Pizza Ovens?

The BBQ chicken one was really good. Basically, just shredded a rotisserie chicken from the store, added some rub to it. Put a little BBQ sauce mixed with some olive oil on the crust, topped with the chicken, thinly sliced red onion and red bell pepper, then mozzarella and parmesan. Hit it with a little BBQ sauce on top after it came out of the grill. The wife loved it.
 
A few classics...

Capricciosa: A varied and popular choice with tomato sauce, mozzarella, ham, mushrooms, artichokes, and olives.

Diavola: A spicy option featuring spicy salami (like salame calabrese), mozzarella, and basil.

Boscaiola: An earthy and hearty pizza with sausage and mushrooms, often porcini or champignon.

Napoletana: Known for its strong flavor, with tomato sauce, mozzarella, anchovies, and sometimes capers.
 
On the Capricciosa, I assume those are black olives? Thanks for the ideas.

Just one comment on the mozzarella... most pizza recipes call for 'low moisture mozzarella', but even in higher end groceries, I'll be damned if I can find any labeled as such. I have resorted to regular sliced mozzarella that I've tried to squeeze as much liquid out of as possible.
 
Boone said:
On the Capricciosa, I assume those are black olives? Thanks for the ideas.

Just one comment on the mozzarella... most pizza recipes call for 'low moisture mozzarella', but even in higher end groceries, I'll be damned if I can find any labeled as such. I have resorted to regular sliced mozzarella that I've tried to squeeze as much liquid out of as possible.
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Readily available in my experience. Even in Publix brand. Here is a national brand.

IMG_0057.jpeg
 
I have not been looking at shredded as *supposedly* using slices or shredding your own is preferred. Maybe I just need to get over that, lol?
 
I lived in in the birthplace of pizza many moons ago, and ate different styles of pizza all over the country. The crust and sauce are what makes a great pizza. We had a neighbor, a little old lady, who made bread in a wood burning oven in her backyard. She made pizza Margherita too, but only a few times a month. We were the only Americans in the area and she always made sure that we got a couple. It was some of the best pizza that I've ever had. Her wine, however, was not very good, at least according to our parents.
I prefer simple, like Margherita or Marinara. I'm happy with a good , slightly charred crust, sauce and a little mozzarella. Maybe some basil & a few capers. The crust and sauce are the stars. Nothing ruins a pizza like a lot of toppings.
 
Yeah, even with good but not great pizza dough making skills, doing them in a wood-fired pizza oven makes for fantastic results. I hear you on simplicity - but I'm not signing off on 'nothing ruins a pizza like a lot of toppings' :) Depends on the combination of toppings. Agree that sauce and crust (and would probably add cheese in there) make or break a pizza.
 
I prefer an almost sauce-less pie...very little...if I want more, I'll dip on the side.

Burnt edge of the crust is crucial. Sliced mozz rules, with a sprinkle of shredded on top.

What is it about capers? Gross.
 
Boone said:
On the Capricciosa, I assume those are black olives? Thanks for the ideas.

Just one comment on the mozzarella... most pizza recipes call for 'low moisture mozzarella', but even in higher end groceries, I'll be damned if I can find any labeled as such. I have resorted to regular sliced mozzarella that I've tried to squeeze as much liquid out of as possible.
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Green or black olives

For the fresh mozz? Put in cheesecloth on a strainer with a bowl underneath it, heavily weight it down for a few days, rotate every 12 hours. They always have that 1 lb or 8 oz block of mozzarella in the stores, like your mom would use and hand grind for lasagna
 
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RedWolf said:
skinsmarydu
You probably don't like anchovies either
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Correct. And I think cilantro is like sucking on dirty feet. (It smells nasty.) I can't figure out how I felt that, but I did.

Sardines on a cracker with whatever, however, are a different thingy all together.
 
I am going to do my first Chicago deep dish pizza on my Ooni today. Not sure yet on exact ingredients...
 
skinsmarydu said:
Correct. And I think cilantro is like sucking on dirty feet. (It smells nasty.) I can't figure out how I felt that, but I did.

Sardines on a cracker with whatever, however, are a different thingy all together.
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Good anchovies are hard to find and are not cheap. I usually get the white ones that are in a package in olive oil and not the ones in the tin
 
RedWolf said:
Good anchovies are hard to find and are not cheap. I usually get the white ones that are in a package in olive oil and not the ones in the tin
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Agreed.
My problem is that Mrs Skinsfan doesn't eat anchovies, I only eat them occasionally, and even the jarred ones don't keep.
 
I can't remember the name of the place on Tybee Island...has a seafood pie that's amazing. No anchovies.

The name I do remember is Sundae Cafe, with a seafood lasagna that'll knock your socks off. No anchovies.
 
Skinsfan1311 said:
Agreed.
My problem is that Mrs Skinsfan doesn't eat anchovies, I only eat them occasionally, and even the jarred ones don't keep.
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Look for white anchovies in olive oil on the web, you can find a reasonable portion...quick search below

www.tienda.com

Shop Boquerones Marinated White Anchovies Online | La Tienda

Shop mild white anchovies marinated in vinegar. La Tienda offers the best of Spain shipped direct to your home - fine Spanish foods, cookware and more.
www.tienda.com www.tienda.com

skinsmarydu
You need to try something better than the gray ones that are very salty and in a tin. But if you don't like salted fish then you don't like salted fish. The white ones are a lot more tame and are perfect for things like Caesar salad
 
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