What's in your (PIZZA) oven?
- Thread starter Evan B
- Start date
Maybe you can add your thoughts about Bianco Dinapoli vs one of the best in the reviews that you have tried.
I’m also surprised that Bianco Dinapoli did not make the list, as well as San Merican Tomatoes, which are both my go to canned whole peeled tomatoes…Muti, which is also excellent, is hard to find (for me)…but usually find their tube of double concentrated tomato paste available which I always buy
www.nytimes.com
The Best Canned Tomatoes
We taste-tested over 25 cans of widely available whole peeled tomatoes. Here are our favorites.
www.nytimes.com
I’m also surprised that Bianco Dinapoli did not make the list, as well as San Merican Tomatoes, which are both my go to canned whole peeled tomatoes…Muti, which is also excellent, is hard to find (for me)…but usually find their tube of double concentrated tomato paste available which I always buy
The Best Canned Tomatoes
We taste-tested over 25 cans of widely available whole peeled tomatoes. Here are our favorites.
I won't make pizza without Bianco DiNapoli.
Agreed. I've gone through a few tomatoes. This is the one.
Also noting this isn’t some arbitrary bias. Bianco DiNapoli is a partnership between Chris Bianco and a farmer with the last name DiNapoli (I can’t remember his name). Chris Bianco is a legend in American Pizza making, based out of all places, Arizona. He knows his shit.
Four day fermentation in the fridge. Used pizza flavoring from King Arthur and KA bread flour. Didn't follow a specific recipe, but did about 400 grams water to 400 grams of KA bread flour.
Very wet so will add some flour to prep the dough. Pizza will be tonight or tomorrow. Most likely tomorrow as mom wants works chops! Tough life for Bill and Nancy (mom).
Very wet so will add some flour to prep the dough. Pizza will be tonight or tomorrow. Most likely tomorrow as mom wants works chops! Tough life for Bill and Nancy (mom).
100% hydration is indeed very wet.
I assumed that was the case. Excited to try the dough!
Let me know known it goes. I can't even get dough at or above 70% to cooperate.
Porter2
Legend
I had a really good pizza last night. It was a combo I would never had thought of and was hesitant to order. White ranch style garlic sauce, mozzarella, red onion, bacon, fresh dill, and dill pickles. It was really good and I’ll have to try to replicate at home. Maybe add some pineapple too for good measure 
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Pineapple? Heresy!I had a really good pizza last night. It was a combo I would never had thought of and was hesitant to order. White ranch style garlic sauce, mozzarella, red onion, bacon, fresh dill, and dill pickles. It was really good and I’ll have to try to replicate at home. Maybe add some pineapple too for good measure
Pickles are definitely a must on a cheeseburger pizza. Add them after pulling the pizza from the oven.
While definitely a pizza neophyte I am really having fun and actually ending up with some pretty enjoyable meals with this Gozney Dome I recently acquired. For those who are perhaps considering going that route be aware that there are a number of add on accessories that you are going to discover you will need to take full advantage of all it can do. That having been said over the course of a number of conversations while getting some helpful advice from their customer service coordinator I was offered a link to pass on that provides for a 10% discount on any oven purchase. So if any one is considering shopping for any of the Gozneys let me know and I can save you a few dinero.
I'm no ingredients purist. I do believe the margherita to be pizza perfection, but some of my favorites have all been with very non-tradtional ingredients. I'm all for experimentation with whatever sounds good. Part of what makes it fun.
The whole pineapple on pizza thing seems to have become an internet meme of sorts that has really taken root. There is a bit of that attitude in the NY Pizza world... but to deny that there aren't really, really tasty pizzas that have pineapple on them is WRONG. Also my opinion is the only right opinion.
The whole pineapple on pizza thing seems to have become an internet meme of sorts that has really taken root. There is a bit of that attitude in the NY Pizza world... but to deny that there aren't really, really tasty pizzas that have pineapple on them is WRONG. Also my opinion is the only right opinion.
The way I’ve done pineapple on pizza (and really enjoyed it) was I roasted the shit out of a whole pineapple, then skinned it (or whatever it’s called), then threw it in a food processor. Put it in a squeeze bottle and put it on a spicy pepperoni pie with little dollops of pineapple sauce. It was very good.
I actually suggest using a food mill to make your sauce. A food processor can introduce a lot of air into the sauce you don't want there.
Air fryer-the best way to reheat pizza!