The Home Made Pizza Thread

[harleybug88]

I just received two 16"x 20" x 3/4" kiln shelves. ( free shipping for ordering two, so it was 1/2 price for a second one. ) I was originally thinking that two would be better then one, by putting one on the top shelf and one on the bottom.

But after doing some research on it I Don't think it is, things like air flow restrictions and such.

By the way I have an electric convection oven ( Electrolux ).

Has anyone used two stones with success?

 

[ChefRex]

I just received two 16"x 20" x 3/4" kiln shelves. ( free shipping for ordering two, so it was 1/2 price for a second one. ) I was originally thinking that two would be better then one, by putting one on the top shelf and one on the bottom.

But after doing some research on it I Don't think it is, things like air flow restrictions and such.

By the way I have an electric convection oven ( Electrolux ).

Has anyone used two stones with success?

I have two stacked on top of each other, thermal mass.

 

[harleybug88]

I have two stacked on top of each other, thermal mass.

Actually, that was gonna be my second question. ( if stacking the two together would work better? ). I'll give that a try.

Thanks for the reply.

 

[paulthenurse]

Thermal mass is good if you plan on cooking more than one. The stones will lose heat when the cold pizza goes on it. The more mass you have to act as a heat sink the hotter the mass will stay. Only cooking one pizza? Not such a big deal, so long as the stone is good and hot when you slide the pizza on.

 

[harleybug88]

Thermal mass is good if you plan on cooking more than one. The stones will lose heat when the cold pizza goes on it. The more mass you have to act as a heat sink the hotter the mass will stay. Only cooking one pizza? Not such a big deal, so long as the stone is good and hot when you slide the pizza on.

I usually cook two 16" pizzas, one right after the other. ( not at the same time ) So, two stacked would be better, right?

I always preheat for an hour or longer.

 

[paulthenurse]

I would say so.

 

[harleybug88]

OK, thanks.

 

[Evets]

I made a couple more Detroit style pies again tonight

 

[HoppyDaze]

Interesting concept here. Not mine

 

[DisturbdChemist]

That is a "I'm too lazy to slice the cheese" kinda moment lol.

 

[bottlebomber]

Interesting concept here. Not mine
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An egg? I do that a lot. It looks like they cooked the egg separately and placed it on the pizza for that one, I usually give the pizza a few minutes and then crack the egg right on top. It's awesome.

 

[DisturbdChemist]

An egg? I do that a lot. It looks like they cooked the egg separately and placed it on the pizza for that one, I usually give the pizza a few minutes and then crack the egg right on top. It's awesome.

Long time no see.

It looks like a chunk of cheese to me.

 

[finsfan]

Damn you evets! That is a thing of beauty.

 

[paulthenurse]

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I don't get it.

F-

 

[Chuginator]

Damn you evets! That is a thing of beauty.

What he said!

 

[bottlebomber]

Long time no see.

It looks like a chunk of cheese to me.

Been real busy with work.. you'll know I'm back when I've got an avatar
:cross:

I finally brewed for the first time in six months a couple weekends ago, but it's for a charity for a Haitian orphanage so I don't get to drink it. TX sent me an invite for one of those member highlight pieces, but I can't respond to it lol

 

[Jeffries55]

That is a "I'm too lazy to slice the cheese" kinda moment lol.

It looks like a chunk of cheese to me.

An egg?

Looks like a whole ball of mozzarella... I'm curious as to how you serve that?

 

[headbanger]

Looks like a whole ball of mozzarella... I'm curious as to how you serve that?

Whatever it is I'm gonna have to pass on it. Bring me the balut egg pizza and then we can talk.

 

[bottlebomber]

Made cheese over the weekend, then pizza. My wife has a client with a jersey cow that gives 3 gallons of milk a day and he can't begin to use it all. Sorry I guess it's a lot of pictures


Sent from my iPhone using Home Brew

 

[bob1852]

Call me a heathen, but I've been using the "warm" setting on my oven to proof the pizza dough. (Turn on the warm setting for 15 minutes, turn it off, put in the dough [covered in a bowl], close to door except for a crack, and let it proof for 30 minutes). Split the dough into 2-3 balls, press out and reform & tighten the ball(s), and let sit under a tea towel for an hour before forming and baking.

Sure cuts down on rise time, and I get a crust that's airy, chewy, and crispy.

 

[HoppyDaze]

Heathen

 

[bob1852]

Damn good for a heathen

 

[podz]

We make pizzas at home every other friday but I never take photos of them, maybe I should start. Our three teens each make their own. My wife and I share one since we have similar tastes.

Likes:

Anchovies, olives, smoked reindeer, capers, proscuitto, mushrooms, blue cheese, pepperoni, mozarella


Dislikes, i.e. complete no-go:

Thick crust, crust with air in it, crust made from white flour, soft crust, pineapples, peaches

 

[HoppyDaze]

Hard to say. I can't taste it from here... Probably just a pic from earlier in the thread.

 

[ChefRex]

we make pizzas at home every other friday but i never take photos of them, maybe i should start. Our three teens each make their own. My wife and i share one since we have similar tastes.

Likes:

Anchovies, olives, smoked reindeer, capers, proscuitto, mushrooms, blue cheese, pepperoni, mozarella, long walks on the beach


dislikes, i.e. Complete no-go:

Thick crust, crust with air in it, crust made from white flour, soft crust, pineapples, peaches

ftfy
And yes you should post pictures.

 

[paulthenurse]

Got the pizza oven dome finished yesterday. Celebrated by making a few practice pizzas cooked on the grill.

 

[headbanger]

Got the pizza oven dome finished yesterday. Celebrated by making a few practice pizzas cooked on the grill.

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Looks good! If you put the basil on after you bake the pie, or near the end, it won't get all burnt and bitter.

 

[podz]

Looks good! If you put the basil on after you bake the pie, or near the end, it won't get all burnt and bitter.

Yes. There is no taste so magical as that of fresh sweet basil. Dried basil tastes like zero.

 

[Melana]

Yes. There is no taste so magical as that of fresh sweet basil. Dried basil tastes like zero.

Agreed.

 

[paulthenurse]

I've got such a long way to go to get my game back.

 

[TrickyDick]

When do you begin seasoning that new oven??


Sent from my iPad using Home Brew

 

[paulthenurse]

Friday. It's gonna rain like stink all day tomorrow. She'll be under a tarp.

 

[paulthenurse]

Unless I get home, mow the grass, looking at the thing the entire time and decide, "What the hell, I'm Santa, I can show up I the 24th if I want to."



Small kindling fire. There will a another arch in the side nearest the camera that will come down almost as low as the inner arch. That wi funnel all the smoke up, the piece of plywood proved that. Before I baffled the front equal amounts of smoke went up as out. I put the ply up and all the smoke went up the flue.

Then I sealed it up with stacked bricks to keep the heat in.

.

I think I'll have a beer.

 

[TrickyDick]

Paul,

that's pretty cool. Nice work - except for the crooked arc'd bricks (Hey, I've gotta poke a little fun given your reputation eh?) But seriously, looks like an awesome job that you'll enjoy using for years! Are you planning to build anything around it or extend the chimney any higher when you add the next row of bricks for the front? Can you use a tuscan grill in the front area?

TD

 

[paulthenurse]

What reputation? Whose got a reputation?

 

[headbanger]

Good job Paul, that oven is a work of art.

 

[Melana]

Good job Paul, that oven is a work of art.

Picasso?

 

[paulthenurse]

Escher.

 

[ChefRex]

Mushrooms, peppers and green onion, stout wort in the dough and a stout on the side

 

[Temptd2]

Wow ChefRex, that's a thing of beauty! But what - NO MEAT??? LOL!