Okay, somehow these guys have subverted my add blockers. I now see this thing everywhere. It's showing up in it's own self promoted facebook posts. Either they are really good at marketing, or the universe wants me to have it.
good point. what about your dough? wet or dry? oil in the dough or no? oil on the dough or no?
I've always put oil in when I make it myself. I think the trick is kneading/rising, until you get a nice 'chewy' consistency (usually a bit sticky). Honestly, these days I sswing by Trader Joe's and pick up a bag of dough for $1 and am happy as can be.
However, I think they have some things backwards. The food geeks have figured out that steel is better than stone for the baking surface because it isn't about the thermal mass but about the thermal conductivity to get a good base. I'm suspicious you wouldn't get enough radiant heat from above due to the thin steel. It wouldn't meet the requirements for the “Verace Pizza Napoletana” designation although it does meet the temperature requirement. Yes Scott, you do need to get screaming hot. I know of people who have circumvented the safety lock on their electric ovens and cook pizza on the "clean" setting.
My plan is to put a tray of charcoal on bricks above the cooking surface of my gas grill so I can heat from above and below. Currently, I build the pizza on a dry cast iron fry pan on the stove and then shove it under the broiler to finish. I can cook a pizza in just under 4 minutes, which is too long according to the anal-retentive Italian standard 60-90 seconds but it still tastes pretty good when I make the effort.
you get the metric version that only goes to 500 degrees.
Initially I was glad that I don't worry myself with the certification of my pizza, then I read that link (skimmed actually). This is their standard for water (typos are theirs): Water: must be clean and free of gas. It must also be free micro organisms, parasites or chemical substances that represent a health risk. Water must be fit for human consumption.
So this oven won't meet their spec for the oven, but water simply has to be free of gas and fit for human consumption? Here's my certification checklist: Trader Joe's dough, my own luscious toppings, my super hot modded weber, and some super cold beer*. *-fit for human consumption.
I want to see one where you feed cows' milk, tomatoes, wheat, yeast, salt, olive oil, and wood pellets or coal into it and it turns the wheat into flour, ferments the milk into cheese, mixes the dough, pulverizes the tomatoes and blends them with olive oil to make the sauce, and then constructs the pizza and spits it out 3 days later. Now that would be convenient!!!
However, I think they have some things backwards. The food geeks have figured out that steel is better than stone for the baking surface because it isn't about the thermal mass but about the thermal conductivity to get a good base. I'm suspicious you wouldn't get enough radiant heat from above due to the thin steel. It wouldn't meet the requirements for the “Verace Pizza Napoletana” designation although it does meet the temperature requirement. Yes Scott, you do need to get screaming hot. I know of people who have circumvented the safety lock on their electric ovens and cook pizza on the "clean" setting.
My plan is to put a tray of charcoal on bricks above the cooking surface of my gas grill so I can heat from above and below. Currently, I build the pizza on a dry cast iron fry pan on the stove and then shove it under the broiler to finish. I can cook a pizza in just under 4 minutes, which is too long according to the anal-retentive Italian standard 60-90 seconds but it still tastes pretty good when I make the effort.
I use a pizza stone in my oven - around 450-500°F, depending on my mood (or other factors) that day. I usually bake the raw crust (very thin) for about one or two minutes to solidify it a little, then take it out, let it cool a bit, then put on the toppings on and put it back in for about 5 minutes. That's an intersting contraption - I wouldn't mind trying it out.
