(Topic ID: 293054)
Fenton, MO
Quoted from PinballJeff:A number of random pizza's.
[quoted image]
Dang, how many people are you feeding?
Anyone willing to share some actual sauce recipes? I've always struggled with making a sauce that is good. The dough, cheese, other toppings are generally easy enough but I'll be damned if I can make a good sauce.
Quoted from Adydar:Anyone willing to share some actual sauce recipes? I've always struggled with making a sauce that is good. The dough, cheese, other toppings are generally easy enough but I'll be damned if I can make a good sauce.
The best sauce..
1 can of San Marzano whole Tomatoes, 1/2 teaspoon of salt, 1 teaspoon of dried oregano, small handful of fresh basil leaves. ( you can double or triple this recipe if needed.) Blend slowly in blender for 5 to 10 seconds just enough to crush the tomato, but not to make it to watery. you can even crush by hand or a immersion wand blender. Do not pre cook the sauce, just place on pizza and will cook on the pizza. This is how its done in Italy.
Have been making Detroit styles over the past year. At one point I was making Chicago's with a Gino's East type take on the dough (corn meal + corn oil in dough) and then later started using the dough for Detroit styles. I'm now up around 25lbs since the start of last year and need to go on a diet lol.
One of the pictures is of a BBQ chicken Detroit style I make on occasion. If I make one of those I grill the chicken and use a blend of 50 / 50 mozzarella + gouda cheese. Detroit styles I use around 75% mozzarella and 25% brick cheese. Below is the sauce recipe I use for the Detroit styles.
28oz crushed tomatoes
1 tsp garlic powder
1 tsp onion powder
1/2 tsp salt
1 tsp pepper
1 tsp red pepper flakes
1 tsp sugar
1 tsp basil leaves
Quoted from Adydar:Anyone willing to share some actual sauce recipes? I've always struggled with making a sauce that is good. The dough, cheese, other toppings are generally easy enough but I'll be damned if I can make a good sauce.
This is all you need...
sauce (resized).jpegQuoted from poppapin:This is all you need...[quoted image]
That sauce sux....no spices at all. It taste like plain tomato sauce.
Just mixed up some dough for the first time in 2 months.
I bought a Kamado Joe grill and took a pizza time out.
This is the last sauce I found and it dose not suck! It’s really thick garlicky and spicy!
Also picked up another pizza book. Just started reading it, looks like a pretty good book so far.
09F47C83-05B8-4A6C-B7A2-05B6A290B21A (resized).jpeg1547C742-9BBC-4B5A-AE00-5FE6809A9A30 (resized).jpeg 2 weeks later
Quoted from Electrocute:Added some toppings tonight.
That’s an odd combination,
Pineapple with mushroom and black olive?
Sure looks nicely cooked though.
Quoted from RVH:That’s an odd combination,
Pineapple with mushroom and black olive?
Sure looks nicely cooked though.
Still working on it. Haven’t had one catch fire lately and I’m eating more pizza than the garbage can now!
1 week later
The new Ooni Kari 16 with the gas option looks great. You will just need a infrared thermometer to read stone temperature.
I’ve been using Roccbox over 3 years now and really like it.
The gas makes it so easy to control Temperature and is a must in my opinion!
And the thermometer under the stone on Rocbox is key, the Ooni thermometer only reads the air temp.
I’m seriously thinking about getting the Gozney Dome as I was on the preorder list and will be able to buy one next week at last years price.
Bottom line I would get the gas option on whatever oven you get.
I’ve got my Roccbox heated up right now and am making a Pizza for Thanksgiving late breakfast!
Quoted from riggy469:I’ve been eyeing an Ooni or Roccbox for a while, and they are both having Black Friday specials. What’s everyone’s input on one or the other? Both look comparable.
I think for the price dollar to dollar the Roccbox is the way to go.
I really love that the thermometer is under the stone!
It’s nice that it comes with the turning peal and a cover that would be nice if you’re keeping it outdoors. Also the regular aluminum pizza peel it comes with is awesome!
The thermometer under the stone is
Great as it shows how heat soaked you’re stone is, that’s something just using an infrared doesn’t show.
The Ooni karu 16 looks better as it’s bigger the door keeps the front of the stone hotter and can cook wood or coal better than Roccbox (Roccbox wood burner looks kinda shit) but also costs much more and uses maybe 3x more in gas.
Quoted from riggy469:I’ve been eyeing an Ooni or Roccbox for a while, and they are both having Black Friday specials. What’s everyone’s input on one or the other? Both look comparable.
I have an Ooni Karu 12, and after some trial and error I love it. I bought that model because I can cook with wood & charcoal, but it also has a gas conversion if I choose to buy it. I don’t have any experience with a Roccbox so can’t help you compare. Either way-pull the trigger and enjoy! Making homemade wood fired pizza is awesome!
Quoted from nicoga3000:I've had an Ooni for 6-8 months and I love it. Tonight I decided to try Detroit style and it came out amazing. Definitely recommend.[quoted image][quoted image][quoted image]
I like to watch Cook's Kitchen on PBS especially when they show things like making original Detroit style pizza.
The reason they're shaped like this is because the pans they used ere originally used at the car manufacturing plants for parts pans.Your crust looks authentic with the crispy cheese perimeter
Quoted from riggy469:I went ahead and ordered the Roccbox, can’t wait to get started on it. Now just have to find a heavy duty bar cart for it to keep it in the garage.
https://ooni.com/collections/pizza-prep/products/ooni-modular-table-medium
I use the ooni table and really like it.
I made a bad batch of dough this week where the bottom of the dough all wasn’t closed all the way and made a hole while cooking.
Damn! 
Oh well made some much better looking dough last night.
Time to bring my oven outside and burn the mess off.
52974C33-33DB-4CAC-86D1-FBC5C5A67E14 (resized).jpegSo after my last post yesterday I had to burn off a bunch of blackened cheese and whatnot off the stone.
It was taking some time running the oven at full temp so I picked up this grill scraper brush at my bbq store and it helped to speed up the process quite a bit brushing the stone and cooking off the black soot stuck to the stone!
I’ve read “When you burn things, you learn things.”
Made some better pizzas after stone was cleaned up.
006906F8-E148-4F91-8304-7537D0F92978 (resized).jpeg2C6A898E-6FDB-4CD4-A29E-050ED8D70A38 (resized).jpeg57442CFF-08BE-417E-A06A-9A15B7066628 (resized).jpegQuoted from Jazman:Roccbox question for those that have it... How big of a pie can it handle?
12” max
D297F675-2AB9-4E8E-A188-EA7594A418B2 (resized).jpegQuoted from Electrocute:Dang, how many people are you feeding?
A number of appetizers over two different nights for having neighbors over.
I put in a pizza oven about 7 years ago and the quest was on - to make the perfect pizza. 7 years later still trying. It's so much fun playing with hydration ratios for the dough, fermentation times and different ingredients in the sauce. I find the simpler the better. The toppings however are endless.
20211024_195638 (resized).jpg20210724_185825 (resized).jpgQuoted from RVH:Mushroom and Swiss cheeseburger pizza!!
So good!
Cooked in home oven at 550f on a baking steel,
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Looks good where do you find a thick baking steel like that?
Every now and then you stumble on a thread randomly that costs you money. Saw this thread. Drooled over pizza. Ordered a Ooni. All within about 5 minutes. Lol
Quoted from Pinballlew:Looks good where do you find a thick baking steel like that?
Quoted from RVH:Amazing pizza at 550f on baking steel in kitchen oven.
[quoted image][quoted image][quoted image]
Hadn't heard of this. Just found the Serious Eats review. Big fan of Kenji and he gives it a great review.
https://www.seriouseats.com/the-pizza-lab-the-baking-steel-delivers
Think I know what Santa is bringing me this year.
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