Last time we were there 2018 I think pizza was AMAZING!!!! feels like a lifetime ago that with sangria slushies
-
Join the MyBroadband community
South Africa’s biggest forum. Discuss, discover, and connect with thousands of members.
-
Question of the Day: How do you normally pay for purchases in stores?
Forgot I made some pretty decent pizza earlier this year need to make more!
ninjaman509
Senior Member
My December so far, in pizza.
Starting with Midlands Fable, my absolute favorite pizza in KZN with fresh burrata added when it comes out of the oven
BOMA at St Ives. Look I was expecting a tavern style pizza but damn if this wasn't the oiliest greasiest excuse for a pizza I have ever seen. Had to fold each slice and drip off a tablespoon of oil before eating. The grease killed any heat that the fresh chilli added. Weirdly no jalapenos on this "mexican pizza" but regular green chilli. They use jalapenos in the stuffed mexican burger so I don't know. Probably the worst place we visited. Big signs advertising Craft beer and pizza. They had Stellenbrau lager on tap. And some devils peak dumpies in the fridge. And this pizza
Lupa in Florida Road simple pepperoni, was pretty good I enjoyed it the fat was well rendered and the pizza cooked nicely.
And most recently I had the opportunity to use a wood fired oven at a friend's place (using freshly made ultra thin bases from a nearby Italian restaurant). Was great fun to use a proper size peel, it was fun and tasty.
Starting with Midlands Fable, my absolute favorite pizza in KZN with fresh burrata added when it comes out of the oven
BOMA at St Ives. Look I was expecting a tavern style pizza but damn if this wasn't the oiliest greasiest excuse for a pizza I have ever seen. Had to fold each slice and drip off a tablespoon of oil before eating. The grease killed any heat that the fresh chilli added. Weirdly no jalapenos on this "mexican pizza" but regular green chilli. They use jalapenos in the stuffed mexican burger so I don't know. Probably the worst place we visited. Big signs advertising Craft beer and pizza. They had Stellenbrau lager on tap. And some devils peak dumpies in the fridge. And this pizza
Lupa in Florida Road simple pepperoni, was pretty good I enjoyed it the fat was well rendered and the pizza cooked nicely.
And most recently I had the opportunity to use a wood fired oven at a friend's place (using freshly made ultra thin bases from a nearby Italian restaurant). Was great fun to use a proper size peel, it was fun and tasty.
gregmcc
Honorary Master
Congratulations on the new arrival. We want to see a pizza pic from you within the next 24 hours.
Could happen - the plan is to make dough tonight for tomorrow.Congratulations on the new arrival. We want to see a pizza pic from you within the next 24 hours.
B-1
Honorary Master
- Joined
- Apr 17, 2020
- Messages
- 11,551
- Reaction score
- 14,846
If you get drowsy don't take a nap.
But if the room has plenty of ventilation you will be fine using it indoors.
ninjaman509
Senior Member
What do you think of the oven itself? Mine feels pretty well made, couldn't find any sharp edges anywhere
Feels well made. The stone itself seems to be of a decent thickness and the mouth is wide enough that I'll be able to keep using the wooden peel I made out of a Checkers cheeseboard.
I've started the dough so we'll know more tomorrow.
I'll do it in the mudroom around back where there's plenty of ventilation.
Nice! We can trade notes once you've used it a few times.
I use mine indoors, just as I use my gas hob which is a permanent fixture in my kitchen, also indoors of course.
ninjaman509
Senior Member
If you haven't posted that peel before I would love to see it!Feels well made. The stone itself seems to be of a decent thickness and the mouth is wide enough that I'll be able to keep using the wooden peel I made out of a Checkers cheeseboard.
I've started the dough so we'll know more tomorrow.
I'll do it in the mudroom around back where there's plenty of ventilation.
I have used mine in my garage once with the door open, I'm sure with windows open a kitchen would be fine as well like a gas stove as @Vades mentioned
Though a quick google suggests that the yellow flame of these ovens vs the blue of stove tops could produce more carbon monoxide? Just a thought but again I'm no expert this is based off a quick google
I still find it far less prone to sticking than my metal ones but it's useless when it comes to removing the pizza
Read the same thing. It's easy enough to ventilate our house but it's all tbd tomorrow.
Paul Kemp
Expert Member
- Joined
- Jan 4, 2021
- Messages
- 3,666
- Reaction score
- 5,747
You don’t use them indoors because they create a big orange flame not a clean blue one.
Congrats. They look like great ovens.
Sure, I do make sure the area is very well ventilated.
Paul Kemp
Expert Member
- Joined
- Jan 4, 2021
- Messages
- 3,666
- Reaction score
- 5,747
I’m in the UK, if the gas doesn’t get me the CO alarm will probably drive me nuts
Ventilation is just not an option, might as well just do it out in the cold rather than invite the cold in.
Ah, wasn't aware you were in the UK.I’m in the UK, if the gas doesn’t get me the CO alarm will probably drive me nuts
Ventilation is just not an option, might as well just do it out in the cold rather than invite the cold in.
ninjaman509
Senior Member
Thanks for finding your post for me, looks really cool!I still find it far less prone to sticking than my metal ones but it's useless when it comes to removing the pizza
Read the same thing. It's easy enough to ventilate our house but it's all tbd tomorrow.
And yeah my understanding is wood is better for building and launching and metal is good for turning and taking out. I currently use two metal peels, one for launch that stays cold and another for turning and taking out.
I would like a wooden one for launching so will probably steal your great idea of repurposing a cuttingboard/cheeseboard!
They're still available by the looks of it.
General Acacia Wood Cheese Paddle Board
www.checkers.co.za
It probably took 15-20 minutes to shape with my belt sander.
First impressions of the Milex are someone must really hate me. I made two different doughs and neither worked out particularly well. The Neapolitan style dough was over-hydrated and a real pain to work with. My old standby recipe was just sort of lacking.
The oven got really hot - too hot - and I was constantly having to adjust the temp so as not to burn the pizza but still somehow cook it. Unfortunately three out of four times it came out a little doughy in the centre. I'm really tempted to put my steel over the slate and see if that helps. ¯\_(ツ)_/¯
My wife and kids found the evening highly entertaining.
I've got one sticky dough ball left that I'll leave to proof for a day or two.
