Chefman Pizza #2 - Thin and crispy, homemade coppa, pepperoni and mozz

[LoydB]

This is my second cook with the Chefman indoor oven, and it went much better than the first one. Homemade mozz, coppa and pepperoni, grocery store sauce, and the second half of the grocery store dough ball from Tuesday, but rolled out to 2mm for a crispy crust. I set the floor to 700F and the roof to 650F, and started the cook without any of the meat on the pie. After 3 mins, I pulled it on the peel, rotated it, and added the meat. After another two minutes, I toggled the power off and on again and set the top and bottom temps to the maximum (800F). This kicked on the top element again. Sixty seconds later, I had a pizza. Sprinkled some slivered basil from the garden and we feasted.

Very crunchy, and holds a plank well. I need to make a batch of sauce, the grocery store sauce is now the weak link on the team. I am loving this oven.

 

[chopsaw]

That looks fantastic .

 

[sandyut]

oh yeah! I really want some pie now. Nice work! seem to be getting the hang of it quick

 

[LoydB]

That looks fantastic .

Thanks!

oh yeah! I really want some pie now. Nice work! seem to be getting the hang of it quick

Appreciate it. I watched literally hours of videos researching this thing, the turn on/off hack for the top burner is something I picked up from a YouTuber.

 

[zwiller]

LOOKS STELLAR. On the sauce, keep it simple and no cook. Crushed tomatoes, olive oil, pinch salt and oregano. Splurge and get some Full Red if you can. Also, I always run rustic stuff with no sauce. Cheese and onion alone rocks. You can also use jar alfredo in place of sauce.

 

[Ishi]

Pizza night for us tomorrow! Yours looks great

 

[sandyut]

pizza tonight, taking the easy route with a papa murphs since I cant cook yet and my wife is doing nearly everything. But I do like papa murphs. the one close to us is great, one a little further not so much