Time to get serious about a new pizza oven

[Jeff Lebowski]

Woohoo! Way to go, KC. Don’t worry about not getting round pies yet. You get the hang of it really quickly.

[old_gregg]

backyard humblebrag

[Jeff Lebowski]

From last week:

[Walter Sobchak]

Need to include pics of the bottom of the pizzas ya noob.

Bump.

HPs are dumb people.

[kccougar]

From last week:

Perfectly round pizzas!

[Jeff Lebowski]

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:

[Jeff Lebowski]

HPs are dumb people.

Walter, I already posted a photo of the bottom. They all look the same!

[Walter Sobchak]

Anyone can make the top of a pizza look good.

[Commando]

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?

[Donuthole]

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:

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

The oven:

[Pelado]

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.

[Commando]

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.

[Jeff Lebowski]

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.

[Commando]

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.

[kccougar]

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.