I was using a Halo Versa pizza oven but the cook was unpredictable not being able to control the lower stone temperature so I decided to experiment more with my home oven and I’m at a point where I prefer the pizza in the home oven over the pizza oven. Plus I can cook 3 pizzas at once now
Makes 3 16” NY style
950g High Gluten Flour (I use Bouncer)
570g (60%) of cold filtered water
20g of EVOO
18g Kosher or Sea Salt
3g ADY
12g Sugar
Kneed till smooth then divide into 3 even dough balls and rise in fridge for 2-4 days in a lightly greased container
Tomato sauce
28oz Cento crushed all in one
3g Salt
1g Oregano
12g Sugar
1g Granulated garlic
20g EVOO
by N_A_V
16 Comments
I’ve tried Ooni’s and a few other Pizza Ovens.
My favourite is my Pizza Steel in my convection oven.
I’ve never considered getting multiple steels to cook multiple pies at once. Do your pies turn out the same when you cook just 1 vs 3 at once?
Looks good, what oven setting and temp?
They look beautiful! I just got an 18 inch steel. Kinda nervous to make a huge pizza lol
You got that nailed, great system and awesome looking pizzas!
U need more steels
The three steel ideas is one I’ve been wondering about! Does it take longer getting the three steels up to temp? Do you ever cook additional pizzas after, and if so do they recover temps quickly?
I have a Monogram range that can do that. My wife used to have office meetings at our house while I produced pizza. That stopped with COVID and, now that she’s retired we seldom have enough people over that I make more than one pizza.
Is that an ARTUSI oven love the setup
Temperature and other techniques, maestro?
You mind sharing cups of flour and water mixture for one pie?? Mighty fine, even looking, great crust ring etc, on yours.
Looks awesome man
I do a lot of cooking on the outdoor / propane griddle and propane grill. And my number one complaint is how *nothing is consistent.* That is to say that when it’s 95 and humid vs 80 and dry, there’s a difference. Let alone a windy 50-degree day affecting results.
When it comes to baking, I prefer my indoor oven. It goes up to 550, and that’s plenty for me. I know what I’m going to get every time.
I have a similar setup. Works amazing!!
Amazing color!!!
Link to the steel you’re using? Pizzas look great!