a ton of videos. You have to keep spinning the pie every 30 seconds

That are just average are non-existent by me in South Carolina. I think they stop NY City pizza makers at the border.

My wife makes the most bizarre yet tasty pizza I've ever head ... goat cheese and honey. I have no idea why but I find the combo incredible. Have had 2 others say the same, but not for everyone

I had the Ooni 3, and I upgraded to the Ooni pro. I'm addicted. Here are a few pointers.

Use pellets (and wood chunks if you have the pro or another one with a larger pallet). You can't get better flavor. It's harder than the gas, but worth the effort.

Buy a small wireless rechargeable small fan and run it behind the oven. The air flow is key to having the oven maintain a consistent temperature, and with it, you can get the oven up to your temperature very quickly. You can't get the 1000 degrees without this. If you want lower temps, you can lower the fan speed and move it further back from the oven.

Buy an infrared thermometer so you can tell precisely how hot the stone is.

Don't load up the pizzas with toppings. Particularly if you are cooking at high temps because they can burn or slow down the cook too much.

Buy a pizza screen to place between the stone and the pizza if the bottom chars too quickly. This will stop the char immediately and allow the top to catch up.

You can make dough the day of, and it will be great, but if you make it a little before and let it proof for 2-3 days, you'll get that caramel taste. Use 00 flour if you can.

I know this sounds involved. But the equipment I've described will probably cost you less than $50, and it will enable you to make the best pizza.

Happy to answer any questions! Best of luck!

Love it.

The consistency of my dough was to use 50% “00” flour. It is very fine ground and gives way more elasticity to the dough. (The other 1/2 can be AP.) Once I looked I found it in my local grocery, too.

About N.C.? (I assume you're there?).

I'm thinking of moving to N.C., more specifically, the triad area, High Point?
Do you know H.P? Can you tell me anything about it?

Quality of life?
Climate?
How friendly are the people?
Do you like it there?
Any prejudice there against Northeasterners?

Whatever your impressions are, would be appreciated.

I've done a lot of online research, but first hand opinions, to my mind, are most helpful. Again, sorry for changing the subject.
Dennis

OO flour. It’s actually Cento. Makes the best pizza dough.

Use my Weber grill and pizza stone. Pizzas come out fantastic. I was looking at an ooni, I like to cook 16 or 18 inch pizzas. The ooni seem smaller.

So for now, I use my gas range at convection 550°. I put the pizza on the bottom rack on a NerdChef Pizza Steel, not stone b/c stone cracks.

Cook it on that steel for three minutes. Then move it to the middle rack and set the oven to broil. The family loves it.

I'm gonna try again to get my Big Green Egg up to 650-700 degrees and make dough with 00 flour. I'll be close to a decision then. I probably don't even make pizza 10 times a year and never have enough people that I need to crank a pie out every 3 minutes. So, we'll see.

with oak pellets, and the roberta's pizza dough recipe from the ny times, along with an old sauce recipe (just don't cook it).

with the ooni it's nice to have a torch lighter, infrared thermometer, and two pizza peels (I use a floured wood one for preparing/putting into the oven, and a metal one for removing/turning)

Is at the forum at pizzamaking.com. It's an extraordinary resource.


Pizza forum link - ( New Window )

And if you're on Long Island/Queens, go to Sansone Foods in New Hyde Park. They are a pizzeria distributor and have a retail shop for the public. Stanislaus, Grande, etc.

Appropriate for use in a standard indoor kitchen? I’m going to assume no to the wood burning and propane types, but how about electric? Any out there worth it?

In the garage. Not indoors.

highly recommend the breville oven with the cast iron pan. not cheap though.

In comment 15712727 CRinCA said:

Quote:

Appropriate for use in a standard indoor kitchen? I’m going to assume no to the wood burning and propane types, but how about electric? Any out there worth it?

CR, assumption is correct, I would never use an Ooni indoors.

The Joy Of Pizza by Dan Richer. Another great b book along with Pizza Czar.

I've also had best success using OO Flour (double oh) I usually make my dough, and portion it into deli quart containers, then refrigerate for 72 hours.

for a 12 inch pie?

In comment 15712663 Dennis said:

Quote:

About N.C.? (I assume you're there?). I'm thinking of moving to N.C., more specifically, the triad area, High Point? Do you know H.P? Can you tell me anything about it? Quality of life? Climate? How friendly are the people? Do you like it there? Any prejudice there against Northeasterners? Whatever your impressions are, would be appreciated. I've done a lot of online research, but first hand opinions, to my mind, are most helpful. Again, sorry for changing the subject. Dennis

Hey Dennis,

Sorry about the delay. I moved from Suffolk County,Long Island to Clayton NC at first rented a house till I could find where I wanted to put down roots.

I ended up in Youngsville. Right outside Wake Forest. It is very different down here. I found everybody to be very courteous and nice. I know Cary is Containment Area Relocated Yankees.

I wanted more rural so I ended up in Youngsville. The problem is that it is growing so fast its losing that small town vibe.

My quality of life is 10 fold better. I would never move back. I bought my house right before the boom and it has almost doubled in 2 years. I had a real estate agent state they have a client from the west coast offer me pretty much close to double what I paid, sight unseen. I passes. Where am I going to go? I am 30 minutes from Raleigh and Durham respectively.

The Climate is a bit wonky. We have had 20 degree days in the winter. No real snow. It gets brutally hot. It will be 95 tomorrow. Overall better in my opinion than NY. No real snow to speak of.

High Point I think is by Greensboro. Not too familiar.

I have not seen any prejudice towards us Yankees. They do let you know that they know you are from up North.

In comment 15713385 Bill in UT said:

Quote:

for a 12 inch pie?

The calc roughly is .0884 per square inch (pi*r^2) for ny pizza so 10 ounces for 12 inches.

I will also go and ounce per inch at times

I use a rocbox with screens to set then Finish directly on stone. I will eventually build an outdoor pizza oven.

I use King Arthur sir Lancelot flour

this pizza oven but I read the reviews and they were spotty at best.

This one woman on youtube uses it and damn it looks good.

https://www.youtube.com/watch?v=6E0ilkXyamk&t=213s&ab_channel=Munchies
Breville - ( New Window )

In comment 15712718 Matt123 said:

Quote:

And if you're on Long Island/Queens, go to Sansone Foods in New Hyde Park. They are a pizzeria distributor and have a retail shop for the public. Stanislaus, Grande, etc.

Thanks Matt.

Grande is the cheese I use. I order it from Wisconsin since nobody has it here

In comment 15712641 kelsto811 said:

Quote:

My wife makes the most bizarre yet tasty pizza I've ever head ... goat cheese and honey. I have no idea why but I find the combo incredible. Have had 2 others say the same, but not for everyone

Add walnuts or pecans to the goat cheese me honey. Also u can do Gorgonzola and dates w either of those nuts

In comment 15713841 Tom from LI said:

Quote:

this pizza oven but I read the reviews and they were spotty at best. This one woman on youtube uses it and damn it looks good. https://www.youtube.com/watch?v=6E0ilkXyamk&t=213s&ab_channel=Munchies Breville - ( New Window )

it's mediocre for napoletana-style pies. but the cast iron pan with straight sides is really hard to find elsewhere and the oven kills at making pan pizza or deep dish in half the time as it would take in a regular oven.

In comment 15713688 Mattman said:

Quote:

In comment 15713385 Bill in UT said: Quote: for a 12 inch pie? The calc roughly is .0884 per square inch (pi*r^2) for ny pizza so 10 ounces for 12 inches. I will also go and ounce per inch at times I use a rocbox with screens to set then Finish directly on stone. I will eventually build an outdoor pizza oven. I use King Arthur sir Lancelot flour

Thanks

Its a steel cover that sits on the grill top to evenly distribute heat. If your grill is big enough, you can also use a smoke box to get the wood flavor. I’ve been cooking with this for the past year and it’s very easy to use. Pizza comes out great.
Kettle Pizza - ( New Window )

In comment 15712634 Hazlet Giant's Fan said:

Quote:

That are just average are non-existent by me in South Carolina. I think they stop NY City pizza makers at the border.

I'm in SC as well, and found these two pizza joints really great and just like the pies I used to get in Jersey.

Clara and Ray's (formerly Ray's Pizza and Ice Cream) - Staten Island transplants - family owned/operated - located in Lexington - everything there is fantastic

Blue Pizza - NJ transplants - family owned/op - located in Columbia - I only tried it once and it was legit

https://bluepizzasc.com


Clara and Ray's - ( New Window )

In comment 15713463 Tom from LI said:

Quote:

In comment 15712663 Dennis said: Quote: About N.C.? (I assume you're there?). I'm thinking of moving to N.C., more specifically, the triad area, High Point? Do you know H.P? Can you tell me anything about it? Quality of life? Climate? How friendly are the people? Do you like it there? Any prejudice there against Northeasterners? Whatever your impressions are, would be appreciated. I've done a lot of online research, but first hand opinions, to my mind, are most helpful. Again, sorry for changing the subject. Dennis Hey Dennis, Sorry about the delay. I moved from Suffolk County,Long Island to Clayton NC at first rented a house till I could find where I wanted to put down roots. I ended up in Youngsville. Right outside Wake Forest. It is very different down here. I found everybody to be very courteous and nice. I know Cary is Containment Area Relocated Yankees. I wanted more rural so I ended up in Youngsville. The problem is that it is growing so fast its losing that small town vibe. My quality of life is 10 fold better. I would never move back. I bought my house right before the boom and it has almost doubled in 2 years. I had a real estate agent state they have a client from the west coast offer me pretty much close to double what I paid, sight unseen. I passes. Where am I going to go? I am 30 minutes from Raleigh and Durham respectively. The Climate is a bit wonky. We have had 20 degree days in the winter. No real snow. It gets brutally hot. It will be 95 tomorrow. Overall better in my opinion than NY. No real snow to speak of. High Point I think is by Greensboro. Not too familiar. I have not seen any prejudice towards us Yankees. They do let you know that they know you are from up North.

Hi Tom. Thanks. I'm actually in south FL now, although I'm originally from the NY area. I was in Seattle for 40 years also.

South FL is also pretty brutal in the simmer, and that's one of the reasons I'd like to leave. From what I've read, N.C. is like south FL in the summer, except it's only for 2 months, July and Aug, rather than 4 or 5 months in FL, (mid May-mid Oct). Also, it seems like NC gets a some cold weather, which I like. I miss snow.

The main thing, for me, is that the cost of living in NC seems like it's a lot lower, especially housing. Since I'm single, and on a fixed income, that's a primary consideration for me. Also, it sounds like the quality of life is really good in NC.

The more I'm reading about NC, the more I like it.

Thanks again. Tom.

In comment 15713847 Tom from LI said:

Quote:

In comment 15712718 Matt123 said: Quote: And if you're on Long Island/Queens, go to Sansone Foods in New Hyde Park. They are a pizzeria distributor and have a retail shop for the public. Stanislaus, Grande, etc. Thanks Matt. Grande is the cheese I use. I order it from Wisconsin since nobody has it here

Awesome. Didn't read close enough that you aren't still in NY.

As to my preference, I bake in my kitchen oven 525-550 degrees as I typically bake NY style. (I spent a few years using a Blackstone propane pizza oven that easily gets to 900+, but even then I dialed it way back to NY temps.)