Bookmarked 20×20 Weekender Pole Tent Setup Guide.
Pole tent setup guide
Tag: House
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House Jungle Bird
- 1.5oz Hamilton Jamaican Pot Still Black
- This is key! It has incredible flavor. It would normally overpower a cocktail on its own, but the pineapple and Campari stand up to it.
- 0.5oz simple syrup
- 0.5oz lime juice
- 4oz pineapple juice
- Trader Joe’s sells 12oz cold pressed bottles. This is great because the 1/2 gal containers are way too much pineapple juice
- 0.75oz Campari
- 1.5oz Hamilton Jamaican Pot Still Black
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Bookmarked Best Way to Refill SodaStream Bottles. Refilling …
Bookmarked Best Way to Refill SodaStream Bottles.
Refilling SodaStream cartridges from a CO2 tank. -
Pizza making notes
Baking Steel
When baking pizza in our standard oven, I use Baking Steel (I have the griddle version, which I flip over to the side without a trough) preheated in the oven for ~30 mins at 500F on the top rack. I launch the pizza with a wooden launching peel onto the steel for ~3 minutes, then turn the broiler on high for another ~2 minutes. Great results!
Ooni
I have an Ooni Koda 16 for cooking pizza outdoors. It is propane-powered. The propane is better at sustaining a high temperature than the wood pellet versions, and the 16″ gives you more room for larger pizzas and a larger cool area to keep your pizza from burning.
Perfect for when you want to make pizza on the deck or days when you don’t want to heat up the house.
The turning peel they sell is essential. So is a wooden launching peel. I honestly don’t use their regular peel much.
Setup
I set it on a metal outdoor table on the deck and put a large cutting board in front of it so I can pull the pizzas out right on to the cutting board.
Preheating and testing
I need to preheat it for 20-30 minutes before cooking the first pizza. Good to go when it is 800F and above with the infrared thermometer.
I test it out by making some garlic cheese bread first:
- 1 pizza dough stretched to half the size of a pizza
- Butter
- Garlic
- Mozzarella
Keeping your pizza from burning
The burner is in the shape of an L, on the left and the back. No burner on the front or right, so the coolest region is in the front right.
Right before I launch the first pizza, I turn the flame down as low as it will go. This is key. The top still gets hot enough for nice leopard spotting, but usually doesn’t burn. In-between pizzas I turn it back up full blast to keep the stone as hot as possible.
Start turning about 45 seconds after launching. If the crust is getting too dark without the top cooking, move it to the front right corner so it gets more indirect heat.
Calzones
Recovery calzones are clutch. Rip a huge hole in your pizza dough or can’t get it to make a nice circle? Make a calzone instead.
In my experience, calzones need a bit lower heat to keep the tops from burning while the insides finish cooking.
Dough
- If I have a couple of days, I like Baking Steel’s 72 hour dough recipe.
- If I’m making dough the same day and have 3 hours notice, I like Ooni’s classic dough recipe.
- If I’m making pizza in an hour, best to drive to Trader Joe’s or Cortlandt Farm Market and buy pre-made dough.
- Trader Joe’s herb dough is great for cheesy garlic bread.
- Trader Joe’s gluten free dough is terrible
- Trader Joe’s herb dough is great for cheesy garlic bread.
I haven’t successfully made a batch of dough yet from a sourdough starter, but I’d like to play with that this winter.
New dough I want to try:
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Pizza Dough for an Outdoor Pizza Oven RecipeA pizza dough specifically formulated for a high-temperature tabletop pizza oven.Jon Richer likes the Roberta dough and I agree, it is pretty good. Easy to work with, too.
Roberta’s Pizza Dough Recipe (& Baking Instructions!) – Home Cooking CollectiveA step-by-step guide to making Roberta’s acclaimed pizza dough recipe in Brooklyn, from mixing and kneading to stretching and baking a classic Margherita-style pizza.The Baci guy, Chris, told me to up my dough’s hydration. In general that has worked really well if I have time for it to ferment.
Shaping
- Make it round first and let it rest.
- If easy to work with, pick it up and let it stretch in your hands while working around the edges to keep it circular.
- If it is hard to work with, roll it out first then use the hand method.
- Finish with the knuckle method: Dough over both hands, knuckle side on the dough, continuing to stretch and rotate the dough.
Jon showed me a trick I hadn’t used before: Instead of flouring your work area and putting lots of corn meal on your peel, drop the whole dough ball in a bowl of flour before shaping it. That worked really well.
Building the pizza
- Light on the toppings is better
- Less sauce (so less liquid) is better
- Fresh mozz lets out water!
Favorite topping combos
- Traditional margherita
- Sausage + pesto
- Pepperoni, red onion, and black olive
- Vodka sauce + mozz + basil
- Mozz + mushrooms + thyme + butter and olive oil
