Yes, I know it’s been a long… long… time since my last post. I’m still making pizzas, but have been extremely lazy in documenting my adventure.
My last few bakes have been using my kitchen oven, cranked to 550F, and using a pizza steel. They come out great, but it favors a different strategy to account for the different in cooking medium. Besides, it’s so much easier to cook in the oven whereas I have to clear out the vehicles from the garage, set up a table, and set up the oven. Remember, I’ve been lazy.
So, I decided to go back to what I know, somewhat, and also get my steps in walking from the kitchen to garage and back numerous times. I should measure my steps next time!!!
Anyways, here’s my standard Neapolitan style pizza. I did modify my routine midway through. I usually warm up the oven at 100% and turn it down to about 66% for the cook and then back to 100% to warm up for the next pie. This method leaves quite a bit of char and requires constant attention and turning.
You may notice the last two pies have slightly less char. With those two, I still warmed up the oven at 100%, but turned it down to about 25% for the bake. Yes, it took a bit longer, but much less char, better spotting, and also had a nicer, more developed, better crunch crust.
I also shredded my own mozzarella using store bought cheese blocks. This was much more flavorful when baking in The kitchen oven, but not so much in the fast cook environment of my gas Ooni oven.
Oh well. Enough reading and I hope you find this pizza-porn mouth watering
