Get a spiral hook to replace the one that comes with the mixer, it works much better. Make sure it has the guard plate at the top so the dough can’t creep all the way up to the machine.
Hi Mike, Meant to ask you how you like your Gozney Dome vs. cooking your pizza in your Ooni oven. Have been considering the dome vs. the Ooni Karu 16 but love the way the dome looks. Wasn't sure if it was worth the extra $.
Hi, Pete. So far the Dome has been everything I hoped it would be. But honestly, both the Ooni and Dome are excellent ovens. They both can handle a 16" pizza. I prefer the look of the dome and the cart puts it at the perfect height so that I'm not hunched over all the time. I believe the floor of the dome does a better job of holding heat too.
@michaelg9065 0 seconds ago My New Haven bakes in the dome involve a stone at 700 degrees and then I turn off the flame after I launch it for a bit. Also the key is a high hydration dough - you won’t be able to throw the dough around like you were in the vid when hydration is high like apizza. I barely knead the dough at all - no window pane test except for low hydration ny style. I don’t use a roller bc it will take all those gas bubbles out of the dough. LOTS of bench flour. I don’t think any of the new haven places use sugar in the sauce that’s more of a New York feature to counter act low quality tomatoes picked early and overly acidic.
Hey Mike if you ever travel to Montreal , that’s where some of the best pizza is made , the guys are Greek and make amazing pizza. Here in Calgary not so much, I make my own and it’s as close to the Montreal style, also make my own sauce and dough.
@@Studiovette Hey Pete I beg to differ , I wasn’t joking I loved the pizza we got back east and miss it everyday. If you think Greeks don’t make good pizza , think of all the other food they make, I love Greek food. 😀🍷
Thank you! It will be nice… the pizza fans won’t be bothered by BBQ if they aren’t interested in that content and the BBQ fans won’t be bothered with Pizza. It’s a win win 😁
That’s an awesome pizza Mike! The short was just the teaser. It’s amazing the care you put into making the dough! It definitely pays off! Delicious! ( gonna subscribe to your new channel for pizza!)
Thank you Jay. As you know from my Facebook group I’ve spent the last three years working on my pizza game. Time to make a channel dedicated to pizza 😁
I thought the whole point of a poolish and a biga is for the airy puffed up outer crust really makes no sense to use them methods to then flatten it like a pancake 🤷♂️
My New Channel dedicated entirely to Pizza is launching in mid August 2022. Subscribe here: ruclips.net/channel/UCj9n1adcUwsUOCDMHHnYCMA
Get a spiral hook to replace the one that comes with the mixer, it works much better. Make sure it has the guard plate at the top so the dough can’t creep all the way up to the machine.
OMG PIZZA PIZZA CHANNEL! Have learned a lot from you. Thank you!
Thanks Pete. That’s right. A channel dedicated to pizza. 😁🍕
Looks really delicious!!! Subscribed to your new channel. Can't wait!!! Mike have a great day
Thank you John. I am excited for the new channel... I'll be creating the first four videos over the next couple weeks.
I'm definitely subscribing to your pizza channel
good pizza video !
Looks fantastic Mike!
Thanks Scotty! Have a great week!
Hi Mike,
Meant to ask you how you like your Gozney Dome vs. cooking your pizza in your Ooni oven. Have been considering the dome vs. the Ooni Karu 16 but love the way the dome looks. Wasn't sure if it was worth the extra $.
Hi, Pete. So far the Dome has been everything I hoped it would be. But honestly, both the Ooni and Dome are excellent ovens. They both can handle a 16" pizza. I prefer the look of the dome and the cart puts it at the perfect height so that I'm not hunched over all the time. I believe the floor of the dome does a better job of holding heat too.
Im curious if you improved this at all since then.
Pepe's is great. I live outside of Hartford and love New Haven pizza. Sally's is great too.
Sally’s is next on my list 😁
Yummy
@michaelg9065
0 seconds ago
My New Haven bakes in the dome involve a stone at 700 degrees and then I turn off the flame after I launch it for a bit. Also the key is a high hydration dough - you won’t be able to throw the dough around like you were in the vid when hydration is high like apizza. I barely knead the dough at all - no window pane test except for low hydration ny style. I don’t use a roller bc it will take all those gas bubbles out of the dough. LOTS of bench flour. I don’t think any of the new haven places use sugar in the sauce that’s more of a New York feature to counter act low quality tomatoes picked early and overly acidic.
5:00 balls
I subscribed to you, Ditch the rolling pin and half of the summalina flour that you've used. Then many years and you'll find your way👍
frank doesn't heat his sauce ...
Looks good. I believe Pepe’s uses a no-cook sauce, no?
Hey Mike if you ever travel to Montreal , that’s where some of the best pizza is made , the guys are Greek and make amazing pizza. Here in Calgary not so much, I make my own and it’s as close to the Montreal style, also make my own sauce and dough.
Thank you, Rob! I need to look into the Montreal style.
@@WeekendWarriorBBQ Where can I send you my sauce recipe ?
You can find me on facebook or email it to info@cookhousemediallc.com
I'm Greek and I know for damn sure we don't make good pizza! 😆
@@Studiovette Hey Pete I beg to differ , I wasn’t joking I loved the pizza we got back east and miss it everyday. If you think Greeks don’t make good pizza , think of all the other food they make, I love Greek food. 😀🍷
NU2U makes this accessory called the flame tamer. Its great because you don't get burn marks on the pizza as easily.
GREAT JOB ON THE DOUGH. YOU HAVE TO GET THE STONE 700 - 800 DEG. TURN THE FIRE OFF AFTER YOU PUT THE PIE IN, YOU WILL GET A MUCH BETTER RESULT.
My son (Cleveland Browns Fan) lives south of Hartford, CT. Just shared your video.
Thank you!
Nice, a pizza channel!
Thank you! It will be nice… the pizza fans won’t be bothered by BBQ if they aren’t interested in that content and the BBQ fans won’t be bothered with Pizza. It’s a win win 😁
That’s an awesome pizza Mike! The short was just the teaser. It’s amazing the care you put into making the dough! It definitely pays off! Delicious! ( gonna subscribe to your new channel for pizza!)
Thank you Jay. As you know from my Facebook group I’ve spent the last three years working on my pizza game. Time to make a channel dedicated to pizza 😁
Awesome idea Mike, I’m already subscribed!
I thought the whole point of a poolish and a biga is for the airy puffed up outer crust really makes no sense to use them methods to then flatten it like a pancake 🤷♂️
Thank you for your comment. The benefit of a pre-ferment such a poolish is to make baked goods soft and aromatic.
No way that’s a tablespoon of oregano