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I tried this back in the day as well, although yours is pretty awesome! Then I found this
If you have Genesis you will get insane heat. Just preheat it long enough. If the bottom gets burnt too fast use a few strips of foil to reflect some of the heat.
Yours looks great but this is just soooooo easy.
I second this. We bought an outdoor PizzaQue from Amazon and never cook our pizza in the regular oven anymore.
Pizzacraft PizzaQue PC6500 Outdoor Pizza Oven https://www.amazon.com/dp/B00FYO368K/ref=cm_sw_r_cp_api_q-jkyb2FAXKDA
Noope, I have the Big Horn pizza oven. Literally a poor man's Ooni. It's really great once you get the flow down.
The truly sad thing about this that OP could have purchased a sharp looking stainless steel outdoor pizza oven for $99 more than he spent and received it before he finished the first step.
Is this the one?
Green Mountain Grill Wood Fired Pizza Oven for Daniel Boone, Ledge, Jim Bowie & Peak Pellet Grill https://smile.amazon.com/dp/B089NY2F15/ref=cm_sw_r_cp_api_i_HB549RXNF8ZDGMPHBY66
I’m right with you. Been planning my brick oven for a few years. It’s gonna happen, but…
I bought this one a few weeks ago. $150 less than an Ooni but essentially the same product.
I’ll quote Babish from his pizza episode. “I simply can’t believe I made a pizza that good in my back yard.”
I use apple wood pellets. It’s just unbelievable how good it is.
I have one of these. No complaints. About half the price of an ooni. I have a couple past pics in my history. Big Horn Pizza Oven.
I have this one. I’ve really enjoyed it. It’s pellet only but randomly goes on sale and I got it for about $150. Check out my post history to see some pics of it in use.
I second that just used my GMG pizza oven on the pro 575 it works perfectly got up to 700 degrees and Cooks pizza in 6 minutes.
Green Mountain Grill Wood Fired Pizza Oven for Daniel Boone and Jim Bowie Pellet Grill https://www.amazon.com/dp/B089NY2F15/ref=cm_sw_r_cp_api_glt_fabc_RVXGDKX1YQXEF65TZNXS?_encoding=UTF8&psc=1
Do you know if they make a larger version of this? I'm looking at it on Amazon and someone posted a review picture of it in a Pro 780 and it takes up only like half the grill and can realistically fit 1 pizza. I'd love to have a wider one and have it fit 2 if they make that.
Green Mountain Grill Wood Fired Pizza Oven for Daniel Boone and Jim Bowie Pellet Grill https://www.amazon.com/dp/B089NY2F15/ref=cm_sw_r_cp_api_glt_fabc_4XNFZ9HH3TTRJCEE9796 is this the DB one? The Amazon store doesn’t list the details of which model
Not sure if I'm posting the link properly...
Brand is high-que. Gold standard gasket. Made with Kevlar and nomex. So far, very happy with the replacement. Superior to the original gasket installed.
There’s this; Pizzacraft PC6500 PizzaQue Portable Outdoor Pizza Oven https://www.amazon.com/dp/B00FYO368K/ref=cm_sw_r_cp_api_i_UrHQDbYAS5A8T
Or this; Pizzacraft PC0601 Pizzeria Pronto Stovetop Pizza Oven https://www.amazon.com/dp/B01AJJ05ZQ/ref=cm_sw_r_cp_api_i_uIHQDbSBC83YR
Things I'd want to borrow but wouldn't ever buy:
- Smoker.
- Sous Vide.
- Deli Slicer
- Industrial Ice cream machine
- Hobart/heavyyyy duty mixer
- Grain Mill
- Vacuum sealer (you'd have to comp the bags I guess)
- Pizza oven (something like this)
- Electric pressure canner
- Dehydrator
- Various kitchenaid attachments
Oh my bad, I should've made that a bit more clear - it's a community grill, not my own. They've got rules against residents cooking out on the balconies, but at least they've got two Genesis models down in the courtyard, free to use. I was imagining that they might not be cool with one of the residents doing the firebrick thing, but that Pizza Box someone else mentioned might be do-able.
> It can work better than a regular home oven with the way I have it set up.
It really depends on the home oven, but a 385C peak temp home oven with steel plate will make a pizza that blows this out of the water.
If you need, say 6 flatbreads relatively quickly, then, sure, this should give you that, but, I'm not sure 6 flatbreads is 'volume.' After you do 6, you're looking at a super long recovery time.
If you really want volume, though, this will give you volume (and quality) in spades
https://www.amazon.ca/Blackstone-Outdoor-Pizza-Oven-Cooking/dp/B00CELFJ4A/
Instead of doing two batches of 3 slow cooked mediocre flatbreads at about 10 minutes per batch, the Blackstone will pump out the best naan you've ever had in less than a minute- so if you can form the dough quickly, that's 1 life altering naan a minute for as long as the party goes, versus 6 mediocre flatbreads in 20 minutes with what is most likely 30 minutes to bring the stones back to temp.
Alright, sounds good, but, bear in mind, I haven't helped too many people in Mexico with their oven setups, but I've helped quite few Europeans and the ovens in Europe are abysmally weak. Occasionally you run across 275 C, but 250 C seems to be the norm. Even 250 C, with a broiler in the main compartment, isn't going to cut it for your needs. I sincerely hope that your options are better in Mexico, but I get a sinking feeling that the market might be similar.
If you're going to go out and buy an oven, I would think it would be ideal if it were one that you wouldn't have to hack, but I'm not sure you're going to find that. I would hate to see you spend money but still have to tinker. The number you're looking for is 287 C. That's where the magic happens.
Btw, have you considered a dedicated pizza oven? Perhaps you can find someone who will ship a Blackstone to Mexico:
https://www.amazon.com/Blackstone-Outdoor-Pizza-Oven-Cooking/dp/B00CELFJ4A
This will do everything you want it to- and much more.
Its actually more than a stone but here you go! You just need to make sure that your grill is capable of getting hot enough 800+ degrees. It's no UUNI but it worked well for me!
I am definitely doing this! Did you do the lower vent was well? Do you remember what gasket you purchased? I see this in the tutorial, but him needing two to finish it.
Highly highly recommend the Uuni 3. My friend got it from his wife for his birthday and it's pretty damn awesome. The price is fairly high but well worth it. Easy set up and clean and can be stored easily.
thanks. I use this one and i love it. It must get much hotter than the pizza box. My bottom stone was around 780 degrees F. also might have to do with the 00 flour? I use olive oil and sugar in my dough also
I don't believe many have perfected pizza - IMO it's always a work-in-progress even if it tastes incredible. That being said after 4 years of cooking pizza every weekend I'd have to think the most important aspects of making pizza are:
- dough recipe like the Lehmann Recipe
- sourdough culture (check Amazon)
- using a combination of fresh soft mozzarella as well as dry mozzarella
- finding an oven capable of hitting at least 800 degrees which also has a top heating stone such as a Blackstone Pizza Oven
I used a modified G3 Ferrari Delizia pizza oven. I removed the thermostat and use aluminum foil to deflect the heat. I love the Blackstone pizza oven though (this guy ), and I'm trying to find an excuse to buy one... :)
I cant remember what I used, or where I got it from, but this..
is one example from Amazon. I sealed the doors and it helped a lot. This smoker is really thin a leaks still, but that helped a lot. I took the original pan and used it in the bottom as a catch all and put something like this...
to hold the wood and charcoal.
Also, ignore the thermo on the door and get a good wireless two probe set up (one probe to monitor box temp and one to put in the actual meat. I usually use a potatoe to hold the box temp probe, just poke it all the way through so the point end sticks way out, i.e. small potatoe.
I am totally on board with your hydration levels! I always wanted to try the Blackstone. When I own a house, I am building the real deal. But for now I have this. If you give it a good preheat and rotate the pie 1/4 turns you get some amazing results.
Have you ever tired high gluten flour? I use Sir Lancelot High-Gluten Flour". I love the chew it gives. You can find distrubutors to get a 50 lb bag for about $40. But if you buy it from KA it is a little pricey.
I love the seasonal use of ingredients. I had one last night from a place near me that was local honey, fresh corn, peppers (forget what kind, mild), and goat cheese.
Keep it up!
Make sure you strip all of the old gasket off with acetone (the stuff in a tin jug from a hardware store), a paint scraper and a rag.
Replace with this. https://www.amazon.com/Nomex-Gasket-Adhesive-Upgrade-Large/dp/B004MNW1TE/ref=sr_1_2?ie=UTF8&qid=1470084847&sr=8-2&keywords=big+green+egg+replacement+gasket
Not a DIY, but I saw this at Home Depot recently for those interested in a good pizza oven on the cheap.
It's all about technique. they all give you those different flavors.
I don't blame you for sticking to it.
after you perfect it, try the directly on the grill method.
I've been kicking around the idea of getting one of these http://www.amazon.com/Blackstone-1575-Outdoor-Pizza-Oven/dp/B00CELFJ4A