Iron Chef WAYCT - What Are You Cooking Today

[Chap]

New pizza flour from a local mill and a nice bubbly poolish … gonna make pizza today

[Chap]

By the way, does anyone have an outdoor pizza oven? Thinking about getting one frome here:

https://uk.ooni.com/

[Giles]

Could this be of any use?

https://www.biggreenegg.eu/en/inspiration/blog-and-events/the-perfect-pizza

[endo]

or this?

[Chap]

@endo:

or this?

I wouldn't want to open a pizzeria

[Chap]

@Giles:

Could this be of any use?

https://www.biggreenegg.eu/en/inspiration/blog-and-events/the-perfect-pizza

Yes I tried… the problem is you can't/shouldn't heat up an egg to a temperature that would be perfect for baking pizza and it takes a lot of time to preheat the egg and then you bake pizza within a few minutes

[Giles]

Ah, OK….

[AdamC]

@Chap My friend has the Ooni Koda and we just bought one for my sister in law for her birthday.  I have only used my friend's one once but from that experience I would definitely recommend Ooni.  Ridiculously quick and to a great quality, super easy if you have the gas ones and very portable as well!

[Chap]

Ready to be divided

Shaped dough balls

[Chap]

@AdamC:

@Chap My friend has the Ooni Koda and we just bought one for my sister in law for her birthday.  I have only used my friend's one once but from that experience I would definitely recommend Ooni.  Ridiculously quick and to a great quality, super easy if you have the gas ones and very portable as well!

Cool thanks @AdamC I probably will go for one that can do both, wood and gas. I like the idea of doing wood stove pizza

[AdamC]

@Chap yeah I would say its a good idea to have both options for sure!

[chrisjohnnick]

Making a ton of chicken stock today, to get through the next month or two of cooking. Bought a new freezer to keep in the garage, so looking to stock it up (hehe) with some extra staples.

[Chap]

Nice result

[Chap]

[endo]

@Chap pizza looks very good

Perhaps you also want to check Lotusgrill, which are portable and pretty useful, fast heating-up charcoal grills. They can also be used with a 'Pizzastein', but I haven't made Pizza on them, yet.

[Chap]

Like the small charred parts

[mclaincausey]

Looks brilliant, @Chap

Are you using your kamado for that? What kind of stone?

Also, is your process to parcook with sauce, then top and finish? Looks that way, just wanted to confirm.

[Chap]

@mclaincausey:

Looks brilliant, @Chap

Thanks @mclaincausey

Are you using your kamado for that? What kind of stone?

Didn't do it on the kamado this time, but tried before. My rangecooker in the kitchen generates faster higher temperatures. I use a simple round pizza stone that I preheat for about an hour.

Also, is your process to parcook with sauce, then top and finish? Looks that way, just wanted to confirm.

Yes excatly. Prebaked the pizza with tomato sauce for about 4 minutes then added olive oil, mozzarella and other toppings. I do pizza as Ken Forkish described in his book: The Elements of Pizza. Can highly recommend that book if you want to go deeper into pizza.

[mclaincausey]

In fact I have the spiral-bound version of that book! Thanks @Chap

[Chap]

@endo:

@Chap pizza looks very good

Perhaps you also want to check Lotusgrill, which are portable and pretty useful, fast heating-up charcoal grills. They can also be used with a 'Pizzastein', but I haven't made Pizza on them, yet.

Thanks @endo that's a nice portable little grill but I think it won't work that good for pizza. You need a good isolated cover or closed grill to let the heat circulate. Otherwise the dough would be well baked due to the hot stone within a short time but the cheese won't melt.