https://instagram.com/p/6v48PeLVz3/
Nice pie and pepperoni cups! Btw, for natural casing pepperoni, go to superking in the deli section. Beautiful cups at great price.
Here’s my rendition of the Rosa from bianco.
I also don’t really do Neapolitan as my wife likes a crispy crust. I lower the heat and cook it about 5 min as well in the blackstone.
Gorgeous! I have to do that!!
Just rented the roccbox from joymode for the weekend. Made bavel’s harrisa shrimp
https://www.instagram.com/p/BtY-CyQh5lc/?utm_source=ig_share_sheet&igshid=f9ui5rl34lvh
And roasted sardines
https://www.instagram.com/p/BtXLKcVhvrd/?utm_source=ig_share_sheet&igshid=fmcl4h7hu8mc
So far so good—great for fish and seafood
I’ve been jealousy following along! Now I totally want a roccbox. Everything you’ve made looks so good.
I decided to buy myself one of these. I’d have gotten the 6500, which can get hotter, but they’re out of stock and it might not arrive for two months. I prefer crisp pizza, so 700° is fine.
Also getting the legs, side table, and wind door. I’ve got a steel peel already.
This really is the golden age of home pizza making. You got the Wolfgang mockmills a line of affordable stone mills and a bevy of new ovens. On the high end, the breville pizzialo, Roccbox, and pizzaparty Ardore.
On the low end ooni just launched their koda, a $299 portalable backyard oven. And then there’s Blackstone pizza oven.
For my money I’m gonna pull the trigger on the Ardore by pizzaparty.
Looks like a good choice
It’s even on sale right now…making it only slightly more expensive than the Roccbox…and if you upgrade the stone piece…that’s on sale, too.
There is $50 dollar code on their IG so that helps a bit. Yes slight more than roccbox but it’s bigger space to cook as well—you can see them place entire casserole dishes in there and big cast iron pans in there. With roccbox you can but only small ones.
You would only need the more expensive stones If you plan on neopolitan style—it even then, the regular stones would work still as noted by many on pizzamaking.com
If money is no object get the wood/gas combo ones by pizzaparty.
The PizzaCraft appeals to me because it’s portable and lightweight.
Finally had some chance to use the pizza party oven, dialing in on the correct temp—around 600-700 degrees using 62% hydration blend of bread, Sonora and sprouted buckwheat, naturally leavened
Brie stuffed squash blossoms, black mission fig from garden.
Hot sopressata, chicharrones, red onion
Finally got around to trying the Pizzacraft PC6000 Pizzeria Pronto. At maximum heat, an IR thermometer said the stone was 600°.
Pizzas came out great, though when the bottoms were so done the pies had to come out the tops could have gone a little longer. Might help to have a door to stop the heat from coming out the front. I got the wind door, but it didn’t fit, seemed like it was designed for a different model. Next time I’ll try kludging one with crumpled aluminum foil.
Beautiful! Is that arugula on the bottom pie?
I did another pepperoni on the Roccbox. Came out perfectly!
Spinach.
We have the Ooni and also couldn’t get it hot enough with the wood chips so switched to propane. Close to 800 with that.
update to my recent cook with the pizza party ardore with naturally leaven sourdough pizzas with some rye and whole wheat. I’m using Marc Vetri’s recipe with about 60% hydration. Getting a $15 turning peel on Amazon is really crucial for an even cook for everyone with these portable ovens as the peel these ovens come with is only good for launching.
I caved in and ordered an Ooni. The Samsung in the kitchen has been ok with it’s 550 but it just isn’t enough and I’m worth it 
.
Waiting for it… for now here’s my last square and my last circle
Zucchini, fried onion and gruyere in the blend
You’ll love it and will see that it’s the right oven for your dough/crust. Don’t forget a turning peel.
ya i’ve got one of those. today it’s sicilian bake though because a friend is visiting who’s got the circle ones down really well
