PIZZA TIME!!!

[02ebz06]

Normally Pizza day is Saturday, but life happened, so it is today.

NY Style crust, homemade sauce, Grande Mozz/Prov 50/50 blend cheese), pulled pork, 'shooms, and a drizzle of Sweet Baby Rays.

From time put in the oven, until placed on counter and picture taken it was ~ 4 min.
Nice char on crust.

And of course dessert - Breyers Oat Milk Cookies and Cream.
The Breyers Oat Milk is really tasty and creamy.

 

[Danblacksher]

Looks delicious! Love making pizza and been working on dough for a while. A delicious adventure. Fantastic looking pizza oven.

 

[JLeonard]

had me at pizza.... then you had to go and throw ice cream in there too! Nice.

Jim

 

[Jim_C]

Great looking pizza! Nice bend on the slice.

 

[JLinza]

Looks like a fine pie

 

[chopsaw]

Looks good . I mixed up dough Sunday . Be ready in another day or two .

 

[crazymoon]

02EB, Nice job on that "ZA" !

 

[Rafter H BBQ]

Darned fine looking cook!

What pizza oven do you have?

 

[02ebz06]

Darned fine looking cook!

What pizza oven do you have?

It's a Pizza Party Emozione.
I converted it from Propane to NG (with their kit).

 

[jcam222]

Both the pie and dessert looks great!

 

[BrianGSDTexoma]

Wow does that look good!

 

[Ishi]

Nice pizza! I was thinking about making pizza tonight

 

[02ebz06]

Thanks all, appreciate the kind comments.

I usually make 5 dough balls at a time on a Wednesday.
One for Saturday, and the other 4 get frozen.
Make once, cleanup once, eat 5 times.

 

[sawhorseray]

GREAT SETUP AND ONE FINE LOOKING PIZZA, NICE WORK! RAY

 

[ceeaton]

It's a Pizza Party Emozione.
I converted it from Propane to NG (with their kit).

How hot does that PP Emozione get? And how long do you preheat it?
Just curious, love making pizza, especially in an outdoor oven...

 

[02ebz06]

I've never tested it. Haha
I pretty much just make NY style, so don't need the 800-900f for Neapolitan.
But I believe it is supposed to get that hot.

In summertime about 45 min, pre-heat, winter and hour or more.

I could pre-heat less, but then would take longer to bake.

 

[Grillman365]

Niiiiiiiiiice

 

[pi guy]

Awesome looking Pi! Thanks for sharing!

 

[ceeaton]

I've never tested it. Haha
I pretty much just make NY style, so don't need the 800-900f for Neapolitan.
But I believe it is supposed to get that hot.

In summertime about 45 min, pre-heat, winter and hour or more.

I could pre-heat less, but then would take longer to bake.

I'm on the fence at cooking at 700F. Do I make a neopolitan dough with just a bit more hydration, or do I make a NY style dough with a little less hydration? Decisions, decisions...

That's half the fun of cooking...

 

[02ebz06]

I'm on the fence at cooking at 700F. Do I make a neopolitan dough with just a bit more hydration, or do I make a NY style dough with a little less hydration? Decisions, decisions...

That's half the fun of cooking...

I believe it is a higher hydration.
Best advice I can give you is go to the PizzaMaking forum.
Lots of recipes and extremely knowledgeable folks (like here).
Create an account and you ask all the questions you want.

I think you are borderline Neapolitan style at 700f, usually 800-900.
Neapolitan pizza is typically made with 00 flour that withstands the higher temp.
It is quite different than other pizza styles.
It has a light and airy crust with minimal toppings, if any.
Had it once at a get together with a couple other local members of the PizzaMaking forum and one the the guys made it.
Now you got me drooling for one.
Guess I should stray from my routine and give it a try.