Forum > Food
Pizza
picote:
DH got the gas 16”. I like the idea of wood/pellets, but I think gas means we’ll use it more. There’s an aftermarket turntable that I’m looking at as a potential add on.
BonitaApplebum:
I like the pellets because we already have a pellet stove so we always have fuel on hand. It's a bit fiddly though.
We got a laser thermometer and that's been a big help (plus, it's cool). And having the right peel is super key in my experience.
picote:
Ha! The laser thermometer was the first thing I ordered. It’s very cool and I’m using it on everything :D
I’ve made a fair amount of pizza on the grill/on an oven stone, so we have good peels and a metal pan that was key for turning. I thought we would be able to just pull and turn with tongs, so was glad we had that on hand.
I need to start experimenting with dough though. Our first try was really good, but the crust wasn’t very flavorful.
witchypoo:
There was an entire issue of food and wine devoted to pizza crust. We have used that recipe for some time now and it is really good. I will dig it out (unless you have a food and wine subscription?).
radial:
--- Quote from: witchypoo on January 02, 2023, 07:47:18 AM ---There was an entire issue of food and wine devoted to pizza crust. We have used that recipe for some time now and it is really good. I will dig it out (unless you have a food and wine subscription?).
--- End quote ---
This one?
https://www.foodandwine.com/recipes/artisan-pizza-dough
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