Author Topic: Pizza steel  (Read 4741 times)

Gattopardo

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Re: Pizza steel
« Reply #100 on: August 14, 2020, 03:55:41 pm »

That said, I like potato on my pizza. Really! Mandolin a potato into slim slices, toss with salt, herbs, and olive oil, and put them on top. They should be thin enough to crisp up.

You want more carbs on your carb.

Quote from: ian
Yeah, I know, I've just made an open crisp sandwich in an Italian style. I suppose you could cheat by just emptying a bag of crisps on top at the end, but that's the sort of pizza crime that only the Norwegian's dare aspire to*.

*It's true, I was once served a pizza in Oslo that had tortilla chips on top.

With melted cheese on the tortilla?

ian

  • feat. Undead Jess & Finestre, Queen of Hell
Re: Pizza steel
« Reply #101 on: August 14, 2020, 04:00:05 pm »
It was a 'nacho pizza', so yes it had cheese and chilli aplenty.
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Re: Pizza steel
« Reply #102 on: August 14, 2020, 05:35:10 pm »
That said, I like potato on my pizza. Really! Mandolin a potato into slim slices, toss with salt, herbs, and olive oil, and put them on top. They should be thin enough to crisp up.
One of the best pizzas I have ever tasted was a pizza blanca (I think) in Rome. No tomatoes, but as Ian says, very thin potato with rosemary. It was our 10th wedding anniversary meal. I think we were the only non-Italians in the place.
"No matter how slow you go, you're still lapping everybody on the couch."

ian

  • feat. Undead Jess & Finestre, Queen of Hell
Re: Pizza steel
« Reply #103 on: August 14, 2020, 05:52:35 pm »
It is a truism, Norwegian nacho pizza aside, the less is more when it comes to pizza. I discovered the potato pizza (which was indeed blanca, but I've made it with tomato and also good) in the US, but delivered by actual emigrant Italians, not the ones four generations removed.

Made at home, you have to get the potatoes right so you don't end up with mash on top of your pizza, which depends on the vagueries of your oven.

Hold on, did I just say mashed potato pizza. Mmm...
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Mrs Pingu

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Re: Pizza steel
« Reply #104 on: August 14, 2020, 06:08:44 pm »
We had a family gathering at my parents' last weekend and my sister brought along her Roccbox. Very impressed. Almost certainly the next best thing after a proper brick-built wood-fired oven.

Only big enough to take one pizza at a time but that's less of a problem when it cooks in about two minutes.

Somewhat more expensive than a sheet of steel though.

Gas powered?
Do not clench. It only makes it worse.

citoyen

  • Occasionally rides a bike
Re: Pizza steel
« Reply #105 on: August 15, 2020, 02:25:42 pm »
Gas powered?

Works with either gas or wood fire. My sis says she has tried it with wood fire a couple of times but found it tricky to get going, so she sticks to the convenience of gas.

If I have a criticism of the Roccbox, it’s that the heat isn’t evenly spread front to back, so you have to rotate the pizza halfway through for even cooking. I do wonder if wood fire might be better in this respect, since it might heat the whole oven more evenly (the gas flame is right at the back of it).

I would be very tempted to get one if I could justify the outlay.
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Mrs Pingu

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Re: Pizza steel
« Reply #106 on: August 15, 2020, 03:53:14 pm »
I saw that they have withdrawn the woodfired bit from sale while they improve it.
Do not clench. It only makes it worse.

Gattopardo

  • Lord of the sith
  • Overseaing the building of the death star
Re: Pizza steel
« Reply #107 on: August 15, 2020, 05:56:08 pm »
It was a 'nacho pizza', so yes it had cheese and chilli aplenty.

Nat yo pizza ;)

ian

  • feat. Undead Jess & Finestre, Queen of Hell
Re: Pizza steel
« Reply #108 on: August 17, 2020, 09:13:08 pm »
Gas powered?

Works with either gas or wood fire. My sis says she has tried it with wood fire a couple of times but found it tricky to get going, so she sticks to the convenience of gas.

If I have a criticism of the Roccbox, it’s that the heat isn’t evenly spread front to back, so you have to rotate the pizza halfway through for even cooking. I do wonder if wood fire might be better in this respect, since it might heat the whole oven more evenly (the gas flame is right at the back of it).

I would be very tempted to get one if I could justify the outlay.

I stumbled across the Ooni the other day, they do a wood/charcoal pizza oven that intrigues me (or they will, it's still pre-order). I can do OK pizza in the oven but it's not good pizza. If I had some kind of superpower (which I'm hoping to gain from watching every Syfy disaster movies) to conjure up a volcano in east Surrey just to cook a pizza, I would. If the news declared that a pyroclastic flow was rolling down from the North Downs, I'd be furiously making dough.
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Gattopardo

  • Lord of the sith
  • Overseaing the building of the death star
Re: Pizza steel
« Reply #109 on: August 19, 2020, 09:24:41 pm »
Can but them second hand, go on to the pizza thread over on LFGSS and see what people have got.

Re: Pizza steel
« Reply #110 on: August 23, 2020, 11:10:30 pm »
I've always made pizza at home, and had been meaning to build a garden pizza oven for years, but while my girls were toddlers my OH wasn't particularly keen. Having priced up the cost of materials for a base and clay oven and come to the conclusion there wasn't much in it, I bought an Ooni Karu back at the beginning of April, and love it. I didn't get the gas attachment, so ordered some hardwood logs online and use those and/or charcoal. More faff than gas once cooking, but the gas adapters were out of stock, and I fancied the ability to play with fire. Like the Roccbox you have to turn the pizza half-way through, but once up to temperature pizzas take 90 seconds to cook. Of course this means a rabbit hole of further nerdery then opens up; 48+-hour cold ferment doughs, discussions of which 00 flours are the best, etc...

Re: Pizza steel
« Reply #111 on: September 01, 2020, 10:04:01 pm »
Do any of these pizza ovens come sized for loaf tins (or with a spacer kit to raise roof from low profile) I imagine a loaf done in one might be rather satidfying - rather assumes that temperature can be regualted down from magma to only seriously hot...

Re: Pizza steel
« Reply #112 on: September 02, 2020, 08:44:46 am »
Unfortunately none of the specialist portable pizza ovens are ideal for bread; the Ooni Pro is I think marginally taller than the Roccbox, but anything bigger than a small loaf tin might be tricky. Brick or clay ovens will obviously mostly be big enough for bread. I have been meaning to try baguettes in my Ooni, but will have to play with the temperature regulation.


citoyen

  • Occasionally rides a bike
Re: Pizza steel
« Reply #113 on: September 02, 2020, 09:26:45 am »
You definitely couldn't put a standard 2lb loaf tin in a Roccbox - not sure you'd even get the tin in, never mind have room for the loaf rising.
"The future's all yours, you lousy bicycles."

Re: Pizza steel
« Reply #114 on: September 02, 2020, 11:59:17 am »
I have a roccbox and the aperture is 8.5cm high and my loaf tin is 7cm. I have only used it for burning pizzas