Fast Food Throwdown - Pizza!

[austintx]

https://www.bbq-brethren.com/forum/showthread.php?t=283023

Here’s my entry for the TD.
Since I planned to make pizza this week I snapped some pics for the entry - I think my photography skills need work...
There is a wood fired pizza place nearby... here’s their offering

For my re-creation, I will use a wood fired oven...

It takes about 2 hours to get up to temp, so I get the fire started. This is after an hour or so - you can see the oven is still heating up as the entire dome is not white - when ready the inside is clear of black residue.

I will cook some sausage while it heats up.....

Assemble the pizza - meatball, sausage, pepperoni, onions, and black olives!

Into the oven she goes!

Finished pie...

Enjoy!

 

[Ron_L]

Nice pie and a beautiful oven!

 

[ronbrad62]

I am going to second that opinion of the pizza oven, it is too notch. And your pizza is far and away much more appealing than theirs. Nice job!

 

[Big George's BBQ]

Great entry Thanks Awesome looking oven

 

[tom b]

Hell ya!

 

[4ever3]

BEAUTIFUL pie, more beautifuler oven!

 

[Moose]

That looks great!



Please make sure you post your entry in the actual entry thread in the Throwdown sub-forum here:


https://www.bbq-brethren.com/forum/showthread.php?t=283023


You can use a single photo as your entry, and a link back to this thread for your cook.

 

[austintx]

Thanks Moose, Done!

 

[austintx]

Thanks for the compliments on the oven!
One of the nice things about it is the residual heat - it’s sitting around 365 after being shut down for 14+ hours. Could bake bread or cook a frittata this morning.

 

[Moose]

How large a pizza can you fit in the oven?

 

[austintx]

Theoretically, a traditional 18” New York pizza would fit. The opening is 19”. It’s something I would like to try. Most of my pizzas are between 12 and 14” which easily fit on my peels. I’ve wondered if I could build and cook an 18” pizza on a pizza pan, or par cook the crust on the pan rather than try and launch into the oven from a peel. Thoughts?

 

[Moose]

Theoretically, a traditional 18” New York pizza would fit. The opening is 19”. It’s something I would like to try. Most of my pizzas are between 12 and 14” which easily fit on my peels. I’ve wondered if I could build and cook an 18” pizza on a pizza pan, or par cook the crust on the pan rather than try and launch into the oven from a peel. Thoughts?

Good question. If the opening is 19", you should be able to get an 18 inch pie in the oven.


I use a Blackstone Pizza oven to cook my pies. The stone is 16", so a 15.5" pie is about the limit for me:

I use a Super Peel, which has been the best peel solution I've found. I did a review of it here:


https://www.bbq-brethren.com/forum/showthread.php?t=234522


I think you are really asking what's the best way to launch a larger pie into your oven, correct? And when you say "pan", do you mean a pizza screen?


I don't like pizza screens at all for cooking, because the texture of the bottom of the pie changes when you use one. I want the entire surface area of the bottom of the crust to be in full contact with the oven floor when it cooks. When you use a screen to cook a pizza, that doesn't happen and you get a Franken-crust that is not nearly as good.


Pizza screens were developed to help make pizzas easier to get into ovens for mass market pizza chains and such. And they do a good job of it, but like I said, the crust won't be the same.


Screens do make a great cooling surface for a just cooked pie that will keep the bottom crust nice and crisp for a few minutes before slicing, and I use them for that purpose.


If I had an oven like yours, I'd start "inching my way up", so to speak working on larger pies gradually. You may need a larger peel to accommodate larger pies.

Finally, you can make the pies slide off the peel more easily by using Semolina flour. It acts as a great "lubricant" in helping ease the pizza off the peel. Semolina flour won't change the texture of the crust like cornmeal does.


Hope this helps!

 

[Mike Twangzer]

What Ron said !!!!

 

[lunchman]

Outstanding pie and such a great backyard appliance!