Use a pizza screen that will fit inside the oven, will eliminate sticking issue. About 1/2 way thru, can slide off the screen back into oven, or leave it on the screen, depends on personal preference. I spray my screens with oil prior to putting down the dough. Works great for me.

Ezra Brooks said:

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sanitariex said:

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I've never had an issue with the stone getting too hot. The opposite actually. My normal routine is to fire it up and leave it full blast for about 20-30 minutes. We typically do Chicago style thin crust, but even Neapolitan style, I'll kill the gas completely then launch the pizza, turn it a few times for about two minutes to ensure the crust cooks, then turn the gas back on to low to finish it off. If I leave the gas full blast it'll char the top and burn the edges before the bottom gets set.

Here's a few I've cranked out before: https://texags.com/forums/67/topics/3205342/replies/68150724

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I have a Amazon knock-off that look similar to the Blackstone version (though it doesn't have the motorized turning stone). I have a hell of a time with this and it's quite frustrating.

My kids joke that they don't want the first pizza made as it's almost always burnt, shredded from sticking to the stone, etc. I do turn the fire down, but I'll have to try turning the gas full off.

Is the secret to keeping the dough from sticking to the stone just using more seminola? I've used enough that sometimes catches fire which just makes it harder.

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What is your stone temp when you start baking? At 700-800, your pizza is going to bake in 1-2 minutes. Are you leaving it in for longer than that? I use a timer, I spin the pizza every 20 seconds. How often are you spinning it?

As for dough sticking, I use corn meal, and have no issues. The minute I put the dough on the peel, I shake it to ensure it isn't sticking. I basically have 30 seconds to 1 minute to get all of my toppings on. After I have my toppings on, I shake it again to ensure nothing is sticking.

I shake it again as I'm walking to the oven, and then open the door and slide it in. Start the timer, wait 20 seconds, open the door, use the turning peel, spin the pizza. Repeat 2-4 times more, as long as it takes to get the leoparding you want on the cornicione, and for the toppings to cook.

Usually the corn meal that hits the stone burns, I'm not worried about that. Worst case scenario is some sticks to the bottom of the pizza, I can wipe it off.

PerdidoKey2030 said:

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Use a pizza screen that will fit inside the oven, will eliminate sticking issue. About 1/2 way thru, can slide off the screen back into oven, or leave it on the screen, depends on personal preference. I spray my screens with oil prior to putting down the dough. Works great for me.

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You made me curious, so I watched this comparison video:



He said the one issue with the screen is the bottom didn't cook. In the comments, people said screens are perfect for people who struggle with launching the pizza into the oven, you just remove the screen halfway through the cook, set it on the stone.

This reminds me of people who struggle with launching onto the stone in the oven, people recommend using parchment paper. Halfway through the bake, when the crust has solidified some, you remove the parchment paper and let the pizza finish on the stone.

Using a screen is the same solution here, just for ooni ovens.

Looks good.

Do you normally make your own dough?

Chris Bianco, owner of Pizzeria Bianco and three other restaurants, always instructs people to tear up the basil leaves so you can enjoy their heady aroma and allow it to brighten your dish. He is also a big fan of putting them on after you bake the pizza, so the heat with wilt the leaves a tiny bit. Just a minor suggestion to accentuate what you're doing.

Nope, never made pizza dough. I am limping into this deal by going slowly before buying all equipment known to man.

I would strongly suggest you pick up a copy of The Pizza Bible. The pizza recipes in that book are formulated to work in a home oven, and the cast iron skillet pizza recipes in it is fantastic. He's a little persnickety on ingredients, but the only ones you need to stick to are the dough ingredients. That way you can work on your technique before spending a bunch of money on equipment and being frustrated.

I'm second-generation (depending on how you count), my grandmother was first generation born here, my grandfather came from Italy. AFAIK, none of my grandparents made pizza. My great-aunt and great-uncle owned two pizzerias in New York, but they made pizza al taglio, the Roman-style pizza sold by the yard. In all the years I knew my great-aunt, she never made pizza for me. Every time we went to her house, we made gnocchi.

My grandmother was pure magic in the kitchen, we used to joke that if she merely touched food, it was infused with garlic and olive oil. That said, she never made pizza. Her Sunday gravy was ridiculous, her meatballs were so perfectly round, you could play golf with them, we would fight over her cotoletta, but she never made pizza. She taught me how to make lasagna when I was 13, we made plenty of pasta, but we never made pizza.

I've had to do a lot of research to see what my great-aunt and great-uncle did, and look into how people cook in the village my family came from in the old country. The internet is a great help, you can find the culinary history of certain regions going back centuries. If you want to discover how your grandmother made it (and how your great-grandmother, you grandfather's mother originally made it), I know there is plenty of information out there on Sicilian-style pizza. If you're chasing the taste of what your grandmother used to make for you, it will probably take some experimentation and some time, but you'll get there.

Off the top of my head, if someone tells me they're making authentic Sicilian style pizza dough, I'm thinking there is going to be some pretty heavy use of olive oil and maybe some lard. I've made sfincione before, but that is street pizza.

Troy91 said:

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Just realized that you saw basil leaves in that photo.

Nope, one of the dangers of letting my wife top her own pizza.

That's spinach for no apparent reason.

After 34 years of marriage, I have learned to not object to things like this.

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After 34 years of marriage, I'm not questioning your decisions, you know your wife. Spinach with crushed red pepper is....a choice.

Does she like broccoli rabe/rapini?

It looks like there is sausage and cheese on the pizza, then spinach and crushed red pepper put on after. That is pretty much exactly what some people put on their Italian pork sandwiches in Philadelphia, it is usually provolone on the roll, then pork, then broccoli rabe (or spinach) and crushed red pepper.

I appreciate that you think my wife had a plan in mind for her pizza toppings and they were not just things she likes that we had on hand.

Her toppings of choice were shredded chicken, mushrooms, artichoke hearts and spinach.

I have learned that I can enjoy my pizza without providing commentary on her topping choices. Took me a wee bit too long to learn that but I have finally learned.

Pepperoni and it looks like sliced banana peppers? Were those applied post-bake?

I love pickled banana peppers, but I like them cold. The cold brine is a nice counter to the heat of the pizza.

yep, applied after baking for both the acid and the temperature change.

Pepperoni and peppers, with some fresh mozz mixed in.

How long is your peel?

Are you using 00 flour on the pizza pictured?

I have a perforated peel with a 17" handle for launching and a longer handled turning peel for manipulation. I dont know the exact length on the turning peel, but probably ~4 foot or so.

I've tried the red and blue Caputo 00 flours, but I usually just stick with KA or Central Market brand bread flour since it's easier and cheaper for me to get. I prefer to use semolina during stretching and on the peel. It doesnt burn as fast as flour and doesnt get as sticky.

Gotcha.

The use of KA or Central Market bread flour would explain why the cornicione isn't puffed up as much like traditional Neapolitan pizzas.

If you use 00 flour or if you use pasta madre or sourdough, you'll get that Neapolitan look.

I am a massive pizza lover. I am finally stepping into the world of making my own. Bought a pizza steel online and will use my home over. I have been watching this guy on YouTube.

https://youtube.com/@davespizzaoven?si=fg7-0uzXXgRbfK-n

My dough is in the fridge for tomorrow. Can't wait!

Outdoorag011 said:

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I am a massive pizza lover. I am finally stepping into the world of making my own. Bought a pizza steel online and will use my home over. I have been watching this guy on YouTube.

https://youtube.com/@davespizzaoven?si=fg7-0uzXXgRbfK-n

My dough is in the fridge for tomorrow. Can't wait!

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I think he recommends too much equipment.

Yes, a steel or a stone is nice to have, but it isn't imperative.

I started with a simple pizza pan I bought from a restaurant supply store. I used it several hundred times before I ever moved on to use a stone.

You don't need a dough thermometer, get an infrared thermometer gun from Home Depot or Lowes. I recommend that over a one-use tool, because you can use it to check temps on meats on the grill/oven, or surface temp of pans on the stove or oil in a pan or the stone or steel temp.

You don't need to worry about water temps when dealing with pizza dough, you just need to make sure you're not using hot water. Hot water can kill yeast. Cold water leads to slow fermentation, but the dough will still rise, it just takes longer. Warm water is ideal. You can tell if the water is warm simply by running it over your hand.

This guy is applying bread-making techniques to making pizza dough, and it isn't needed. You do a stretch and fold if you don't want to knead dough when making bread. You can use it in pizza, but it isn't necessary. He's adding more steps and more time to the process.

Mix you water/yeast/flour/salt, and then knead. I literally count to 150, and I'm done kneading, it doesn't take me 9-10 minutes to knead. Knead the dough, cover it with a tablespoon of olive oil or cooking oil, cover the bowl, or toss it into a plastic bag to let it rise. Once it doubles in size, you can either start shaping it into your pizza, or toss it into the fridge for cold fermentation.

This guy over-complicates what is a really simple process.

I'd recommend watching more videos, maybe watching people make some grandma pies, some simpler pies at home. He's making this too complicated, and giving the idea that there is only one way to make pizza at home. JMO.

how did it go?

Detroit style - will be a do over in the future per the family.

Looks great! What didn't the family like about it?

theagmax said:

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Looks great! What didn't the family like about it?

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sorry…by do over…i mean it is worth doing again. They liked it

Have you thought about flipping the toppings? Pepperoni on the dough, then cheese, then 'racing stripes' of sauce.

Pasta Madre dough topped with large pepperoni.

Had to crimp the edges to form the crust so the pizza would fit on my peel and stone.