It's the same amount of dough as I would use for a 12 inch pizza. It was 30 something degrees, so I just didn't work the dough long enough to stretch them more.

20% off store wide. I also got the propane adapter and a couple peels.

Time to get Fired up! National pizza day feb 9th is almost here. The person who makes the most "creative" pizza and posts it here with a thumbs up next to it before midnight will win a jar of Larosa's pizza sauce. Cincinnati's hometown favorite. The thumbs up is so I know its fresh. Only one winner. No exclusions apply.Good luck everyone!

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Pepperoni, spinach, mozzarella, ricotta and topped with spicy Italian sausage.
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Just sayin…..you can’t have National Pizza Day on a Thursday! We’ve pushed the pizza day “holiday” celebration to Saturday to have time to properly fire up the pizza oven.

Man, you're making me hungry.

I don't move holidays, especially Halloween. Even with high winds here I made it happen. I tried for an hour to get a fire started but no go. I had to use the oven which sucked. I had this salty dough to get rid of and made an apple cinnamon pie.
Blue_Agave is the winner! Send me your address please. Happy pizza day everyone!

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Upside down pizza. This was really good

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Apologies if this was posted previously as this thread is long... But this showed up in my feed and I found it pretty techy and interesting...

Testing flours

Jaz

My dough I had frozen didn't rise for some reason? The one in the back fresh from a pizza place did though?

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A portion of yeast dies in the freezer, and the longer it's in there the more will die. I think the recommendation is like 5x as much yeast if you're planning to freeze the dough

One of eleven pies baked tonight. Smoked pepperoni, red onion, fresh mozzarella, tomato sauce, parmigiano.

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So who on here uses Caputo 00 flour for their dough , and if not, what's your choice and why, and where do you buy it ?

Caputo 00 is "formulated for long fermentations and high heat ovens." I don't really know what that entails aside from it being unmalted (i.e. no added malted flour), meaning it does not brown easily, basically will not brown in a normal kitchen oven. The lack of malted flour also means it ferments more slowly than if it had the malted flour in it.

I usually cook in a high heat oven, but I do not seek out Caputo. I haven't noticed any improvement from it, and it is more than twice as expensive as other high quality, unmalted flours I can find more easily, like wegman's brand. Gold medal is also unmalted and available almost everywhere.

Yeah I know all that.

I was just asking what other's flour choices are and why .

I use bread flour - I make deep dish usually and prefer bread flour for the crust.

I was getting some really good New York style in the home oven cooking on a baking steel with King Arthur bread flour and 5 to 10% Italian Semolina.
I’m cooking pizzas around 750° now and have been buying fresh milled flour in town here which is nice because it’s not malted and good for the somewhat high temp I’m cooking at.
I’ve been thinking about buying that royal Lee flower mill misterschu was talking about but it’s like $800 and I ain’t got the cash for it now.

Had to use the oven this time. Too cold and windy to use the outdoor cooker. Chicken Alfredo and bbq chicken

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barbecue chicken is one of my favorites. what sauce do you use?

So honestly, I use the cheap stuff. Just regular hunts thick and smokey. Find that one pretty tasty

A little late to post, but I usually make a heart shaped pizza for Valentines day for the wife. Even cut the pepperonis into hearts this year! Left it in the oven for about 45 seconds too long.

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Looks good!!!

Pre-shredded cheese?

St. Pat's Day is approaching....are we going to see a shamrock pizza ?

Yeah. I made the dough but just use pre-shredded cheese. This was actually the second pizza that night because the first one stayed in about 2 min too long and came out black and crispy.

I do have a Stoke pizza oven on the way as a b-day present, so I need to get back in the pizza making game.

How cute

I hate to click on this thread anymore because I'm on a diet that doesn't include pizza. I want to go fire up my BGE so bad and throw one on.

ya, pre-shredded cheese burns more easily because of the anti-caking agents

Could also be the sawdust they mix in with it or is the sawdust the anti-caking agent?

yes

Wow..this thread sure went quiet. is everyone making Tacos now ? LOL

Kind of, I had a week off work and decided to make pizza and bring it to the guys I work with for lunch yesterday.
One was taco meat jalapeño.
I have a stack of pizza boxes I bought at restaurant depot to use.

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How do you keep your pies round?

A couple ways.

(1) Roll your dough out bigger that you want your pie to be on your work surface. Then lay a big round pan (maybe a pizza pan) on top. Use a small pizza cutter or knife to "trim" away the dough around the pan. Makes a perfect circle.

(2) Another way is similar but you use a "cutter pan" by placing the rolled out dough on top of the pan and with a rolling pin, roll over the top of the pan. The excess dough drops to the table and dough drops in the pan .

Or you just shape it by hand in a circle.

For smaller pies use a stew pot lid like a big cookie cutter !

If you do (1) way...roll it out on wax paper or baking paper so you can pick it up with the paper and flip it over on your pizza peel. Dust your peel with corn meal so it will slide off easy into your oven, if you aren't baking it on a pan.

Of coarse you would want to trim lightly so you don't cut thru the paper....duh......

I just stretch it by hand using lots of Semolina Rimacinata Flour making sure it’s not gonna stick to the peal before putting in the pizza oven.
I also use a nice perforated metal peel.
Also a lot of practice, I’ve probably made almost 1000 pizzas.

With the recent price drop on the Ooni Karu 12, I finally pulled the trigger. Wow what a game-changer. I’d convinced myself that I could be just as happy with my Kamado Joe, but I’ve never been as happy with the results as I’m getting out of my first Ooni cook.

I made four pizzas and only kind of burnt one. It got eaten.

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Did you get the gas burner with it?
Cooking with the propane gas makes it so much easier to control temperature.

Happy pi day everyone 3/14!

I did! Haven’t hooked it up yet though. Used charcoal and wood for the first cook.

Calzones tonight!

For those interested:
Take 4.5oz. Of basic pizza dough for ea. Calzone and roll out into oval/retangle shape on floured surface. Spread 2 Tbsp ricotta cheese on one half of crust. Top with Sausage, diced pepperonis, veggies, grated mozzarella, and 3-4 tbsp pizza Sauce. (Or whatever you want). Fold up and crimp edges. Bake on pizza stone at 425 F. For 12-15min.
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Hello all! Just looked in this thread and I'm thoroughly impressed! I'm just an amateur who loves pizza and I've been experimenting with it. I don't have a fancy pizza oven (yet) just the normal kitchen oven. I was finally able to get my hands on some Grande cheese on a recent business trip and it made a huge difference vs what I had been using (mostly Galbani whole milk low moisture and fresh mozzarella) and came out pretty good. It's worth noting Grande does not use any cellulose or anti caking agents. Here's one I did today:

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Double smoked bacon from the local meat market, honey baked ham, pineapple with butter garlic salt crust. 6 oz ball. crushed it alone.

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Here's an easy one that tastes better than anything I've had at any restaurant:

*Store bought Naan bread (found it on discount)
*Garlic aoli sauce (1/2c mayo, 1 large garlic clove minced, splash of lemon juice, salt)
*Shredded Mozzarella cheese
*pepperonis, red onion, tomatoes, basil, crushed red pepper
Bake on pizza stone at 425F for 7-8min.
*Brush edges with garlic butter sauce

It's delicious, and extremely easy and fast.

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8 oz ball. Pepperoni banana pepper and pineapple is kinda weird but one of my favorite combos. added double smoked bacon this time too.
garlic salt/butter mix added to crust before cooking

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I love some pineapple on a otherwise spicy pizza.. Its all about the balance.

Reading this thread right before b

This is probably in the running for the best looking pizza in this thread.

I don't care what people think. I love pineapple on pizza and so do three of my kids. In fact, it's the only way I will eat pineapple