Large 20" NY Style extra cheese, almost a pound of cheese on this thing. Also I think maybe the roundest pizza I've ever made?
by iheartbicycles
11 Comments
hoguensteintoo
Damn!!!! Looks great!
Upper-Wolf6040
Looks amazing 👏
owengaff
I wish I could make a 20″ pie. I’m locked at an indoor steel 18″ indoors. Looks good. Nice job.
Failingasleep
That looks very good
Mobile_Aioli_6252
Beautiful ❤️
inherendo
Is this with that jersey fresh tomatoes in concentrate? I tried it and wasn’t a fan personally. Way too thick. Don’t know if people water it down a bit to match typical canned tomatoes.
AffectionateRaise865
Fire!!!
-Brock-Samson-
Look amazing! I’ve got the same oven and a few logistical questions if you don’t mind.
– Do you always use that wood peel to launch? Any comments on that specific peel or your experience using it? I’m guessing you make the pizza on the peel? Ever use a screen or other peel for such large pizzas?
– What do you do after removal? Straight to the serving platter or do you do any kind of wire rack to let the bottom stop steaming first?
– Any other issues such as serving trays not physically fitting into the sink, etc?
I’ve been making 16″ pizzas on the counter and then using a metal perforated peel to pick them up and launch them. After the cook I let them rest for a few minutes on side-by-side wire racks. My whole process works really well for 16″ but jumping to 20″ is a whole other story. It’s inevitable though, so I’m curious what your experience and advice is.
11 Comments
Damn!!!! Looks great!
Looks amazing 👏
I wish I could make a 20″ pie. I’m locked at an indoor steel 18″ indoors. Looks good. Nice job.
That looks very good
Beautiful ❤️
Is this with that jersey fresh tomatoes in concentrate? I tried it and wasn’t a fan personally. Way too thick. Don’t know if people water it down a bit to match typical canned tomatoes.
Fire!!!
Look amazing! I’ve got the same oven and a few logistical questions if you don’t mind.
– Do you always use that wood peel to launch? Any comments on that specific peel or your experience using it? I’m guessing you make the pizza on the peel? Ever use a screen or other peel for such large pizzas?
– What do you do after removal? Straight to the serving platter or do you do any kind of wire rack to let the bottom stop steaming first?
– Any other issues such as serving trays not physically fitting into the sink, etc?
I’ve been making 16″ pizzas on the counter and then using a metal perforated peel to pick them up and launch them. After the cook I let them rest for a few minutes on side-by-side wire racks. My whole process works really well for 16″ but jumping to 20″ is a whole other story. It’s inevitable though, so I’m curious what your experience and advice is.
Beautiful!
Looks amazing
Extra beautiful