Yo nice to see you land the pizza on a roster instead of an closed plate/plank directly. The thing what i don't like about pizzas at sicilian based pizza restaurants is that the pizza quickly becomes soggy. Currently dont have a dedicated outdoor oven but have been using a pizza steel for several years now. The trick I like best is the parbake before final bake with toppings and landing on a roster to let it crunch up a bit. Just bought a glowen raptor so curious to see how it will go 😂 Do you sometimes make other styles like roman al taglia or nyc slice for example? For the rest it looks tasty 😋
Thanks for the message. Neapolitan will naturally have a bit of flop but I’m like you, I don’t like it too soggy. I cook in the home oven using a steel as well. Weather is the UK is always changing, so it’s great to have a back up!! I also cook Detroit Style, Tonda Romana and occasionally NY. Tend to cook Neapolitan more than anything else tho. More pics etc on my Instagram (same name). Congrats on the new oven. I’ve seen them used a lot on Insta. Looks great - am sure you’ll love it 👏🏻👍🏻
As always great to see some new content. Thanks for sharing. The temp on the thermometer didnt seem that hight. What was it exactly? I alwayse use the metal fire basket thingy. Is it a difference to a fire directly on the stone? cheers and greetings from germany
Hey and thanks for joining from Germany! No worries - going to try and put more out as the weather gets better. May be just like this tho. Setting up the camera and letting it roll. 😂👍🏻 I don’t pay a lot of attention to the temp on the thermometer tbh. It’s the ambient temp in the oven which doesn’t really impact the cooking of Neapolitan. It would have been 300-400c. Important thing is the floor 400-450c (which being directly on the floor as opposed to the basket certainly helps bring it up to temp quicker) and to then have a rolling flame to cook the top. 👍🏻
Yo nice to see you land the pizza on a roster instead of an closed plate/plank directly. The thing what i don't like about pizzas at sicilian based pizza restaurants is that the pizza quickly becomes soggy. Currently dont have a dedicated outdoor oven but have been using a pizza steel for several years now. The trick I like best is the parbake before final bake with toppings and landing on a roster to let it crunch up a bit.
Just bought a glowen raptor so curious to see how it will go 😂 Do you sometimes make other styles like roman al taglia or nyc slice for example?
For the rest it looks tasty 😋
Thanks for the message. Neapolitan will naturally have a bit of flop but I’m like you, I don’t like it too soggy.
I cook in the home oven using a steel as well. Weather is the UK is always changing, so it’s great to have a back up!!
I also cook Detroit Style, Tonda Romana and occasionally NY. Tend to cook Neapolitan more than anything else tho. More pics etc on my Instagram (same name).
Congrats on the new oven. I’ve seen them used a lot on Insta. Looks great - am sure you’ll love it 👏🏻👍🏻
Nice!
Thanks. Hoping for better weather soon for more outdoor cooking in the sun! 🤞🏻👍🏻
As always great to see some new content. Thanks for sharing. The temp on the thermometer didnt seem that hight. What was it exactly? I alwayse use the metal fire basket thingy. Is it a difference to a fire directly on the stone? cheers and greetings from germany
Hey and thanks for joining from Germany! No worries - going to try and put more out as the weather gets better. May be just like this tho. Setting up the camera and letting it roll. 😂👍🏻
I don’t pay a lot of attention to the temp on the thermometer tbh. It’s the ambient temp in the oven which doesn’t really impact the cooking of Neapolitan. It would have been 300-400c. Important thing is the floor 400-450c (which being directly on the floor as opposed to the basket certainly helps bring it up to temp quicker) and to then have a rolling flame to cook the top. 👍🏻