Home Made Pizza Today

[ProfessorGAC]

My wife & I decided to take a chance & bought a Piezano. It's a tabletop pizza overnight, that cooks on a stone plate at 750 - 800°.
This was our 2nd attempt and wow, did these pizzas come out great. (Made 2)
I did not like the peel (2 halves, no handle) so I bought a different one. Way easier this way.
Cooked the pizza to golden brown on the edges, a bit of browning on the cheese, and a crispy crust.
Did a WAY better job on the dough this time. Got a much closer to uniform thickness.
I don't want this to be a commercial, but I'm most impressed with this new kitchen gadget.

[leftieNanner]

1. I'll be right there.

[bucolic_frolic]

2. Sounds like a real production

Didn't understand the peel. You let the dough rise in there overnight? never tried that.

I like 1/2 whole wheat flour, 1/2 unbleached, flax meal, a pinch of oat bran, EV olive oil in the crust and on top, conventional oven at 420.

What kind of cheese you use? I go with traditional Mozz, Romano, Asiago, Parmesan, but also like white cheddar or Monterey Jack mixed in.

[ProfessorGAC]

6. The "Peel" Is The Wooden Paddle....

...that is used to take pizzas into & out of an oven.
When I ordered this better one, I had dozens of hits online when.i searched "pizza peels".
I don't know why they're called peels, but that's what they're called!
They look like this.

[ProfessorGAC]

7. I Cheated

I used already mixed & proofed pizza dough.
I didn't do the dough yesterday, so I cheated to make the ouzza today.
I used mozzarella, parmesano & pecorino romano.
I addressed the "peel" thing in a separate post.

[bucolic_frolic]

8. Thanks! It's good to learn something everyday.

[woodsprite]

3. That sounds awesome!

I could eat pizza every day because there are so many topping combos you can come up with.

I would give anything (well, almost) for a good copycat recipe of Shakey’s pizza.

[highplainsdem]

4. I see it has rave reviews on Amazon, and it's on sale. Would be tempting if I ate more pizza, but

that's something I shouldn't do now, and I really don't need another rarely used kitchen appliance filling up the cabinets.

I do have an excellent and very meat-heavy (1-1/2 lbs of lean ground meat) pizza recipe from Adelle Davis's health food cookbook, with very thin stone ground whole wheat crust and thick topping, that was a hit when I made it for parties years ago. Used a very large cookie sheet.

[LiberalLoner]

5. Sounds awesome! 💙💙💙

[slightlv]

9. I would love to have something like this!

Pizza is our go-to "what's for supper; no idea!" kind of night. In fact, tonight turned into exactly that and I'm eating the pizza I just took out of the oven. Haven't found or perfected any great crust yet, tho...

Do you make your own pizza sauce? If not, what's your favorite brand? Thanks!

[ProfessorGAC]

10. We've Made Our Ow Sauce, But...

...we found that Pastorelli's is so good that it isn't worth making it.