Time to get serious about a new pizza oven

[MartyFunkhouser]

BTW, the Herriman WinCo now sells two options for whole milk mozzarella in a 2 lb block. Reasonably priced and makes homemade pizza so much better than part skim pre shredded mozzarella.

I'll definitely check that out.

[USUC]

I really like whole milk Mozzarella, preferably in a block that I shred right before putting on the pizza. But over the last couple of years it's really difficult to find in stores.

BTW, the Herriman WinCo now sells two options for whole milk mozzarella in a 2 lb block. Reasonably priced and makes homemade pizza so much better than part skim pre shredded mozzarella.

[Jeff Lebowski]

Pizza oven continues to be great. I've got my technique down. The kids love pizza night on Friday. The TJs dough works great for kids. If I want to make pizzas for me and my wife, I get better dough.

Highly recommended. The Solo is solid.

That is great. Happy for you.

We did a ton of entertaining over the summer, including a couple of big parties in September/October with over 20 people each time. Pizza oven plus our soft serve ice cream machine is a killer combination.

[MartyFunkhouser]

Pizza oven continues to be great. I've got my technique down. The kids love pizza night on Friday. The TJs dough works great for kids. If I want to make pizzas for me and my wife, I get better dough.

Highly recommended. The Solo is solid.

[Northwestcoug]

Nearly 8 years later (I think I went there in late 2016) and I still tell people about this pizza. It was actually one of the biggest bummers of Covid-19 for me (way worse than millions who died) because I was planning on going to BYU @ Minnesota in 2020 and taking the family to Lola's.

I'm happy to report it is open and doing very well. We needed reservations. ~20 million Americans didn't die in vain.

[Donuthole]

I was looking back at some excellent pizza picks in this thread and found this. I went here with my daughter last year. Can confirm. Pizza was absolutely terrific. Wings and another appetizer that I can't remember right now were also great.

Nearly 8 years later (I think I went there in late 2016) and I still tell people about this pizza. It was actually one of the biggest bummers of Covid-19 for me (way worse than millions who died) because I was planning on going to BYU @ Minnesota in 2020 and taking the family to Lola's.

[Northwestcoug]

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:

I was looking back at some excellent pizza picks in this thread and found this. I went here with my daughter last year. Can confirm. Pizza was absolutely terrific. Wings and another appetizer that I can't remember right now were also great.

[USUC]

A few thoughts so far on the pizza oven. I love having it. It is fun to try new things with it. I think that I might fire it up again tonight.

I may get killed for this, but for making pizzas for the kids (and there is way too many of them in the house), I actually have bought the dough balls from Trader Joes. They are super cheap (only $1.50/each). I also still such at stretching the dough, so I like having some cheaper stuff to work with to practice.

Also, I would suggest getting the 2 wood pizza peals. I am realizing it would be really nice to have a second one to prep on while a pizza is in the oven.

What style of crust are you going for? (Thin, NY style, etc)? The Trader Joes crusts aren't bad. My wife uses them in a bind. I like to make a NYC style crust and make it 4 days before I use it. I go a little thicker than New York style though. When I use the Trader Joe's dough, i work it into a ball and leave it out on the counter covered for 4 hours. It'll be easy to stretch. I learned how to stretch on Trader Joe's dough like you using this guy as my tutorial.

[Jeff Lebowski]

2-3 minutes tops in the oven. The difference for me is that I don't have a rotating stone, so I have to be out there to turn it throughout the cook time.

I tend mine too. My wife preps the pizzas while I cook them.

[MartyFunkhouser]

Oh. OK.

How long does it take to cook on your oven? My pizzas cook in 3 minutes which is about how long it takes to prep the next one.

2-3 minutes tops in the oven. The difference for me is that I don't have a rotating stone, so I have to be out there to turn it throughout the cook time.

[Jeff Lebowski]

I always let it come up to temp.

I have wood and metal. I launch with the wood, turn with the metal. it would just be nice to have 2 prepared at once on a wood peal.

Oh. OK.

How long does it take to cook on your oven? My pizzas cook in 3 minutes which is about how long it takes to prep the next one.

[MartyFunkhouser]

Make sure you let the dough come to room temp by setting it out for 2-3 hours. If you try to stretch it right out of the fridge, you will have trouble.



I am a little confused by this. Are you using your wood peel to remove the pizza? Normally, you prep and place using your wood peel, but use a metal peel to rotate and remove. So one wood and one metal is the optimal combo, IMO.

I always let it come up to temp.

I have wood and metal. I launch with the wood, turn with the metal. it would just be nice to have 2 prepared at once on a wood peal.

[Jeff Lebowski]

A few thoughts so far on the pizza oven. I love having it. It is fun to try new things with it. I think that I might fire it up again tonight.

I may get killed for this, but for making pizzas for the kids (and there is way too many of them in the house), I actually have bought the dough balls from Trader Joes. They are super cheap (only $1.50/each). I also still such at stretching the dough, so I like having some cheaper stuff to work with to practice.

Make sure you let the dough come to room temp by setting it out for 2-3 hours. If you try to stretch it right out of the fridge, you will have trouble.

Also, I would suggest getting the 2 wood pizza peals. I am realizing it would be really nice to have a second one to prep on while a pizza is in the oven.

I am a little confused by this. Are you using your wood peel to remove the pizza? Normally, you prep and place using your wood peel, but use a metal peel to rotate and remove. So one wood and one metal is the optimal combo, IMO.

[MartyFunkhouser]

A few thoughts so far on the pizza oven. I love having it. It is fun to try new things with it. I think that I might fire it up again tonight.

I may get killed for this, but for making pizzas for the kids (and there is way too many of them in the house), I actually have bought the dough balls from Trader Joes. They are super cheap (only $1.50/each). I also still such at stretching the dough, so I like having some cheaper stuff to work with to practice.

Also, I would suggest getting the 2 wood pizza peals. I am realizing it would be really nice to have a second one to prep on while a pizza is in the oven.

[Jeff Lebowski]

Looking good, brother! Nice spots on the bottom. Looks just right.