We made tasty, crunchy Neapolitan pizza at home with a portable gas-powered pizza oven and some great recipes
We eat a lot of pizza at our house and because we have both vegetarians (husband) and omnivores (me, the dog and the Millennial daughter) to feed, we usually have to order two pies to satisfy everyone, which started getting a bit expensive. But why order out when you can make pizza yourself and then brag about it later? “Oh, us? Where do we order our pizza from? We make our own dough, harvest the tomatoes and herbs from our own garden and if we had enough room for a cow in the backyard, we’d make our own cheese, too.” We’re not going as far as having a wood-fired pizza oven in the backyard, though. We opted for a little propane-powered Pizzacraft PizzaQue which is small enough to sit right on a picnic table in the backyard.
We love it! Right now you can get it at 49% off, too, at just $144. It gives us the perfect Neapolitan-style pizza with that lightly charred crust because it heats up to 700 degrees F. and in only about 20 minutes. Just hook it up to a 20-lb. propane tank, but if you get an adaptor, you can use a 1 lb. tank to bring it camping or tailgating. The 20 lb. tank gave us enough fuel for about 220 pizzas. It comes with a 14-inch pizza stone, the gas hose and a standard regulator but we also bought the 12-inch folding pizza peel to make it easy to get out of the oven and a pizza stone brush for cleaning ($24.30).
Some tips we learned during our pizza journey:Turn the pizza halfway through the roughly 6 minute cooking time for optimal browning Dust the pizza peel with flour to prevent sticking and don’t let the freshly cooked pizza to stay on the peel for more than 5 minutes or that will make it stick, too. For our first few tries, we checked the underside of the pizza to make sure it wasn’t cooking too fast and if it seemed to be, we just lowered the temp a little. We don’t get much pizza from restaurants anymore but when we do, this is great to heat it up in. Experiment with calzones, breadsticks and even meats. Here’s a great recipe for calzones.
And this is the Neapolitan pizza dough recipe we’ve been using with great success. It’s very easy and great for any kind of topping you can imagine. We also love this pizza cookbook, The Elements of Pizza by Ken Forkish who has Ken’s Artistan Pizza in Portland, Oregon. This book gave everyone in the family the confidence to come up with their own pizza recipes. Celeb chef Marc Vetri’s book, Mastering Pizza: The Art and Practice of Handmade Pizza, Foccacia and Calzone just came out, too. We snapped it up and our favorite was the cacio e pepe pizza with pecorino, ground pepper and olive oil.
We’ve been eyeing the Pizzacraft stovetop pizza oven, too. It’s just $80 right now (28% off) and you can make the same type of pizza indoors, right on your gas stovetop. Because the temp gets much higher than your oven does (600 degrees F), you’re going to get that nice charring on the crust. This will be perfect for winter pizza making. Buon Appetito!
RForrest is a big consumer of all the latest gadgets and cool gimcracks and doodads that help make her life easier,and hopefully yours, too.
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