Live Stoner Chat Live Stoner Chat - Oct-Dec '24

[Cerebral Goo]

@JP1, @Mañ'O'Green

The Gozneys (not the Rocbox) will hit 950*F and hold temp really well. Am looking at the S1 or the ARC XL. Have access to commercial vendors and space at my sisters restaurant and have used several different Italian flours. Made several neapolitan doughs and taken them to a friends that has a full brick oven and they now have turned out well after several trial and errors. Went down the worm hole the last two years. Several pizza blogs specializing in Neapolitan pizza out there

Have been using the recipe from the Pizza Peddler on YouTube. English guy. Depending on the time of year with the heat and humidity, fermentation time, you have to change the recipe a bit, but there are dough calculators online.

As far as tomatoes/sauce, I like to use DOP San Marzano's and put them through a rice mill. A little salt and that's as good as it gets!

 

[Cerebral Goo]

You would not believe how much better your dough would be just by using this flour in that recipe:

View attachment 1720022

The difference is night and day.

Have used both red and blue Caputo which both good. Probably the most popular. Have been using Molino Dallagiovanna flour the last couple rounds. Since I get stuff through my sister, I have to buy restaurant size bags. Will mix two flours with different W ratings depending on weather and fermentation time. Usually shoot for 65 to 70% hydration

Forgot to mention, I'll pull my own mozz with milk from a local producer, make my own fennel sausage from sis's restaurant scraps, and grow basil, so not really expensive to make pies.

 

[Cerebral Goo]

You know it is more about learning how to make great pizza dough than the oven, as long as it will get a stone up to 750°F it will be good to go. After that the best quality ingredients Cheese, cheese, cheese and meats. Surprisingly there are many good quality Pizza sauces on the store shelves, Rao's is good. Or just use good olive oil.

This is the best pizza dough recipe out there.

Pizza dough recipe ingredients; make pizza in wood fired ovens with pictures

How to make pizza dough with well working directions. All simple recipe ingredients, base for good wood fired ovens. Work with pizza paddle aka peel or pin. Proper pizza dough making formula.

www.traditionaloven.com

This is the one I riff off for Neapolitan. Don't or haven't really branched out into other styles. Just prefer the Neo. After I went to Naples the first time, I was hooked. Pizza for me is like boobs and ice cream. Never met a one I didn't like, but some are lots better than others!

 

[PinkyNotTheBrain]

Damn i want some pizza now u mfs

 

[Cerebral Goo]

Hahahaha

Found ya Christmas sweater too!

 

[420Forever]

Have used both red and blue Caputo which Arte good. Have been using Molino Dallagiovanna flour the last couple rounds. Since I get stuff through my sister, I have to buy restaurant size bags. Will mix two flours with different W ratings depending on weather and fermentation time. Usually shoot for 65 to 70% hydration

Forgot to mention, I'll pull my own mozz , make my own fennel sausage from restaurant scraps, and grow basil, so not really expensive to make pies.




View attachment 1720023

good thing i been followin this convo & know ur talkin about pizza....or else i'd have had no fuckin clue about anything u jus said ppp

 

[420Forever]

Damn i want some pizza now u mfs

lmao, ikr ppp

 

[Cerebral Goo]

and @Hotfire, got one for you too!

 

[420Forever]

boobs and ice cream

ppp

 

[PinkyNotTheBrain]

Pizza, boobs and ice cream party?.... Please?