Back into the pizza game a week after the first try with our new Ooni pizza oven, now armed with a bit more knowledge, and a pizza peel.
Our first try was pretty hard and I totally burned the first pizza. The oven was wayyyy too hot and it was a real struggle to get the pizza into the oven without proper tools so I had to use a lot of flour which of course ignited like a motherfucker. Did you know flour is extremely flammable and there has been plenty of horrific explosions in flour mills back in the day?
We were quite hangry after work today but there was really intense rain for hours so we couldn’t fire up the Ooni. I took a long ass nap and then we started on a late night pizza after the rain stopped. That’s one problem with an oven like this, you are not meant to use it inside. I think in a pinch like if we are entertaining and the weather sucks, we can move the operation into the garage but that’s not very pleasing.
I am extremely pleased how our pizzas turned out this time. We took more time and turned down the heat to get the benefit from a hot oven but not something that is scortching. I made four little pizzas, two to eat immediately and two to enjoy tomorrow at work.
I like bread so I think the edge of the pizza is the most important part to get right, a really nice and airy edge is what I want. My dough is three days old and rose beautifully within seconds of putting it into the oven. I’m usually content with just a margherita but I’ll take a bite out of other pizzas too.
looks delicious. reminds of my craziest pizza making adventures, where while i didnt make the pizza (i bought in at a grocery store), but i did make a fire with wood, on an outside grill place/thing, placed a slab of stone over the fire and covered the pizza with some bendy iron sheets to cover it. i basically did a diy stone oven and made the pizza on the stone. its amazing how much flavor it gives. some crappy grocery pizza turned into something that tasted amazing, with the slightest hint of wood taste. as for topings, cheese (extra cheese, and more cheese!), i do do pineapple, but also the combination of chicken and cream (like kitchen cream) is great tasting. the tomato has to be good too, very important for a good tasting pizza. also, some seasoning, which i dont see any of that pizza. me flies away towards the kitchen with hangryness
Stone plus wood fire surely elevated your store bought ready-made pizza to a whole other level.
Do not insult my skillz by saying my pizza doesn’t have any seasoning! My home made pizza sauce is always very well seasoned and depending on the pizza, I add other stuff that is appropriate.
what do i know about making pizzas. i don't see oregano sprinkled over the pizza, i assume it is missing something!
So this is like some kind of Pizza BBQ. :)
Haha I guess so!
I like a bacon-mushroom-cheeseburger pizza with some roasted red pepper.
But ... I'm a thin crust person. So that beautiful airy crust is excellent for bread, but I like my crust a closer to a breadstick in diameter with a chewier bite. I like the base just a little thicker than a flatbread.
Bon Appetit!!!
How does one put a cheeseburger on a pizza, just plop it on top? In pieces or whole? All of it is so wrong.
I’m not sure if it’s even possible to make a thin crust with this heat. Maybe if you didn’t have any yeast action 🤔