What's in your (PIZZA) oven?

Didn't want to burn half a tree to make a couple pizzas for the wife and I. So tried a much lower hydration dough and tossed it in the kitchen oven at 500f Convection. Definitely like the way we were able to get a much thinner crust with the lower hydration. Will likely try next weekend for the Superb Owl in the brick oven 🔥

Two day ferment, 60% hydration.
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My last 4 from weekly Friday night ritual my wife have been doing for close to 20 years now. Conventional oven with a 12 yo stone. I am from the New England. My biggest pizza pet peeve is undercooked pizza. Others may disagree. Been on a mushroom and onion kick lately but will throw an occasional turkey pepperoni pie in the mix on occasion still.

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Evan B said:
What'd you end up getting? I joined @mcswny in the Lloyd fan club.
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I got this one:

detroitstylepizza.com

10 x 14 - Authentic STEEL Detroit Style Pizza PAN**Please Allow 2-3 Business Days to Process Order**

NEW! 10 x 14 - Authentic STEEL Detroit Style Pizza Pan You can’t bake an Authentic Detroit Style Pizza without a square steel pan fashioned after the automotive parts trays originally used when the “Motor City Secret” was born, but authenticity comes with a costly and time-consuming break-in...
detroitstylepizza.com detroitstylepizza.com

I try to avoid proprietary non-stick coatings and this one is seasoned with only canola oil. Hope it doesn't rust!
 
Zak said:
I got this one:

detroitstylepizza.com

10 x 14 - Authentic STEEL Detroit Style Pizza PAN**Please Allow 2-3 Business Days to Process Order**

NEW! 10 x 14 - Authentic STEEL Detroit Style Pizza Pan You can’t bake an Authentic Detroit Style Pizza without a square steel pan fashioned after the automotive parts trays originally used when the “Motor City Secret” was born, but authenticity comes with a costly and time-consuming break-in...
detroitstylepizza.com detroitstylepizza.com

I try to avoid proprietary non-stick coatings and this one is seasoned with only canola oil. Hope it doesn't rust!
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I think thats the one.
Just don't let water sit--it'll rust real quick (but its easy to remove)
 
Pretty sure I would have made at least 2 and maybe 3 pies with that much sauce.
 
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albula said:
Pretty sure I would have made at least 2 and maybe 3 pies with that much sauce.
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All of the sauce is on top of the cheese. I probably used too much and it was definitely too wet. I cooked down a can of Bianca D'napolito (sp?) whole tomatos with some salt, sugar, garlic, and oregeno and should have cooked it down longer (it was pourable, not dollopable, when I put it on the pie). I end up with a lake of liquid and had to leave the dressed pizza in the 500F oven for 25 minutes to cook it off, instead of the 14-16 minutes my recipe called for. That extra time made the whole milk fresh mozz dry out too much and overburnt the edges just a bit.

Live and learn! I'll find some brick cheese for the next pie.
 
Zak said:
All of the sauce is on top of the cheese. I probably used too much and it was definitely too wet. I cooked down a can of Bianca D'napolito (sp?) whole tomatos with some salt, sugar, garlic, and oregeno and should have cooked it down longer (it was pourable, not dollopable, when I put it on the pie). I end up with a lake of liquid and had to leave the dressed pizza in the 500F oven for 25 minutes to cook it off, instead of the 14-16 minutes my recipe called for. That extra time made the whole milk fresh mozz dry out too much and overburnt the edges just a bit.

Live and learn! I'll find some brick cheese for the next pie.
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For my Detroit sauce, I just run my DiNapoli tomatoes through my mill, then mix in like 8oz of tomato paste. I may add some salt and or red pepper flakes, but otherwise not much else. The tomato paste thickens it up nicely. I don't do any cooking down.
 
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Evan B said:
For my Detroit sauce, I just run my DiNapoli tomatoes through my mill, then mix in like 8oz of tomato paste. I may add some salt and or red pepper flakes, but otherwise not much else. The tomato paste thickens it up nicely. I don't do any cooking down.
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Maybe I just used too much sauce, then? I used most of the can.
 
I use maybe 3/4 of a 28oz can for 3x Detroits. And I don't cook it down at all. I buy the whole tomatoes (yellow can) run it through the food mill, 2 tbsp olive oil, 1 tsp salt and 4ish cloves of garlic. Doesn't need anything else--those tomatoes are perfect.
 
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I recieved a Gozney Tread oven for Christmas. Been struggling with making a good dough so far. Can't be that hard, but I either forget the salt, don't fold it right, or screw up something...can't be that hard, but my brain just doesn't run right on certain things in life. I think dough is one of those things...

Going to try Evan's poolish method this week.

I'm pretty pumped to bring that oven on overnight trips on the B section of the Green, but want my dough to be good for that occasion.

Cicada or Yellow Sally Neapolitan anyone?
 
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