[essejM3]

Originally Posted by nicked8

If we're going to start the New Haven talk... Sally's is 100% the best of the bunch. Followed by Modern with Pepe's coming in third.

Pepe's has great pizza, but Sally's is near untouchable.

Will have to try Sally's next time I am in town.

[Joekerr]

Originally Posted by KenB925

I've gone pretty deep. Milling flour and such.

I think the most pizzas I ever made for a neighborhood party was 18 - 20. Each batch of dough is good for 6 pizzas, and I usually have to make 1 or 2 that are eight gluten free or cauliflower crusts, I have also made Einkorn (supposed to be more digestible for those with wheat issues).

Anyway, good times, but Covid has definitely slowed my pizza parties.

As a newb who one day (maybe when I'm retired at this point) is interested in building a pizza oven (or in some manner acquiring one) - I always had it in my head that the wood would be below a layer of stone heating it up and the pizza would go on this stone.

I see this is not the case from your pictures - interesting. So the fire is tucked away in the corner then, and it creates enough heat to get the stones hot enough to cook the dough then?

Do you put the dough right on the stones (looks like it) or use a pan? I would have wondered about the sanitary aspects of cooking right on the stone, even though I suppose it would be hot? So many things I'm learning from these pictures.

Mostly how much I love pizza though.

Place by me uses three day cold risen dough and it is far and away a better dough than any of the other chains.

[Gregrobin]

A wife that limits the pizza intake? I dunno man, you might need a new wife :-)

[zgood4u]

Originally Posted by nicked8

If we're going to start the New Haven talk... Sally's is 100% the best of the bunch. Followed by Modern with Pepe's coming in third.

Pepe's has great pizza, but Sally's is near untouchable.

My grandparents came to New Haven in the late 1800's and settled in Wooster Square (Italian neighborhood). I've grown up with this apizza and my dad went to school with Sal Consiglio (Sally's) it really is the best in the country. Used to eat at these joints about 3-4 times a week.

[wtwo3]

Originally Posted by Gregrobin

A wife that limits the pizza intake? I dunno man, you might need a new wife :-)

Marriage can be a struggle....

Infidelity? Nahhh
Money problems? Nope
Insufferable in-laws? They're cool
Sneaking in a slice of pizza behind her back? Yeeeeahhh

[wtwo3]

Originally Posted by TiMSport

TMI! Lol.

I thought we could express our feelings!

[Morgen Black]

One of the best pizza joints here in Chula Vista, CA is a little known place called Joe and Ernie's Pizzeria. They use crushed red pepper flakes in their red sauce and it is amazing. The staff is always great and the lunch slices are always different and unique!

MB

[KenB925]

Originally Posted by Joekerr

As a newb who one day (maybe when I'm retired at this point) is interested in building a pizza oven (or in some manner acquiring one) - I always had it in my head that the wood would be below a layer of stone heating it up and the pizza would go on this stone.

I see this is not the case from your pictures - interesting. So the fire is tucked away in the corner then, and it creates enough heat to get the stones hot enough to cook the dough then?

Do you put the dough right on the stones (looks like it) or use a pan? I would have wondered about the sanitary aspects of cooking right on the stone, even though I suppose it would be hot? So many things I'm learning from these pictures.

Mostly how much I love pizza though.

Place by me uses three day cold risen dough and it is far and away a better dough than any of the other chains.

Yes, the fire is on the deck, generally you build the fire in the middle and then push it back or to the side (depending on what you are doing). I usually budget about 1:45 to get the oven up to temp, I like the deck to be between close to 600 degrees (or more), the dome will be around 1000, for a long cook/party you may need to add a small log, but it stays plenty hot in there, if it doesn’t you can rake the fire back to the middle to heat it up again.

I also do a 3 day cold bulk ferment, unless I’m making sourdough crust.

[Joekerr]

Originally Posted by KenB925

Yes, the fire is on the deck, generally you build the fire in the middle and then push it back or to the side (depending on what you are doing). I usually budget about 1:45 to get the oven up to temp, I like the deck to be between close to 600 degrees (or more), the dome will be around 1000, for a long cook/party you may need to add a small log, but it stays plenty hot in there, if it doesn’t you can rake the fire back to the middle to heat it up again.

I also do a 3 day cold bulk ferment, unless I’m making sourdough crust.

That's a labour of love then - almost 2hrs to get up to temp...hmmm. I bet it cooks very quickly of course once it goes in, but still, did not appreciate how long it might take to get up to the desired temps.

[ryan stewart]

Originally Posted by KenB925

I've gone pretty deep. Milling flour and such.

I think the most pizzas I ever made for a neighborhood party was 18 - 20. Each batch of dough is good for 6 pizzas, and I usually have to make 1 or 2 that are eight gluten free or cauliflower crusts, I have also made Einkorn (supposed to be more digestible for those with wheat issues).

Anyway, good times, but Covid has definitely slowed my pizza parties.

Same. Im not milling my own flour though, I have easy access to imported 00 using the softer wheat so I just stick with that.

I WAS making my own cheese too but even that, I honestly found some good quality stuff locally so I just buy. But honestly the dough and sauces are stupid easy to make the night before and do a slow-rise. Get your own tomato and herb garden, etc. Then doing it on wood or coal and you get that nice little smoky funk in the char.

I really pushed myself to make one every week until I got it down, then it was all about pizza parties pre-covid. Im about to have neighbors over tomorrow for a mini party mainly to show my neighbor this callabrian chili sausage for it. There is a funny backstory where he accidentally made a pizza with thai chilis so I figured Id show him what a good spicy pizza was supposed to be.

[ryan stewart]

Originally Posted by Joekerr

That's a labour of love then - almost 2hrs to get up to temp...hmmm. I bet it cooks very quickly of course once it goes in, but still, did not appreciate how long it might take to get up to the desired temps.

Yeah, youre looking like 2-4 minutes once its going, youre talking 900+ so its a flash. But when you get it right it all hits at the same time. The meats fry on the pizza, the cheese browns, and you get spots of char on the crust.

Then the real challenge is waiting a few minutes for the cheese to set to cut and a couple minutes more as to not melt your mouth like the bad guy at the end of Robocop.

[KenB925]

Originally Posted by Joekerr

That's a labour of love then - almost 2hrs to get up to temp...hmmm. I bet it cooks very quickly of course once it goes in, but still, did not appreciate how long it might take to get up to the desired temps.

Yeah, you are heating up a couple thousand pounds of stone and really cooking with the stored heat.

Pizzas are done in 90 seconds to 2 minutes or so.

[essejM3]

Originally Posted by KenB925

Yeah, you are heating up a couple thousand pounds of stone and really cooking with the stored heat.

Pizzas are done in 90 seconds to 2 minutes or so.

We do ours on a stone on my kamado. Wife has been asking me to build a standalone, any pics of yours?

[ryan stewart]

Originally Posted by essejM3

We do ours on a stone on my kamado. Wife has been asking me to build a standalone, any pics of yours?

For those wanting to dip their toes this is a great way. You can even go as far as getting the kamado joe pizza attachment or the pizza porta, which helps hold the heat in better than opening it to launch/turn/pull.

Honestly you can get the same results and product out a few times in a run, the big thing about the big oven like he has is the ability to just crank them out all day.

[KenB925]

Originally Posted by essejM3

We do ours on a stone on my kamado. Wife has been asking me to build a standalone, any pics of yours?

here is a link https://www.e90post.com/forums/showthread.php?t=1494062

don’t want to hijack

[dscabra]

The little town I grew up in had a Mom & Pop pizza place that made a Canadian bacon and tomato pizza that I've never found anywhere else. All their crusts were made from scratch and hand tossed. The bacon wasn't what you typically see used (round tube in a casing), but rather real slices (filets) of 1/8" thick Canadian (pork loin) bacon cut along the length of the loin, not across the grain. The cheese was all natural mozzarella and the fresh ripe tomato was laid on in slices just after the pizza was removed from the oven. I'm doing the Homer Simson drool thing right now.

[BMWCCA1]

I've lived less than five-miles from this place for over 40-years and have eaten there a couple of times decades ago. Beyond the hype there was always the rude management and—truth be told—I always thought the pizza was good but just so-so:

Crozet Pizza in Crozet, VA. The Food Network called their pizza the best in VIrginia. Fodor's said it was the best in the USA and National Geographic said it was the best in the world!

[rebekahb]

Pizza is my jam! I love it probably more than any other food. When we went to Chicago we tried deep dish and meh wasn't for me. I'm more of a thin crust kinda girl.

Those are some sweet looking pics in this thread and have me craving pizza now.

[sygazelle]

Originally Posted by wtwo3

I think I just creamed my pants

Usually posts are worthless without photos, but in this case we will give you a pass.

[fiveohwblow]

Originally Posted by ryan stewart

Same. Im not milling my own flour though, I have easy access to imported 00 using the softer wheat so I just stick with that.

I WAS making my own cheese too but even that, I honestly found some good quality stuff locally so I just buy. But honestly the dough and sauces are stupid easy to make the night before and do a slow-rise. Get your own tomato and herb garden, etc. Then doing it on wood or coal and you get that nice little smoky funk in the char.

I really pushed myself to make one every week until I got it down, then it was all about pizza parties pre-covid. Im about to have neighbors over tomorrow for a mini party mainly to show my neighbor this callabrian chili sausage for it. There is a funny backstory where he accidentally made a pizza with thai chilis so I figured Id show him what a good spicy pizza was supposed to be.

Ryan and KenB925 would either of you be willing to share your dough recipes? I’ve made my own for years and my family gives high remarks, but, I’m never satisfied. Would love your recipes and tips if you’re willing to give them!

[fiveohwblow]

Originally Posted by rebekahb

Pizza is my jam! I love it probably more than any other food. When we went to Chicago we tried deep dish and meh wasn't for me. I'm more of a thin crust kinda girl.

Those are some sweet looking pics in this thread and have me craving pizza now.

You mean low carb

[2000cs]

We don’t have outstanding pizza places nearby here (Our Tony’s is so-so). I’ve tried many of the Chicago and NYC places mentioned above during trips to each city, and of course had pizza many other places. I’ve found a wide variety of pizzas that I like.