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Primo XL pizza attachment or Ooni?

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  • Attjack
    commented on 's reply
    Excellent, thanks!

  • Sid P
    replied
    Click image for larger version

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ID:	1328769 Attjack This thread is great, and I use the dough recipe he describes on page 4, post 47: https://pitmaster.amazingribs.com/fo...zza-techniques

    I use the sauce and cheese described in "The Pizza Bible", and I can get you that info if you don’t have the book.

    I tried using cheap baking pans, and they don’t work at higher pizza oven temps. This one works perfectly: https://www.amazon.com/gp/product/B0...?ie=UTF8&psc=1

    Enjoy!
    Last edited by Sid P; November 16, 2022, 10:25 PM.

    Leave a comment:


  • Attjack
    commented on 's reply
    Sid P Can you tell me a little about it? Dough recipe? Technique?

  • Sid P
    commented on 's reply
    Attjack It’s our favorite kind.

  • Attjack
    commented on 's reply
    Sid P That picture up there makes me want to try making Detroit Style pizza.

  • Sid P
    commented on 's reply
    You can cook at whatever temp you want. I turn the burner all the way down when I’m 30-50° below my target temp. For instance, the Detroit style in my post above was cooked at roughly 650°.

  • JCBBQ
    replied
    As a Primo XL owner i'll make my recommendation. I mean, I make excellent pizza in the Primo without the attachment. I don't think you need that. Sooooo, if youre gonna buy something anyway, i'd say get the dedicated pizza oven.

    Leave a comment:


  • Attjack
    commented on 's reply
    Thunder77 Yeah, 900 is the top range and good for Neapolitan. I can't remember the last time I did one since my wife doesn't care for them. They were all I did for a while. She loves the NY crust and we have been doing them exclusively for a while now as she makes the dough. I go hotter than 500 though and I think 600 - 700 is probably what authentic NY pizzerias are doing.
    Last edited by Attjack; November 16, 2022, 12:13 PM.

  • Thunder77
    commented on 's reply
    Can you get you gas pizza oven around 500 degrees to do NY style pizza? That’s what I favor, and 900 is waaay to hot for NY style.

  • Attjack
    commented on 's reply
    On the contrary, this is a very healthy MCS discussion regardless on where you stand on the options we're debating.

  • Attjack
    replied
    Another thing I can do with my gas fired oven is to adjust temperature on the fly. Depending on the pizza, I will often launch the pizza with the oven on full blast and then turn it down for a bit. Sometimes I turn it back on high once again for the final seconds.

    ​​​​i also find this ability useful when I'm cooking other stuff in the oven like steak for instance.

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  • hoovarmin
    commented on 's reply
    This is not a healthy discussion for my MCS

  • Attjack
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    I top out around 900f.

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  • Attjack
    commented on 's reply
    I can't speak for the Ooni but my Blackstone gets to temperature in 10 minutes. I just turned the dial, click the button, and walk away. Then I set a timer for 10 minutes and prep the pizza.

  • Argoboy
    replied
    I have the Primo XL pizza attachment and it works well, from what I have read/watched most experts say a pizza oven takes about 30 min until the stone is completely heated, so it does not matter what you use for a heat source. My primo with pizza attachment easily gets to 700F, I had trouble getting my Primo this hot before. I have a round Primo pizza stone and I usually put my pizza on parchment paper. The pizza should be rotated as it cooks.

    Click image for larger version

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