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Homemade Pizza
Thanks.
Still getting used to it but it’s so much easier with the side flame and all the extra space.
PaulKempTheSecond
Senior Member
From an aesthetic standpoint alone those ovens are tops but it seems like you get to move the pizza away from the flame but not closer to the opening giving you a much more even cook?
That pizza looks perfect.
The dome seems to do a great job of dispersing the heat evenly. Takes longer to heat up than the Milex, that's for sure. Then again the stone is 3x as thick
I need some sort of stand for it next. Not sure I trust the kitchen counter long term.
The Gozney Arc stand is ~R8k, rated for outdoor use and is on lockable castor wheels. Price is steep, but I'd imagine the build quality is good.The dome seems to do a great job of dispersing the heat evenly. Takes longer to heat up than the Milex, that's for sure. Then again the stone is 3x as thick
I need some sort of stand for it next. Not sure I trust the kitchen counter long term.
After seeing your pics and reading your first impressions I am so very keen on getting an Arc XL too, but will have to wait for now.
The Darkness
Expert Member
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Absolute beaut of an oven. I love them - even a basic woolies pre-made pizza comes alive in this. Enjoy
Yeah - too rich for my blood. I don't plan on using it outside so it doesn't have to be weather proof either. I'll probably have to make one out of timber.
Something like this but without that middle shelf so I can store a gas bottle.
Definitely not at this price point though!
SauRoNZA
Honorary Master
Yeah I’ve had the notion to get the stand for the Dome just to raise the height, but then I’ll have a problem to divert the smoke, which currently very happily goes up the braai chimney.
However I’ve realised I might need an island on wheels more, big enough to roll out pizza comfortably but small enough to stow away in the corner.
Something like your picture with a granite top and sturdy on wheels would be perfect.
Is that from Builders?
*****
This could maybe work for both of us.
I'm gas only so smoke isn't an issue - I think if it were I'd leave it in the braai.
That's one is from builders but I've asked my neighbour to see what he can come up with. He's heavily into woodworking.
It might work for me but if the dimensions are anything to go by it will be too small for the dome.
So I found a hack to this. Once you have the pizza sorta stretched out you put it oven an oval bowl and stretch it out over the bowl works like a bomb!Same problem
But as long as it tastes good
SauRoNZA
Honorary Master
Getting better at this, didn’t have a single failure to launch it or rotate it.
Where I did fail is keeping track of my recipes and ideas and ended up jumbling things together so in future will just write out a menu.
On Saturday also pumped out a **** load of naan with my 7 year old who was loving this no end.
Image uploader is being full of kak, this is why I always used Tapatalk.
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Where I did fail is keeping track of my recipes and ideas and ended up jumbling things together so in future will just write out a menu.
On Saturday also pumped out a **** load of naan with my 7 year old who was loving this no end.
Image uploader is being full of kak, this is why I always used Tapatalk.
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What did you make?
SauRoNZA
Honorary Master
Started off with basic pepperoni and cheese for the kids.
Had planned to do a white pizza with sun-dried tomatoes and basil pesto (what a winner that is for pizza) but then the sun-dried tomatoes weren't quite so hot so ended up just going with standard sauce and pesto on top as a sort of fancy Margherita.
Then my plan was to do a potato + rosemary + pickled red onion on top, but I also had a plan to do something like this with the sesame seeds and caramelised onions which I had made beforehand even though I had forgotten to buy ricotta...but then somehow in the moment mixed up the two and it all became one thing instead without caramelised onions.
Kids were still hungry so did a everything meaty with ham and bacon and then just did a everything that's left for the adults with ham, bacon, mushrooms and some sweet peppers.
Of course had the baby dough ball left as you always do and made a quick garlic bread with that and honestly between that and the pesto one I reckon they were the real winners.
Now I'll have a kak fancy omelette this morning with the left overs.
Let's see if images are working again now.
Gas is certainly a hell of a lot easier, but also New York style with longer and lower heat cooking times helps a lot.
Dough was a bit tight, possibly because I ended up adding the starter last due to kids distracting me but could also just be fermentation time should have been another day.
But also with New York style I decided **** it and used a rolling pin on the garlic pita at the end and may very well just do that in future.
Sounds like some nice combos - can't go wrong with pepperoni in my books. Just wish I could find the cupping stuff you get in the US.
I've added 5% to my dough spreadsheet so never really have much left over. Maybe 30g.
Save the rolling pin for bar pizza, NY style has a puffy outer crust, similar to the cornicione you get on a Neapolitan, so you need to hand shape it.
New mixer arrives today so Thursday is pizza night this week. The Arc really pumps out heat so I'm trying full fat low moisture mozzarella this time.
SauRoNZA
Honorary Master
205g the baby leftover or intentional for a reason?
SauRoNZA
Honorary Master
Oh no for sure, I just mean I liked the result of it being completely flat regardless of what some Americans dictate it should.
Call it Cape Town style then.
Between the uniformly flat surface and the garlic oil it did its own thing and puffed from the inside which made it a little more interesting overall. Wouldn’t do that with heavy toppings though.
205g for 10" and 300 for 12"
There are so many different styles of pizza in the US that you need to. What you're striving for sounds more like a New Haven than a New York.