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  1. #1076
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    Jan 2008
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    truckee
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    17,489

  2. #1077
    Join Date
    Oct 2006
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    Bellevue
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    6,320
    Anybody built a pizza oven at home? Mr Mike maybe? I've got a spot that could make sense to build one as I've been clearing my back yard. And a crate or two of bricks from a kiln I helped take down. But are the oonis or other portable/semi portable ovens good enough that I shouldn't consider it?

  3. #1078
    Join Date
    Jun 2009
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    Matchbox 20
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    2,317
    Quote Originally Posted by abraham View Post
    Anybody built a pizza oven at home? Mr Mike maybe? I've got a spot that could make sense to build one as I've been clearing my back yard. And a crate or two of bricks from a kiln I helped take down. But are the oonis or other portable/semi portable ovens good enough that I shouldn't consider it?
    Build your own. #1 We want to see your trip report. #2 An Oooni won't be big enough for the TGR MAGS party that you throw. #3 Gas?? Chop wood. When your neighbors ask what that huge pile of chopped wood is for, tell them straight up, "PIZZA BITCHES!"
    OH, MY GAWD! ―John Hillerman  Big Billie Eilish fan.
    But that's a quibble to what PG posted (at first, anyway, I haven't read his latest book) ―jono
    we are not arguing about ski boots or fashionable clothing or spageheti O's which mean nothing in the grand scheme ― XXX-er

  4. #1079
    Join Date
    Mar 2017
    Location
    SLC, Utah
    Posts
    2,085
    Quote Originally Posted by nickwm21 View Post
    Looks great. But when you bring a $500 oven and an IR temp gun, can you really call it “camping pizza”?


    Sent from my iPhone using TGR Forums
    Ha, my parents got me the temp gun. It's dumb and of little utility. I wouldn't recommend one. All's I do is turn the oven on and leave it for 15 minutes.

    The oven is now a staple on trips.

    I sleep in the dirt with a beater synthetic sleeping bag. No vans for me.

    Here's some Canadian bacon and pineapple pizza to stir up even more controversy

    Sent from my Pixel 4a (5G) using Tapatalk

  5. #1080
    Join Date
    Aug 2007
    Location
    Bottom feeding
    Posts
    9,093

    The Home-made Pizza thread

    You can punch boots now with the temp gun.
    Well maybe I'm the faggot America
    I'm not a part of a redneck agenda

  6. #1081
    Join Date
    Jan 2008
    Location
    truckee
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    17,489
    Quote Originally Posted by abraham View Post
    Anybody built a pizza oven at home? Mr Mike maybe? I've got a spot that could make sense to build one as I've been clearing my back yard. And a crate or two of bricks from a kiln I helped take down. But are the oonis or other portable/semi portable ovens good enough that I shouldn't consider it?
    Why not both? I guess with the Ooni you can sell it for 5 cents on the dollar when the pizza fad is over. Tough to sell a brick oven in your backyard.

    Quote Originally Posted by tgapp View Post
    Ha, my parents got me the temp gun. It's dumb and of little utility. I wouldn't recommend one. All's I do is turn the oven on and leave it for 15 minutes.

    The oven is now a staple on trips.

    I sleep in the dirt with a beater synthetic sleeping bag. No vans for me.

    Here's some Canadian bacon and pineapple pizza to stir up even more controversy

    Sent from my Pixel 4a (5G) using Tapatalk
    I'm not going to bother commenting on the pineapple. But maybe we should have a contest for the most deformed pizza shape. Unfortunately I didn't take pictures of my best contenders.

  7. #1082
    Join Date
    Jan 2005
    Location
    Keep Tacoma Feared
    Posts
    2,079
    Anyone use the Snow Peak Field Oven? It is ridiculously expensive for what it is, but so is the Ooni. I already have the Snowpeak Pack and Carry fireplace, so just need the oven accessories. Designed and made in Japan. Don't know if that is a good thing when it comes to pizza.

  8. #1083
    Join Date
    Sep 2006
    Location
    Fraggle Rock, CO
    Posts
    6,429
    In and out
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    Brandine: Now Cletus, if I catch you with pig lipstick on your collar one more time you ain't gonna be allowed to sleep in the barn no more!
    Cletus: Duly noted.

  9. #1084
    Join Date
    Nov 2002
    Location
    Behind the Zion Curtain
    Posts
    4,037
    Used deli dough tonight, not sure what kind of flour they use, was tasty.

    Daughter likes the oil, cheese, cherry tomato, pizzas with some balsamic sauce on top.

    Click image for larger version. 

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    I went with a sweet baby rays/chicken/red onion version…

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    Crust had the perfect chew and bit of crunch.

  10. #1085
    Join Date
    Nov 2009
    Location
    Blasterville
    Posts
    115
    Margherita with some pesto. 48hr cold ferment on the dough, Bianco DiNapoli tomatoes, some mozz and basil. Click image for larger version. 

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  11. #1086
    Join Date
    Nov 2008
    Location
    between campus and church
    Posts
    7,555
    ^^^yum!

  12. #1087
    Join Date
    Mar 2009
    Location
    one of those gaper mountain towns
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    3,190

    The Home-made Pizza thread

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    This one came out pretty good. Pepperoni, mushroom and bacon, San Marzano sauce.


    Sent from my iPhone using TGR Forums
    Quote Originally Posted by ilovetoskiatalta View Post
    Dude its losers like you that give ski bums a bad rap.

  13. #1088
    Join Date
    Jan 2008
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    truckee
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    17,489
    I admire the restraint shown by the last two pizzas in this thread, speaking as someone who puts everything in the fridge on a 12 inch pizza. And sometimes stuff from the garbage.

  14. #1089
    Join Date
    Dec 2012
    Location
    I smell poutine!!!
    Posts
    14,608
    Quote Originally Posted by old goat View Post
    I admire the restraint shown by the last two pizzas in this thread, speaking as someone who puts everything in the fridge on a 12 inch pizza. And sometimes stuff from the garbage.
    Dang.

  15. #1090
    Join Date
    Nov 2007
    Location
    So. VT
    Posts
    2,465
    Not my best, dough was off. Pretty sure my sourdough starter was a little lethargic after several weeks of not using it....

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    Red and orange peppers, red onion and chicken sausage, cause got to be a little healthy...

  16. #1091
    Join Date
    Oct 2008
    Location
    Wenatchee
    Posts
    9,333
    Quote Originally Posted by krp8128 View Post
    Not my best, dough was off. Pretty sure my sourdough starter was a little lethargic after several weeks of not using it....

    Click image for larger version. 

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    Red and orange peppers, red onion and chicken sausage, cause got to be a little healthy...
    You should try sautéing the peppers before you assemble the pizza. I think it brings out the flavor more and doesn’t add as much moisture


    Sent from my iPhone using TGR Forums

  17. #1092
    Join Date
    Dec 2016
    Location
    In a van... down by the river
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    7,550
    Quote Originally Posted by MagnificentUnicorn View Post
    You should try sautéing the peppers before you assemble the pizza. I think it brings out the flavor more and doesn’t add as much moisture


    Sent from my iPhone using TGR Forums
    I'd do the same with the onions...

  18. #1093
    Join Date
    Jan 2008
    Location
    truckee
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    17,489
    My wife loves caramelized onions so I saute them and add them to the pizza after it's baked.
    I like to make home fries with onions and cooking the onions separately lets the potatoes get crispier.

  19. #1094
    Join Date
    Dec 2016
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    In a van... down by the river
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    7,550
    Caramelized onions are magical vegetables.

  20. #1095
    Join Date
    Oct 2008
    Location
    Wenatchee
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    9,333
    Quote Originally Posted by skaredshtles View Post
    I'd do the same with the onions...
    Yeah, I don’t put uncooked veggies or mushrooms on my pizzas. It’s more work but so much better.


    Sent from my iPhone using TGR Forums

  21. #1096
    Join Date
    Nov 2007
    Location
    So. VT
    Posts
    2,465
    Quote Originally Posted by MagnificentUnicorn View Post
    Yeah, I don’t put uncooked veggies or mushrooms on my pizzas. It’s more work but so much better.
    And to me cooked ones taste like mush on pizza....

  22. #1097
    Join Date
    Sep 2006
    Location
    Fraggle Rock, CO
    Posts
    6,429
    Yup, I love really thinly sliced raw veg on the pie cuz it'll blister up under the heat but still retain some crunch. On of the hallmarks of good pizza for me is juxtaposing textures.
    Brandine: Now Cletus, if I catch you with pig lipstick on your collar one more time you ain't gonna be allowed to sleep in the barn no more!
    Cletus: Duly noted.

  23. #1098
    Join Date
    Oct 2003
    Location
    slc
    Posts
    14,124
    Quote Originally Posted by devlinc View Post
    Margherita with some pesto. 48hr cold ferment on the dough, Bianco DiNapoli tomatoes, some mozz and basil. Click image for larger version. 

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    That's the top of the mountain right there.

  24. #1099
    Join Date
    Jan 2008
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    truckee
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    17,489
    I put bell pepper on my pizzas raw and like how they come out. I would not put cooked vegetables on a pizza until after it's already baked.

  25. #1100
    Join Date
    Nov 2008
    Location
    between campus and church
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    7,555
    It finally cooled down enough to fire up the oven. That Ooni seems like a great way to make pizza (particularly when it’s above 75f), but $500 buys a lot of pies from the local pizzeria.

    Click image for larger version. 

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