My niece was over at my father's house Tuesday night, and my father informed me I would be making her dinner. She doesn't like peppers.

Sausage rolls I made during the game today.



Basically my tribute to Double Dave's/Gumby's.

These had sweet sausage, peppers, onions, and cheese in them. The fat from the sausage fries the dough on the inside and creates the perfect texture.

Garlic knots



Dough is simply pizza dough with a teaspoon of garlic powder added, then butter/garlic powder after they rise and come out of the oven, or minced garlic and garlic salt if you want a dry version. Olive oil and garlic salt also works.

first of 2024

bbqAg09 said:

---

First time using the wood fire option on the Gozney Dome and can't believe how easy it was to build and maintain the fire. I envisioned it being a major pain.

---

How was it compared to gas?

I have only used gas on mine so far but was going to use real wood for the first time this weekend. What temp did you get up to?

Gas is certainly easier to set and forget but managing the wood fire is a lot more fun for me. I'd be lying if I said I can taste the difference but everyone seems to have more fun when there's time to manage the fire. The biggest takeaway is getting the right wood splits. They need to be dry enough and small enough to catch quickly as the smoke flavor on pizza crust isn't the best flavor profile in my experience.

OaklandAg06 said:

---

Making good pizza at home has been something I have been experimenting with over the last year. I've landed on the Sicilian/Grandma style of pizza as my favorite with the tools I have. I ended up combining two dough recipes together for the dough, and have sort of made up my own sauce recipe.

Tonight's effort:

---

Dawgggggg!!!

fav13andac1)c said:

---

Cup n crisp pepperoni, homemade Italian sausage, garlic

---

Your Italian sausage, did you make it hot, sweet, or mild?

I made Kenji's food lab recipe for hot, but made it more medium for the kids, who of course didn't eat it anyway.

Salt amount is:
1 kilogram ground pork shoulder
15 grams kosher salt

Seasoning mix for Italian sausage:
2 medium cloves garlic, minced or grated on a Microplane (about 2 teaspoons)
2 tablespoons fennel seeds
1 teaspoon dried oregano
1/4 teaspoon freshly grated nutmeg
1 teaspoon freshly ground black pepper
1 tablespoon red wine vinegar
2 tablespoons red pepper flakes (for hot sausage)

I have on occasion used cheese pizzas and added breakfast ingredients like ham, bacon, and scrambled eggs.

Yeah we know

https://texags.com/forums/67/topics/3447823/replies/67092686#67092686

Anyone with experience using the Gozney Arc or Arc XL?

Ok you guys gave me the motivation. How do you guys see ooni pizza ovens? Is that the best or is there something better (outside of building a full blown pizza oven)?

Grindhouse said:

---

Ok you guys gave me the motivation. How do you guys see ooni pizza ovens? Is that the best or is there something better (outside of building a full blown pizza oven)?

---

I've been tempted a few times but never pulled the trigger on buying a pizza oven.

Making an incredible pizza using a garden-variety home oven is a fun challenge.

TXAG 05 said:

---

fav13andac1)c said:

---

I made Kenji's food lab recipe for hot, but made it more medium for the kids, who of course didn't eat it anyway.

---

Not to derail, but what is the deal with kids these days only eating cheese pizza? For any party or event with kids, it's always cheese pizza like a pepperoni will kill them or something. When I was little it never even occurred to me to have cheese only. The more meat, the better.

---

Who knows, but those little stinkers unknowingly ate the remaining batch of sausage in a pot of spaghetti.

Grindhouse said:

---

Ok you guys gave me the motivation. How do you guys see ooni pizza ovens? Is that the best or is there something better (outside of building a full blown pizza oven)?

---

We made a few pizzas in our kitchen oven, then Ooni was running a sale and decided to take the plunge. We went with the 16" Koda and couldn't be happier. It's definitely a luxury item because we use it once every couple months, we're actually using it tonight so I'll post some photos. But once you dial in your dough and sauce, it just can't be beat.

sanitariex said:

---

Grindhouse said:

---

Ok you guys gave me the motivation. How do you guys see ooni pizza ovens? Is that the best or is there something better (outside of building a full blown pizza oven)?

---

We made a few pizzas in our kitchen oven, then Ooni was running a sale and decided to take the plunge. We went with the 16" Koda and couldn't be happier. It's definitely a luxury item because we use it once every couple months, we're actually using it tonight so I'll post some photos. But once you dial in your dough and sauce, it just can't be beat.

---

thanks for the info and you sold me. The pictures from everyone look awesome and looks like a great time to cook pizza at home.

Man that looks awesome!! Do you have any good recipes or learnings to accelerate the learnings?

Looks like you got a little char on your shrooms

Grindhouse said:

---

Man that looks awesome!! Do you have any good recipes or learnings to accelerate the learnings?

---

You didn't ask me, but I will say that if it is a raw veggie, it's fine to go on, but if it is pickled, it is better to add after it comes out of the oven.

I notice in one of the pics there appears to be pickled banana peppers, those are better going on raw.

The exception I've noticed for this is roasted red peppers marinated in garlic and olive oil, but that isn't a pickled vegetable. The garlic infused olive oil adds a nice extra flavor to the pizza.

Maybe! But I've done both and actually prefer to cook it off some.

sanitariex said:

---

Maybe! But I've done both and actually prefer to cook it off some.

---

It's a personal preference.

One of the best parts abut pickled vegetables is the sweet, sour, spice taste of the brine. When you put them on a pizza and bake it, that brine is cooked off, and the vegetables wilt instead of staying crunchy. If you like pickled vegetables right out of the jar, I think adding them on after you've baked the pizza is best.

Also, the cold pickled vegetables are a nice counter to the heat of a baked slice.

Again, personal preference.

Friend's birthday weekend, told her I'd make her a pizza. Four different people came up to me to tell me how good it was. Great success.

First go in the Gozney Arc was a success. I will tweak my dough recipe. Just used the one from the back of the King Arthur bag for convenience since the oven only came in yesterday.

Looks great!