Pizza Is Life

[bigboxes]

And here's this week's submission!

https://www.reddit.com/r/Pizza/comments/1omj2li/fuh_hee_tahs

 

[bbhaag]

Your crust always looks so amazing. I love the way it looks so puffy. I don't know how you do it but it looks awesome.

 

[bigboxes]

Your crust always looks so amazing. I love the way it looks so puffy. I don't know how you do it but it looks awesome.

That's real nice of you to say. I do work hard on it and have been perfecting it over the last 3 years. It's gotten to the point that even I look forward to eating my own pizza. 🍕

 

[bbhaag]

That's real nice of you to say. I do work hard on it and have been perfecting it over the last 3 years. It's gotten to the point that even I look forward to eating my own pizza. 🍕

You should always look forward to eating your own pizza. I can tell it is a labor of love.

 

[Chaotic42]

Tempting fate and cooking a frozen pizza. This is surprisingly good, I'd give it an 8/10. The biggest issue is that the sauce is too sweet, but it's the midwest, so you take the bad with the good.

Legit Pepperoni Pizza — Pep’s Pizza Co.

This is Legit Pepperoni: crispy crust, Parlor sauce, whole-milk mozzarella from Wisconsin, bold cup & char pepperoni, parmesan, and our special spice topping.

pepspizzaco.com

 

[WelshBloke]

Tempting fate and cooking a frozen pizza. This is surprisingly good, I'd give it an 8/10. The biggest issue is that the sauce is too sweet, but it's the midwest, so you take the bad with the good.

Legit Pepperoni Pizza — Pep’s Pizza Co.

This is Legit Pepperoni: crispy crust, Parlor sauce, whole-milk mozzarella from Wisconsin, bold cup & char pepperoni, parmesan, and our special spice topping.

pepspizzaco.com

Supermarket pizza can be pretty good. Here's a (n excessively arty) picture of my breakfast pizza from earlier in the year.

 

[bbhaag]

Champaign and pizza. Nice. Not something I would pair together but if it works then go for it.

 

[WelshBloke]

Champaign and pizza. Nice. Not something I would pair together but if it works then go for it.

Sometimes its a hard nightshift!

 

[Muse]

Tonight's pizza, 1/2 eaten now.

Before and after bake

Note chopped olives. I have had a 4oz can of chopped olives in my kitchen for 15-20 years. The label was looking pretty funky but the can seemed OK, not bulging, opened it last weekend and spread on pizza, was fine.

 

[bigboxes]

Sorry a little late today...

https://www.reddit.com/r/Pizza/comments/1oyn1cc/pizza_and_football_always_go_great_together

 

[jpiniero]

MSN

Florida Woman drives 107 mph to get to try to get pizza before it closed... and was arrested.

Bonus: She's got that Crazy Look too.

 

[nakedfrog]

MSN

Florida Woman drives 107 mph to get to try to get pizza before it closed... and was arrested.

Bonus: She's got that Crazy Look too.

Erazo reportedly told deputies that she was speeding to reach Little Caesars before it closed. She has since been released on bail.

Okay, yeah, straight to jail. I could maybe have granted some leeway if it had been a good pizza place, but you gotta be fucking crazy to do 107MPH in a 55MPH to get to LITTLE CAESAR'S before they close.

And I say this as someone who enjoys Little Caesar's for what it is.

 

[Muse]

Slap on the wrist in Flowrida for going 50 mph over the posted speed limit or over 100mph when it constitutes a threat to public safety. Up to 30 days, yow. They might take your license away if you do it twice, uh, for 180 days.

Obviously they worship the automobile to the degree that it's your right to drive one. I don't know of a Little Caesars around here. I suppose their stock just went up.

 

[bigboxes]

https://www.reddit.com/r/Pizza/comments/1p4nqff/pepperoni_sausage_and_pe

 

[bbhaag]

https://www.reddit.com/r/Pizza/comments/1p4nqff/pepperoni_sausage_and_pe

Looks great! I love jalapenos on pizza.

 

[DigDog]

so, which one of you was this?

https://www.reddit.com/r/Pizza/comments/1p8i9vd/happy_with_this_one_3_day_fermented_kabf_62

 

[Chaotic42]

Saw this pizza oven on a cyber monday sale today:

https://www.amazon.com/Pizza-Toaster-Oven-Instantheat-Technology/dp/B0DWBP6WVZ

 

[Kaido]

This is a neat one: (16" rotating for $400)

Versa 16 Pizza Oven with Rotating Stone | Halo Products Group

With a rotating stone & dual burner, our 16-inch gas pizza oven makes achieving the ultimate pizza easy. Shop the Halo Versa 16 Outdoor Pizza Oven!

halo-pg.com

The reviews say the default stone cooks hot & to use a screen. Fibrament came out with a textured replacement using their custom material to remove the need for a screen. Easy to add a valve on the lower burner to control the heat.

https://www.reddit.com/r/Pizza/comments/1o2h3wj/pizzas_from_my_halo_versa_16

 

[DigDog]

damn, that price is hard to beat.

find it a bit weird that the bottom burner is too hot, given it's IR instead of open flame.

 

[Kaido]

that price is hard to beat.

find it a bit weird that the bottom burner is too hot, given it's IR instead of open flame.

I really like the hinged top for maintenance!

My buddy picked up the new Gonzey Dome XL (Gen 2) & said it's awesome! Oddly enough, he's not really a big pizza fan & uses it for high-temperature cooking instead. $2,800 USD is pretty bonkers, but it's pretty price-competitive against high-end propane grills & hits 950F for cooking & searing, which is his specific purpose.

 

[DigDog]

I really like the hinged top for maintenance!

My buddy picked up the new Gonzey Dome XL (Gen 2) & said it's awesome! Oddly enough, he's not really a big pizza fan & uses it for high-temperature cooking instead. $2,800 USD is pretty bonkers, but it's pretty price-competitive against high-end propane grills & hits 950F for cooking & searing, which is his specific purpose.

*Gozney.

i really want the double burner, top & bottom. electric restaurant ovens have two temp controls top & bottom, and it's fundamental to get good pizza. I can't stress how incredibly difficult is to work with wood ovens, because they do not have any temp control and you have to know through experience how much fire needs to be in there. Gas ovens are magnificent because they are super-easy to use, and i don't need a 30 AMP power socket to run them.

In regards to the temperature, it does not HAVE to be 500C. the temperature needs to be sufficient, for the amount of water, in your dough. higher temp allows you to do higher hydration. if you can't do 400-450-500 just reduce the water. frankly, i would be ok with anything 300C and over, because the result is good enough for pizza made to be my own food, costs also considered. an oven that needs to burn at full heat for 30 min to give me 500C is meaningless, i'm spending more money on the gas than on the pizza, for a temperature i do not need.

 

[Muse]

*Gozney.

i really want the double burner, top & bottom. electric restaurant ovens have two temp controls top & bottom, and it's fundamental to get good pizza. I can't stress how incredibly difficult is to work with wood ovens, because they do not have any temp control and you have to know through experience how much fire needs to be in there. Gas ovens are magnificent because they are super-easy to use, and i don't need a 30 AMP power socket to run them.

In regards to the temperature, it does not HAVE to be 500C. the temperature needs to be sufficient, for the amount of water, in your dough. higher temp allows you to do higher hydration. if you can't do 400-450-500 just reduce the water. frankly, i would be ok with anything 300C and over, because the result is good enough for pizza made to be my own food, costs also considered. an oven that needs to burn at full heat for 30 min to give me 500C is meaningless, i'm spending more money on the gas than on the pizza, for a temperature i do not need.

My last pizza (2 days ago) I had the gas oven on almost 30 minutes (full bore!) BEFORE I slid the pizza (on 12" screen) into the oven (rack about 60% height from the bottom). Didn't check the temperature, but I figure it was 450-475F. Set timer to 16 minutes. Didn't even peak this time, I've been having great results pulling at 16 minutes, although my preheat is usually 20-25 minutes. I was just late this time because I was slow in placing toppings on pizza. Very busy pizza, seemed like there were dozens of toppings, but didn't count (cheeses, meats, vegies). Came out perfect!