Marco Gusolini's Pizza Parlor - Printable Version

Marco Gusolini's Pizza Parlor - Printable Version

+- 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

Marco Gusolini's Pizza Parlor - Gusso - 09-07-2020

Got an Ooni for my birthday - love this thing! Makes excellent pizza. Neapolitan pies are done in 2 minutes. Definitely a learning curve involved as i'll still burn some parts from time to time (but I like char). Gonna a try a more NYC style when I get my 16" peel (these are 14"). Also, pies got less round with drunkenness...

RE: Marco Gusolini's Pizza Parlor - Augie91 - 09-07-2020

Post a pic of the Ooni!! I had to look it up. Does that run on propane.

Who is eating all these pies?!?!

RE: Marco Gusolini's Pizza Parlor - Gusso - 09-07-2020

I'll kill one today. My wife isn't feeling well, otherwise she'd almost finish one. I just wrap them up and eat whenever. They're really good cold. The simple dough recipe is delicious. Reminds me of the classic joints of my old neighborhood.

The 00 flour is the key. I honestly never heard of it until I got the Ooni. What a difference for stretching dough.

(09-07-2020, 09:35 PM)Augie91 Wrote: Post a pic of the Ooni!! I had to look it up. Does that run on propane.

Who is eating all these pies?!?!

Yes, I got the propane. Seemed less hassle than the other options.

[Image: IMG-20200907-174524.jpg]

RE: Marco Gusolini's Pizza Parlor - bdutton - 09-07-2020

[Image: giphy.gif]

RE: Marco Gusolini's Pizza Parlor - Mexas Joe - 09-07-2020

Holy shit you have my attention.

RE: Marco Gusolini's Pizza Parlor - Trub Lou - 09-08-2020

I've tried the special fine ground imported super d00per flour, and what I found was that it made a slight difference, but not nearly as much as just having a good technique and doing a nice long (>36 hr) rest of the dough. I just use good old full strength here, more often than not. And, as always, a pizza is only ever as good as the sauce. Can you post your sauce recipe? After you get the basics down, this seems to distinguish good pizza from great.

Those are attractive pies. I too enjoy some char.

RE: Marco Gusolini's Pizza Parlor - Gusso - 09-08-2020

Not looking for a long rest. The 00 does it in a few hours. Stretches very nicely in 1-2 hours.. Kenji likes the oven, surprised Lou doesn't.

RE: Marco Gusolini's Pizza Parlor - Augie91 - 09-08-2020

That oven is purdy!!!!

RE: Marco Gusolini's Pizza Parlor - Trub Lou - 09-08-2020

(09-08-2020, 01:06 AM)Gusso Wrote: Not looking for a long rest. The 00 does it in a few hours. Stretches very nicely in 1-2 hours.. Kenji likes the oven, surprised Lou doesn't.

RE: Marco Gusolini's Pizza Parlor - Trub Lou - 09-08-2020

You might be thinking of someone else. I haven't said anything either way about the new gadget.

For clarification, though, the long dough rest is as much about flavor development as texture. Got that sauce recipe?