It's not National Pizza Month anymore!!!

[robert-r]

So this was an uncelebration pizza cook.

Tried a new dough recipe (Ken Forkish). Used 00 Caputo flour and a 24 hour second rise in the fridge.

Queen Margherita (homemade sauce, mozz, minced garlic sprinkles, and fresh basil):

Prosciutto (homemade sauce, mozz, asiago, minced garlic sprinkles, prociutto and fresh basil):

Hot cappicola (homemade sauce, asiago, hot cappi, red bell and white mushrooms)

Cooked these in the Blackstone pizza oven. The first two were at 650* and the last one was at 700* when the oven had heated a bit longer.
They all were good, however that last one's dough cooked the best with good leopard spotting on the bottom.. Next time will heat the oven 10 minutes longer and go for 750*. We really liked the crust. It was very thin with many small bubbles in it. Great flavor. The sauce is wonderful.

Dough recipe: http://www.searching4zen.com/recipes/24-to-48-hour-pizza-dough

Pizza sauce: https://www.searching4zen.com/recipes/fwsy-sauce/

 

[Stingerhook]

Nice pies..

 

[cowgirl]

They look great! I need to use my oven more often.

 

[KevinJ]

Great looking pipes Robert.

 

[BillN]

Nice work there Robert, as far as I am concerned it's always National Pizza Month...

 

[jsperk]

Looking real good.

 

[seakuv]

Oh man - those look fantastic! Sure wish Blackstone hadn't discontinued their pizza oven before I learned about it here. I keep looking at the Uuni Pro, but am balking a bit at the price...so far.

 

[gtsum]

Nice! I’ve had good luck with Forkish’s workflow and dough recipes.

 

[Big George's BBQ]

I would like some of each please

 

[LordRiffenstein]

Great looking pizzas!!

I have noticed in my woodfired oven that higher temps really are better. I get mine up to 700F or even higher and the pizzas are coming out great.