A D V E R T I S E M E N T


Recent Posts

Pages: [1] 2 3 ... 20
1
Monthly Challenge / Re: Fall 2021 Pizza Challenge: Squash
« Last post by Yael on Today at 03:22:15 AM »
Haha Bill, it seems we had pretty much the same idea  :-D

This is my "better" contribution to the challenge:

Butternut squash sauce (boiled, grilled, then mixed with garlic, EVOO, fennel seeds, S&P), mozzarella; after bake prosciutto, parmesan and pumpkin seeds.
2
Pizza Ovens / Re: Valoriani baby 75?
« Last post by GilScales on Today at 02:09:24 AM »
Been slowly curing the oven.

Day 1, 5 hours maxed at 300
Day 2, 6 hours maxed at 400
Day 3, 9 hours with small steady flame now and max dome temp 480

On day 2 started noticing water dripping, closed the oven door at 11pm with 380 dome temp and 11am it was still 175 with a bit of water coming out all night long

On day 3 its been steadily draining now all day, just drips but adding up to a bit, even after 9 hours it has not slowed down

I am afraid to raise temps tomorrow as I think it should slow on the seepage first, I think? never had an oven before so not sure.
3
Off-Topic Foods / Re: Today's Bread
« Last post by foreplease on Today at 12:30:19 AM »
If I had gotten it just for baking bread I would have returned mine too - but my wife is vegan and it makes some veggies really shine, plus I like using it to hold and finish BBQ. Still learning the oven and to be honest I donít have much else to do.

Heck today I 3D printed a fly swatter replacement head for the one we had that is falling apart - just to give you an idea how exciting my life is  :-D
I see a custom Banneton in your future!
4
General Pizza Making / Re: Whatís your outdoor pizza making setup looks like?
« Last post by Quebert on Yesterday at 10:01:07 PM »
A lot of work, but we enjoy the heck out of it.

HOLY SMOKES that's stunning.  And me, I'm excited I'm going to add 3 more Ooni tables to make an L shape station. And a few little things on the side.

There are definitely levels to this, and your level's about 26 above what I'm hoping to maybe hit. lol.
5
The Cru 32 does seem to be slanted a bit to a general purpose wood fired oven. Which can be kind of cool. Might be fun doing breads (which I bake now in the indoor oven), meats, and others.

The Cru 30 (pictured below), with its' lower dome, might be more suited for higher temp pizzas.

With 10% off coupon, the Cru 30 is about $450 delivered US. The Cru 32 less than $700 delivered. IMO, they are very reasonably priced for what they offer.

FWIW, I find the Cru 32 to be very nice looking. To my eye, it has a European, sculptured look.



6
General Pizza Making / Re: Post a Pic of Your Pie - Daily Update
« Last post by kori on Yesterday at 09:25:33 PM »
First go with my new 15" pizza stone from Broil King. Oven preheated for just over an hour to get the stone nice and hot.
12" pizza topped on a screen. Screen removed around 4 minutes into the total bake time of 8 minutes at the ovens highest possible setting (500įF ish).
Dough is Pete-zza's PJ clone, 5 day cold ferment, though I've shrunk the dough ball weight by quite a bit.

Topped with mini pepperonis, finely chopped mushrooms, hefty amount of garlic, mozzarella and cheddar. Best homemade pizza I've made so far.

Never knew Broil King offered a pizza stone, I just ordered one, price is actually quite reasonable. Pete-zza's 5 day PJ's is a great recipe!
7
Stones/tiles/steel, Pans & Accessories / Re: Individual Proofing Pan Sizes
« Last post by kori on Yesterday at 09:15:28 PM »
For one ball, I use the one in the picture. I make 14" dough palls about 430g.  A 16" would be about 562g (using my recipe)and should be fine in it too.

For multiple dough balls, many use ones like this -->  https://www.amazon.com/dp/B08D3QQHRK/?tag=pmak-20

You must have a seperate fridge for this set up? Looks a bit bulky, roughly what's the total height? Very cool setup.
8
Home Ovens / Re: Your Thoughts on the Outi MultiFuel Pizza Oven?
« Last post by Pandasbecats on Yesterday at 09:13:05 PM »
Canít imagine using that oven being too much different than from using an Ooni 3 or Fyra. The size, boxiness, and rivet-filled design indicate an entry-level pizza cooking appliance.

Between its use of pellets and very thin stone, volume should be good for small pizza parties
9
Pizza Toppings / Re: Standard prep for plain old mushrooms?
« Last post by kori on Yesterday at 09:05:27 PM »
I think crimini (sometimes called Italian brown) are the better tasting, if not available I go with the white button (same mushroom, different state of maturity).

What I find works best for me in a home oven setting is to slice/prep them well ahead of time, leave them out uncovered to get rid of much of the moisture. When I prep my pizza I put them on last so the rest of the moisture has a better chance to evaporate during the bake.
10
Home Ovens / Re: New Ooni Karu 16 - One Question from Users
« Last post by Pandasbecats on Yesterday at 09:00:06 PM »
Youíre probably using too much bench flour. The peel should be dusted only

Usually burning semolina is the problem, not having it outright catch on fire
Pages: [1] 2 3 ... 20