What's in your (PIZZA) oven?

I am back from a 4 day flu. Catching up here.

@flybill 8 day ferment is as silly as when I went swinging flies at Monroe's lewis street bridge in high water, and no fish are showing at Reiter yet at that point as well. Lesson learned from that day was ask! LOL
In my home generally 2 day ferment is all I do when I have time. Most of the time its day of. There is an old wives tale I believe that excessive yeast fermentation in the house may lead to yeast infections in both males, and females.

@Evan B If you ever make me try this Collatura fish sauce stuff, I will fucking sue you!

@mcswny That goes 2x for you sir!
 
DanielOcean said:
I am back from a 4 day flu. Catching up here.

@flybill 8 day ferment is as silly as when I went swinging flies at Monroe's lewis street bridge in high water, and no fish are showing at Reiter yet at that point as well. Lesson learned from that day was ask! LOL
In my home generally 2 day ferment is all I do when I have time. Most of the time its day of. There is an old wives tale I believe that excessive yeast fermentation in the house may lead to yeast infections in both males, and females.

@Evan B If you ever make me try this Collatura fish sauce stuff, I will fucking sue you!

@mcswny That goes 2x for you sir!
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Try it Mikey, you'll like it. Just don't drink it.
 
DanielOcean said:
I am back from a 4 day flu. Catching up here.

@flybill 8 day ferment is as silly as when I went swinging flies at Monroe's lewis street bridge in high water, and no fish are showing at Reiter yet at that point as well. Lesson learned from that day was ask! LOL
In my home generally 2 day ferment is all I do when I have time. Most of the time its day of. There is an old wives tale I believe that excessive yeast fermentation in the house may lead to yeast infections in both males, and females.

@Evan B If you ever make me try this Collatura fish sauce stuff, I will fucking sue you!

@mcswny That goes 2x for you sir!
Click to expand...
Shots fired!
 
DanielOcean said:
I am back from a 4 day flu. Catching up here.

@flybill 8 day ferment is as silly as when I went swinging flies at Monroe's lewis street bridge in high water, and no fish are showing at Reiter yet at that point as well. Lesson learned from that day was ask! LOL
In my home generally 2 day ferment is all I do when I have time. Most of the time its day of. There is an old wives tale I believe that excessive yeast fermentation in the house may lead to yeast infections in both males, and females.

@Evan B If you ever make me try this Collatura fish sauce stuff, I will fucking sue you!

@mcswny That goes 2x for you sir!
Click to expand...
The ferment wasn't intentionall. Every time I planned to make it, we wanted something else.. it was tasty but not necessary!
 
I'd go a few steps further than not necessary and say that 3 days cold ferment is my hard cap. Anything past that I'd start new dough. But that's just me.
 
I made pizza using half my dough, then started a partial kitchen remodel and so the other half of the dough sat in the fridge for a week. It had a very sour smell, not a bad smell, and when I made the pizza I could taste the extra tang. Interestingly, my wife did not notice a difference, even when I pointed it out to her. But then again, her sense of smell has never been good.
 
Made a pizza last night using a par baked crust from last week that was sealed and frozen. I'll do somethings differently next time in terms of Gozney oven temp and timing to get the bottom of the crust to be more crispy but for Sicilian or Detroit style it seems a superior approach to freezing uncooked dough. Once the wrinkles get ironed out it appears to be the way to go when you decide at noon to have a pizza that night.PXL_20250304_031819871.jpg
 
albula said:
Made a pizza last night using a par baked crust from last week that was sealed and frozen. I'll do somethings differently next time in terms of Gozney oven temp and timing to get the bottom of the crust to be more crispy but for Sicilian or Detroit style it seems a superior approach to freezing uncooked dough. Once the wrinkles get ironed out it appears to be the way to go when you decide at noon to have a pizza that night.View attachment 144510
Click to expand...


All for science!
 
mcswny said:
All for science!
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Truth spoken. In retrospect I would allow the crust to cool completely before sealing and freezing as it appeared there was some condensation and the crust, to my unpracticed eye, seemed to be a bit damp. Also will make sure it is definitely up to room temp or a little more before going in the oven. Also, according to Gozney instructions for Detroits the oven floor is brought up to just 650 then turned off and the pie inserted, the door installed , and the pan is rotated after 2 minutes. Then the door is removed and the oven is reignited to finish off the top of the pizza. That has worked for me when using a par baked crust that is still a little warm but I will get the floor temp up to 800 the next time and see if it gets the bottom of the pie more crunchy. A work in progress.
 
Didn’t go through all 14 pages to see if it had been brought up before but any thoughts on this thing?

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The good news is that I have two dough balls in the fridge for another Friday night shindig I'm taking them to.

The bad news is I saw this at Winco and it really made me disappointed. I mean, I haven't tried it, but I can't see how this would make anything worthwhile. But maybe I'm just a snob now :D

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Evan B said:
The good news is that I have two dough balls in the fridge for another Friday night shindig I'm taking them to.

The bad news is I saw this at Winco and it really made me disappointed. I mean, I haven't tried it, but I can't see how this would make anything worthwhile. But maybe I'm just a snob now :D

View attachment 145032
Click to expand...

Is it just "flour" or is it pre mixed dough?

Regardless, no thanks.
 
Cooking up for a shindig at my gym tonight.

This here Chipotle one... I may or may not have put the bacon grease into the pan instead of my usual pure olive oil. Science isn't going to science itself.

1000007273.jpg
 
Run of the mill Friday night thin crust. Simple and delicious. I will say I make a mean deep dish from my time spent working at a Pizzeria Uno a few summers in my youth. Been a while since I made one. I try to limit the feeling that I just ate Thanksgiving dinner to, well,Thanksgiving….

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