Homemade Pizza

[bwana]

What is the benefit? Purely for ease of entry/exit and rotation?

That and shaping but the big one should be the ability to prep multiple pies.

 

[Vades]

That and shaping but the big one should be the ability to prep multiple pies.

Ah, multiple pie prep, makes sense but is there not a compromise in the way in which the underside of the base cooks given that it is no longer in direct contact with the stone?

 

[bwana]

Ah, multiple pie prep, makes sense but is there not a compromise in the way in which the underside of the base cooks given that it is no longer in direct contact with the stone?

Aluminium is a good conductor of heat, but even so, after a minute or two, I slide it off the screen and finish the pizza up on the deck.

 

[Vades]

Aluminium is a good conductor of heat, but even so, after a minute or two, I slide it off the screen and finish the pizza up on the deck.

Thanks Bwana. I'll stay screenless for the time being - I rarely cook more than 3 pizzas a session.

 

[Steamy Tom]

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.

View attachment 1792800

You guys really enjoy so much charing?

 

[bwana]

You guys really enjoy so much charing?

I don't mind it - it's pretty much inevitable with the really high temps needed.

 

[Vades]

You guys really enjoy so much charing?

Just the right amount adds to the overall flavour.

 

[bwana]

 

[bwana]

A quick snack after work last night.



I cubed the moz instead of grating it to save time - not sure it was worth the lack of effort.

 

[bwana]

Can't say I'm not a little tempted.

 

[Vades]

New Gozney Tread on OneDayOnly today: https://www.onedayonly.co.za/products/tread-portable-pizza-oven-20250307

 

[Paul Kemp]

Still suck at stretching a base out.

 

[bwana]

Still suck at stretching a base out.

Same problem

But as long as it tastes good

 

[Paul Kemp]

Same problem

But as long as it tastes good

Yours always look spot on. Did figure out that semolina > flour as a working flour though. I’m just so damn paranoid that it’ll tear if I go too far.

 

[bwana]

Yours always look spot on. Did figure out that semolina > flour as a working flour though. I’m just so damn paranoid that it’ll tear if I go too far.

As a bench flour? I use a 50/50 mix of semolina and all-purpose.

 

[Paul Kemp]

As a bench flour? I use a 50/50 mix of semolina and all-purpose.

Yip, works way better than flour and without any flour getting into the oven which meant much better flavour. Or should I say, zero of the bitterness from burnt flour.

 

[Kornhub]

Can't say I'm not a little tempted.

View attachment 1798822

.

 

[bwana]

Yours always look spot on.

I've been cheating recently

https://share.temu.com/I54GXs7h9dA

.View attachment 1803258

Our Jetmaster fireplace had to be removed after rust destroyed it - might be able to convince my missus that this would be a solid replacement.

 

[bwana]

Snack time - Thursday's dough.

Italian salami and some left over chili pork bangers.



It's only back on the screen to stop it from sweating.

 

[CLG]

Hi, I’m looking for some honest reviews on those CADAC and ALVA gas ovens from anyone who currently owns or has owned one in the past.

How do they compare to a standard oven, braai ovens, or even OONI-style pizza ovens? I’m a bit hesitant because they seem a bit limited—only back-lit, and I’m not sure they get hot enough underneath. But it’s tough to find solid reviews or videos online.

If you’ve used one, I’d really appreciate your insights!
Thanks in advance!
ps. those in question: https://www.takealot.com/cadac-35cm-rotating-gas-pizza-oven/