What's in your (PIZZA) oven?
- Thread starter Evan B
- Start date
you dirty girl
jaredoconnor
Peabrain Chub
Anyone use pizza trays instead of launching them straight onto the stone? Does it work OK?
Making pizza would be so much less stressful if I could make 3-4 on trays all at once and then cook them. That isn’t an option without trays, because the pizza sticks to the peel if you leave it too long, even if you use a lot of flour/semolina/etc.
Making pizza would be so much less stressful if I could make 3-4 on trays all at once and then cook them. That isn’t an option without trays, because the pizza sticks to the peel if you leave it too long, even if you use a lot of flour/semolina/etc.
CDone
Smolt
I'm late to the pizza party, but being a Chef for close to 35 years, I've launched a lot of pies. You can definitely do them on pans and bake in your pizza oven. When I was first starting in the kitchen I worked for a restaurant group in their commissary making pizza dough and shells for 15 outlets, make sure you are using pizza pans with holes (helps the dough release from the pan). Haven't tried pans in my Ooni as I have a pretty good system down for making multiple pies, will have to keep my eyes open for some 12" pans and give it a try though.
Colin
jaredoconnor
Peabrain Chub
The other idea I had was to buy a bunch of stainless steel peels and cook ON the peels. I would leave the peel in the oven until the base cooks enough to separate and then remove the peel. Not sure if this is a moronic idea or not.
I use baking parchment. Works just fine.
jaredoconnor
Peabrain Chub
That’s a good idea. I didn’t even think of that. Can it handle the heat of a pizza oven? Like 600-700 degrees?
What if they want smoked pizza?
That would get messy pretty fast! I use it in a regular oven at 450, rotate and slide the pizza off the parchment after 4 minutes.
jaredoconnor
Peabrain Chub
Parchment paper totally worked. Far less clean up and general screwing around than building pizzas directly on the peel. I didn’t let the oven go above 650 and slid the pizza off the paper after about a minute on the stone. We managed to reuse the same square of paper for 3 pizzas, before the paper became too stiff and started cracking.
Alright, all is right in the world. Literally. The melted cheese crust formed beautiful right angle corners. I'm convincing myself it tastes better.
Wisconsin brick cheese was used.
Realizing now that I took a terrible photo to show off the corners. I was in a haste to get it cut and in my belleh.
Wisconsin brick cheese was used.
Realizing now that I took a terrible photo to show off the corners. I was in a haste to get it cut and in my belleh.
Did some science tonight. Wanted to try another round of frozen dough for having on-hand for emergencies. My last round was a complete failure.
Froze the dough after a cold ferment. It was actually part of the last large batch I made. Had one left over so decided to science it. Put it in a sealer bag and into the freezer.
Thawed it out a few hours before baking today on some flour to keep it from sticking in the container. Just did this one in the kitchen oven on a stone at 550deg.
Actually came out pretty good. I'd probably mist it with some water next time to keep the edges from drying out when thawing, but otherwise wasn't terrible.
Didn't have any pineapple on-hand, so settled for anchovies. Controversial posts get more interaction
Maybe a bit too much flour on the bottom... Keeps it from sticking to the peel, but also keeps it from getting crispy.
Froze the dough after a cold ferment. It was actually part of the last large batch I made. Had one left over so decided to science it. Put it in a sealer bag and into the freezer.
Thawed it out a few hours before baking today on some flour to keep it from sticking in the container. Just did this one in the kitchen oven on a stone at 550deg.
Actually came out pretty good. I'd probably mist it with some water next time to keep the edges from drying out when thawing, but otherwise wasn't terrible.
Didn't have any pineapple on-hand, so settled for anchovies. Controversial posts get more interaction
Maybe a bit too much flour on the bottom... Keeps it from sticking to the peel, but also keeps it from getting crispy.