Homemade Pizza
#196
Suspended
Join Date: Jan 2004
Location: UK
Posts: 11,969
I think that's a great idea, particularly with peppers for example. It will intensify flavour and reduce water. You'r right there won't be any issue with the oven because it will be reaching high temperatures and cooking pretty fast.
#197
FlyerTalk Evangelist
Join Date: Nov 2002
Location: ORD
Posts: 14,231
I'm curious about pizza ovens. I looked for them online and it doesn't seem like something that's easy to find in the US unless you own a restaurant and want a big oven. I Googled Fimar and Effueno but didn't see a way to get them in the US. What do they cost? What are the best brands? Why?
#198
Join Date: Mar 2010
Posts: 1,305
gfunkd -
In the US, a very good source:
http://www.pizzacraft.com/
We had our son ship one from California to use, which we use with a gas adaptor. It reaches the magic high-heat number for quick, good tasting pizza, and is easy to use and clean. It is if you want, also portable, using a small tank, and when the pizza oven top is removed, can then be used for wok and paella cooking. A very well thought out product.
Bespoke or Custom Pizza Ovens are increasingly seen here, as they can be used for pizza, bread, lasagna, and just to keep warm while entertaining. The cost and labour jumps of course, but to each his own.
In the US, a very good source:
http://www.pizzacraft.com/
We had our son ship one from California to use, which we use with a gas adaptor. It reaches the magic high-heat number for quick, good tasting pizza, and is easy to use and clean. It is if you want, also portable, using a small tank, and when the pizza oven top is removed, can then be used for wok and paella cooking. A very well thought out product.
Bespoke or Custom Pizza Ovens are increasingly seen here, as they can be used for pizza, bread, lasagna, and just to keep warm while entertaining. The cost and labour jumps of course, but to each his own.
#199
FlyerTalk Evangelist
Join Date: Nov 2002
Location: ORD
Posts: 14,231
gfunkd -
In the US, a very good source:
http://www.pizzacraft.com/
We had our son ship one from California to use, which we use with a gas adaptor. It reaches the magic high-heat number for quick, good tasting pizza, and is easy to use and clean. It is if you want, also portable, using a small tank, and when the pizza oven top is removed, can then be used for wok and paella cooking. A very well thought out product.
Bespoke or Custom Pizza Ovens are increasingly seen here, as they can be used for pizza, bread, lasagna, and just to keep warm while entertaining. The cost and labour jumps of course, but to each his own.
In the US, a very good source:
http://www.pizzacraft.com/
We had our son ship one from California to use, which we use with a gas adaptor. It reaches the magic high-heat number for quick, good tasting pizza, and is easy to use and clean. It is if you want, also portable, using a small tank, and when the pizza oven top is removed, can then be used for wok and paella cooking. A very well thought out product.
Bespoke or Custom Pizza Ovens are increasingly seen here, as they can be used for pizza, bread, lasagna, and just to keep warm while entertaining. The cost and labour jumps of course, but to each his own.
#200
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Join Date: Jan 2004
Location: UK
Posts: 11,969
I'm no electrics expert, but from my reading on the pizza forums the issue is that US voltage requires extra electrical work. A genuine pizza oven for Neapolitan style pizza must reach around 950f+. My one takes 1 hrs 30 min to reach cooking temperature. It's a more complex topic than you'd think but the only ones avaiable are catering units. There is one exception and the G3 Ferrari Pizza ovens are a bit of a compromise and take a lot of learning to use and there is a whole sub-culture of people adapting them. The main issue is that it only has one heating element. It does however cook excellent pizza once you have persevered and mastered them.
http://www.g3ferrari.net/en/prodotti.php?mcat=1
I have a model that was withdrawn because the higher temperatures breached some eu laws and it couldn't technically be legally sold. I replaced it with my chap above. You can buy these online. Some people are importing my new oven successfully from Italy. My one came from Rimini.
I suggest you have a read through ..
http://www.pizzamaking.com/forum/ind...oard,47.0.html
.... you'll see me plodding along there with other pizza nerds ...
http://www.g3ferrari.net/en/prodotti.php?mcat=1
I have a model that was withdrawn because the higher temperatures breached some eu laws and it couldn't technically be legally sold. I replaced it with my chap above. You can buy these online. Some people are importing my new oven successfully from Italy. My one came from Rimini.
I suggest you have a read through ..
http://www.pizzamaking.com/forum/ind...oard,47.0.html
.... you'll see me plodding along there with other pizza nerds ...
Last edited by uk1; Jan 25, 2015 at 6:37 pm
#201
was thetravelingRedhead
Join Date: Aug 2012
Location: Western Michigan
Programs: Delta Silver Medallion, United Silver Premier
Posts: 642
#202
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Join Date: Jan 2004
Location: UK
Posts: 11,969
I'm curious about pizza ovens. I looked for them online and it doesn't seem like something that's easy to find in the US unless you own a restaurant and want a big oven. I Googled Fimar and Effueno but didn't see a way to get them in the US. What do they cost? What are the best brands? Why?
In it's new home!
...... starting off point threads.
http://www.pizzamaking.com/forum/ind...&topic=27380.0
This is about the main other one which many prefer but I decided not to go for.
http://www.pizzamaking.com/forum/ind...&topic=27380.0
Sign up and post there, they and I will guide you through.
A reall pizza oven is life changing, just like my lava briq bbq grill .....
I'm missing my kitchen.
Last edited by uk1; Jan 25, 2015 at 9:25 pm
#203
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Join Date: Jan 2004
Location: UK
Posts: 11,969
How kind.
Funnily enough - you mention beer, the project starting when I get back is a micro brewery. A micro-micro brewery. 6 kegs are waiting to be filled and I have 6 thermo sensors all over my home working out where the best places are for fermenting then conditioning. And whilst I'm here in hot Singapore the sensors are telling me that I need to warm the place up.
Glad you like my pizza and ice cream - the picture of the whole one didn't do it justice - it made it look darker than it was.
If you're sufficiently interested in improving your pizza, happy to give any help I am able to.
#204
Join Date: May 2013
Location: JFK
Posts: 459
And while I'm blaspheming one of our favorites is a caramelized onion and garlic pizza topped with bacon (yes, you partially cook the bacon first before topping the pizza with it).
#205
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Join Date: Jan 2004
Location: UK
Posts: 11,969
I see nothing un-Godly about that at all. A hot oven caramalises the onion anywhere, and I like the idea of bacon. I'd choose that lovely streaky American smoked bacon. I wish I were home making pizza.
#206
FlyerTalk Evangelist
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#207
was thetravelingRedhead
Join Date: Aug 2012
Location: Western Michigan
Programs: Delta Silver Medallion, United Silver Premier
Posts: 642
How kind.
Funnily enough - you mention beer, the project starting when I get back is a micro brewery. A micro-micro brewery. 6 kegs are waiting to be filled and I have 6 thermo sensors all over my home working out where the best places are for fermenting then conditioning. And whilst I'm here in hot Singapore the sensors are telling me that I need to warm the place up.
Glad you like my pizza and ice cream - the picture of the whole one didn't do it justice - it made it look darker than it was.
If you're sufficiently interested in improving your pizza, happy to give any help I am able to.
And mmm brewery... I have had the same idea but want to take a step further
#209
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Join Date: Jul 2010
Location: Orlando, FL Area
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Posts: 29,988
Going against the grain I made a Chicago style deep dish pizza last night that was very good. I've had a couple of friends from New York who would hardly speak to me when I told them I really liked Chicago style pizza.
#210
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Join Date: Jan 2004
Location: UK
Posts: 11,969
New York style is as close as Amercians get to Neapolitan which is as far away as you can get to Chicago style. I guess the Italian immingrants to New York liked to keep things as close and authentic to home as possible. I guess your friends reacted as close as a Neapolitan would have done ......"less is more" ....
You might be interested in the discussions that take place here about tghe different styles ... but mostly US orientated ....