Members Jimbroni Posted February 12, 2006 Members Share Posted February 12, 2006 My buddy Bobby Soul, picked up a used commercial stone pizza oven, for about $100.00 this summer. He cleaned it out and seasoned it, then let it sit for like 4 months. We've been raggin on him to whip it out. So last night was the night. The goal was to each design our own pizza, and enjoy. That made for three. My pizza was to be a thin crust white pizza. Bob's pizza was to be a thick stuffed crust pizza.My Drummer's pizza was an attempt at a sicicilian. We picked up dough from the local bakery, and spread out the crusts. I prepared mine first. Spread the pizza real thin, let it rise for about an hour. Painted a light coat of pesto. Then a slightly thicker coat of olive oil and garlic. Then salt, oregano, and Aged gouda. Then pre-baked the crust. Pulled it out and let sit. Par boiled some italian sausage, then sauted in olive oil. Then mixed romano and ricotta with olive oil, and spread on the pre baked crust, nice and thick. Added the sausage, added artichoke hearts, garden mushrooms, Sliced tomatoes, mozzarella, and more aged gouda. Tossed it back in and wallah smashing success. Gotta say this was the best one of the evening if I do say so myself. Link to comment Share on other sites More sharing options...
Members Jimbroni Posted February 12, 2006 Author Members Share Posted February 12, 2006 The next pizza was Bob's. He prepared Sweet potatoes, and white potatoes, and mashed them with milk, butter and brown sugar. Put the sweet potato mix around the edge of the pizza and rolled a stuffed crust.He let his crust rise 3 hours, and then basted with olive oil. Then prebaked his pizza crust. He then prepared a Mexican hamburger and choriza meat blend. Along Montery Jack pepper cheese, Sliced orange peppers, and tomatoes. Very simple, very thick and very good. The stuffed crust was fantastic, like a magic treat at the end. Link to comment Share on other sites More sharing options...
Members Jimbroni Posted February 12, 2006 Author Members Share Posted February 12, 2006 Now the last pizza, was to be a scicilian style, so no pre baking of the crust to allow the sauce to mix into the dough. Chris prepared the dough basted with olive oil, a thin layer of hot salsa, followed by pizza sauce. His pizza was heavy He used sausage, muchrooms, mozzarella and jack pepper cheese. When he put the pizza into the oven it wouldn't slide very good. I should say that we were using corn meal on the surface of the pizza racks, and the wooden pizza spatula to help the pizza slide. Alas the pizza was too heavy to slide in very good. He finally got the pizza in there or so we thought. A few minutes later we started smelling something, and realized the pizza had run over the edge of the rack and starting dripping onto the filaments. We couldn't get the pizza out of the oven. A total mess. Now Bob's gonna have tear it all apart clean it again and reseason before we try tha t again. It's a bummer because the last pizza had potential. Our conclusion is that with out sliding pizza screens we need to prebake the crusts. Just though I'd share our pizza trials and tribulations. All in all, the stone oven rocks. The crusts came out perfect and crispy. Link to comment Share on other sites More sharing options...
Members Mr. Botch Posted February 12, 2006 Members Share Posted February 12, 2006 Mexican ingredients along with sweet potatoes on a pizza? Wow, that's a new one! Glad they came out great! I don't have a fancy oven but I did buy a pizza stone for use in my regular oven, I just preheat it at 500 degrees for a half hour and it works great. I hear you about the sticking pizzas, I had orginally got a metal pizza peel, and my first "transfer" (sliding it onto the stone, then jerking the peel out from underneath) resulted in all the toppings staying on the stone... while the dough stuck tenaciously to the peel; that certainly broke in my stone in one fell swoop, had to use a belt sander to clean it up.No matter how much flour or cornstarch I used, the dough always stuck to that metal peel, its only when I bought a wood one that I had consistent luck (I still use the metal one to remove pizzas, its a bit easier to slide under the cooked pizza). Damn, now I'm hungry! Link to comment Share on other sites More sharing options...
Members Jimbroni Posted February 12, 2006 Author Members Share Posted February 12, 2006 Yeah we had a wood peel as well. The trick was corn meal, rather than flour. They act like little bearings under the crust. Our problem was rooted in having too many toppings, which made the whole too heavy to handle. Link to comment Share on other sites More sharing options...
Members UstadKhanAli Posted February 13, 2006 Members Share Posted February 13, 2006 We have a pizza stone, and also use corn meal. It slides right off. The best pizza I've ever had. It is so much better than stuff that you get in the restaurants, don't you think? Link to comment Share on other sites More sharing options...
Members blackpig Posted February 13, 2006 Members Share Posted February 13, 2006 You people are making me hungry. I think I'll have pizza for lunch. Frozen. Out of a cardboard box. Sometimes if you forget to take frozen pizzas out of the box before you cook them you won't taste any difference. Link to comment Share on other sites More sharing options...
Members the stranger Posted February 13, 2006 Members Share Posted February 13, 2006 Link to comment Share on other sites More sharing options...
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