Posted on 04/23/2023 6:27:39 PM PDT by nickcarraway
I splurged and go the Karu 16. I tried using the Weber kettle with their pizza stone, but I just couldn’t get the Weber hot enough, even with wood added on top of the lump charcoal. My infrared thermometer said the stone varied from 250 to 300F, nowhere near hot enough. Our GE oven goes to 550F which worked pretty well.
I’ve been using store-bought pizza dough which has worked pretty well, but I just bought some Italian Caputo 00 flour and am going to try my own dough, too.
I’m excited to get the Karu 16 going tomorrow. Looking forward to patio pizza parties this summer!
I thought about building one and watched a lot of videos about how to do that, but I had the same problem you describe — where to put it. I finally splurged on the Ooni because I can move it into storage for the winter. It weighs about 65 pounds, so not light, but easily moved with two people. And I can set it up on a table on the patio for parties.
That’s delicious, too!
And asparagus and egg sammies, especially in the spring with new tender stalks. A little romano..some tomato...dang I am hungry!
The first 2 paragraphs capture the essence of Sunday gravy/sauce. And of the Italian-American experience.
Our sauce recipe is a closely guarded heirloom. You need to be married at least 5 years before your spouse gets to know how its made...LOL!
I was all ready to build a serious masonry oven about a dozen years ago. Was doing a big back yard makeover, I have a file somewhere with the 8-1/2 x 11 layout plans from the landscape architect. Or maybe I made them on top of the plans he had made, I can’t recall.
Anyway, I came to the realization that it was going to take HOURS to bring that mass of masonry up to temperature. HOURS!
About that time I became aware of a thing called a 2stone Pizza Grill. Sort of an Ooni that you set on top of a gas grill, and used the gas grill to provide the heat.
It worked quite well, and it took only 20m or so to bring it up to 700F on the bottom stone. That was my answer for 10-11 years. It was starting to deteriorate, so I got the Ooni Koda 16. Which also takes about 20m to bring up to temp.
The masonry oven was perhaps the best thing I never built.
Sounds like my Maw Maw in Oak Cliff.
Soprano’s Sunday Gravy
Good, but you gotta have the pork. That’s the flavor.
Goodfellas, 1990
https://www.cdkitchen.com/recipes/recs/56/Sopranos_Sunday_Gravy52124.shtml
1 pound meaty pork neck bones or spareribs
1 pound veal stew meat, in 1-inch cubes
OR
2 veal shoulder chops, cut in 1-inch cubes
1 pound Italian-style plain or fennel pork sausages
That’s one thing I miss about Italy (was last there in 1995). Supino’s in Detroit comes reasonably close.
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.