Iron Chef WAYCT - What Are You Cooking Today
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Carne adobada, frijoles charros, Spanish rice.
Gotta make your chili powders fresh for the best results.
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All this pizza talk inspired me to fire up the pizza oven on a cold winter night yesterday. Glad I did, all the pies hit the spot.
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ravioli carbonara? They were delicious!
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@Brodie pizzas look great.
@flannel-slut ravioli carbonara looks excellent. -
@Chap - I was discussing this conundrum at the weekend with my nephew - at least in terms of the smaller ovens.
For the record I have a gas Ooni.
My brother has a wood/pellet Ooni, but my nephew was recently gifted a gas Gozney, so he has used both a fair bit.
His thoughts were 1) that having the gas option is so much more flexible/convenient compared to needing to feed and maintain the fire, as authentic as that option may be, but when the pizza cooks so quickly, the source of the flame has negligible impact on the end product (his view), and 2) that the Roccbox has a thicker stone and therefore takes longer to heat up but then maintains the heat better so that you have less wait time (for reheating) between pizzas.
His preference was that the Gozney was the better option for his circumstances.
Your purchasing options may also be swayed by thoughts on pizza sizes - this may be determined by whether you are cooking 1 per person or producing pizzas to share, for instance. My oven is for 12” - I think the larger option gives you more flexibility and longevity, and I would go that route if I was buying again.
YMMV, just try to consider how you’ll use it.
#JustStopCrocs
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@Nocturama said in Iron Chef WAYCT - What Are You Cooking Today:
@Chap - I was discussing this conundrum at the weekend with my nephew - at least in terms of the smaller ovens.
For the record I have a gas Ooni.
My brother has a wood/pellet Ooni, but my nephew was recently gifted a gas Gozney, so he has used both a fair bit.
His thoughts were 1) that having the gas option is so much more flexible/convenient compared to needing to feed and maintain the fire, as authentic as that option may be, but when the pizza cooks so quickly, the source of the flame has negligible impact on the end product (his view), and 2) that the Roccbox has a thicker stone and therefore takes longer to heat up but then maintains the heat better so that you have less wait time (for reheating) between pizzas.
His preference was that the Gozney was the better option for his circumstances.
Your purchasing options may also be swayed by thoughts on pizza sizes - this may be determined by whether you are cooking 1 per person or producing pizzas to share, for instance. My oven is for 12” - I think the larger option gives you more flexibility and longevity, and I would go that route if I was buying again.
YMMV, just try to consider how you’ll use it.
Thank you very much for sharing your thoughts @Nocturama very helpful. My first idea was a wood/pellet Ooni because I thought having a fire is the real deal, more authentic, better results. But it looks like a gas fired oven has many advantages. We do pizza quite often, I want to do make it also in winter without spending too much time outside handling with wood or pellets. I want to have the perfect temperature very quick and I only need it for a short time. We usually make three pizzas in a row sharing them.
What are your favorite dough recipes? @Alex @Brodie @Nocturama ? My go-to is 48 hours Biga which works usually perfect for me regarding my schedule.
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@Chap Can confirm what @Nocturama has observed. We had a gas fueled Ooni for years, and recently upgraded to a big wood-fired oven. I bought it mostly because I do a lot of BBQ'ing on an offset smoker, so I have plenty of wood around, and I really enjoy working a fire. Per my research, I didn't expect there to be any smoky or wood flavor added when using the new oven, and after using it for 18 months, I can confirm that that's the case, and there is no added flavor by burning a live fire. Like I said though, I didn't buy it for that reason, so no problem at all for me.
As far as dough, I'm always messing around with different flour and hydration levels, etc...but my go-to is the Tony Gemignani recipe from his book, which is a 48 hour Poolish recipe...but I bump the hydration up to 70%. Develops good flavor, and cooks well on my ovens. But as mentioned, I'm always experimenting...trying to unlock the next level
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I’ve primarily used the Ooni recipe/app for a basic dough, and used the PizzApp+ app when trying to get a little funky…with mixed results!
I’ve been looking into @vitoiacopelli on YouTube - heard good things about his doughs (including biga and poolish).
Start with lower % hydration and work your way up! -
At the risk of ranting, trying my best to start the day an hour earlier and limit Dunkin Donuts all together. Formed some bad morning habits just because of the convenience… their coffee is trash and food worse
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First time making.
With a name like this, it was impossible not to give it a go....
Pineapple Cowboy Candy
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@Giles I make it every year
https://www.justapinch.com/recipes/snack/other-snack/tropical-cowboy-candy.html
Edit: With my preferred peppers…
