What's new

Pizza Ovens...

estir_bune

estir_bune

No, it's snot
Joined
Jan 22, 2008
Messages
1,672
We have a new pizza oven... I have not mastered the art of making a full fledged pizza on it yet. First attempt - I burned it to a crisp (Kingsford Charcoal) so it was a fail. Second attempt - I didn't use corn meal but rather flour to get the pizza off the peel and it was challenging to say the least. I ended up folding it into the oven so it was a calzone... and I ended up with slightly charred edges...
So I now know I need to use corn meal on the underside of my dough, but are there any other tips y'all can pass along? Like pre-bake crust a bit prior to toppings or not? What is the best heat/timing you have found?
What else, other than pizza, are all y'all baking in your pizza ovens??
 
When I loved with my oarents..parents... quite a few years back... we loved to do soft pretzels in the piza oven or homemade bagels ...mmmm
 
how fun! What pizza oven do you have? I want one, but haven't convinced myself I'd use it for enough yet.
 
I’ve never pre-baked the crust. We use semolina flour and a pizza peel to keep it from sticking. We also bake it as hot as possible as fast as possible. Good luck! It definitely takes a lot of trial and error but even if you mess it up it still tastes great.
 
I've never used a separate pizza oven. Sounds like it would be fun to play around with though! I love the fancy brick ones I've seen in fancy houses outside, but I'm not sure I would use one enough, unless I could cook other stuff out there too.
 
We have a Ooni Pizza Oven.

Determine if there is any wind and how to position the oven. We tried one day and it was very windy, so the temperature wasn't even. Definitely preheat the oven (I think hubby usually gives it a half hour)

Stretch the dough at room temperature. Make sure it fits in your oven. We have to cut our dough since we didn't think of size in the beginning, lol. Be sure you have everything ready to go. Once topped, we move fast. We had a metal and wood peel. The wood is so much better for us. Seminola or corn meal everything! Right before you put it in the over, pick up the edge on the end, and blow under it... it lifts it a little and prevents sticking right when you put the pizza in... We didn't do this and it was a stressful moment when we were stuck trying to get it in initially. Lost a few toppings there!

Right before you put your pizza in the oven, lower the temp. If too high, you will end up burning the top of your pizza before the bottom done. Leave on low while cooking... If making multiple pies, jack up the heat in between....so the stone can stay hot.

Keep turning the pie a 1/4 turn every 20-30 seconds. It cooks fast.

Good Luck! It's a learning curve.
 
jk703 said:
We have a Ooni Pizza Oven.

Determine if there is any wind and how to position the oven. We tried one day and it was very windy, so the temperature wasn't even. Definitely preheat the oven (I think hubby usually gives it a half hour)

Stretch the dough at room temperature. Make sure it fits in your oven. We have to cut our dough since we didn't think of size in the beginning, lol. Be sure you have everything ready to go. Once topped, we move fast. We had a metal and wood peel. The wood is so much better for us. Seminola or corn meal everything! Right before you put it in the over, pick up the edge on the end, and blow under it... it lifts it a little and prevents sticking right when you put the pizza in... We didn't do this and it was a stressful moment when we were stuck trying to get it in initially. Lost a few toppings there!

Right before you put your pizza in the oven, lower the temp. If too high, you will end up burning the top of your pizza before the bottom done. Leave on low while cooking... If making multiple pies, jack up the heat in between....so the stone can stay hot.

Keep turning the pie a 1/4 turn every 20-30 seconds. It cooks fast.

Good Luck! It's a learning curve.
Click to expand...
Great tips! I will be trying these on my next pie!
 
We have a pizza oven and love it! Though I don't do much of the pizza making because it is my husband's thing - he loves it and is a bit particular with it lol. I don't mind though because the pizza is delicious and I don't have as much work to do lol.
He also uses the semolina flour in his crust. He also starts the crust the day before we want to have the pizza, so if we are having pizza Friday he starts the dough on Thursday morning. He has it worked out for the dough to sit out and rise etc. a bit then it's in the fridge and then the next day is out of the fridge to warm up to room temp. Cornmeal is usually used on the bottom too. Do you have a big pizza paddle? That seems to help getting the pizzas in and out without them becoming weird shapes or squishing up.
I don't know that we have cooked much more than pizza in ours, but my father-in-law does steak in theirs I know and potato wedges with a cast iron skillet. I think we need to try soft pretzels though that sounds delicious!
I am doing more low carb crust/bread stuff at the moment based on my doctor's advice, and have found some low carb tortillas work pretty well for a crust for me it just is a lot quicker so needs more babysitting.
My favorite toppings though are a pesto sauce with shrimp on the pizza in the pizza oven!
 
I love a good fly covered pizza
2023dsd-png.569355
 
Back
Top