+- InB4TheLock (https://www.inb4thelock.com)
+-- Forum: General (https://www.inb4thelock.com/forumdisplay.php?fid=1)
+--- Forum: Water Cooler (https://www.inb4thelock.com/forumdisplay.php?fid=2)
+--- Thread: Marco Gusolini's Pizza Parlor (/showthread.php?tid=156)
Pages:
1
2
RE: Marco Gusolini's Pizza Parlor - Gusso - 09-08-2020
I'm just using the Ooni Classic sauce recipe - large can San Marzano, 2-3 cloves of garlic,2 tbsps olive oil, 2 tsps of sugar, 1 salt, and a handful of fresh basil. Cook for about 20 minutes. Simple but very good.
RE: Marco Gusolini's Pizza Parlor - Trub Lou - 09-08-2020
Good deal. I've still got a ton of basil, but it's starting to go to seed. Need to find use for about a bushel of it.
RE: Marco Gusolini's Pizza Parlor - Gusso - 09-18-2020
I have a 16" peel on the way. Gonna go big on the pies this weekend.
RE: Marco Gusolini's Pizza Parlor - Trub Lou - 09-19-2020
Steel or wood?
RE: Marco Gusolini's Pizza Parlor - Gusso - 09-19-2020
Wasn't sure what to get. Have both at 14.: Got a cheap steel..
Will be exclusively for launching.
RE: Marco Gusolini's Pizza Parlor - Trub Lou - 09-19-2020
The steel seems best for most uses, but sometimes the wood sticks less if you're building a pie on it to slide into the grill.
RE: Marco Gusolini's Pizza Parlor - Gusso - 09-27-2020
Making pizza tonight. Gonna try some 16 inchers. I need practice with the bigger pies.
RE: Marco Gusolini's Pizza Parlor - dave - 09-27-2020
Dat 16 inch tho