Homemade Pizza

[bwana]

Bacon, pepperoni, spare rib, olives, and peppadews.

 

[Vades]

Gozney Arc Lite coming soon:

Arc Lite

Arc Lite delivers chef-level performance and award-winning design in a compact, lightweight form made for any space, from balconies to backyards and rooftop gatherings.

gozney.co.za

 

[bwana]

Gozney Arc Lite coming soon:

Arc Lite

Arc Lite delivers chef-level performance and award-winning design in a compact, lightweight form made for any space, from balconies to backyards and rooftop gatherings.

gozney.co.za

R2k less than the Tread.

 

[SauRoNZA]

I went to a 40th birthday party last night which was already wild for a mid week adventure.

Was asked if I can make pizza dough and kicked that off on Wednesday morning already.

Of course as these things go nobody was capable of actually doing the thing they envisioned in their heads so I ended up pumping 14 pizzas out running between the kitchen and the Webber outside and got 6500 steps in during the process.

Good fun just making pizza and it being someone else’s kitchen and not needing to worry about cleaning up after myself because that is someone else’s problem.

Ended up with a 16 year old sous-chef halfway through who got a master class in making pizza and then just rolling the dice on ingredients ransacking the fridge and cupboards but I need to revise my retirement plan of running a B&B or small bakery because my knees are broken this morning and I have completely forgotten my  WATCH PIN code somehow overnight and locked it out for 3 hours now.

They had this interesting rotisserie pizza stone thing on the Webber, kind of like a separate drum that goes on top of it and then has a slot on the side, but this thing was ancient not some new tech but I was actually quite impressed with how well it worked. Only needed to pause a bit after the first 10 pizzas to give it a moment to heat up again.

 

[bwana]

They had this interesting rotisserie pizza stone thing on the Webber, kind of like a separate drum that goes on top of it and then has a slot on the side, but this thing was ancient not some new tech but I was actually quite impressed with how well it worked. Only needed to pause a bit after the first 10 pizzas to give it a moment to heat up again.

Sounds like a kettle caddy. I've got one, and it works well, but the Arc is so much better

 

[SauRoNZA]

Sounds like a kettle caddy. I've got one, and it works well, but the Arc is so much better

View attachment 1890984

That's the one! Only it's been a very long time since it looked like polished stainless steel like that if it ever did.

Definitely no competition for the Gozney but I was impressed with it for what it was.

 

[bwana]

That's the one! Only it's been a very long time since it looked like polished stainless steel like that if it ever did.

Definitely no competition for the Gozney but I was impressed with it for what it was.

Pretty sure mine came in black. The nice thing about it is the thickness of the stone.

 

[bwana]

Bacon, pepperoni, olives, feta, and pickled onion.

 

[SykomantiS]

Wife got me something for my birthday...

 

[handyman007]

Bacon, pepperoni, olives, feta, and pickled onion.

View attachment 1894735

What do you use to make pizzas? That looks amazing.

 

[bwana]

Wife got me something for my birthday...

Very nice - enjoy

What do you use to make pizzas? That looks amazing.

Thanks I've been using a Gozney Arc since August.

 

[SykomantiS]

Wife got me something for my birthday...

Attempt #1

Bit too hot. Heat was on max.

Attempt #2

Much better.

Dropped the temp down to minimum as I inserted the pizza. Much better, bit still lots to learn.

I need an infrared thermometer. At this stage I don't know if the stone was hot enough when I started on the first pizza.

 

[bwana]

I need an infrared thermometer. At this stage I don't know if the stone was hot enough when I started on the first pizza.

Definitely - keep an eye on the deck temp.

And don't worry, mistakes are almost always tasty

 

[bwana]

Just in time for pizza night.

 

[Heisenborg]

Just in time for pizza night.

View attachment 1899628

Good choice

 

[bwana]

Good choice

Hope so. I've been using a nice wooden one up until now, but it's not large enough.

 

[Marius De-Kock]

Here is my homemade Veggie / Meaty Supreme Pizza.





It's a winner.

 

[SykomantiS]

I've realised I have difficulty launching my pizzas.

I got the obligatory (feck expensive ) Ooni peel to go with the Ooni oven, thinking it was because my previous peel was a crappy one and that things would go better, but no.

I don't know if it's my dough consistency (might be), if it's over kneaded or not enough, not fermented enough, or maybe too much, or if I'm too heavy on the toppings and cheese, or not using the right flour on the peel- or not enough- or what exactly the issue is. Probably a combination of issues.

Now I have to try and troubleshoot without completely losing my **** every time something goes wrong.

 

[bwana]

I've realised I have difficulty launching my pizzas.

I got the obligatory (feck expensive ) Ooni peel to go with the Ooni oven, thinking it was because my previous peel was a crappy one and that things would go better, but no.

I don't know if it's my dough consistency (might be), if it's over kneaded or not enough, not fermented enough, or maybe too much, or if I'm too heavy on the toppings and cheese, or not using the right flour on the peel- or not enough- or what exactly the issue is. Probably a combination of issues.

Now I have to try and troubleshoot without completely losing my **** every time something goes wrong.

My understanding is if it's a wooden peel you build your pizza on it and then launch, if it's metal you build it on the bench, scoop, and launch.

I use semolina flour on the bench and peel. It's courser and helps the pizza slide right off. I may have more tips after tonight

EDIT: if necessary use a screen until you get the hang of it.

 

[SykomantiS]

My understanding is if it's a wooden peel you build your pizza on it and then launch, if it's metal you build it on the bench, scoop, and launch.

I use semolina flour on the bench and peel. It's courser and helps the pizza slide right off. I may have more tips after tonight

EDIT: if necessary use a screen until you get the hang of it.

View attachment 1899644

I have three of those screens, don't like them- the bases tend to get stuck in the grid (if that makes sense). I build on the (metal) peel. Even check that it's loose and sliding around before building it. But I have trouble launching.

I'll try the semolina, thanks.