[RickFLM4]

My final homemade frozen pizza (for now).

[EDWYER]

Originally Posted by JJ 911SC

Perfect for a cold morning: -5.8°F

Lol no thanks.

[JJ 911SC]

Combo (PMG) with added Kalamata Olive and Bacon Bits.

Yes, you need a knife and fork when the plate has been in the oven at 450°F unless you like the smell of burning finger skin

[chassis]

Pizza!

Crust with 50/50 Tipo 00 and semolina rimacinata.

Onions, sauce, EVOO, fresh mozz, fresh basil, salt, pepper and dried thyme, oregano and rosemary.

Served with salad dressed with EVOO and balsamic glaze.

[Nuckle]

I probably posted in this thread before but still my favorite pizza is homemade on the big green egg.

[mdf]

Originally Posted by Tommy-G

I tried a rolling pin, I tried just using my palm, I tried spinning and pulling.....striking out on all of them so far

I know Ryan posted positively about the rolling pin but I am going to disagree. I just see it differently. Yes I think it might help you get the shape round but you're going to compress the dough. I would expect that to be flat and lacking chew. You spent time letting the dough rise (hopefully) and then rolling it under a pin is just not what I would try. Just my 2 cents. And I'm hardly an expert. Hand stretching my dough I still get tears in the middle sometimes and rarely an even circle. For something that seems basic and straightforward I actually find a tasty nicely textured pizza dough challenging.

[Joe T]

anyone else with an ooni having problems getting the heat up? no matter what I do, I can't get stone temp over 500 degrees. Wood was burning to fast, I'd have to stand there and force feed wood and still only 450-500 degrees (I played with the flue, nothing I did made a difference... even changed to the propane burner, and can run it for 40 minutes and barely hits 500

other issues I have is getting the dough to slide off the peel, and because the stone isn't hot enough, the dough isn't crisping fast enough and the top is fully cooked, but the bottom is soft and "bendy"

[RickFLM4]

Originally Posted by Joe T

anyone else with an ooni having problems getting the heat up? no matter what I do, I can't get stone temp over 500 degrees. Wood was burning to fast, I'd have to stand there and force feed wood and still only 450-500 degrees (I played with the flue, nothing I did made a difference... even changed to the propane burner, and can run it for 40 minutes and barely hits 500

other issues I have is getting the dough to slide off the peel, and because the stone isn't hot enough, the dough isn't crisping fast enough and the top is fully cooked, but the bottom is soft and "bendy"

Can't speak to the Ooni as I don't have one, but would be interested in why temp can't get up to advertised 900+.

For the peel (Ooni or not), are you putting anything under the pizza (flour or corn meal)? If you put flour it will get absorbed by the dough pretty quickly if the pizza is sitting on the peel waiting for the oven. Minimum time on peel and then it's practice / technique to slide it off. Also, the more toppings, especially those with heavy water content, the more difficult it is to keep things together especially going into an oven that isn't hot enough.

[ryan stewart]

Originally Posted by mdf

I know Ryan posted positively about the rolling pin but I am going to disagree. I just see it differently. Yes I think it might help you get the shape round but you're going to compress the dough. I would expect that to be flat and lacking chew. You spent time letting the dough rise (hopefully) and then rolling it under a pin is just not what I would try. Just my 2 cents. And I'm hardly an expert. Hand stretching my dough I still get tears in the middle sometimes and rarely an even circle. For something that seems basic and straightforward I actually find a tasty nicely textured pizza dough challenging.

Ive never had an issue with bubbles and chew with a rolling pin, Im not rolling it to 1/8th inch. The bubbles are there, other than popping large ones you arent going to get rid of all of the small bubbles, and hte good bubbles are damned near microscopic before cooking, its the steam in them expanding 30x that gets you the big bubbles.

Rolling is no different than punching down and folding the dough when you create gluten, in fact its more gentle. Being said I do prefer to throw it but that is because you get more of a thicker crust around the edges and its quicker (and requires less work)

But any proper pizza dough is going to have enough gluten youre going to have to hulk on it to win, its going to fight back against the rolling pin.

In fact, searching pizza in google photos I can find one from 6 years ago when I was just learning and was rolling everything, no shortage of big bubbles because I didnt even distribute them enough early on:

[ryan stewart]

Originally Posted by Joe T

anyone else with an ooni having problems getting the heat up? no matter what I do, I can't get stone temp over 500 degrees. Wood was burning to fast, I'd have to stand there and force feed wood and still only 450-500 degrees (I played with the flue, nothing I did made a difference... even changed to the propane burner, and can run it for 40 minutes and barely hits 500

other issues I have is getting the dough to slide off the peel, and because the stone isn't hot enough, the dough isn't crisping fast enough and the top is fully cooked, but the bottom is soft and "bendy"

I dont know much about the ooni wood, my neighbor has a gas one. But for me I use a stone on a kamado. But I do let the stone heat soak until it hits about 500 with an IR thermometer before I drop the pizza. So my dome is about 800-900 and the stone is just over 500 when I drop it, with the coal right under the stone, so its going to keep that heat. Takes about 4 minutes to cook.

As far as the peel I use coarse corn meal, I sprinkle it on the peel before putting the dough on the peel. Acts like ball bearings. Some people use parchment but I dont think Id trust it given the heat I work with.

[Chick Webb]

Originally Posted by mdf

I know Ryan posted positively about the rolling pin but I am going to disagree.

Yeah, if you start with a proper round dough ball it's easy to get a nice round pie. Just takes some practice. Made a couple the other night. A big deep dish cheese & sausage w/Chicago-style cornmeal crust for me, and a thin marguerita for my lower-carb wife.

[Tommy-G]

Originally Posted by Joe T

anyone else with an ooni having problems getting the heat up? no matter what I do, I can't get stone temp over 500 degrees. Wood was burning to fast, I'd have to stand there and force feed wood and still only 450-500 degrees (I played with the flue, nothing I did made a difference... even changed to the propane burner, and can run it for 40 minutes and barely hits 500

other issues I have is getting the dough to slide off the peel, and because the stone isn't hot enough, the dough isn't crisping fast enough and the top is fully cooked, but the bottom is soft and "bendy"

No problem with the temp on wood or propane but I’m in Florida.
As for the peel, I bought a wood one from Amazon for launching and a metal one for turning. Make sure to put some corn meal on the wood and no problem for me.

[buldogge]

Originally Posted by Joe T

anyone else with an ooni having problems getting the heat up? no matter what I do, I can't get stone temp over 500 degrees. Wood was burning to fast, I'd have to stand there and force feed wood and still only 450-500 degrees (I played with the flue, nothing I did made a difference... even changed to the propane burner, and can run it for 40 minutes and barely hits 500

other issues I have is getting the dough to slide off the peel, and because the stone isn't hot enough, the dough isn't crisping fast enough and the top is fully cooked, but the bottom is soft and "bendy"

Which model Ooni? I Have the Ooni Pro 16 and have no issues getting the deck TOO hot.

Are you using the full door while pre-heating? You really need the oven closed to get the heat up.

What type of wood? You are going to need to use decent hardwood...Oak, Hickory, Ash, etc...Softwoods just aren't going to get it done effectively.

It takes a bit of practice and care to both get decent deck temps AND get a good rolling flame to properly cook the top of the pies.

I usually get the temps up, deck hot, and then feed a fresh log/block just before launching.

-Mark in St. Louis

[TXSTYLE]

Lunch earlier...

[Joe T]

Originally Posted by buldogge

Which model Ooni? I Have the Ooni Pro 16 and have no issues getting the deck TOO hot.

Are you using the full door while pre-heating? You really need the oven closed to get the heat up.

What type of wood? You are going to need to use decent hardwood...Oak, Hickory, Ash, etc...Softwoods just aren't going to get it done effectively.

It takes a bit of practice and care to both get decent deck temps AND get a good rolling flame to properly cook the top of the pies.

I usually get the temps up, deck hot, and then feed a fresh log/block just before launching.

-Mark in St. Louis

I have the Karu 12... which I think was the fist mistake, there's no room to move a paddle around, just straight in and out.

With wood, I'd keep the door closed and use the same wood I burn in the fireplace. Oak or hickory mostly, all seasoned. The problem is that it's burning too fast. I could have some great fire going, go into the kitchen, put the dough on the paddle get out to the deck and the wood is gone. It's burning a full tray in less than 2 minutes

With the propane, I have to pull the front door, because there's not enough oxygen to keep the flame burning. In fairness, I've only tried in December/January, so it's been 20-30 degrees. I'll see what happens as it warms up and I'm not fighting external temperatures

[ryan stewart]

That might be your issue. My neighbor has a gas one and she has had no issues getting plenty of heat in it but this was during summer. Im sure youre losing a LOT through the walls.

Honestly that is the biggest difference between a kettle grill and a kamado, the thick ceramic walls hold the heat, I still burn a lot more heating it up in the winter but it doesnt have trouble once it heats up.

[Lady Jane]

Managed to get some Italian Tipo 00 flour.

1. Rolled-out in the pan with sauce and seasonings.
2. Cheese and toppings.
3. TA-DA...

[JJ 911SC]

Originally Posted by Lady Jane

Managed to get some Italian Tipo 00 flour...

Amazon is your friend https://www.amazon.ca/Vita-Sana-Ital...y%2C540&sr=1-4

[Lady Jane]

Originally Posted by JJ 911SC

Amazon is your friend

Thanks for that JJ. My only concern ordering from Amazon is not knowing the Best Before due date. My little Deli store is slightly more expensive but I know what I'm getting.

[ryan stewart]

I do the same, plus supporting local. I have a few options around me with it thankfully.

[tranquility]

Your photos are making me hungry!!! Guess I'm having pizza tonight. Luckily I picked these up, imo up there for frozen pizza; they come from a local chain. Funny though as I still haven't stepped into their restaurants yet but if their retail stuff is any indication, it should be good.

[JJ 911SC]

Originally Posted by tranquility

Your photos are making me hungry!!! Guess I'm having pizza tonight. Luckily I picked these up, imo up there for frozen pizza; they come from a local chain. Funny though as I still haven't stepped into their restaurants yet but if their retail stuff is any indication, it should be good.

Costco carry the All Dress version, très très bon.