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MUBurrow

Quote from: MUfan12 on January 10, 2025, 10:51:23 AMLove this topic. Since we got an Ooni pizza oven during COVID, making pizza has been my way to experiment with recipes...

Didn't want to derail earlier, but would you recommend an Ooni? What model do you have? I love making pizzas outside during the summer, but its a bit of a pain on the grill and so probably only do it 3-4x/summer right now.   If the Ooni rocks and makes the worst parts easier, I would probably double that.

MUfan12

Quote from: MUBurrow on January 13, 2025, 09:26:48 AMDidn't want to derail earlier, but would you recommend an Ooni? What model do you have? I love making pizzas outside during the summer, but its a bit of a pain on the grill and so probably only do it 3-4x/summer right now.   If the Ooni rocks and makes the worst parts easier, I would probably double that.

I have the Koda 16 which is the propane one. Setup is super easy. It's honestly one of the best purchases we've made. During the summer, Friday nights are pizza night. And usually once a month the neighbors and my daughter's friends come over, I'll make a bunch of pizzas and the adults will have drinks on our patio. It's become such a fun way to get people together.

One thing I caution everyone about is that it does take some getting used to. There are hotspots near the heat source (back left corner) and if you're not careful you'll scorch it. I've had a few blackened pies that were half edible.

If I'm doing a NY style pie, I usually shoot for 650 in the middle of the stone, and turn the heat down low so the toppings don't cook too fast. Those tend to take 8-10 minutes. A Neapolitan pie I usually get to 850-900 degrees, those are done in like 90 seconds.

If you do decide to take the plunge, shoot me a DM and I'll send over some links to the stuff I use that has helped.

wadesworld

Are people who make their own pizzas buying premade doughs and sauces, or making it all from scratch?  If doing premade stuff, what do you find to be the best doughs, sauces, and cheeses to use?

MUfan12

Quote from: wadesworld on January 13, 2025, 10:47:16 AMAre people who make their own pizzas buying premade doughs and sauces, or making it all from scratch?  If doing premade stuff, what do you find to be the best doughs, sauces, and cheeses to use?

I make dough and sauce from scratch. It's really not too difficult, and especially the sauce is just so much better. The problem with the premade doughs is they can be hard to work with, and usually I just give up and use a roller.

One thing I'd definitely recommend is getting a block of mozz and shredding it rather than buying the pre-shredded. Melts way better. If using fresh mozz, press it between two pieces of paper towel to help cut down on the moisture, or you'll have a runny pizza.

wadesworld

Quote from: MUfan12 on January 13, 2025, 10:57:00 AMI make dough and sauce from scratch. It's really not too difficult, and especially the sauce is just so much better. The problem with the premade doughs is they can be hard to work with, and usually I just give up and use a roller.

One thing I'd definitely recommend is getting a block of mozz and shredding it rather than buying the pre-shredded. Melts way better. If using fresh mozz, press it between two pieces of paper towel to help cut down on the moisture, or you'll have a runny pizza.

For sure on the cheese.  We've been using Trader Joe's premade dough and sauce, and they have a block of low moisture mozzarella that we've found is perfect for making pizza.

The sauce and dough are just fine to me, nothing special.  My wife loves the garlic & herb dough they have.  We don't have a pizza oven so just make it in a standard oven, and I have a hard time getting the dough just right.  The instructions say to set the dough out for 20 minutes and roll into a 20" diameter circle, then bake for 10-12 minutes at 350 degrees.  The dough is way underdone using those instructions, so we've put it in for 6-7 minutes without toppings on first, pulled it out, and put the toppings on and then do 12 minutes in the oven, or until the cheese is done.  The outer crust is then good, but it still seems underdone below the toppings.  Any extra time prior to putting the toppings on and it starts to get burnt on the outside, or sometimes bubbles.

Might have to look into a pizza oven.  We make it fairly often, so would probably be worth it.

Jay Bee

Wads the only pizza I see you making is a Lunchables one
Zero rings, but lotsa banners, Baldy.

21Jumpstreet

Quote from: Skatastrophy on January 11, 2025, 08:39:42 AMPepperoni, jalapenos, pineapple.

Sweet, savory, spicy. Pineapple on top to caramelize the available sugars. *Chef's kiss*

Underrated masterpiece, all the flavors

MU Fan in Connecticut

I don't think it's odd but several pizzerias in Connecticut offer a white pie of mashed potato, bacon & broccoli. It's delicious.

reinko

Quote from: wadesworld on January 13, 2025, 10:47:16 AMAre people who make their own pizzas buying premade doughs and sauces, or making it all from scratch?  If doing premade stuff, what do you find to be the best doughs, sauces, and cheeses to use?

Some local pizza shops will sell you dough

MU1in77

Quote from: MU Fan in Connecticut on January 13, 2025, 12:45:21 PMI don't think it's odd but several pizzerias in Connecticut offer a white pie of mashed potato, bacon & broccoli. It's delicious.
Mashed potatoes on pizza? Your killing me!

MU Fan in Connecticut

Quote from: MU1in77 on January 13, 2025, 03:24:57 PMMashed potatoes on pizza? Your killing me!

Thin crust New Haven style with ample char on the bottom.

Billy Hoyle

#36
Quote from: wadesworld on January 13, 2025, 11:20:49 AMFor sure on the cheese.  We've been using Trader Joe's premade dough and sauce, and they have a block of low moisture mozzarella that we've found is perfect for making pizza.

The sauce and dough are just fine to me, nothing special.  My wife loves the garlic & herb dough they have.  We don't have a pizza oven so just make it in a standard oven, and I have a hard time getting the dough just right.  The instructions say to set the dough out for 20 minutes and roll into a 20" diameter circle, then bake for 10-12 minutes at 350 degrees.  The dough is way underdone using those instructions, so we've put it in for 6-7 minutes without toppings on first, pulled it out, and put the toppings on and then do 12 minutes in the oven, or until the cheese is done.  The outer crust is then good, but it still seems underdone below the toppings.  Any extra time prior to putting the toppings on and it starts to get burnt on the outside, or sometimes bubbles.

Might have to look into a pizza oven.  We make it fairly often, so would probably be worth it.

I used to buy the TJ's premade dough to make calzones and it was excellent. Now my wife makes her own, using the cold rise method. It does take planning as the best way to do a cold rise takes 24 hours.

The best flour to use is high gluten. Unfortunately, that's how she learned she has a wheat allergy. She now uses a flour from Italy.

She also does a quick "pre-bake" by sprinkling a small amount of cheese on the dough and putting it in the oven until the cheese melts, then she puts the toppings on. It helps keep the dough from absorbing too much moisture from the toppings.

We don't have an Ooni or similar product. We have a Blackstone now and plan to use that once winter is over to see how pizzas turn out on it.
"Kevin thinks 'mother' is half a word." - Mike Deane

Hards Alumni

Quote from: reinko on January 13, 2025, 02:55:51 PMSome local pizza shops will sell you dough

Yep, in the Madison area, the best pizza place (Sal's) will sell you a ball for $5

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