I bought him one of these, so he could at least cook indoors:
It sort-of worked. He decided he hates making pizzas and tells me to make them.
Posted on 03/26/2021 9:17:45 AM PDT by tflabo
Lately it’s become a hobby of mine to wake up, turn on FR, and just troll the threads. I giggle at myself.
OK time for my B12 shots now.
I enjoy having the Breville model. We use nearly every day for all kinds of cooking.
Turkey comes out perfect and is done in just over 1/2 the time it takes the traditional way.
Eggplant and Chicken Parmesan come out great as well.
I do call mine a pizza oven though it's actually designed for baking bread. Pizza oven just sounds better than Bread oven.
Napoletana pizza (hi-temp masonry oven style) cooks up in ~2 minutes.
Get the oven too hot and it’ll be done in about a minute with great char.
Nice! How long does it take to get up to temperature?
I once was about to embark on building a from-scratch masonry pizza oven out back, but punted when I realized how long it would take to get up to temperature.
Same question for you, as in my #26.
Nice leoparding char is A Good Thing.
Are you making your own doughs? A high-temp recipe?
Minimum 2 hours to get up to temp. I usually give it 4 or 5 hours, I’ll light it lunchtime for use for dinner. Once it’s lit it doesn’t take much attention, just throw a couple of logs in every few hours.
If I’m having a party and cooking lots (20-40) pizzas I’ll light it in the morning so the whole thermal mass is up to temp.
It holds heat great, it’ll still be 350 deg or more the next morning.
It’s also great for pulled pork and ribs, I let it cool down put the meat in at night, shut the door and in the morning it’s cooked to perfection.
I do make my own sourdough dough, makes a thin crust. Standard recipe. I like the Caputo pizzeria flour, wife and daughter prefer King Arthur.
It’s just flour, water, salt and a little olive oil.
The Best Pizza Ovens for the Home...
...begin with the DiGiorno freezer case at Sam’s Club.
Nice... but you need one that doubles as a fridge, LOL.
Loves me some Yule’s then.
Perfect! There’s nothing like cold pizza for breakfast.
Their Pizzaola model is great. I'm too cheap to invest in that countertop $1000.00 model however. Seems like its just fast, great results and not too much fuss or mess.
The cornerstone of any nutritious breakfast!
Yes, I know the subject it home ovens, but those are pretty good for high volume.
The best oven I've seen was called the 'Baker's Pride'. It cooked pizzas perfectly, but required a lot of attention.
Forgot to add, the Baker’s Pride had a 2 inch thick sheet of slate, which is why it cooked so well. But it did need to be watched.
I don’t know if that model is much different. The model I have has a round pizza pan capability. One thing I do love is that it is only 1800 watts, about that of a hairdryer. Instead of a 7,000 watt oven, this thing sips electricity and makes food better.
P.S. The Breville model we have is about $250. Well worth it though.
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