Pizza Oven
- Thread starter Chasin' Dreams
- Start date
Chasin' Dreams
Well-Known Member
OMFG this pizza is brick oven restaurant quality!!! 
So much fun making them and experimenting with toppings, cooking times etc. It was a learning curve at the start for sure! I ****** up my first Margherita pizza but after watching my lady ace her first attempt at hers I got it dialed in too. The thickness/thinness of the dough you spread out makes a big difference in whether it will come of the pizza peel tool well or not when loading the pizzas into the oven. Along with the commitment to launch the raw pizza promptly into the super hot 750 degree oven
And as a future note... yes the gozney pizza slicer is F'ing sharp!
So much fun making them and experimenting with toppings, cooking times etc. It was a learning curve at the start for sure! I ****** up my first Margherita pizza but after watching my lady ace her first attempt at hers I got it dialed in too. The thickness/thinness of the dough you spread out makes a big difference in whether it will come of the pizza peel tool well or not when loading the pizzas into the oven. Along with the commitment to launch the raw pizza promptly into the super hot 750 degree oven
And as a future note... yes the gozney pizza slicer is F'ing sharp!
Chasin' Dreams
Well-Known Member
Yup thanks. We are using corn meal and semolina on the peel and under the dough when making the pizza. I messed up making my first one too big and thin. I was stretching it to 12" but the dough balls I made were more suited to make 10" pizzas. The thin one had too much ingredients on it to come off the peel nicely. Learning curve but it's a lot of fun. All the 10" came off the peel nicely.
Rain City
Crew Member
I'm not a coarse cornmeal fan under the dough. I use fine semolina to avoid burning but still allow the pie to slide off. The perforated peels are great to sift off the extra flour right before tossing in the oven with a few shakes.
Less is more for sure. Use just enough.
Aquaholic
Crew Member
Seriously craving a pizza right now. Many on the food forum enjoy presentation, and these are beautiful.OMFG this pizza is brick oven restaurant quality!!!
So much fun making them and experimenting with toppings, cooking times etc. It was a learning curve at the start for sure! I ****** up my first Margherita pizza but after watching my lady ace her first attempt at hers I got it dialed in too. The thickness/thinness of the dough you spread out makes a big difference in whether it will come of the pizza peel tool well or not when loading the pizzas into the oven. Along with the commitment to launch the raw pizza promptly into the super hot 750 degree oven
And as a future note... yes the gozney pizza slicer is F'ing sharp!
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Marley
Well-Known Member
This is what I do as well. Makes a big difference.
Chasin' Dreams
Well-Known Member
Thank you!
Chasin' Dreams
Well-Known Member
Thanks! It sure is great. Very happy with it. Made more dough today
Rain City
Crew Member
Once you're dialed on the neapolitan. Throw the cast iron pan in there with some olive oil and do a nice greasy pan pizza. RidiculousThanks! It sure is great. Very happy with it. Made more dough today
TheHurtLocker
Well-Known Member
How much are the 10”, and do you deliver?! 
Chasin' Dreams
Well-Known Member
OMG yes that sounds good! Do you pre heat the pan or just put the dough in a room temp pan? At 750f I imagine you may not have to pre heat?
I may have to sell to neighbors to recoup the cost of the oven.How much are the 10”, and do you deliver?!
Rain City
Crew Member
We pre-heated but not for long but also turned down the heat for the first part. Crank the flame back up right after throwing the pie in. That's part of what I like about these ovens is how easy they are to turn up or down when you need to. Nice to be able to dial it back and then crank up to char.
Not big on Napoli style pizza. All dough, too few toppings. We make pizza in the oven on a steel. 450 a little longer cook. We have a great dough recipe. Crispy and firm on the bottom. Our favorite is Alfredo, roasted garlic, onion, Italian sausage, mushroom, and mozza. Arugula, basil, and a little parm after the cook.
Chasin' Dreams
Well-Known Member
Right on. Ya no doubt I love the quick change in temps with the propane or adding more wood. Gonna for sure try the cast iron pan pizza.
Chasin' Dreams
Well-Known Member
I like all types of pizza lol. Love the Italian flour Neapolitan dough types and I experiment with all kinds of toppings.
Funny you mention the Alfredo. We were just talking last night about doing a chicken bacon Alfredo pizza.
That's a great looking pie!
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