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Thread: Time to get serious about a new pizza oven

  1. #31

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    Quote Originally Posted by Applejack View Post
    Ack! Was this a new year's resolution? If so, this is almost as dumb as that yohio thread exerting everyone to be happy.
    This is a blatant SE violation.


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  2. #32
    Sexiest Poster in Town UteStar's Avatar
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    Quote Originally Posted by Drunk Tank View Post
    I am torn between the Blackstone patio oven and the Uuni 3 or Uuni Pro. I think price wise, the Uuni 3 and Blackstone are more comparable, but i like that the Uuni Pro is larger than the Uuni3 and is multi-fuel capable. When I am back to eating carbs again i'll take a closer look at these. For now I am on a ketogenic diet.
    So, I bought and tried this: https://www.califlourfoods.com And as crazy as it sounds, it was really good. I put on some pizza sauce, cheese, mushrooms, onions and pepperoni. If you eat the whole pizza, and the toppings, you can keep it 12g or less of total carbs.

  3. #33

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    Quote Originally Posted by UteStar View Post
    So, I bought and tried this: https://www.califlourfoods.com And as crazy as it sounds, it was really good. I put on some pizza sauce, cheese, mushrooms, onions and pepperoni. If you eat the whole pizza, and the toppings, you can keep it 12g or less of total carbs.
    lol. Fatty.

  4. #34
    Sexiest Poster in Town UteStar's Avatar
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    Quote Originally Posted by YOhio View Post
    lol. Fatty.
    I have never been sexier eating real food. You eat bread? Its like you don't even care if you die young.

  5. #35
    The dude abides Jeff Lebowski's Avatar
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    Quote Originally Posted by UteStar View Post
    So, I bought and tried this: https://www.califlourfoods.com And as crazy as it sounds, it was really good. I put on some pizza sauce, cheese, mushrooms, onions and pepperoni. If you eat the whole pizza, and the toppings, you can keep it 12g or less of total carbs.
    You get that gluten-free, low-carb crap out of my pizza thread!
    "There is no creature more arrogant than a self-righteous libertarian on the web, am I right? Those folks are just intolerable."
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  6. #36

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    Quote Originally Posted by Jeff Lebowski View Post
    You get that gluten-free, low-carb crap out of my pizza thread!
    YES!!!!!

    OMG! YES! YES! YES!!

    Let's kick him out!!! Ban him!

  7. #37
    Somewhat Idahoan Drunk Tank's Avatar
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    Quote Originally Posted by UteStar View Post
    So, I bought and tried this: https://www.califlourfoods.com And as crazy as it sounds, it was really good. I put on some pizza sauce, cheese, mushrooms, onions and pepperoni. If you eat the whole pizza, and the toppings, you can keep it 12g or less of total carbs.
    39.95 for 6 crusts? GTFOH! 2 eggs, 2 cups grated cauliflower, Italian seasoning and 2 cups mozzarella cheese...mix well and cook at 450° until set (about 15-20 min) and you have the same thing.
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    Adventurer Walter Sobchak's Avatar
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    Quote Originally Posted by UteStar View Post
    You eat bread? Its like you don't even care if you die young.
    Jesus ate loads of bread and died young. Case closed!
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  9. #39
    Sexiest Poster in Town UteStar's Avatar
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    Quote Originally Posted by Drunk Tank View Post
    39.95 for 6 crusts? GTFOH! 2 eggs, 2 cups grated cauliflower, Italian seasoning and 2 cups mozzarella cheese...mix well and cook at 450° until set (about 15-20 min) and you have the same thing.
    Sorry, money is no object to me. But I bet your way is delicious. Maybe I will have to try that!

  10. #40
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    Quote Originally Posted by Walter Sobchak View Post
    Jesus ate loads of bread and died young. Case closed!
    I might be wrong, but I don't think the bread he consumed had a lot to do with his cause of death

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  11. #41

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    So I've been looking at pizza oven options for my planned outdoor kitchen/bar. What a variety. I've looked at the $7k+ Kalamazoo oven down to the $129 Green Mountain Grill smoker attachment (pretty cool, actually).

    I started out thinking that I wanted one of the modular kits for building a good-sized oven, but the more I look I think I've decided to go small (like the Blackstone) and if it becomes some sort of obsessive hobby then I can consider moving on to some big built-in option. I also would still like the option of wood or gas-fired since wood seems cool but practically speaking I know gas would be better for me.

    I wanted something that I could use as a built-in unit, but right now I think I'm settling on the Roccbox (www.roccbox.com) It has interchangeable wood and gas burners. It sits on top of a counter (or the ground), but I guess I'm okay with that.

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  12. #42

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    And is the Pellegrino's pizza thread still the place to look for pizza dough info?
    "It's devastating, because we lost to a team that's not even in the Pac-12. To lose to Utah State is horrible." - John White IV

  13. #43
    The dude abides Jeff Lebowski's Avatar
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    Quote Originally Posted by kccougar View Post
    And is the Pellegrino's pizza thread still the place to look for pizza dough info?
    We have been using this one:

    http://www.seriouseats.com/recipes/2...zza-dough.html

    Very good. Best to prep 2-3 days ahead of when you intend to cook.

    I am also reading this book:

    https://www.amazon.com/gp/product/16...?ie=UTF8&psc=1

    Lots of pizza dough recipes I intend to try. I will return and report.
    "There is no creature more arrogant than a self-righteous libertarian on the web, am I right? Those folks are just intolerable."
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  14. #44

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    So I went with the roccbox. Beyond simple to use, which I've done three times now - once burning Apple wood and twice heating with propane.

    Tonight I was cooking bbq chicken smoked gouda pizza. I'm still not very good prepping a round crust. I'm going to blame it on a very springy dough recipe that I got from the roccbox manual.

    Very fun though.



    "It's devastating, because we lost to a team that's not even in the Pac-12. To lose to Utah State is horrible." - John White IV

  15. #45
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    That looks great! Yum.
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  16. #46
    The dude abides Jeff Lebowski's Avatar
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    Woohoo! Way to go, KC. Don’t worry about not getting round pies yet. You get the hang of it really quickly.
    "There is no creature more arrogant than a self-righteous libertarian on the web, am I right? Those folks are just intolerable."
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    "Juilliardk N I ibuprofen Hyu I U unhurt u" - creekster

  17. #47

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    backyard humblebrag
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  18. #48
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    From last week:



    "There is no creature more arrogant than a self-righteous libertarian on the web, am I right? Those folks are just intolerable."
    "It's no secret that the great American pastime is no longer baseball. Now it's sanctimony." -- Guy Periwinkle, The Nix.
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  19. #49
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    Quote Originally Posted by Walter Sobchak View Post
    Need to include pics of the bottom of the pizzas ya noob.
    Quote Originally Posted by Walter Sobchak View Post
    Bump.
    HPs are dumb people.
    You're actually pretty funny when you aren't being a complete a-hole....so basically like 5% of the time. --Art Vandelay

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  20. #50

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    Quote Originally Posted by Jeff Lebowski View Post
    From last week:



    Perfectly round pizzas!
    "It's devastating, because we lost to a team that's not even in the Pac-12. To lose to Utah State is horrible." - John White IV

  21. #51
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    Quote Originally Posted by kccougar View Post
    Perfectly round pizzas!
    We have had great luck with this dough recipe:

    https://www.seriouseats.com/recipes/...zza-dough.html

    Watch this video for the slapping technique:

    "There is no creature more arrogant than a self-righteous libertarian on the web, am I right? Those folks are just intolerable."
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  22. #52
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    Quote Originally Posted by Walter Sobchak View Post
    HPs are dumb people.
    Walter, I already posted a photo of the bottom. They all look the same!
    "There is no creature more arrogant than a self-righteous libertarian on the web, am I right? Those folks are just intolerable."
    "It's no secret that the great American pastime is no longer baseball. Now it's sanctimony." -- Guy Periwinkle, The Nix.
    "Juilliardk N I ibuprofen Hyu I U unhurt u" - creekster

  23. #53
    Adventurer Walter Sobchak's Avatar
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    Anyone can make the top of a pizza look good.
    You're actually pretty funny when you aren't being a complete a-hole....so basically like 5% of the time. --Art Vandelay

    I would rather take a political risk in pursuit of peace, than to risk peace in pursuit of politics. --President Donald J. Trump

    Anyone can make war, but only the most courageous can make peace. --President Donald J. Trump

    You furnish the pictures, and I’ll furnish the war. --William Randolph Hearst

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    So I ate at Pizzeria Bianco the other day and overheard a couple people talking about how they shipped in an oven from Italy around '95. Could the oven make that big of a difference that they couldn't build one here or is that just good mojo?
    "I'm anti, can't no government handle a commando / Your man don't want it, Trump's a bitch! I'll make his whole brand go under,"

  25. #55

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    Quote Originally Posted by Commando View Post
    So I ate at Pizzeria Bianco the other day and overheard a couple people talking about how they shipped in an oven from Italy around '95. Could the oven make that big of a difference that they couldn't build one here or is that just good mojo?
    When I was in Minny a couple years back for some depos, I made it a point to eat at Pizzeria Lola. Legitimately, the best pizza i've ever had (right up with Bianco's and Grimaldi's--those are the gold standard for me). They had a french-designed, Maine-made, copper, wood-fired pizza oven that was awesome. The more traditional pizzas were awesome, but their pizza called the "Boise" was unreal. Paper-thin russett slices, cream, gruyere, caramelized onions, etc. Best non-traditional pizza flavor combo i've ever had. I still crave it nearly 18 months later.

    EDIT: I posted about it back then. So good:

    Quote Originally Posted by Donuthole View Post



    (Paper thin potatoes, gruyere cheese, caramelized onions, and rosemary on a perfect thin crust, cooked in a wood-fired oven)

    The oven:





    Last edited by Donuthole; 02-26-2018 at 11:06 AM.
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  26. #56
    Bald not naked Pelado's Avatar
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    Quote Originally Posted by Donuthole View Post
    When I was in Minny a couple years back for some depos, I made it a point to eat at Pizzeria Lola. Legitimately, the best pizza i've ever had (right up with Bianco's and Grimaldi's--those are the gold standard for me). They had a french-designed, Maine-made, copper, wood-fired pizza oven that was awesome. The more traditional pizzas were awesome, but their pizza called the "Boise" was unreal. Paper-thin russett slices, cream, gruyere, caramelized onions, etc. Best non-traditional pizza flavor combo i've ever had. I still crave it nearly 18 months later.

    EDIT: I posted about it back then. So good:


    Makes sense.
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    Explosivo Commando's Avatar
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    Also, I've been saying 'pizzeria' the way that Danny Aiello says it in 'Do the Right Thing.' I think that's made a difference in the taste of the pizza, too.
    "I'm anti, can't no government handle a commando / Your man don't want it, Trump's a bitch! I'll make his whole brand go under,"

  28. #58
    The dude abides Jeff Lebowski's Avatar
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    Quote Originally Posted by Commando View Post
    So I ate at Pizzeria Bianco the other day and overheard a couple people talking about how they shipped in an oven from Italy around '95. Could the oven make that big of a difference that they couldn't build one here or is that just good mojo?
    Not sure this is related to your question, but once you get temps that high and cook times that short, I don't think the oven has any impact whatsoever on the pizza flavor. Just a cooking machine and the differences are related to fuel source, time to heat up, size, etc.
    "There is no creature more arrogant than a self-righteous libertarian on the web, am I right? Those folks are just intolerable."
    "It's no secret that the great American pastime is no longer baseball. Now it's sanctimony." -- Guy Periwinkle, The Nix.
    "Juilliardk N I ibuprofen Hyu I U unhurt u" - creekster

  29. #59
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    Quote Originally Posted by Jeff Lebowski View Post
    Not sure this is related to your question, but once you get temps that high and cook times that short, I don't think the oven has any impact whatsoever on the pizza flavor. Just a cooking machine and the differences are related to fuel source, time to heat up, size, etc.
    Ah- so I'll assume it's so they can have their patrons routinely 'overhear' how they brought in a cool oven from Italy. In fairness, really good pizza, though.
    "I'm anti, can't no government handle a commando / Your man don't want it, Trump's a bitch! I'll make his whole brand go under,"

  30. #60

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    Quote Originally Posted by Jeff Lebowski View Post
    Not sure this is related to your question, but once you get temps that high and cook times that short, I don't think the oven has any impact whatsoever on the pizza flavor. Just a cooking machine and the differences are related to fuel source, time to heat up, size, etc.
    I've been thinking about this lately and the whole idea of "wood-fired" pizza. At 700+ degrees and 2-minute cook times, I don't see how there can be any wood-fired "flavor" imparted to the pizza.
    "It's devastating, because we lost to a team that's not even in the Pac-12. To lose to Utah State is horrible." - John White IV

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