Homemade Pizza

bwana said:
TBH now I see myself getting a Gozney before I ever build one. An Arc or even a Dome.
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Nah, I wanna be able to bake multiple pizzas at once and then bake a bunch of sourdough loaves afterwards.

I recently figured out that the normal red bricks are actually very close to the "biscotto" bricks from Naples, which are used to build the real McCoy, in terms of thermal properties. Far closer than fire bricks, which can burn the hell out of a Neapolitan pizza because of their high thermal conductivity value.

Red bricks have a thermal conductivity of about 0.6 to 1.0 W/mK while Biscotto is about 0.5 to 0.9 W/mK.
Fire bricks are about 1.2 to 1.8 W/mK, so around double.
That means at Napoletana temperatures your base will burn and if you lower the temperature the top will not cook fast enough unless you chuck tons of wood shavings on the fire.

Anyways, my point is that if you wanna make Pizza Napoletana, you don't need expensive fire bricks and can instead use the much cheaper red bricks.

Sure, the oven wont last as long, but we're talking hundreds of firings vs thousands of firings. That still means many years of service for someone like me who will probably only use it like every couple weeks.
 
Vades said:
Same here, but probably an Arc XL. Dome would be awesome, but R60k is a lot of money to spend on the pursuit of good pizza, diminishing returns.
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I like the idea of the Dome's chimney.

Corelli said:
You can probably toss a pizza stone in your weber and do the same.
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Quite a few forum members went with the KettleCaddy. I have one, they work well but I haven't been able to achieve the same sort of temps and definitely not the same convenience.

tetrasect said:
Nah, I wanna be able to bake multiple pizzas at once and then bake a bunch of sourdough loaves afterwards.

I recently figured out that the normal red bricks are actually very close to the "biscotto" bricks from Naples, which are used to build the real McCoy, in terms of thermal properties. Far closer than fire bricks, which can burn the hell out of a Neapolitan pizza because of their high thermal conductivity value.

Red bricks have a thermal conductivity of about 0.6 to 1.0 W/mK while Biscotto is about 0.5 to 0.9 W/mK.
Fire bricks are about 1.2 to 1.8 W/mK, so around double.
That means at Napoletana temperatures your base will burn and if you lower the temperature the top will not cook fast enough unless you chuck tons of wood shavings on the fire.

Anyways, my point is that if you wanna make Pizza Napoletana, you don't need expensive fire bricks and can instead use the much cheaper red bricks.

Sure, the oven wont last as long, but we're talking hundreds of firings vs thousands of firings. That still means many years of service for someone like me who will probably only use it like every couple weeks.
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Well thought out.

For a long time I wanted a proper oven for the same reasons but I know I wouldn't use it nearly as much as a gas one.
 
bwana said:
For a long time I wanted a proper oven for the same reasons but I know I wouldn't use it nearly as much as a gas one.
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Same page.

I'm a bit of a purist when it comes to certain cuisines, Italian being one of them.

I needed to make an exception for pizzas as realistically, if I had a wood fired oven vs gas, I'd use it so much less due to the extra time and effort.
 
tetrasect said:
Thanks, I'm gonna go take a look tomorrow morning. Think this will be a nice piece of gear to keep me busy while I procrastinate on building a proper brick oven.
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So I went to look at it. Honestly looks great. Only problem is the opening is just a bit too small for my pizza peel to fit in.

Was standing there for a good while debating with myself but eventually decided against it. Cause I know this thing will not tick all the boxes long term and I'll ultimately just be wasting time learning the ins and outs of using this oven to imitate a proper oven.

I'll use that 2k to buy bricks instead and get going with my wood oven.
 
I was given some fresh (compressed) yeast and few weeks ago. Made some flatbreads last weekend, and pizzas last night.

I'll need to source fresh yeast going forward as the difference in blooming/fermentation is so much better as opposed to instant dry yeast.

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Vades said:
I was given some fresh (compressed) yeast and few weeks ago. Made some flatbreads last weekend, and pizzas last night.

I'll need to source fresh yeast going forward as the difference in blooming/fermentation is so much better as opposed to instant dry yeast.
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If you talk to your local stores fresh department manager im sure they will sell you some

They get live yeast from Anchor in 2KG bricks

Take a tupperware and get them to sell it to you in 100g blocks. It goes crazy far.

When I was still a store manager I use to sell a guy a brick a week since its impossible to get live yeast as a normie
 
Acinixys said:
If you talk to your local stores fresh department manager im sure they will sell you some

They get live yeast from Anchor in 2KG bricks

Take a tupperware and get them to sell it to you in 100g blocks. It goes crazy far.

When I was still a store manager I use to sell a guy a brick a week since its impossible to get live yeast as a normie
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Thanks, I've vacuum sealed and frozen portions of the yeast that I have as the shelf life is short. Emailed Anchor last week but no response. Next step is to ask around at the local bakeries.
 
Not the prettiest pie but I'm sold on pizza screens - if you're going to use them then season them well.

Peps and spare spareribs from the other night.

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Vades said:
What is the benefit? Purely for ease of entry/exit and rotation?
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That and shaping but the big one should be the ability to prep multiple pies.
 
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