Jump to content
OzarkAnglers.Com Forum
ness

What's Cooking?

Recommended Posts

11 minutes ago, Terrierman said:

The one thing I will add is do it on a hot stone (450+) unless you have a real pizza oven.

It does help suck the moisture out but I don't use one. Wasn't necessary so I released it back into the wild. But I do get my oven or grill just as hot as I can. I like a little burn. 

Share this post


Link to post
Share on other sites
4 minutes ago, Flysmallie said:

It does help suck the moisture out but I don't use one. Wasn't necessary so I released it back into the wild. But I do get my oven or grill just as hot as I can. I like a little burn. 

Anybody ever consider one of the Ooni pizza ovens?  I've done a bunch on my Weber kettle but I used store bought crust form the hill.  I have a fear of ruining dough.

https://ooni.com/products/ooni-3

Share this post


Link to post
Share on other sites
Just now, snagged in outlet 3 said:

Anybody ever consider one of the Ooni pizza ovens?  I've done a bunch on my Weber kettle but I used store bought crust form the hill.  I have a fear of ruining dough.

https://ooni.com/products/ooni-3

I've seen some good reviews. Why don't you buy me one and I'll test it out for ya. 

Share this post


Link to post
Share on other sites

I've got the KettlePizza (kettle version) and I like it quite a bit. There's a learning curve to it, but I've gotten really good results a few times. I've also had a couple busts. I need to use it more to get more consistent results. I've seen a lot of great results from users on the web. But they don't show the failures.

It's not as controlled an environment as the Ooni seems to be. Temps can vary from cook to cook, and the thing is so hot you don't want to take it off and add fuel during a cook, so the temperature is dropping as you go. 

Here's a post I did a while back:

 

 

Share this post


Link to post
Share on other sites
1 hour ago, Terrierman said:

The one thing I will add is do it on a hot stone (450+) unless you have a real pizza oven.

Yeah, agree on the stone. I use a pretty wet dough and it helps get the bottom done nicely.

 

Share this post


Link to post
Share on other sites

For bread flavor, the overnight rise in the refrigerator is the best, I agree. However, the ugly truth is the flavor difference in pizza dough is minimal. The toppings overwhelm the subtle differences. As long as the dough is homemade yeast dough of some form, the keys are the texture you prefer, crust coating and toppings, and no soggy bottom.

The dough you have seen on our pizzas dozens of times comes together in about 2 hours. Baked in a sheet pan with generous olive oil the edges are very crisp, the center is done and not soggy, and you get decent bread to go with your toppings.

The dough recipe in the attached link is what we do. Try it. See if you don't like it. Enjoy the time you save. 😀

https://www.kcet.org/food/weekend-recipe-grandma-pizza

Share this post


Link to post
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.


×
×
  • Create New...

Important Information

By using this site, you agree to our Terms of Use.