Pizza! Pizza! Pizza!

That Ferrari cooks a perfect pizza in seconds and it costs half as much, got very good reviews. I like the gas ones but you have to know how to keep spinning the pizza every 20 seconds and then cool it to cook the rest. I'm too slow, I'll mess it up and then blow myself up with the gas


just look at that... mmmmmm perfect
 
Second one there got a bit crispy, but looks good. Interesting you put the toppings under the cheese
 
surface said:
^ Dude - cheese on that pizza is our monthly consumption of cheese.
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Yeah, I know. We went a bit overboard on just about everything.
Ecco said:
Second one there got a bit crispy, but looks good. Interesting you put the toppings under the cheese
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I almost forgot about the timing of the second one. With the amount of other toppings we put on it, having the cheese keep all of it together, seemed like the best idea 😅
 
Kung Fu Porkchop said:
Yeah, I know. We went a bit overboard on just about everything.

I almost forgot about the timing of the second one. With the amount of other toppings we put on it, having the cheese keep all of it together, seemed like the best idea
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You had the munchies didn't you? Wife and I once deep fried cheese balls, was one of the best days of my life!
 
I thought a door of sorts might help with heating the oven up but the only thing it did was set off the carbon monoxide detector... at least I know that works. Maybe some holes in it will help with the airflow.

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bwana said:
I thought a door of sorts might help with heating the oven up but the only thing it did was set off the carbon monoxide detector... at least I know that works. Maybe some holes in it will help with the airflow.

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I briefly tried a folded bit of washing machine drum as it has holes and is stainless, but found the Milex works just fine without it. Might suggest something that doesn't block the very top of the outlet as that is probably stopping the flow?
 
ninjaman509 said:
I briefly tried a folded bit of washing machine drum as it has holes and is stainless, but found the Milex works just fine without it. Might suggest something that doesn't block the very top of the outlet as that is probably stopping the flow?
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I could notch it out at the top. I'm a little worried about melting the handle but there's more metal to play with at the bottom so I'll rotate it.
 
bwana said:
I could notch it out at the top. I'm a little worried about melting the handle but there's more metal to play with at the bottom so I'll rotate it.
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Is that a tiling trowel? I do respect using whatever is sort of fit for purpose and lying around but is it worth cutting up?

And good to know that the carbon monoxide detector works for the guys using it indoors :ROFL:
 
bwana said:
Bacon for the missus and peps for me. Not going to lie - pretty pleased with the results.

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Hol'up this is Milex pizza right? Dough recipe please? I hope I haven't asked before :oops:

Has anyone done sourdough pizza? I acquired a well established starter recently from a friend and so far only used it for bread, thinking sourdough pizza could be good (based on Smack Pizza experience)
 
ninjaman509 said:
Hol'up this is Milex pizza right? Dough recipe please? I hope I haven't asked before :oops:

Has anyone done sourdough pizza? I acquired a well established starter recently from a friend and so far only used it for bread, thinking sourdough pizza could be good (based on Smack Pizza experience)
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I've done sourdough bases but its harder to manage as its typically higher hydration and the longer rise decreases the gluten.
I now end up either doing 50% sourdough and fresh flour and yeast 1 hour before making or I pre bake the base before making the pizza.

I think flat bread is better suited to sourdough than the typical pizza style.
 
Gozney available in SA. Pricey, as expected.
gozney.co.za

Pizza Ovens

Shop premium outdoor pizza ovens from Gozney. Dome, Arc, Arc XL and Tread ranges. Reach 500°C for authentic Neapolitan pizza at home. Free SA delivery.
gozney.co.za gozney.co.za
 
B-1 said:
I've done sourdough bases but its harder to manage as its typically higher hydration and the longer rise decreases the gluten.
I now end up either doing 50% sourdough and fresh flour and yeast 1 hour before making or I pre bake the base before making the pizza.

I think flat bread is better suited to sourdough than the typical pizza style.
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We add sourdough starter 80g for flavour otherwise it is a normal recipe, we do it thursday for Friday

Leave it in the fridge overnight and take it out a few hours before showtime

The game changer for us was preheated stone/steel plates
 
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Vades said:
Gozney available in SA. Pricey, as expected.
gozney.co.za

Pizza Ovens

Shop premium outdoor pizza ovens from Gozney. Dome, Arc, Arc XL and Tread ranges. Reach 500°C for authentic Neapolitan pizza at home. Free SA delivery.
gozney.co.za gozney.co.za
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Yea we just use stainless steel plates preheated in the oven a lot cheaper kak warm we do 230 hotter would have been nice we just can't wait for the oven to get there

And really is a game changer for oven pizza
 
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