it's funny how people will spend hundreds of dollars on a tiny oven just to make shitty pizza with walmart tier ingredients while i just use the self cleaning mode on my cheap full sized oven with a remote thermoneter and a pizza steel
This was my first “real” Italian pizza that I ate in Stockholm two weeks ago. My friends and I agreed it was the best pizzas we’ve ever had. Regular Swedish pizza is very bad so it was a real culinary experience I shared with my friends.
That looks really good. I wish I would have gotten an Ooni. I got a Roccbox, and it is kinda shit. There's just one giant flame at the back, so it burns the shit out of the back of your crust before it even cooks the front enough to start flipping it.
Not familiar with the roccbox but the ooni koda 12 is the same layout with burner in back.
I'm assuming you can regulate the heat, how are you setting it? I heat up the koda at full blast for 15 min and then dial it waaay down, like almost at the lowest setting, you still have to turn it regularly but the crust gets settled enough to move comfortably
>I heat up the koda at full blast for 15 min and then dial it waaay down
That's what I do too. Even with the flame all the way down, it still will burn the back of the pizza in a heartbeat if you're not careful.
Look at OP's pizza. Now look at yours.
Now look at this one
That looks really good. I wish I would have gotten an Ooni. I got a Roccbox, and it is kinda shit. There's just one giant flame at the back, so it burns the shit out of the back of your crust before it even cooks the front enough to start flipping it.
Well part of the issue was not saucing close enough to the edges. It still tasted better than takeout. The dough in the middle was very fluffy and nice.
I am going to Burattino's Pizza in Rancho Palos Verdes when I'm visiting California in a few days. Anybody ever been there? It is highly recommended by a friend, especially their black garlic sauce pizza
it was probably some frozen shit
I'm in the process of taking the plunge to make my own
finally got the dough together today, plan on letting it slow rise in the fridge a few days
don't have a steel or a stone, but do have a good cast iron pan
hope it comes out alright
it's funny how people will spend hundreds of dollars on a tiny oven just to make shitty pizza with walmart tier ingredients while i just use the self cleaning mode on my cheap full sized oven with a remote thermoneter and a pizza steel
>elf cleaning mode
that locks the oven for hours
well that's what tools are for, dumbass
Storebought frozen pizza, was good.
from greek british takeaway, pepperoni, too much oregano but i wanted other stuff from that specific shop
This was my first “real” Italian pizza that I ate in Stockholm two weeks ago. My friends and I agreed it was the best pizzas we’ve ever had. Regular Swedish pizza is very bad so it was a real culinary experience I shared with my friends.
Substituted entirely 00 for majority Bread flour. I was much happier with the crust
Pita bread, regular tomato sauce, extra old cheddar and red onions. Pretty tasty I ate it with beef patties and buckwheat with a spinach salad.
Bought frozen pepperoni and then loaded it up with extra beef salami, mushrooms and cheese
That looks really good. I wish I would have gotten an Ooni. I got a Roccbox, and it is kinda shit. There's just one giant flame at the back, so it burns the shit out of the back of your crust before it even cooks the front enough to start flipping it.
I still get okay results out of it though.
Looks Very professional.
Not familiar with the roccbox but the ooni koda 12 is the same layout with burner in back.
I'm assuming you can regulate the heat, how are you setting it? I heat up the koda at full blast for 15 min and then dial it waaay down, like almost at the lowest setting, you still have to turn it regularly but the crust gets settled enough to move comfortably
>I heat up the koda at full blast for 15 min and then dial it waaay down
That's what I do too. Even with the flame all the way down, it still will burn the back of the pizza in a heartbeat if you're not careful.
3 topping large
>mild soppressata
>pineapple
>roasted red pepper
>green chillis (free topping)
>minced garlic (free topping)
it was frozen pizza by compliments, i hated it
Just made this bad boy
local place near me. fell in love
I fricking love Detroit style.
crazy but i actually never had it til a few months back and im hooked
Idk why pizza recipes don't tell you to brush the edges w olive oil, makes it a lot crispier
Because it's not necessary if you make your dough properly, which you are...not doing.
What's wrong with it?
Look at OP's pizza. Now look at yours.
Now look at this one
Now look at yours
Now look at this one
Now look at yours
Well part of the issue was not saucing close enough to the edges. It still tasted better than takeout. The dough in the middle was very fluffy and nice.
Everything in this picture is breasts-up. hope this is bait
I'll give you all a hint, shred your damn pepperoni, they don't turn into those shitty grease cups.
What if i want those cups? Should i still shred them?
best one in recent memory
Looks great anon, that's some serious crust
Double pepperoni (two different sizes)
Also this hot piece of ass
Pineapple and bacon
What kind of cheese did you use?
I am going to Burattino's Pizza in Rancho Palos Verdes when I'm visiting California in a few days. Anybody ever been there? It is highly recommended by a friend, especially their black garlic sauce pizza
it was probably some frozen shit
I'm in the process of taking the plunge to make my own
finally got the dough together today, plan on letting it slow rise in the fridge a few days
don't have a steel or a stone, but do have a good cast iron pan
hope it comes out alright
it was marcos, with pep and ham
i had been getting dominos for a while but marcos is just better