Personally I'd say dutch oven over a steel or stone for bread. For pizza I'd say steel.
-
Join the MyBroadband community
South Africa’s biggest forum. Discuss, discover, and connect with thousands of members.
-
Question of the Day: Will you be subscribing to the new Disney+ R49 streaming package?
Been using D/O for bread for years. Had massive success with that. Let me do some digging on the pizza side then might end pulling the trigger on the steel. But curious on uping my steam game and using the steel for other breads
On another note, this is on the menu tonight, dough is chilling in the fridge at the moment.
www.theperfectloaf.com
Sourdough Pizza al Taglio | The Perfect Loaf
My recipe for delicious sourdough pizza al taglio, or Pizza Romana (rectangular pizza). Use your sourdough starter to make this easy and delicious pizza!
www.theperfectloaf.com
Last edited:
And done.On another note, this is on the menu tonight, dough is chilling in the fridge at the moment.
Sourdough Pizza al Taglio | The Perfect Loaf
My recipe for delicious sourdough pizza al taglio, or Pizza Romana (rectangular pizza). Use your sourdough starter to make this easy and delicious pizza!
View attachment 1841139
View attachment 1841137
Super delicious!
Im bumping this... anyone actually have one of these?Thanks man, another option I've been looking at is Olivers Craft but a dual oven would be too big. And when they quoted me for a single one it ends up being pretty much the same price
Gas Pizza Oven | Oliver's Craft | South Africa
Our gas pizza ovens are designed to provide the perfect balance of heat and control, allowing you to create perfectly cooked pizzas every time.www.oliverscraft.co
Oliver's Craft - Premium Professional Cooking Equipment
Professional-grade cooking equipment engineered for serious chefs. Precision-crafted products for commercial and home kitchens.
ninjaman509
Senior Member
Im bumping this... anyone actually have one of these?
Oliver's Craft - Premium Professional Cooking Equipment
Professional-grade cooking equipment engineered for serious chefs. Precision-crafted products for commercial and home kitchens.oliverscraft.co
They have the Inferno X at Builders now if you want to physically look at the product before purchasing
interesting might just do that
I think I need to nail down my pizzas and then pull this trigger. Im a beast of a bread baker so at least MANY transferable skills
Sopbeen
Senior Member
- Joined
- Jul 6, 2007
- Messages
- 720
- Reaction score
- 621
I've been an long time follower of Maurizio's recipes. His 50/50 sourdough bread recipe is my staple and go-to for most baking days. We only recently started making this pizza recipe and its goddamn delicious. It doesn't even need that many toppings, just onions and mushrooms makes a killer pizza with that awesome sauce.
That reminds me, time to go feed the starter. I need another pizza in my life ASAP.
been awesome working through the book most recipes online but I like the physical copy to
Seems like much of the leatning curve is killed due to almost 10 years extensive bread baking.interesting might just do that
Dang these things were delicious
Napolitan style or as much as a home oven at 300degc can be.
d0b33
Honorary Master
Just thinking now that at 300°c you're in a good temperature range for NY style pizza.
You're also lucky - my oven only goes up to260°c.
the oven says 260c but theremometer is 300
Yeah going to move into ny style pizza territory in the next few weeks on that note saw this
Think I may ultimately just get a baking steel and not a dedicated pizza oven.
NY is my go to. Has been since the beginning. I'll have to check my oven temp next time I crank it.the oven says 260c but theremometer is 300
Until recently there was a Milnex in the classifieds that probably would have run you the same amount as a decent steel. IMHO a pizza oven is the easiest way to improve your pizza making.
I can pick up the steel I need for R750
Think I should give it a proper shot for a year then see. As I said sooo many of the bread making skills transfer sooo well here. everything from gluten dev, fermentation, bulk shaping etc
I tried steels, stones, even a kettle kaddy for the weber - it's a tasty learning experience. EnjoyI can pick up the steel I need for R750
The thicker the steel the better.
SauRoNZA
Honorary Master
Bah I knew that special had a hidden motive behind it.
Gozney just announced a Dome 2 and Dome XL.
I hope both are **** off expensive so I don’t feel like I lost out.
www.gozney.com
Hopefully it’s not much more than a fancy colourful screen like the Arc, although they claim more space but that could be the XL specifically.
****
Oh that link is different to the email and it’s exactly what I thought fancier colourful screen like the Arc with a timer etc.
And £1,9999 which I think is 500 more than it was before but not sure.
Gozney just announced a Dome 2 and Dome XL.
I hope both are **** off expensive so I don’t feel like I lost out.
Gozney Dome Gen 2 Series | Premium Outdoor Ovens | Gozney
Discover the Gozney Dome Gen 2 Series outdoor ovens—cook 16” or 18” pizzas, roast, smoke, or bake with precision. Hybrid-fuel, pro-quality, and built to last.
www.gozney.com
Hopefully it’s not much more than a fancy colourful screen like the Arc, although they claim more space but that could be the XL specifically.
****
Oh that link is different to the email and it’s exactly what I thought fancier colourful screen like the Arc with a timer etc.
And £1,9999 which I think is 500 more than it was before but not sure.
sand_man
Honorary Master
Grappinos... Decent pie....
Kornhub
Blackburn Fan
I got myself 2 bacon fetas 
S_L_Y_G_U_Y
Executive Member
- Joined
- Jun 4, 2022
- Messages
- 6,159
- Reaction score
- 6,138
