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Thread of What You've Eaten, Cooked and/or Drunk Lately

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Got an electric pizza oven this weekend - now time to experiment - we are going to build one for our patio (wood fired) - but the stones that match our patio are currently not in stock

this was the first pizza we made, just have to dial in the dough recipe - turned out good, but room for improvement
 

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iambrutus said:
Got an electric pizza oven this weekend - now time to experiment - we are going to build one for our patio (wood fired) - but the stones that match our patio are currently not in stock

this was the first pizza we made, just have to dial in the dough recipe - turned out good, but room for improvement
Click to expand...
Looks like a Calzone!
 
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Thump said:
Pizza stone?
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yes, the Cuisinart pizza oven came with a stone - 12" max for this little guy - i really bought it b/c its portable and i can easily use it outside to learn how to get good crust before we build a real one (which I'm not sure if it will get done this year or not)

should also be noted that i got this pizza oven from an amazon returns type place so i only paid $50 - everything was still wrapped from the factory so i got very lucky
 
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iambrutus said:
the dough stuck to the peel - i didnt flour it enough, i was nervous to over flour it - learned the lesson and the next 2 i made were closer to looking like normal
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i also don't like flour on the bottom of pizza crust... kinda glues the bottom of crust to the tongue. yuck.

sometimes what works for me is to put the pizza on parchment paper on the peel, slide the whole thing into the oven and then yank the parchment paper out from under the pie.

some other times i sprinkle a little corn meal or corn flour on the peel. doesn't stick to the dough like bread flour.

if it's super-loaded pie i do both: sprinkle a little corn meal on a parchment before i put the stretched dough on the peel.
 
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shetuck said:
i also don't like flour on the bottom of pizza crust... kinda glues the bottom of crust to the tongue. yuck.

sometimes what works for me is to put the pizza on parchment paper on the peel, slide the whole thing into the oven and then yank the parchment paper our from under the pie.

some other times i sprinkle a little corn meal or corn flour on the peel. doesn't stick to the dough like bread flour.

if it's super-loaded pie i do both: sprinkle a little corn meal on a parchment before i put the stretched dough on the peel.
Click to expand...
Semolina. You're welcome
 
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shetuck said:
i also don't like flour on the bottom of pizza crust... kinda glues the bottom of crust to the tongue. yuck.

sometimes what works for me is to put the pizza on parchment paper on the peel, slide the whole thing into the oven and then yank the parchment paper our from under the pie.

some other times i sprinkle a little corn meal or corn flour on the peel. doesn't stick to the dough like bread flour.

if it's super-loaded pie i do both: sprinkle a little corn meal on a parchment before i put the stretched dough on the peel.
Click to expand...
I was thinking of trying semolina next time around - this round was a little rushed, like "oh i have this new toy, let me try it right away"
 
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iambrutus said:
yes, the Cuisinart pizza oven came with a stone - 12" max for this little guy - i really bought it b/c its portable and i can easily use it outside to learn how to get good crust before we build a real one (which I'm not sure if it will get done this year or not)

should also be noted that i got this pizza oven from an amazon returns type place so i only paid $50 - everything was still wrapped from the factory so i got very lucky
Click to expand...

Wood fired does add to the flavor. On the negative side, besides the high cost to build (even if you DIY), there’s the time factor: it takes hours for the wood fire to bring the oven up to operating temp. Check out the Ooni ovens or one of their competitors. Very close to authentic wood fired flavor, lots less to buy and operate, and ready to cook in about 20 minutes.
 
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Zippercat said:
Wood fired does add to the flavor. On the negative side, besides the high cost to build (even if you DIY), there’s the time factor: it takes hours for the wood fire to bring the oven up to operating temp. Check out the Ooni ovens or one of their competitors. Very close to authentic wood fired flavor, lots less to buy and operate, and ready to cook in about 20 minutes.
Click to expand...
I just go to Grimaldi's, much easier
 
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