What a score today!


 
LMichaels said:
She must be feeling better. I had to stop at Lou Malnatti's last night on the way home with them and pick up a pizza for her. But she couldn't have a glass of wine due to the Tramadol.
My only "issue?" is it's LP. I only have one tank and I allow daughter's bf to use it, I keep a full tank here for him and when he runs out on the Genesis I gave him he swaps and then I go to local Image Pros garden center and get it filled for $13.
I may investigate doing it over to NG. I don't know much about the oven and honestly have not dug into it. Maybe I'll simply get another tank and fill it.
Fuel considerations for it are secondary right now as I try to figure out the best accessories to help me make pizza.
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Look for a used tank on FB market place. I've seen them for free sometimes. Then exchange it for a Blue Rhino tank. Everyone fills them. I have 4 tanks, 3 of which I've acquired this way.
 
I agree with Rick about checking the sale sites. A 5lb tank would be nice, they are a lot harder to come by and new they cost more than a 20lb tank. I could certainly unload a tank on you if you happen to have to make a trip up this way.
 
LMichaels said:
I know I almost feel I should see a priest :D
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I give you priest’s kid absolution!😉🤣

Mrs. Mixer is home? That’s fabulous news, talk about burying the lead though. I understand the glee in finding the pizza oven but, her return home is very good news!
Prayers of thanksgiving for her successful hospital stay and continued improving health! Blessings on your house.
 
Bruce said:
I agree with Rick about checking the sale sites. A 5lb tank would be nice, they are a lot harder to come by and new they cost more than a 20lb tank. I could certainly unload a tank on you if you happen to have to make a trip up this way.
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We may travel up to the Twin Cities to get my guitar while she's off work. Depends how our friend's are doing. He's got to have some stents installed due to blockages and some type of valve work. So we're unsure how things are going there. But if we do I'll let ya know. Heck, I may want to snag 2 from you then I can have the spare for the boyfriend here and 2 filled for the oven. Considering it's not going to be used as much as my grills I may forego looking at a NG conversion
 
Timothy F. Lewis said:
I give you priest’s kid absolution!😉🤣

Mrs. Mixer is home? That’s fabulous news, talk about burying the lead though. I understand the glee in finding the pizza oven but, her return home is very good news!
Prayers of thanksgiving for her successful hospital stay and continued improving health! Blessings on your house.
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Yes I actually had a night's sleep last night knowing things went quite well. Funny though, when I told her about the oven she encouraged me to grab it :D Sometimes SHE'S the enabler LOL
 
Bruce said:
I agree with Rick about checking the sale sites. A 5lb tank would be nice, they are a lot harder to come by and new they cost more than a 20lb tank. I could certainly unload a tank on you if you happen to have to make a trip up this way.
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Yeah Menard's is the cheapest I've seen for the 5lb tanks and its still $50 prior to the "rebate".
 
LMichaels said:
It says on the literature 900 deg in 30 min. Is 900 necessary?
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900F is for a classic Neapolitan pizza. Needs dough to match that temp which is simple. (edit) but needs pizza flour that can handle the heat, and only flour, water, salt, yeast. a standard Ooni dough will work. ( /edit )

Not all dough recipes and flour will do well at 900F.

All Purpose flower has malted barley added so it browns easier, yet it burns above 700F ( been there done that )
Dough with sugar in the flour for a quick rise ( sugar + Active Dry Yeast ) for example burns above 700F.

I presume the pizza oven has temp adjustment and you can dial in the temp you need/want with the dough you have.
 
LMichaels said:
We may travel up to the Twin Cities to get my guitar while she's off work. Depends how our friend's are doing. He's got to have some stents installed due to blockages and some type of valve work. So we're unsure how things are going there. But if we do I'll let ya know. Heck, I may want to snag 2 from you then I can have the spare for the boyfriend here and 2 filled for the oven. Considering it's not going to be used as much as my grills I may forego looking at a NG conversion
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keep me posted. I have several.
 
DanHoo said:
900F is for a classic Neapolitan pizza. Needs dough to match that temp which is simple. (edit) but needs pizza flour that can handle the heat, and only flour, water, salt, yeast. a standard Ooni dough will work. ( /edit )

Not all dough recipes and flour will do well at 900F.

All Purpose flower has malted barley added so it browns easier, yet it burns above 700F ( been there done that )
Dough with sugar in the flour for a quick rise ( sugar + Active Dry Yeast ) for example burns above 700F.

I presume the pizza oven has temp adjustment and you can dial in the temp you need/want with the dough you have.
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Yes it does. Was watching a couple tests and it has a "double flame" marking setting that according to the instructions is a good steady 750-800 and will keep the stone saturated well with heat. And not over cook the dough too quickly. I see pizza flour at Costco so it will be on the agenda for a shopping list prior to attempting any pizzas in it. This is all new learning experience for me and I am sure mistakes will be made. But hey it's how you learn. Hell I've made my share of them LOL :D Here are a few more photos as it would now sit outside on my Vevor stainless steel table/cart.
20251107_105910[1].jpg20251107_105922[1].jpg20251107_110031.jpg
 
Bruce said:
keep me posted. I have several.
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Will do my friend! As the boss gets stronger again it will dictate how much we will do and when as well as our friend's health. Good people up there. He's the one with that old (70's or maybe early 80s) Broilmaster I posted about earlier this year.
 
LMichaels said:
I was thinking I'd like to get maybe a 5lb tank rather than using a 20#.
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I would think you would get annoyed refilling a 5# constantly --- my neighbor complains how quickly his pizza oven drains a 20# tank. Just something to think about. Burners capable of 800+ plus 30 minutes of preheating uses a LOT of gas. He questions the gas consumption used to cook a pizza for 3 minutes.... I think he said he gets like 5-6 cooks on a 20# tank if I remember correctly.
 
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Jim Weber said:
I would think you would get annoyed refilling a 5# constantly --- my neighbor complains how quickly his pizza oven drains a 20# tank. Just something to think about.
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84 mins per pound of propane if the oven is on high.

solo PI rated at 15K BTU per hour. A pound of propane has about 21K BTUs
 
In the FAQ's they say a 20# lp tank will last 20 hrs on high.
Wind would be the enemy esp a cold one.
A few reviews say it's pretty easy to convert to NG .
 
LMichaels said:
I was thinking I'd like to get maybe a 5lb tank rather than using a 20#.
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I have a 5lb tank...I bought it for the Q gasser because I was tired of using those disposable 1lb cans at our tailgates. I use it with a braided hose that has an adapter that fits on regulators that disposable bottles use.
I bought the tank new on Amazon and it was pricey.
I would not recommend it for a full size grill,(except as an emergency backup)because I imagine that they consume LP at a higher rate.
I recommend a 20lb tank. Even a new one is less expensive than a 5lb tank and fewer trips for fills.
 
Larry, I am so happy for your new toy but especially happy to hear that your wife is doing so well - well enough to be an enabler😅🙏!

Keep us posted on how it comes together. I think getting a used 20lb might be the way to go. Hopefully you it can work out to get one from Bruce.

Hope when it all is up and running I can drop by to have a taste of REAL pizza😎🍕.
 
Jon Tofte said:
Larry, I am so happy for your new toy but especially happy to hear that your wife is doing so well - well enough to be an enabler😅🙏!

Keep us posted on how it comes together. I think getting a used 20lb might be the way to go. Hopefully you it can work out to get one from Bruce.

Hope when it all is up and running I can drop by to have a taste of REAL pizza😎🍕.
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Door is always open my friend! Always cold beer, good booze and hot coffee here. She was reading though the instruction book a bit yesterday. She knows her dough so there are recommendations and recipes in there. This whole using a stone and super high temps is new to both of us. So we're both gonna be learning.
I used to have 3 LP bottles (20lb). But gave 2 to daughter's BF. Since I gave him 2 grills (a Q300 and that green Genesis I picked up and rebuilt a couple years ago. I still have one (currently full) left I allow him to swap out when needed then I take it to the garden center to fill).
This weekend promising to be nasty weather. So, I'll start looking through some things I can order for accessories. Then maybe let da boss direct me how to do a good dough in the KitchenAid, and see what we can get done.
I'd still like to look into a NG conversion for it. Since I really don't need portability. Other than one side of the deck or the other :D But, I figure I'll give it a whirl on LP for awhile and maybe look into conversion next spring
 
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