Posted on 02/09/2021 5:20:55 AM PST by mylife
and a shot of Tullamore Dew.
I'd say 625F is a good temp for production purposes.
Gotta love Onslow.
Looks like a lot of the superficial behavior goin on up in DC. That show couldn’t be made today (not in this country, anyway). If it were, it would be made illegal and we’d be put on a watch list for laughing at it.
Apologies for going off-topic. This isn’t pizza.
Would you happen to have a recipe?
Pitiful aint it? a national disgrace.
Teaching our kids to want the McCorporate crap.
When I was a kid we packed a lunch but did beg for lunch money for pizza day and spaghetti day at school.
I called that lunch lady Mom #2 and still know her today.
She also brought any left overs home, they lived 2 doors over, so I always got a bite.
It's a spice packet added to No. 10 cans of tomato sauce. One of the main ingredients is grated parmesan cheese.
Coal fired pizza ovens are hotter than hell.
The original title of my first book (unpublished, still) was The Hamburger & Pizza ‘diet’.
I literally lost 55 pounds eating hamburgers for lunch, single serving pizzas for dinner and my regular breakfast of 2ea eggs/toast and a banana, upending so-called ‘expert’ advice on the matter and, as I assert, turning conventional dietary knowledge on its head.
Someday in the coming year I’ll either buy a Tig or find someone to do the welding necessary to complete what is arguably a 4th-gen prototype: Combination smoker, grill & pizza oven (my 2nd gen mod achieved temperatures of >750 deg F, melting the knobs off my gas controls).
Hint: It’s NOT the burners which determine BTUs. You CAN unleash potential from your grill at home, with minor modifications.
Dough was made in a batch and divided into 6 rounds, individually frozen. Dough was removed from the freezer the night before, placed in the fridge. Upon return from work, dough was removed from the fridge to achieve room temperature, then hand-worked into whatever shape resulted. Sauce was simple: Tomato puree, light oregano, garlic, olive oil, cayenne and salt (uncooked). Toppings varied.
Single serving pizza prepared in 15 minutes while the grill came to temp, cooked to completion in under 4 minutes. I’d post a pic, but they’re on my other laptop (awaiting time set aside to repair).
I also perfected an oven-baked white sauce pizza: Garlic cream sauce with fast-smoked/grilled dark meat chicken and onions on a whole wheat/basil thick crust.
IMHO, when it comes to homemade pizza, the key is to be unconventional and adapt to the tools you have, or acquire the tools you need (including a quality pizza stone and pizza peel).
In my case, I modified my gas grill (HEAVILY modified). Someday it will be finished and I’ll share here.
And, like BBQ, your mistakes will help you achieve the greatest personal success.
Interesting.
I looked once or twice back in the day. I think the ovens were around six/sixfifty. I was told some guys never shut tham off as they took too long to heat up the next day.
I think that, upon exposure to such superheated temperatures, the pizza would simply flash into ash.
Your sauce sounds spot on to my tastes.
Naw, it just cooks faster.
Coal fired pizza ovens can reach 1,000 F
As well, I’m Italian. I don’t measure.
It not only cooks faster but the chemistry changes and it texture/tastes different.
I have “The Bread Bakers Apprentice” and “American Pie” both by Peter Reinhart. Reinhart breaks it down to the Chemistry level, giving you a lot more control of what your doing. Good resources.
Our family recipes omit things like that to LOL
Well they will say a pinch or a dash.
You learn by doing.
I do know the stone ovens I worked with cranked out great za at 625+F.
Not at Pizza Rut, though - they have that conveyor thingee.
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