Liking that Rice a Roni!! And crescent roll!!
All looks fantastic, thanks for posting. I would pass on the pickles, but I know you said they were a fantastic ingredient.It's not 4th of July without... Pizza?!
So last week we picked up a new toy for making pizza... An Ooni Koda 16, an outdoor oven. So instead of using our normal oven which is limited to about 550F (or a bit hotter at the pizza steel utilizing broil) and requires 1hr preheat or so before cooking, or the outdoor Kamado Grill which I can get up to about 700-800F at the expense of a bit of fuel (charcoal/wood lump) and a 1hr preheat/prep as well... This Ooni runs propane and can get to 900F+ in about 25-30 minutes and be ready to go. A big perk is when its hot outside and you are not warming the inside of the house for 1.5hrs with the oven during preheat and cool down!
So this means for Neapolitan style pizzas at this high of heat, they are done in about 60-90 seconds. For this style in particular, you ideally need that intense heat and very hot stone to cook the dough just right. A touch of very light char, a super delicate poofy/airy crust and the toppings don't dry out. It's amazing! I had really good results with my normal oven with this style, using a pizza steel on the very top rack, preheating a long time and using broil to get a bit more heat into it... But the Ooni just does it quicker/better/faster. As they say, right tool for the job. Much like I won't be using the Ooni when doing Chicago deep dish, Detroit style or other pan pizzas. Or, if I want more intense smoke/wood flavor, that will still be on the Kamado.
Used it a few times already and LOVE it! Great tool to have for all our pizza adventures.
Without further ado, our pizzas from yesterday included a classic Margherita with fresh basil from the garden and buffalo mozzarella (can't go wrong!) and then a bacon, pickle and buttermilk ranch pizza with mozzarella and provolone. The bacon/pickle/ranch pizza was PHENOMENAL! One of the best specialty pizzas we have done, to be honest! Can't wait to do it again.
The dough was made with Italian '00' flour and utilized a poolish preferment. I also use sourdoughs and different flour types depending what I'm making or trying to achieve with said pizza. Such a fun food!
You hit it out of the park once again! I'll be right there with some Peroni, about the only time I drink beer; summertime pizza!It's not 4th of July without... Pizza?!
So last week we picked up a new toy for making pizza... An Ooni Koda 16, an outdoor oven. So instead of using our normal oven which is limited to about 550F (or a bit hotter at the pizza steel utilizing broil) and requires 1hr preheat or so before cooking, or the outdoor Kamado Grill which I can get up to about 700-800F at the expense of a bit of fuel (charcoal/wood lump) and a 1hr preheat/prep as well... This Ooni runs propane and can get to 900F+ in about 25-30 minutes and be ready to go. A big perk is when its hot outside and you are not warming the inside of the house for 1.5hrs with the oven during preheat and cool down!
So this means for Neapolitan style pizzas at this high of heat, they are done in about 60-90 seconds. For this style in particular, you ideally need that intense heat and very hot stone to cook the dough just right. A touch of very light char, a super delicate poofy/airy crust and the toppings don't dry out. It's amazing! I had really good results with my normal oven with this style, using a pizza steel on the very top rack, preheating a long time and using broil to get a bit more heat into it... But the Ooni just does it quicker/better/faster. As they say, right tool for the job. Much like I won't be using the Ooni when doing Chicago deep dish, Detroit style or other pan pizzas. Or, if I want more intense smoke/wood flavor, that will still be on the Kamado.
Used it a few times already and LOVE it! Great tool to have for all our pizza adventures.
Without further ado, our pizzas from yesterday included a classic Margherita with fresh basil from the garden and buffalo mozzarella (can't go wrong!) and then a bacon, pickle and buttermilk ranch pizza with mozzarella and provolone. The bacon/pickle/ranch pizza was PHENOMENAL! One of the best specialty pizzas we have done, to be honest! Can't wait to do it again.
The dough was made with Italian '00' flour and utilized a poolish preferment. I also use sourdoughs and different flour types depending what I'm making or trying to achieve with said pizza. Such a fun food!
