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Author Topic: The Pizza Thread  (Read 66126 times)

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Bar-B-Lew

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Re: The Pizza Thread
« Reply #525 on: April 23, 2023, 02:45:28 PM »
Quote from: Bentley on April 23, 2023, 12:40:50 PM
And for me, Me n Ed's would not fall under any of those categories.

At a very quick glance at a few of the pizzas on their site they look like a homemade version of a Totino's frozen pizza style crust.
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02ebz06

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Re: The Pizza Thread
« Reply #526 on: May 13, 2023, 02:33:59 PM »
Made pizza again today.
Home made dough, sauce, and pepperoni.  Baby Bella 'shrooms are on top too.
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urnmor

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Re: The Pizza Thread
« Reply #527 on: May 15, 2023, 08:27:13 AM »
Nice looking pizza
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Bentley

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Re: The Pizza Thread
« Reply #528 on: May 15, 2023, 12:49:39 PM »
I wish I had bought that Sam's Club back yard pizza oven when I had a chance!  Would have been perfect!


« Last Edit: May 15, 2023, 01:00:05 PM by Bentley »
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02ebz06

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Re: The Pizza Thread
« Reply #529 on: May 15, 2023, 01:32:22 PM »
It's a good looking oven.  Never seen it before.
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Bruce here - These are my cooking toys:
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BigDave83

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Re: The Pizza Thread
« Reply #530 on: May 15, 2023, 02:10:00 PM »
Quote from: Bentley on May 15, 2023, 12:49:39 PM
I wish I had bought that Sam's Club back yard pizza oven when I had a chance!  Would have been perfect!




They see to still sell them not sure how the price is compared to the Members Mark branded unit.

https://www.samsclub.com/p/thor-kitchen-stand-alone-wood-burning-pizza-oven/P03014480?xid=plp_product_2
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Bentley

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Re: The Pizza Thread
« Reply #531 on: May 16, 2023, 09:17:33 AM »
Its about $200 more then 3-4 years ago and $150 shipping!
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02ebz06

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Re: The Pizza Thread
« Reply #532 on: June 10, 2023, 02:32:27 PM »
Today's has homemade Canadian Bacon, and mushrooms.
Cheese is a 50/50 blend of Grande Mozzarella and Provolone.
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Bruce here - These are my cooking toys:
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Bar-B-Lew

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Re: The Pizza Thread
« Reply #533 on: June 10, 2023, 02:52:59 PM »
Have you got that new oven dialed in now?
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02ebz06

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Re: The Pizza Thread
« Reply #534 on: June 10, 2023, 03:31:50 PM »
Yeah, working pretty good.
Heat on high for 30-45 minutes, then turn heat down half way when putting pizza in, so top doesn't get done before crust.

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Bruce here - These are my cooking toys:
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yorkdude

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Re: The Pizza Thread
« Reply #535 on: June 10, 2023, 07:31:24 PM »
Man that looks really good.
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GREG-B

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Re: The Pizza Thread
« Reply #536 on: June 10, 2023, 09:36:06 PM »
 [ Invalid Attachment ]

Wife insisted we go to Italy for our 50th :o  Went out to pizza several times(shocker) ordered the smallest one on the menu.  It had ham, mushrooms, spicy salami and artichokes.  Was a little miffed that 1/4 had mushrooms, 1/4 had artichokes, etc.  Thinking on this later, figured this was quite a marketing ploy.  Less of each ingredient on the whole pie.  Was pretty good but, have never had one like this before.
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yorkdude

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Re: The Pizza Thread
« Reply #537 on: June 11, 2023, 06:11:53 AM »
That looks really good as well.
Was a genuine Italian pizza discernibly different from (other than chain) from what is here in the states?
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Bentley

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Re: The Pizza Thread
« Reply #538 on: June 11, 2023, 09:51:21 AM »
Great crust!
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02ebz06

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Re: The Pizza Thread
« Reply #539 on: June 11, 2023, 10:24:56 AM »
Congrats on the 50th Greg!
We took a Caribbean cruise for ours.

The pizza looks like a Neapolitan style, which I think, is primarily what you get there.
I guess I should get back to making them now that I have a propane oven.
Need to get the oven a lot hotter which is why I stopped.  would take 4-5 hours feeding wood into the last oven to get hot enough.

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Bruce here - These are my cooking toys:
Lone Star Grillz 20x42 Pellet Grill (on order),   CampChef XXL Vertical Pellet Smoker,   Grilla Grills Primate (on order),   Pizza Party Emozione pizza oven
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