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


Recent Posts

Pages: [1] 2 3 ... 20
1
Pizza Ovens / Re: New Effeuno oven?
« Last post by bepi on Today at 01:29:43 PM »
P134 Gara Evolution -
2
Home Ovens / Re: The classic gas oven -ARDORE
« Last post by robca on Today at 12:57:26 PM »
What is the max size peel that will fit in the Adore?
The opening at the bottom is a fraction over 14", but realistically anything larger than 13" would be hard to use
3
Pizza Ovens / Re: Ciao Bella Fiamo Oven
« Last post by dasabonis on Today at 12:49:00 PM »
Quick update for those who are curious. My oven arrived last week and I am currently building my outdoor kitchen so it has a place to live. My initial impressions are very positive. The oven walls are alot thicker than I expected and the build quality looks to be top notch. The real test will be when I fire it up to 900F and up. Customer service t Ciao Bella has been fantastic as well. Will keep everyone updated.
4
Shop Talk / Re: Frustrated Pizzeria Owner - Looking for feedback
« Last post by CaptainofCrush on Today at 11:49:32 AM »
Iím not one to give advice since Iíve never ran a pizza business, but why not cut down your hours to 4-9 or so every night. This way you arenít even open for lunch since you say itís always slow, this cuts back on food and labor expense. Your sales will probably stay similar to what they are now. That and getting more efficient and dialed in on food expenses.
5
Home Ovens / Re: The classic gas oven -ARDORE
« Last post by DDT on Today at 11:07:28 AM »
What is the max size peel that will fit in the Adore?
6
Thanks Simone and Mathew. For pizzas that are not 100% Neapolitan but more a cross of them and NY is the refractory better or is biscotto best all around?
7
Sicilian Style / Re: Two more square pies today.
« Last post by PapaJawnz on Today at 10:38:27 AM »
Hey Jawnz! Thanks!  You should !  Squares would work well in your oven as I usually cook at 450 in the pan.  I get nine 4x4Ē slices my kids and I usually eat 2 each so figure 4.5 people lol. 

If you can fit the 12x12 pan in your oven I would highly recommend there is nothing on the market that I can see of this quality.

Thanks for all the info!  My oven can hold a 12x12 steel with no issues, maybe a half inch of room on the front to back and a fair bit more side to side.  As long as it's straight sides.  I have a better oven that can go 16" deep but at a convex. A 12x12 steel fits great in there with a lot more wiggle room.

It looks like the dough weight is about 3 1/4 times the size of my 12" new york-ish style dough which on a hungry day I can crush without issue for a plain pizza (no bones).  So I guess I'm looking easy at 3-4 meals with that.  Glad to know the reheats turn out great, with that many meals I might have to freeze the slices and that would put me in pizza making mode a lot less.  Too bad I don't have more people around.  It may be better for me to have a smaller pan, or I could possibly do half and half, one half pizza, the other cheese bread.
8
Sicilian Style / Re: Two more square pies today.
« Last post by Decoy205 on Today at 10:30:43 AM »
Great looking sicilians Decoy!  :chef:  I need to get into the square game, not that I'm a square but I do like a good square  ;D  How many people do you figure the 12x12 feeds?  Do you do any reheats, and if so how do you like them compared to the fresh pizza?

Hey Jawnz! Thanks!  You should !  Squares would work well in your oven as I usually cook at 450 in the pan.  I get nine 4x4Ē slices my kids and I usually eat 2 each so figure 4.5 people lol. 

If you can fit the 12x12 pan in your oven I would highly recommend there is nothing on the market that I can see of this quality.

I do try and get it crispy on first bake but reheats is always crispier!  For a reheat I would preheat a stone or steel in the oven at 375 or 400 depending and cook the slices for 6-10 mins and it gets nice and crispy without drying out.

Hereís the reheats I did by heating up Walters pan in the oven at 375 put the slices right outta the fridge onto the preheated pan for about 10-12 mins and they had a nice crisp.
9
Dough Clinic / Re: scillian style pizza
« Last post by Brother400 on Today at 10:22:16 AM »
I've had excellent results doing a three-day cold ferment. The pizza comes out light and crispy. I proof in the pan for a few hours and then bake at 550 for just 10 minutes.

3-3.5 grams of dough per sq in.
65% hydration
3% salt.
4% oil
.6% IDY
.5% malt or sugar

I do only a couple of minutes of kneading. I don't use a mixer.






Sorry for the extremely late response lol. That looks really good I use a similar recipe but I have been struggling to get that level of browning on the bottom in my oven. Also do you use malt or sugar in your recipe right now I use 1% sugar.
10
Home Ovens / Re: New Gozneys coming soon
« Last post by PizzaboyTroy on Today at 09:34:06 AM »
Not making any excuses for their products or customer service, butÖ you know, generally speaking, you can still cook on a cracked stone, right?
Yessir, yessir! That's why I mentioned that my impending Sicilian pie cook thereafter. Ended up throwing one down along with a regular hand tossed pizza afterwards. Then, yesterday, I did a full heat cycle on high heat for an hour and ten minutes. The scratch, or surface crack, didn't expand or change.

I have to dish out some praise towards Gozney's customer service now, after delivering a couple of barbs their way: I decided to 'throw some darts at the board', so to speak, both emailing them and sending Tom a message on Instagram. He, to my surprise, actually responded, and Gozney's CS (Owen and Jade) swiftly replied to my concerns in the last couple of days.

Y'know, I'm loving the competition among outdoor pizza oven brands right now. It must be enthralling for some of you guys on here who have been making pizza for a decade (or decades!) -- I've only been slinging pizzas for a bit over three and a half years now, but even in that small amount of time I've noticed a huge uptick in options available for consumers.
Pages: [1] 2 3 ... 20
wordpress