/ck/ - Food & Cooking

You’re not seriously trying to cook a pizza in an offset are you?

>>20042970
It's this

>>20042982
Ah I see. I haven’t indulged in my autism enough to get an ooni. Hopefully someone else here has and can help you out.

>>20042924
700 is enough to cook a pizza, pal

>>20042924
What kind of wood are you using and how much?

>>20042999
Yes but each pizza takes 3+ minutes instead of the 45-60 seconds I've seen and they aren't getting particularly crispy on the bottom

>>20043007
Well I ordered oak but received "blended hardwoods" so I don't know what exactly it is
I'm using that scoop there and doing a half a scoop right as the pizza goes in and another when I turn it half way through

>>20043027
>Scoop
Are you using chips? Never used your model but I've never heard of a pizza oven that worked on wood chips, generally they use big chunks of wood like you'd use in a fireplace.

>>20043027
Sounds like a dough issue

>>20043078
Pellets

how are you measuring and where are you measuring

>>20043027
This anon hasn't admitted what toppings are on the pizza yet. He has no earned our trust yet.

>>20043095
Eyeballing it
The instructions were not very instructional
All it said was don't fill the firebox all the way when trying to get it started, then once lit add more a little at a time so you don't smother it
>>20043101
I tried a plain one first
>>20043085
Teach me about dough

>>20043113
get a thermometer lol

>>20043113
I would eat that whole pizza pie in one sitting no problem. Excellent work anon.

>>20043119
Oh I have one of those laser ones
The stone was 600s, walls were 700s, very back under the flame was infinity

>>20043027
pizzas cooked in 60 seconds are not crispy. neapolitan pizzas cooked at 900 degrees are incredibly soft and squishy.
if you want a crispy pizza, you need to change your dough/technique to fit the oven you are using.

>>20043094
Is that indicated in the manual? I'm lost now, I thought pellets need an electric heater to burn. I've only ever seen pizza cooked with chunks of hard wood.
This is boomer advice but it will work: call the manufacturer and tell them about your issue and ask for advice. They know better than any random anon online what can go wrong with their product and how to fix it.

>>20042924
I don't have that problem

>>20043734
Gas burning defeats half the purpose of a pizza oven.

>>20043722
These are the only instructions provided

Just says to add pellets gradually, doesn't say how much at a time or how often

>>20042924
A lot of woodfire pizza places use big oldschool fire bellows to raise the heat. You can also get electric fire blowers. Idk about the ooni, could you get bellows/blower inside it somehow?

>>20043754
Does it, because it still gets to 900f or higher and has a saputo biscotto floor so I don't really see a problem.

>>20043757
Do try to call, they might have an American office. Is that scoop really 0.8lbs of pellet?

>>20043760
This is from the back, those 2 squares at the bottom are the fire box
You see it's filled from that hatch on top
I got it lit pretty easily with a heat gun
>>20043767
I didn't weigh how much one scoop is but I doubt it, pellets are pretty light

>>20043763
Wow, that's an impressive brand for a pizza stone! Now if only they made one to match your purse.

>>20043685
that's not really true, they are quite crispy but the crispy part is very thin so they are crispy but not crunchy and they still fold up readily.

>>20043835
>brand
It's a specific clay type my ignorant fren.

Which meat topping best compliments spinach?

>>20043113
That looks bretty nice, I’d definitely be happy if I was a guest and was served that.

>>20044102
it's not lol
it's a designer pizza stone brand. of course they say their stone is special. it's Michael Kors of pizza.

>>20044471
>No matter where you mine clay from it's all the same with the same properties
That isn't true but I guess you can't fix retarded

>>20044217
Chiggin

>>20043027
get hickory or ash, i burn black walnut and despite supposedly not as hot burning as oak but that shit had my wood stove glowing red and i never got anywhere near that hot with oak (red or white)

>>20042924
>cooking pizza at 700
lol what is this faggotry

>>20043754
the only purpose of a pizza oven of any kind is to get over 800 degrees without burning your kitchen down

>>20045833
the only actual purpose of a pizza oven is so restaurants can make pizza fast enough to cause a 15min wait for your food.
there really is no other advantage since you can get the same results with more time at a lower temp

>>20046063
not* cause

I make restaurant tier pizza in my home and my oven only makes it to 550 F.
I just cook the bottom of my pizza on a cast iron pan then put in the broiler for a min or so.

>>20045339
No one said anything about no clay mining. I said you bought a designer Gucci pizza stone to match your purse and that's a FACT.

>>20042924
the heat of the smoke suffocates the yeast

>>20046083
KEK

I'm making pizza tomorrow but I live in a tiny apartment so it's getting cooked in my toaster oven.

>>20046083
>clay isn't mined, it just appears and it all has the same makeup no matter where it's from
Oh I see, any more pearls of wisdom?

>>20046063
>there really is no other advantage since you can get the same results with more time at a lower temp
That is objectively wrong but okay

>>20046281
>objectively wrong
it not though
so many cooking techniques are based off of seeing something and not understanding why they are doing it so then you wrongly assuming a reason behind it.
restaurants do a lot of less then ideal things simply for large scale speed and convenience that make no sense in a home cooking setting

>>20046422
It is though, you don't get the same type of pizza at lower temps as you get with Neapolitan, it's extremely disingenuous to say otherwise.

>>20042924
if 475 degrees is good enough for him it's good enough for me

>>20046422
as with just about everything cooking at high heat allows the outside to cook faster than the inside, allowing you to get a good crust while leaving the interior chewier

i was thinking i cook this stuff in oil for 30 seconds and then add that to a the canned tomato and blend, add salt and pepper too and a little anchovy past. what ya think?
is there such thing as too much rosemary or too much thyme?

>>20046536
kek
though honestly the biggest problem with Caesar's is that it's always undercooked - buy one of those Hot n Ready's and toss it in the pre-heated oven for an extra ~6-8 minutes? Buddy you're golden.

>>20046654
yes there is such a thing. keep pizza sauce simple.

The Roccbox ovens are working great for me. Best of the small ovens I've tried. I can hit 1000*f if wanted.

>>20046735
Fig jam, prosciutto, gorgonzola, arugula, honey, shallots, balsamic vinegar

>>20046527
>at lower temps
yea not like 350f but most home ovens go to 500 and that plenty hot

>>20046549
pizzas don't have a "inside", if you want the crust cooked more use a lower rack in the oven, if you want the cheese to brown more use the top rack or even better start on the bottom rack until the crust cooks then move to the top to cook the cheese until finished
tl;dr learn to cook

>>20046536

>>20046654
>rosemary, thyme
any is too much for pizza you fucking weirdo

>>20046737
cool but that is not a pizza it's some kinda deconstructed sandwich flatbread/salad bowl hybrid. Also you burnt it

>>20046842
>/ck/ strikes again
Post your own pizza. I bit of char on Neapolitan is completely fine.

It's reasonable to finish with some salt on top of the pizza right?

I've been finding some salt on pizza really enhances it

>>20046737
7 toppings, you could pick any random 3 of them and have a good time, and any random 4 of them and feel fancy. overdone/10.

>>20047030
it's so good, I sprinkle a little of pic related usually

>>20047030
yea especially since most pizza is under salted

i made this chick'n n bacon pizza a few nights ago :')

>>20047030
Anchovies.

What is /ck/'s consesus on brazilian pizza (chicken+white sauce combo) ?

>>20043685
i agree with this anon. and even if they do end up crispy but not crunchy like the guy replying to him says, the crust doesn't stay crispy for very long because it steams as it sits on a plate. change your technique/recipe/expectations op

>>20042924
anybody here ever try parbaking the crust beforehand?
going to have guests and it would really simplify things if i could just grab crusts that were already shaped and half cooked

>>20048733
I went to my friends house and they made brazilian pizza
it had olives, corn, hearts of palm, mayonnaise, it was absolutely fucking revolting