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re: Any other Pizza makers here?
Posted on 8/25/15 at 9:40 am to BlackenedOut
Posted on 8/25/15 at 9:40 am to BlackenedOut
quote:
Yeah I am getting really close to pulling the trigger on an outdoor wood burning oven. Father in law came by the other day with a brochure for all the parts of a modular brick oven. He is supposed to be running down a price and we can install it mainly ourselves.
Hmm...I dunno if I'd go all brick in our climate. From what I've researched, the all-brick ovens are very prone to spalling/brick failure over time if fired when wet or damp....so you're supposed to wait 2-3 days for the oven to dry before firing. That would substantially reduce useable time & complicate scheduling.
If I were finally going to pull the trigger, I'd go with a refractory ceramic modular insert & then build a nice enclosure over it to keep it dry.
But if you do build one, I will be happy to volunteer as a brick carrier.
2
Posted on 8/25/15 at 9:48 am to hungryone
Thats the plan. Basically enclose the modular ceramic oven with brick facing and/or a roof.
Posted on 8/25/15 at 10:25 am to BigPerm30
quote:
Anyone use a cast iron pan instead of a pizza stone?
I use a cast iron skillet when making them in my apartment. Works alright in the oven when I don't have a grill that can get super hot.
Posted on 8/25/15 at 11:44 am to hungryone
quote:
But if you do build one, I will be happy to volunteer as a brick carrier.
That is called a Hod Carrier and typically a skilled hod carrier should be able to keep up with two brick mason's. They are stacked chevron style to maximize how many can be carried.
And if you use fire brick you will not have the problem with spalling or brick failure. Same as a masonry fireplace.
Find a friendly mason, give him plenty of beer and pizza and maybe you can get one built rather cheap.
Posted on 8/27/15 at 10:21 am to BlackenedOut
quote:
Thats the plan. Basically enclose the modular ceramic oven with brick facing and/or a roof.
Did you see this one on serious eats?
That thing looks awesome and convenient. Wish they made a version that was ~$5500 less.
Posted on 8/27/15 at 10:25 am to NOFOX
Isn't the oven pictured gas, though?
Posted on 8/27/15 at 11:08 am to BatonRougeBuckeye
I tried to make pizzas a couple of years ago; a lot of effort for 2/3 weeks, then I said eff it after I busted the 3rd stone.
I used Jeff Varasano's recipe because he agonizes over pizza the way we agonize over gumbo. It has to be the RIGHT WAY. He's sort of pizza cray cray.
Of about 10 that I made, two turned out and they were really excellent.
Six months later I saw 3 pizza chefs on TV put together an outdoor traveling pizza oven using bricks and some iron bars. They put it together in about 15 minutes. U can google. Then pizza steels the market.
I used Jeff Varasano's recipe because he agonizes over pizza the way we agonize over gumbo. It has to be the RIGHT WAY. He's sort of pizza cray cray.
Of about 10 that I made, two turned out and they were really excellent.
Six months later I saw 3 pizza chefs on TV put together an outdoor traveling pizza oven using bricks and some iron bars. They put it together in about 15 minutes. U can google. Then pizza steels the market.
Posted on 8/27/15 at 12:31 pm to hungryone
quote:
Isn't the oven pictured gas, though?
Yes gas, but supposedly cooks like a wood fired oven chruning out pies in 2.5-3 minutes and a lot more convenient/easy particularly for residential usage.
Serious Eats - Kenji Review
This post was edited on 8/27/15 at 12:33 pm
Posted on 8/27/15 at 5:13 pm to NEMizzou
quote:
I buy the dough ball packs at Sam's Club
I used to buy those, but I haven't tried them on the baking steel. Might try it sometime, but you have to buy so much at one time.
Try Jim Lahey's recipe and see how it comes out for you. It's very easy. I don't bake or fool with dough and I had no issues.
Posted on 8/27/15 at 5:52 pm to Gris Gris
I bought dough from Whole Foods, how many 14 inch pies can I make with it?
Posted on 8/27/15 at 6:07 pm to accnodefense
I bought it from there, but I don't think it would make 2 14 inch pizzas from one dough ball, if I recall correctly. Call there and ask.
Posted on 8/27/15 at 9:55 pm to Gris Gris
quote:
Try Jim Lahey's recipe and see how it comes out for you. It's very easy. I don't bake or fool with dough and I had no issues.
yeah super simple and cheap. takes like 2 minutes to mix it up and then dont touch it again till the next day.
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