Recent posts

#21

General Pizza Making / Re: My Journey Thus Far

Last post by E.B. - Today at 08:41:52 AM

Those look light as a feather. Nice work!

Thanks, DDT!

I've very happy with the pizzas we've been having.  I still think, how can I improve these?  

After my sons friend leaving all the bones. I did a deep dive on Tavern Style recently.  I mentioned this to my youngest and he was really excited about it.  And around we go. 

#22

Prep Equipment / Re: Ooni Halo Pro Spiral Mixer

Last post by billg - Today at 08:12:57 AM

Spiral mixers are dough mixing beasts and excel at that task.  The Ankarsrum is a great mixer for many things but can't compare to a spiral when it comes to dough.  The Ankarsrum requires you to pay attention to the mix throughout the process and the spiral mixer is basically set it and forget it.

#23

Pizza Ovens / Single or dual heating element...

Last post by instarek - Today at 06:38:47 AM

Hi everyone!

I'm designing an electric pizza oven with a 35x40x10cm interior and I can't decide which way should I go: a strong heating element on top only (2500W), or a less powerful on top (2000W) and bottom (1000W)? The best of both worlds would obviously be 2500W+1000W, but I don't want to exceed 3000W, so I have to decide.

The top-only solution would be similar to an Effeovens N3, the dual is more like a p134h, but it will have PID control.

I don't want to unnecessarily overcomplicate things with two heating elements, but also don't want to miss an obvious advantage and regret it after.

Those of you who have a lot of experience with baking neapolitan in electric ovens, which one would you choose?

#24

Dough Clinic / Re: Hollow rim

Last post by Jersey Pie Boy - Today at 06:03:20 AM

Thanks for finding/posting that, DDT ! I'd love to get there someday. I really enjoyed seeing him on the Netflix series. His pizza is aspirational to me!

#25

Pizza Ovens / Bravo Napolino vs Piombo Santi...

Last post by LippoLippi - Today at 04:44:13 AM

Hi, I am looking to upgrade from a metal dome (pizza party) to a refractory or brick dome oven. I am blown away by the number of options and I am seeking some help. I have read many posts with similar questions, but I was not able to find the answer to this one.
Currently, based on reviews, esthetics and price I am leaning towards one of these two options: Napolino by Forno Bravo and Santino by Forno Piombo. I am looking for wood burning (dual with gas burner is ok but not a must), tiled, size 70 (potentially 80). Which one would you recommend? Or are there better options?
I understand both are refractory not brick dome, is the price difference worth? I don't need long term (24+ hours) heat retention as I won't be cooking over multiple days. Mostly pizza, once/twice a month.
From what I have gathered, the Piombo oven has a thicker floor (2" vs 1.5") and a thicker dome wall (2.5" vs. 1.5"), but the napolino has additional insulation all around and a refractory base. I can't figure out if piombo has any additional insulation, I assume no because it is more compact (37" inches external diameter vs 42") and is much lighter (640 lbs vs ~1000 lbs). Esthetically I like the piombo better, but I prefer the stove pipe vent in the middle as in the Napolino.
Any insight is very much appreciated.
Thanks!

PS: of all the ovens I have seen, I really love the Nardona Napoli but it is double the price (although with a brick dome)

#26

Dough Clinic / Re: Perfecting My Neapolitan P...

Last post by barto - Today at 04:17:25 AM

More likely, your oven isn't hot enough. Likely the dryness is coming for the extended bake time resulting from a relatively cool 750F. I'm guessing you're well over 90 seconds - maybe even pushing up or over 2 minutes? Likely going to need to get the temp up over 850F and cut the bake time by 30-50% to get the crust you want.

Thanks for the insight! That makes a lot of sense. I think you're right about the bake time, I'm definitely going over 90 seconds. I'll try cranking up the heat to 850°F and see if that helps with the dryness. I appreciate the help!

#27

Neapolitan Style / Re: Pizzas from Austria

Last post by Roberto_buonissimo - Today at 01:56:47 AM

Wow! Congratulations with that achievement, really good for you! 

Reaching perfection is such an elusive dream, I congratulate you from the bottom of my heart. ❤️

If it is not blatantly obvious already, I am on the hunt as well -- and I suspect many others on this forum are too. Yet, reading your post, I noticed the philosophical part of my brain (admittedly, a very small part of my brain) asking: Won't reaching perfection evoke just a slight bit of dread? Will "the spark" go out? I got a bit scared thinking about this.

I certainly hope your flame lives on strong (I have no reason to believe otherwise). All I'm saying is that my mind is more at ease when reading about Icelandr's ups and downs and constant soul searching. At least I know he's sticking to this for the long haul. 

Hi Arne!

i am happy to hear from you and i love it, that winter is finally over and you got back to making your awesome pizzas! I am looking forward reading and seeing lots of cool Pizza posts from you this year!

And regarding to your reply, i know exactly what u mean but i think u misunderstood my post.

I was just so happy, that i finally made Pizzas where everything felt right. But that does not mean that i am perfectly happy - i never will!
Perfection will always be far away in my mind and i will ever ever have the feeling and the passion to get better and better and better.

i just wanted to take a quick snapshot and celebrate this win for me. i have the feeling that when something feels right you also just have to celebrate for a moment, because the small wins count too. i`ve been on this Pizza game for so many years and to say something like i did in my previous post, just means a lot!
but i am never satisfied enough  and i am right now tweaking and changing things up as i write.

my sparkle and passion will not go away no worries!

I just wanted to celebrate for a quick moment and share it.

all the best!
Robert

#28

Home Ovens / Re: Halo Versa 16. Anyone tri...

Last post by DDT - Yesterday at 11:44:38 PM

16" pizza on a 16" round stone, I recommend using a screen to launch and then remove the screen once the dough set up ( after a minute or so) 

#29

General Pizza Making / Re: My Journey Thus Far

Last post by DDT - Yesterday at 11:20:56 PM

Those look light as a feather. Nice work! 

#30

General Pizza Making / Re: PJ'z sourdough pizza exper...

Last post by PapaJawnz - Yesterday at 11:17:45 PM

I also like to use lard in my pans when I bake bread. I used it on the sides of the pan for my Detroits and used oil on the bottom, seems to give good results.

It really gives a nice crisp!  I save all my sausage and bacon grease and it gets used nearly as fast as I can get it lol. I would also like to try ghee, it seems like the water content in the butter hinders the crisp a little.

I've not tried that method with Detroits but will give it a shot next time.  I can see it giving a more fried bottom versus my thin coat of lard.  I have been using the lard mostly because it grips the dough when spreading.