Pizza as the pizza Gods meant it to be

[J&JD]

Now this is real pizza, cooked in a real pizza oven (sans pineapple) ?

 

[RKins]

Looks tasty.

 

[Jim]

Making pizza at 1:00 in the AM! My kind of people!

 

[Neal]

There is no bad pizza. But I'll have to give ya a C+ on that one. Redo and report back within 48 hours.

 

[TJ&LadyDi]

YES!!!! Now, that’s a pizza, done the old school way! Looks really good. Bet it tasted good too!

The weather has been too nasty up here to try out our gas-grill pizza oven yet, but the time is coming soon...we hope. We bought it primarily for our Polson place, but will use it at the sticks n’ bricks too.

TJ

 

[Jim]

Is that at your place @J&JD ?

 

[J&JD]

Is that at your place @J&JD ?

Yes. You are going to have one at each of your rv sites, correct?

 

[Jim]

Yes. You are going to have one at each of your rv sites, correct?

Just yours.

 

[Dona40]

I think something is wrong with the oven, Looks like fungus on that pizza

 

[Rich W.]

Im quite fond of pizza and have had it all over the world: Italy, Thailand, Paris, Iceland, South America, the Pacific Islands, etc. But by far, the best pizza Ive ever had was home made, by me and my friends, Guess that speaks to knowing what you like. And by far the worst was in New England - anything from Mass North. They just don't get it, although there are exceptions, an example of which is the Poor People Pub in Wakefield NH - they do get it! Anyway, PIZZA!

Poor People's Pub

Nothing Fancy, Just Good Grub! Sanbornville, NH. Est. 1974.

www.poorpeoplespub.com

 

[AbdRahim]

Looks tasty, but not perfectly round. Chopped!

I will gladly dispose of the evidence.

 

[JRS]

My brother in law has a smaller but similar unit on his deck. Makes good pizzas and fun while with the family

 

[bpaikman]

Now this is real pizza, cooked in a real pizza oven (sans pineapple) ?

Amen

 

[Jim]

There's a lot of moving parts to this pizza-making thing. Making the dough can be problematic in itself. Proper yeast, proper flower, etc. etc. (Thank you Judy of @J&JD for your excellent dough guidance) Then making sure the pizza stone is the correct temp, getting the dang pizza off the pizza peel and onto the stone, and then getting it back on again, all delicate pieces of the equation.

I had great expectations for this pizza, the first one to be cooked outside in the wood fired oven. But it didn't come off as anticipated. Pizza was almost impossible to get off the peel, and equally difficult to get it off the stone. I know where I made my mistakes though, and I'll make sure I don't repeat them.

My MIL was here, anxiously waiting the promised homemade pizza, but it just didn't make the cut. Top was burned, bottom crust was not crispy, and the middle was not done.

And now she's downstairs, eating a grilled cheese sandwich. Rats. . .

 

[Neal]

Did you put semolina or corn meal on the pizza pan? Looks amazing. Glad some around here know good pizza when you see it!