Pizza ovens and/or mods and/or stones and/or ???

[drholly]

Following some previous links, I found this http://slice.seriouseats.com/archives/2011/06/the-best-surface-for-baking-pizza-finale.html

Interesting, I have the Emil Henry stone - use in my oven and really like it. In fact it lives in my oven. Whether bread, biscuits, pizza, cinnamon rolls, etc. the Emil Henry does it. I haven't taken it out of the oven except to load or unload it in 9 months.

My favorite grill pan for pizza is the lodge. Not only the one described, but a variety of sizes depending on the event / size of pizza.

David

[Barry CB Martin]

Thanks for all these great posts and helpful information, anyone every purchased one of those oven kits? I keep hearing they are pricey and that is the point of inertia....What would be a price point at which you would consider pulling the trigger? 

[drholly]

Barry, I've looked at many of the kits - but at $4000+ just can't do it. A decent one around $2000 might tip me over... but I am not sure how well it will be made at that price... I may just have to bite the bullet and buy some materials and dedicate a few weeks and hard work. It is a toss up between that and an asado / parrilla.

On another note, the steel plate has bit me - ordered one and will give it a try. Will post results and pictures as soon as it arrives.

Cheers,

David

[TentHunteR]

...and I know that some folks swear by using a pizza stone

It really depends on how you like your crust.

If you like thinner and/or crispy crust then a pizza stone is for you. Pizza stones give you an excellent crispy crust because they pull moisture from the dough. I like that style occasionally.

For the most part my family & I prefer pan style or deep dish, so we just use a pizza pan drizzled with a generous amount of olive oil.

[Tailgating is my game]

Wood fired pizzas are hard to beat, but for Kimmie and I it's not worth the $$$$ to buy or build an oven right now. 

The SRG on the other hand does a very good job of baking pizzas and since I have two of them I'll stick with infrared pizza 

David, if you come to the gathering this year I'm sure Pam will cook a pizza on her grill.  I'll tell you hard to beat a pizza cooked outside!!!

I agree outside makes it that much better.

[Tailgating is my game]

Tommy, I get you. I cook many pizzas outside - the Weber, G2G, 500x, firepit. I've also used my SRG dozens of times for pizza - even posted a couple. I know how good they are. However, when I compare to a good wood fired pizza oven - well there is just no comparison. And I can make very nice pizzas inside in my gas oven (like a propane fired grill.) I am not discounting an outdoor pizza by any means. Just making the comparison to a true pizza oven.

Cheers,

David

So we are down to wood & outside....can't be beat!

I think my friend cooks his in three or four minutes. I saw a video of a  wood oven that cooks it in about a  minute.

[Tailgating is my game]

There is one other that beats wood. This place is worth the trip! If you are ever in CT.

http://www.pepespizzeria.com/?page=history   (COAL OVEN PIZZA)


World Famous PIZZA

[teesquare]

Barry: Here is an interesting one - and - I think the total cost could be palatable. And a fun project to boot!

http://www.firespeaking.com/products/barrel-oven/

[TMB]

Barry: Here is an interesting one - and - I think the total cost could be palatable. And a fun project to boot!

http://www.firespeaking.com/products/barrel-oven/

Tim that looks cool.  Now theres anther idea for PBC's! 

Make a few changes to the racks and you have an PBC oven!!!   

[Barry CB Martin]

T2 - an interesting idea --- thanks

[deestafford]

What else could you cook on that steel other than pizza?  Would be nice if one would fit in the SRG.  It may fit on my grill which gets up to 800*.  Dee

[drholly]

T2 - That is very interesting and the price isn't bad at all. Almost looks like a wood fired infra red design.

David

[drholly]

What else could you cook on that steel other than pizza?  Would be nice if one would fit in the SRG.  It may fit on my grill which gets up to 800*.  Dee

I'm not sure, but I will find out! I would guess if you have access to someone that works with stainless they could cut a circle to fit the SRG.

David

[drholly]

from deb.

http://slice.seriouseats.com/archives/2012/10/the-pizza-lab-baking-steel-lodge-cast-iron-pizza.html

sparky - that is a very interesting comparison. I am a sucker for the best way to cook pizza - ordered the 1/2" steel. Will post some cooks as soon as it gets here.

David

[drholly]

Something that just struck me - my family loves pizza, especially the kids. Their favorite store bought is a very cheap pizza - Totinos. This is usually priced at about $2 and often 10 for $10. They are small ( two average servings.) But what makes them so great is the crust. For a frozen cook it in the oven at 450* pizza they get the crust right. It is crispy on the outside with a nice bite or chew inside. Lots of air pockets. Of course the toppings are marginal (have to save money somewhere.) Often thought they could make money selling crusts that you'd top yourself! Will try one of these as soon as the steel arrives.

David