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Pizza Ovens / Re: Does this oven exist?
« Last post by Jon in Albany on Today at 12:52:32 AM »
I thought the Blackstone was pretty good at both. I'm not a Neapolitan pizza maker but Dylan was definitely pulling some pretty Neapolitans out of his Blackstone. And you could also get it in the 550-600 degree range too. True that was with mods. No idea how the current Blackstone compares.
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Pizza Ovens / Re: First bake on Emozione
« Last post by Pizza_Not_War on Today at 12:43:47 AM »
Thanks for the info Chuck. Sounds like your burner runs much hotter than mine. Mine takes a full hour to get to 800º in the middle with biscotto and the outside temp was almost 60º. I wonder what the difference might be.
I don't have this oven, but usually temperature differences are down to regulator or tank issues. Also there are 3 grades at least of propane. I suspect some companies give the lesser grade to make extra money. Try a different source of propane.
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General Pizza Making / Re: Post a Pic of Your Pie - Daily Update
« Last post by DDT on Today at 12:42:22 AM »
Sourdough test bake in a pizzamaster
Those look great. What’s a pizzamaster?
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Neapolitan Style / Re: Great video...UNA PIZZA NAPOLETANA
« Last post by Icelandr on Today at 12:36:14 AM »
OK, a dumb question .  .. when I watch I get none of his dialog, no speech. Music, captions but none of his obvious speaking . . . .  Setting? Area? Old guy?


Solved, I guess . . .  Went onto Eater to watch it there and it all works
?
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Pizza Ovens / Re: First bake on Emozione
« Last post by Ischia on Today at 12:02:49 AM »
I have both floors but have only used the biscotto bricks.  I launch when the floor gets to about 820F which is about 45min.  I have seen the floor get to over 1000F right by the burner after cooking a few pies.  I installed the small brick on the left and think maybe it might heat up faster.  My outside temp is in the low 20s with very little wind.  Preheat on high, cook on low and then return the heat back to high.

Thanks for the info Chuck. Sounds like your burner runs much hotter than mine. Mine takes a full hour to get to 800º in the middle with biscotto and the outside temp was almost 60º. I wonder what the difference might be.
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General Pizza Making / Re: Post a Pic of Your Pie - Daily Update
« Last post by Frenchroast on Yesterday at 11:57:17 PM »
continued...
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General Pizza Making / Re: Post a Pic of Your Pie - Daily Update
« Last post by Frenchroast on Yesterday at 11:55:29 PM »
Sourdough test bake in a pizzamaster
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Prep Equipment / Re: Pizza stretching Prep surface options
« Last post by Timpanogos Slim on Yesterday at 11:20:16 PM »
Well I had to head into the city today so I stopped in at the counter top/tile store and things couldn't have worked out any better. I told the salesman what I was looking, he said "I've got the perfect thing for you, follow me." He handed me a nice shiny 17.5"x17"x3/4" slab of quartz, he then said "it's yours, we are throwing this out today it's from our display."

Free, no charge! I couldn't have been happier.

Yeah, masonry waste is a burden to dispose of.

Hope it works great for you
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Off-Topic Foods / Re: Today's Bread
« Last post by Jersey Pie Boy on Yesterday at 10:57:24 PM »
Thanks Tony...Tim is a master!
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Pizza Ovens / Re: Does this oven exist?
« Last post by Davydd on Yesterday at 10:45:53 PM »
I have an Ardore with biscotto floor. I mainly bought it with NP in mind obviously. I have cooked some decent NY pies in it, by sliding a cordierite stone over top of the biscotto. Limited to 12" when doing that. I would say the answer to your question depends on which style you will cook more often. At some point I could see my self adding another oven for NY and other style cooks. I seem to be switching it up a lot more lately, vs doing mostly NP.

I can see that the Ardore has a 15.75" x 15.75" but a 14.2" opening so it has to have two stones to install and the stone extends under the side burner. I assume that would be limited to one stone smaller as you said. :( That would be too much finagling. Carbon with a one piece 15" x 15" stone would thus be easier to deal with. Just substitute the stone if you have both. Do you need a biscotto stone to cook NP? I don't necessarily need a full 14" pizza but I definitely want larger than 10"-12". It is the only one that would fit in my camper van storage other than Ardore as I am limited to 18.5" footprint in one direction. Bertello, Ooni, Halo, and Blackstone that can cook a larger pizza than 12" that I can ascertain, won't fit. On further thought, Carbon is it.
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