El Saltybananie
griff@Saltybananie looks good. What dough recipe did you use and what was your oven settings? I’ve got the same oven.
@griff Hi Griff. I use a basic Neopalitan dough recipe at 65% hydration. I heat the oven, using propane, for 20-30 minutes until it blazing hot. Then I launch the pizza, wait about 30 seconds until it starts to puff and firm up, then I turn it maybe a 1/8th every ten seconds or so. I have found, after much trial and error, that frequent small rotations works better than trying to rotate it in 1/4 increments. I will send you my dough recipe tomorrow morning I promise (too sleepy right now).
@Saltybananie thanks! Do you play with the temp at all while you’re cooking the pizza?
@griff If I am making Neopalitan pizza, I typically don't tinker with temps. I run the SoloStove on high the entire time, but I am careful to rotate it 1/8 turn every ten seconds or so (after the initial 30 second puff up). It usually takes 2 or 3 revolutions to cook it properly. Perhaps 90 seconds to 2 minutrs in total. NY pizza is a different story. For those, I will drop the temp dial to medium or a bit lower than that. I will provide you my Neopalitan pizza dough recipe shortly.
@griff Ok, I've published my pizza dough and sauce recipes. You can find them here; https://www.saldetraglia.com/?p=1225
@Saltybananie thanks Sal!
@griff You're very welcome. I've intended to post these recipes for years...because, ya know, some day I'll be dead and my kids will say, "He made such great pizzas, I wish we knew how he did it." Thanks for the motivation. My kids' futures are now secure.