Thin crust with wild mushrooms and black garlic squid ink salami

[LoydB]

So my wife is starting to get the 'Pizza again? Really?' look in her eye, so I may wait a few days for the next experiment :)

This is still a grocery store dough ball rolled out to 2-3mm, but I replaced the store jar with homemade no-cook sauce. The salami is homemade, as is the shredded gruyere. Mozz balls from the store, basil from the garden. The wild mushrooms were a mix of Blue Oyster, Lion's Mane and Chestnut mushrooms, cooked way down in olive oil until they gave up most of their moisture, but hadn't started to get crispy.

I upped the bottom temp to 750F, and left the top at 650F. This seems to be the perfect spot for the crust I'm looking for. I started the cook without the salami on it. After 3 mins, I pulled it out, rotated, and added the salami. After two more minutes, the crust edges were starting to brown really well. I toggled the power on/off and set it to max temp 800F on both burners. Another 45 seconds or so for the top to finish and done.

Surprising nobody, the sauce was way way better. I prefer the pepperoni to the salami, but the mushrooms were on point. I'm calling this one dialed in as far as temps and dough thickness.

 

[chopsaw]

Thanks for number 3 . I was waiting , and actually logged on to ask you " When " it was coming .

That looks awesome . Now onto your own dough .

On another note . I got mine late yesterday , and cooked thin crust pizza for breakfast .
Easy for last minute because I always have dough in the fridge .

Loyd , this thing is legit . For 200 bucks it's an insane upgrade from the house oven . Just one pizza in and I'm sold .
For thin crust at least . Thanks for posting this . I remember when you were looking , and at that price per performance I know you love it . So glad you posted your thoughts .

I get the pizza again thing , but I'll be watching for number 4 .

It seems to me that setting the temp is a bit strange . Do they adjust in unison ?

 

[LoydB]

Thanks! I am happy to have been an enabler...

The two temps must be within 200 degrees of each other. When you make a change, if it results in a bigger spread than that, the other controller automatically adjusts.

Try a New York style as well, it does a great job with them.

However, I am happy that we aren't huge Neapolitan fans, because I don't think this really gets hot enough to do one fast. I haven't been able to get a deck temperature above around 740-750F, and the deck temp seems to always be 30-40 degrees below the set temp.

 

[chopsaw]

The two temps must be within 200 degrees of each other.

Ok . Thanks for that . My Son has the Pi pizza from solo stove makes a great Neapolitan , which we like . He's got that figured out .
Been busting my backside for buying this one .

hot enough to do one fast

Yeah , I get all that , but ,,, if it takes 3 minutes it takes 3 minutes . I was focused on the 90 seconds when he first got the Solo , but I'd rather have something I can eat . Lol .
I'll do a Ny style next . I have 250 grams of double zero on the counter for when my Son gets off work . He wants to fire up the outside oven . He does pecorino and a low moisture mots that is really good . Fermented dough , good cheese and high heat .

Love that your making the cheese and the meats . I did one once with a Umai capicola . Holy smokes it was good .

Thanks for the info . I know who to ask if I have any questions .

 

[jcam222]

That is some serious gourmet pizza!! I'd love it I'm sure