Pizza as the pizza Gods meant it to be

[Jim]

Bought a Halo Versa 16 for the lot here in Silver Springs. It has a few options that I felt couldn't hurt my pizza cooking self. One is the rotating pizza stone, so I don't need to learn that skill. Also it will cook up to 16" pizza, something that seemed like I should take into consideration, but probably will never need.

Anyhow, it arrived today and we got it fired up this evening. Not a perfect pizza, (pepperoni got a bit burned) but I think that it's going to be easy to sort out.

I wanted a multi fuel oven, but this one had enough good reviews that I think I can live with it just being propane.

Amazon

 

[J&JD]

Turn the heat down just a bit Jim. Those built in gages aren’t always that accurate. Did the crust bottom have small dark spots? Sure looks like a good start to me.
I kind of enjoy spinning the pizza on the stone with a peel. Takes a little practice, however.

 

[Jim]

Did the crust bottom have small dark spots? Sure looks like a good start to me.

I didn't look, but I will next time. One of the things I like about this stove is that there are two sources of heat. One cooks the pizza from the top, as is expected. But then there is a second source located under the stone, and it's job is to get that stone hot and keep it that way.

I've always had issues with the stone not getting as hot as it should, and this stove promises to cure that problem!

 

[J&JD]

there are two sources of heat.

Are they both controlled by the same valve?

 

[Jim]

Are they both controlled by the same valve?

I don't think the one under the stone is controlled by anything. It's not a big source, but it's big enough to get the job done. Problem is, it's under the stone, so pretty hard to see what it's doing and when it's doing it.

 

[Jim]

Last night, we used some dough that we bought at Publics. So now I'm off to the store for ingredients to make our own dough.

Bought this book on Amazon to add with all the info I have gleaned from Judy (of J&JD fame) over last year.

Turns out, Ryker likes pizza just fine! So off we go!

 

[Jim]

Try #2, and it turned out 100% better! Made my own dough this time and gave the oven plenty of time to get up to temp. Turned the overall temp down a bit and I think it really helped.

My half: Pepperoni, red and yellow peppers, onion, mushrooms, and the dreaded pineapple.
Trish's half: Pepperoni and pineapple.

I'm telling you, it was really good!

 

[J&JD]

Try #2, and it turned out 100% better! Made my own dough this time and gave the oven plenty of time to get up to temp. Turned the overall temp down a bit and I think it really helped.

My half: Pepperoni, red and yellow peppers, onion, mushrooms, and the dreaded pineapple.
Trish's half: Pepperoni and pineapple.

I'm telling you, it was really good!

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View attachment 26684

Try #2, and it turned out 100% better! Made my own dough this time and gave the oven plenty of time to get up to temp. Turned the overall temp down a bit and I think it really helped.

My half: Pepperoni, red and yellow peppers, onion, mushrooms, and the dreaded pineapple.
Trish's half: Pepperoni and pineapple.

I'm telling you, it was really good!

View attachment 26682
View attachment 26683
View attachment 26684
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Aside from a strange topping or two that looks outstanding! Was the crust as crispy as it looks? Bottom have small black spots? You’re getting close to perfection for sure.
Merriest of Christmas to you.

 

[Jim]

Aside from a strange topping or two that looks outstanding! Was the crust as crispy as it looks? Bottom have small black spots? You’re getting close to perfection for sure.
Merriest of Christmas to you.

No, not "crispy" but certainly not doughy. Didn't see any black spots, is that an indicator of something? And the merriest of Christmas's to you and Judy as well!

 

[J&JD]

No, not "crispy" but certainly not doughy. Didn't see any black spots, is that an indicator of something? And the merriest of Christmas's to you and Judy as well!

The black spots are an indicator of a good hot stone. It’s what gives you the nice crisp crust. You might turn on your new stove and use a laser heat gun to see if/when the stone gets to around 800 or a bit more. I just don’t know enough about that new contraption of yours. From what it looks like, I would turn it on high, get stone up to temp (using laser heat gun), turn down the heat a bit and pop in the pizza. It won’t be long before you will achieve perfection (and be overweight ).