What's in your (PIZZA) oven?
- Thread starter Evan B
- Start date
Always. There's zero chance at getting it thoroughly cooked without parbaking.
Here's a shot at some from earlier this year. I've dialed them in better now, but still gives a good idea of what I am working with when it comes time for toppings.
Sourdough Willie's in Kitsap County wins a big pizza award. I'll have to try it the next time I'm near there.
Local pizza chef earns prestigious global food award | FOX 13 Seattle https://search.app/vzvmp
Local pizza chef earns prestigious global food award | FOX 13 Seattle https://search.app/vzvmp
Wasatchangler
Steelhead
Just the conventional oven at the air bnb but they turned out pretty tasty. Fig, prosciutto, and truffle oil a la the Notorious F.I.G. at the Secret Stash in Crested Butte and a BBQ chicken. No pineapple but I bet it’d be good.
You making pizza tonight Evan?
Nah. I avoid new years festivities. Might Saturday for the Seahawks game though.
The cheesy bread at Dominos is A+. I’d say change my mind, but that’s not possible.Yep. Doing it for hawks game but if work runs long then ordering, only three choices here. . Just trying to decide between Pagliacci’s or uncle petzas in Bothell?
No to dominoes.
Prefer homemade but time is a factor and watching the game.
Porter2
Legend
I apologize if I posted this before. I enjoy really good pizza. But sometimes a guilty pizza is good. I love after walking a few miles on the shores of Oregon's Cannon Beach area hitting Fultano’s Pizza and having their Ecola Creek Special substituting hamburger with Italian sausage. Onions/green peppers/and they add fresh cut coldish Roma tomatoes at the end. With a 16oz nitro Deschutes Obsidian Stout…. Perfecto. Not the best pizza but best pizza for the moment.
This has been on my list to pickup and I have a Costco trip planned this week! I have used the pizza dough enhancer, from King Arthur, and trying a ton of recipes from the site. Modern Proper too! Not all are sourdough, but I'll be making a few loaves of sourdough bread this week!
Whipped up for the game last night. Typical Margherita for the most part. Did try something new with the sauce, though. Picked up some cans of the Bianco DiNapoli fire roasted tomatoes for the first time (their standard whole tomatoes are my usual). Mixed it together with my home grown tomatoes sauce I canned up last fall to cut down on the smokiness a bit.
Came out awesome. Will definitely be playing more with the fire roasted tomatoes for some future pizzas.
Came out awesome. Will definitely be playing more with the fire roasted tomatoes for some future pizzas.
Look at those 90 degree corners. So proud.
I mostly just buy pre-made crusts or get a dough ball from the store. And I like to cook pizza in my travel trailers propane oven. Not exactly fancy.
Tried a new combo of toppings recently that was pretty dam legit. I have a bunch of frozen chanterelles that I dry sautéed in butter/salt/garlic, vacuum sealed in bags. Thawed a bag, sautéed, and carmelized some onion, added the chantys at the end. Used mozzarella cheese, marinara I had in the fridge, put the chanty/ onion mixture on top. Delicious!
Tried a new combo of toppings recently that was pretty dam legit. I have a bunch of frozen chanterelles that I dry sautéed in butter/salt/garlic, vacuum sealed in bags. Thawed a bag, sautéed, and carmelized some onion, added the chantys at the end. Used mozzarella cheese, marinara I had in the fridge, put the chanty/ onion mixture on top. Delicious!
Porter2
Legend
What store did you get this from?
