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@dmcavanagh, please let me and Norma know too! We'll get us a table reserved right by the oven!
Baltimore's practically in my backyard, only why do I have such a damn big backyard? That's cool though. I'll definitely make the trip!
Buffalo chicken and garlic alfredo sauce with smoked gouda and mozz.
@Damian, Thanks! It's a Forno Bravo Casa 2g90
@Adam, Thanks a lot. That's high praise coming from someone who really knows great pizza!
Thanks for the nice compliments on the Airstream project. As for San Francisco, I know there's another Airstream pizza trailer, "Wanderlust Pizza", that started in St. Louis and moved to S.F. I was following him on facebook but haven't heard a peep since he moved. His was actually the inspiration behind ours.
@jjdeco5- The project doesn't have a name yet but the construction phase is nearing completion. Basically, it's a 1967 vintage Airstream camper, converted to a rolling neapolitan pizza kitchen. If you can find a link to Norma427's blog, there are pictures there.
@scott123- I'm with pizzaverde. As a guitar and a banjo player, I can tell you they're nothing alike. Where I once was a pretty decent guitar player, after 5 or 6 years, I'm still a poor banjoist. Lol! A better analogy would be so say a rock guitarist could easily learn to play the blues. Same instrument, different style. Having said all that, let me further say that I get your point! Ok, y'all can carry on with the not so friendly debate now.
I agree with Aya and Mr. f00l
I was amongst the "pizza tourists". Our group hit, what, nine or ten pizza restaurants that day, saving the best(Paulies) for last!
I had the pleasure of spending time at Paulies for his 2nd anniversary on Friday evening. The pizza and the hospitality were awesome , as usual! Thanks Paulie!
Great looking pizza everyone! One of these days, I'll get back to posting photos.
I've been to Paulies, met the man and ate the pie. I thought it was most awesome! In fact, I have some dried cherries for the next time I fire up!
Great pies everyone! I like Mikes Hot Honey too, but I don't know why it says on the bottle to "shake well". Have you ever tried to shake up a bottle of honey?
@jimmiyg - It's a part-skim called "Country Brand" that I get at a local cash&carry supplier. It melts great, tastes pretty good and not near as chewy as Grande.
@jimmyg - The Tapenade was amazing! Unfortunately, I only see Tammy twice a year, so I'll have to wait til May to get her recipe.
I'm in Pa. and I have "G Pizza" on my plate.
@JimmyG, It's not a true wfo, but a wood assisted gas oven, so it only runs around 600F or so. The alfredo sauce(from a jar) held up just fine to that temp., however it seems to do fine in the real wfo as well.
This thread basically details how I built this oven. It runs on a combination of propane and wood. The turkey fryer burner provides most of the heat, enough to ignite the wood on the top. I can easily get 700 degrees or so.
Yep! That's it. Start with the recipe in reply #20 of that thread.
Yes, it does. Not much though. Only 1%. The rest of the recipe includes 2% sugar, 1.75% salt and .4% IDY. I think you can do a same day dough with a pan proof but I almost always do at least 24 hr. cold ferment and skip the pan proofing.
Ratbuddy - The original recipe calls for bread flour a 63% hydration, how ever, I've used leftover 00 Caputo doughs from the wfo and leftover N.Y. style dough with very good results. I use 10 inch steel pans with a light coat of olive oil. 250-280 gram dough ball. About a half pound of mild or medium white cheddar. The important part is to spread the sauce and cheese all the way to the pan! The crusty mixture of semi-burnt cheese and sauce is the best part!
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