Sunday Night Pizza

[EricV.]

Pizza is a labor of love & cooking them at high heat in a small oven certainly presents its challenges, follow the pics:


Caputo 00 Blue Bag, temps hovered between 750-850 degrees.


First pie always gets a little burned around the edges.


Oven is settling in.


I like what I see.



I used Rich G's recipe for the dough, thanks for dropping by:

More Pizza!

It was just my youngest kiddo (19) and me home for dinner last night, and she requested pizza. Who am I to deny such a request?? I've been working on a new "same day" dough recipe, and I think I nailed it (at least yesterday, time will tell if it's repeatable!) It's just 00 Flour, water...

tvwbb.com

 

[Tim Campbell]

That's a high bar right there!
Can't go wrong with Rich's dough, too.
Your outdoor oasis looks incredible. I would never leave.

 

[timothy]

Man, that looks good!

 

[Rich G]

Pizza is a labor of love & cooking them at high heat in a small oven certainly presents its challenges, follow the pics:

I used Rich G's recipe for the dough, thanks for dropping by:

More Pizza!

It was just my youngest kiddo (19) and me home for dinner last night, and she requested pizza. Who am I to deny such a request?? I've been working on a new "same day" dough recipe, and I think I nailed it (at least yesterday, time will tell if it's repeatable!) It's just 00 Flour, water...

tvwbb.com

Great looking pies, Eric! Looks like the dough worked out well for you!

I hear you on the challenge of lots of heat in a small space.....keeps you on your toes (and your oven is smaller than mine!!!)

With all the great fruit available now, it's time for some fruity pies! Thinly sliced peaches, mozz, finished with a balsamic glaze. Thinly sliced figs, burrata, provolone with some basil to finish. Sky's the limit!

R

 

[Darryl - swazies]

Dang those pies look stellar.......
One of the 4 main food groups in my world...pizza.

 

[Barb D]

Wow! Awesome job and your set up is over the top. That view would make anyone want to cook.

 

[BFletcher]

Wow; those look excellent!

 

[EricV.]

Great looking pies, Eric! Looks like the dough worked out well for you!

I hear you on the challenge of lots of heat in a small space.....keeps you on your toes (and your oven is smaller than mine!!!)

With all the great fruit available now, it's time for some fruity pies! Thinly sliced peaches, mozz, finished with a balsamic glaze. Thinly sliced figs, burrata, provolone with some basil to finish. Sky's the limit!

R

Well Rich, I have to admit this was my second or third try with your recipe, the recipe is really good, I like the idea of one day dough. My first two efforts didn't work as well, I was burning the bottom of the crust a lot, I have since replaced the Ooni Cordierite stone with a Biscotto stone from Italy. I think I am going to really like this stone, here's a link on it:

Biscotto Pizza Stone | Baking Stone From Italy.

Biscotto Baking Stone for all ovens, Ooni, Roccbox, Gozney, Effeuno, Fontana, Alfa, Rotating Stone and More. Original Biscotto Pizza Stone From Naples, Shipping From the Factory in Italy to You

biscottopizzastone.com

 

[ChuckO]

Excellent cook and liking the vibe of your set up there

 

[Rich G]

Well Rich, I have to admit this was my second or third try with your recipe, the recipe is really good, I like the idea of one day dough. My first two efforts didn't work as well, I was burning the bottom of the crust a lot, I have since replaced the Ooni Cordierite stone with a Biscotto stone from Italy. I think I am going to really like this stone, here's a link on it:

Biscotto Pizza Stone | Baking Stone From Italy.

Biscotto Baking Stone for all ovens, Ooni, Roccbox, Gozney, Effeuno, Fontana, Alfa, Rotating Stone and More. Original Biscotto Pizza Stone From Naples, Shipping From the Factory in Italy to You

biscottopizzastone.com

That recipe was my adaptation of the official VPN recipe, and I'm glad you seem to be having some good success with it. Same day dough definitely reduces the plan ahead quotient for pizza night! I've frozen it, too, with decent results. I do a fridge defrost overnight, and then get it out at RT in the am (back in the fridge as needed if the yeast get feisty.)

I'm certain that a biscotto floor in my oven would be an improvement (especially at Neo temps.....cordierite just BURNS), but I've been happy enough with the 800'ish degree temps and results that I haven't wanted to spend the money.

R

 

[Andy Kaminski]

Those are some amazing looking pies Eric.
I will take a couple of each please.

I would really love to get a decent pizza oven.
The best ones I can make come from an elevated steel in my kettle surrounded with a ring of hot coals and wood chunks.
Oven pizza on a hot stone while nice is in a different league.
Once again those look amazing.

 

[Richard S]

Those all look beautiful. I would take that first pizza any day!