Saturday Pizzas

Whisky · 10-25-2021, 10:38 AM

Cooked 4 pizzas up Saturday night.
Neapolitan style, made with Italian Caputo 00 flour, cooked in Pizza Party Ardore around 950 degrees. 60-75 second bakes.
Dough was cold fermented for around 45 hrs, balled and proofed at room temp for around 5 hrs.

1. Margherita
2. BBQ sausage - homemade white sauce, onion, pepperoncini, bacon, sausage. Finished post bake with cilantro and BBQ sauce
3. 4 meat - pepp, itl sausage, bacon, ground beef
4. 3 meat plus onion, and fresh jalapeno on my half

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Whisky · 10-25-2021, 10:42 AM

More pics. And leftovers

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Moose · 10-25-2021, 10:50 AM

Those are magnificent pies by any standard! Do tell more about the cooker - what's the largest width pizza you can fit?

thirdeye · 10-25-2021, 11:02 AM

Woah, those look fantastic.

Whisky · 10-25-2021, 11:07 AM

Thanks Moose!

The oven brand is Pizza Party, and the model is Ardore. The floor material in mine is the Saputo Biscotto, which is primarily for high heat NP style. I do have a 14" cordierite stone that I will slide in over the biscotto for other style pizza. I've tried 14" and it's pretty tight, so I'd say 13" max pies. Most of mine are around 12" for a little more room, and that's what size peel I have to launch with.

Pizza Party is an Italian company that, unfortunately, no longer ships to the US. I was dead set on buying one of their bigger gas ovens too someday.

creek bottom · 10-25-2021, 11:27 AM

WOW, those look incredible! Very nicely done!

halfcocked · 10-25-2021, 11:28 AM

Nicely done. What was the hydration?

Whisky · 10-25-2021, 11:35 AM

Quote:

Originally Posted by halfcocked

Nicely done. What was the hydration?

63% H2O
3% Salt

Moose · 10-25-2021, 07:55 PM

Quote:

Originally Posted by Whisky

Thanks Moose!

The oven brand is Pizza Party, and the model is Ardore. The floor material in mine is the Saputo Biscotto, which is primarily for high heat NP style. I do have a 14" cordierite stone that I will slide in over the biscotto for other style pizza. I've tried 14" and it's pretty tight, so I'd say 13" max pies. Most of mine are around 12" for a little more room, and that's what size peel I have to launch with.

Pizza Party is an Italian company that, unfortunately, no longer ships to the US. I was dead set on buying one of their bigger gas ovens too someday.

That's a bummer to hear they don't ship to the U.S. anymore. Any reason why?

Thus far, the Blackstone, while no longer in production, had the largest footprint with a 16 inch stone. There was talk of a newer version that would be even bigger (18 inches, I think), but alas, COVID hit and everything went to crap. It would be nice to see a reasonably priced gas powered pizza oven that one can easily cook a 16 inch pizza in.

Whisky · 10-25-2021, 08:07 PM

It started as a privately owned family company. They sold the business and the new owners decided to quit shipping to the US, for reasons I'm not aware of. IIRC the market was pretty small for them here so maybe not worth the hassle.

My first oven was the Blackstone. I cooked a lot of pizzas on them. As I got more into it I figured out I favored making and eating Neapolitan style, so I gave the Blackstone to my dad and got an oven more geared towards NP.

I would love a gas oven that is capable of making 16"+ NY pies at 550-600, and also produce a quality NP at 900+.

Smoke on Badger Mountain · 10-25-2021, 08:19 PM

Those are some amazing pies! Some really good work there! Now we just need to work on you taste in beer. Haha.

Whisky · 10-26-2021, 09:02 AM

Quote:

Originally Posted by Smoke on Badger Mountain

Those are some amazing pies! Some really good work there! Now we just need to work on you taste in beer. Haha.

Ha, I don't discriminate when it comes to beverages. Probably have 20 different beers in my beer fridge at any given time. However, Hamms and Corona are always in there.

hockeyfox · 10-26-2021, 09:45 AM

Ahhh...from the land of sky blue waters. Under rated and priced right.

Stingerhook · 10-26-2021, 09:52 AM

Nice pies.

Whisky · 10-26-2021, 10:27 AM

Quote:

Originally Posted by hockeyfox

Ahhh...from the land of sky blue waters. Under rated and priced right.

Shhhh

10-25-2021, 10:38 AM	#1
Whisky is one Smokin' Farker Join Date: 12-12-14 Location: Pingree, ND	Saturday Pizzas Cooked 4 pizzas up Saturday night. Neapolitan style, made with Italian Caputo 00 flour, cooked in Pizza Party Ardore around 950 degrees. 60-75 second bakes. Dough was cold fermented for around 45 hrs, balled and proofed at room temp for around 5 hrs. 1. Margherita 2. BBQ sausage - homemade white sauce, onion, pepperoncini, bacon, sausage. Finished post bake with cilantro and BBQ sauce 3. 4 meat - pepp, itl sausage, bacon, ground beef 4. 3 meat plus onion, and fresh jalapeno on my half Sent from my SM-G975U1 using Tapatalk

10-25-2021, 10:50 AM	#3
Moose somebody shut me the fark up. Join Date: 10-12-08 Location: Gallatin, TN Name/Nickname : Richard	Those are magnificent pies by any standard! Do tell more about the cooker - what's the largest width pizza you can fit? __________________ Moose *Showcase Your Cooking in the BBQ Brethren Throwdowns!* 2017's "Mayo Explosion" The 2022 Steak Cooking Controversy: Follow the Science! Check out my blog: www.mooseonfire.com

10-25-2021, 11:02 AM	#4
thirdeye somebody shut me the fark up. Join Date: 01-14-06 Location: At home on the range in Wyoming	Woah, those look fantastic. __________________ ~thirdeye~ I Play With Fire and Smoke *Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC* Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln
	1 members found this post helpful.

10-25-2021, 11:27 AM	#6
creek bottom is Blowin Smoke! Join Date: 03-14-19 Location: Northwestern PA Name/Nickname : Joe	WOW, those look incredible! Very nicely done! __________________ Joe A1 Competition Smoker; Meadow Creek 96; Oklahoma Joe's Bronco (gone but not forgotten); Weber 26" & 22" Kettles; Camp Chef XXL Pellet Smoker; Blackstone 22" Portable; Weber 300 Series Gasser; Masterbuilt 30" Electric Cabinet

10-25-2021, 08:19 PM	#11
Smoke on Badger Mountain Babbling Farker Join Date: 06-20-15 Location: Badger, California Name/Nickname : Josh	Those are some amazing pies! Some really good work there! Now we just need to work on you taste in beer. Haha. __________________ Josh 24"x52" Custom Offset, Black 22" Weber Kettle , Deep Ocean Blue 22' Weber Kettle, Camp Chef 2 burner w/ griddle. Char-Broil Table Top gas Grill, One very ugly drum, Nice drum coming soon. Instagram @lumberjacksmokestack [url]https://www.youtube.com/c/LumberjackSmokestack[/url]

10-25-2021, 10:42 AM	#2
Whisky is one Smokin' Farker Join Date: 12-12-14 Location: Pingree, ND	More pics. And leftovers Sent from my SM-G975U1 using Tapatalk

10-25-2021, 11:07 AM	#5
Whisky is one Smokin' Farker Join Date: 12-12-14 Location: Pingree, ND	Thanks Moose! The oven brand is Pizza Party, and the model is Ardore. The floor material in mine is the Saputo Biscotto, which is primarily for high heat NP style. I do have a 14" cordierite stone that I will slide in over the biscotto for other style pizza. I've tried 14" and it's pretty tight, so I'd say 13" max pies. Most of mine are around 12" for a little more room, and that's what size peel I have to launch with. Pizza Party is an Italian company that, unfortunately, no longer ships to the US. I was dead set on buying one of their bigger gas ovens too someday.

10-25-2021, 11:28 AM	#7
halfcocked is One Chatty Farker Join Date: 07-09-19 Location: Miami, Florida Name/Nickname : George	Nicely done. What was the hydration?

10-25-2021, 08:07 PM	#10
Whisky is one Smokin' Farker Join Date: 12-12-14 Location: Pingree, ND	It started as a privately owned family company. They sold the business and the new owners decided to quit shipping to the US, for reasons I'm not aware of. IIRC the market was pretty small for them here so maybe not worth the hassle. My first oven was the Blackstone. I cooked a lot of pizzas on them. As I got more into it I figured out I favored making and eating Neapolitan style, so I gave the Blackstone to my dad and got an oven more geared towards NP. I would love a gas oven that is capable of making 16"+ NY pies at 550-600, and also produce a quality NP at 900+.

10-26-2021, 09:45 AM	#13
hockeyfox Knows what a fatty is. Join Date: 04-14-09 Location: Eden Prairie MN	Luv me a Hammy Ahhh...from the land of sky blue waters. Under rated and priced right.

10-26-2021, 09:52 AM	#14
Stingerhook somebody shut me the fark up. Join Date: 02-13-12 Location: SE Florida Name/Nickname : Marty	Nice pies. __________________ Marty UDS now gone, WSM 18", WSM 22" and pellet pooper in the garage for 18 months now.