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[Hank D Thoreau]

Okay, I know...pictures. Maybe tomorrow. We got some on my wife's phone.

I just got my Green Mountain Daniel Boone pizza oven today. Incredible.

We made pizzas for everyone and they all came out great from the very first one.

We use dough from Trader Joe's which we rolled out. We had a number of Italian meat selections along with fresh picked peppers and tomatoes, and onions.

We made the pizzas just the way I like. Thin crunchy crust.

The directions suggested starting with a grill setting of 300 deg to get a lower temperature to learn on. It turns out that gave us a temperature in the 700's which was perfect. Pizza's took about 2 to 3 minutes to cook. I used the Green Mountain aluminum pizza peel which also worked great, along with a classic chef spatula from Smart and Final. Simple but effective. What the pros use.

One minor downside. The pizza oven came damaged. The top collapsed on one side and would not fit over the base.

GMG has excellent customer support and they are shipping me out a new one.

We took the one we had and bent it so that it would work. That will keep us in pizza until the new one arrives.

[Canadian John]

 It's always nice when a product performs as advertised, and dealing with a company that cares just makes a person feel on top of the world.

[Ralphie]

Marking this thread.  Can't wait to see the pictures.

Do you just roll out the dough with a rolling pin? 

[bregent]

Marking this thread.  Can't wait to see the pictures.

Do you just roll out the dough with a rolling pin?

You usually don't want to use a rolling pin on a pizza dough as it removes the air. Opening a dough by hand is easy, once you get the hang of it. There's no need to toss, although you can if you want. Here's a good video that shows a real easy way to open a pizza skin: https://www.youtube.com/watch?v=GtAeKM_f2WU

Another by pizza legend Frank Giaquinto: https://www.youtube.com/watch?v=4J5Pvz4XkYk

[Hank D Thoreau]

We used a rolling pin. You have to let the dough warm up and rise first. We pulled one package right out of the refrigerator for my son who came late. It was so springy we could not get it to roll. We let it rest a bit and it was fine. So the rolling pin produced good crust. Not using a rolling pin may be better. I will have to try. We are having a pizza party this weekend. I will see about getting some pictures. I failed in my first attempt to get pictures to post and have not retried.

[Bentley]

I was all about Frank till he picked it up and spun it.  I have never tried starting it on surface with the oil, I guess I can try that and see, but he lost me when he tossed it...I cannot master that step.  And maybe I lose something in using the roller, but I like the way it comes out!

Frank looks like my kind of guy!

[bregent]

I've opened skins with oil, but I prefer flour. The advantage of oil is that you don't end up with raw flour on the skin. I find oil harder to work with, but give it a try - you may like it.

You don't need to toss to open a skin - just check the first video for the technique that I use. However, learning how to toss is not that difficult. The key is to make a few experimental doughs that you don't plan on turning into pizza. Then you can practice and not worry if it ends up on the floor, or on a lamp, or on your cat...

[yorkdude]

I've opened skins with oil, but I prefer flour. The advantage of oil is that you don't end up with raw flour on the skin. I find oil harder to work with, but give it a try - you may like it.

You don't need to toss to open a skin - just check the first video for the technique that I use. However, learning how to toss is not that difficult. The key is to make a few experimental doughs that you don't plan on turning into pizza. Then you can practice and not worry if it ends up on the floor, or on a lamp, or on your cat...

That’s funny, but you might want to add ceiling fans.

[okie smokie]

Okay, I know...pictures. Maybe tomorrow. We got some on my wife's phone.

I just got my Green Mountain Daniel Boone pizza oven today. Incredible.

We made pizzas for everyone and they all came out great from the very first one.

We use dough from Trader Joe's which we rolled out. We had a number of Italian meat selections along with fresh picked peppers and tomatoes, and onions.

We made the pizzas just the way I like. Thin crunchy crust.

The directions suggested starting with a grill setting of 300 deg to get a lower temperature to learn on. It turns out that gave us a temperature in the 700's which was perfect. Pizza's took about 2 to 3 minutes to cook. I used the Green Mountain aluminum pizza peel which also worked great, along with a classic chef spatula from Smart and Final. Simple but effective. What the pros use.

One minor downside. The pizza oven came damaged. The top collapsed on one side and would not fit over the base.

GMG has excellent customer support and they are shipping me out a new one.

We took the one we had and bent it so that it would work. That will keep us in pizza until the new one arrives.

Pics? Pics?

[Hank D Thoreau]

Ready to do a pizza cook with friends and family tomorrow. I will try to get some pictures. This is not good for my diet.