Tonight pizza.
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what are you doing for your white sauce?
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I used whole milk ricotta. Mix in grated whole milk mozzarella. Oregano, salt, pepper, garlic powder.
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How long you knead your dough? And do you knead it all as one or cut into pizzas and knead individually?
I tried tonight with King Arthur yeast, no added gluten, on a pizza stone and it was mids. Def gunna add gluten next time cause Iām ditching enriched grains so the All Trumps is a no-go.
Sauce was fucking killer though, saved the whole pie to be honest. First is usually the worst right? lol
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Have you tried Bianco diNnapoli tomatoes? Go for the wholes and crush yourself, tend to be better quality runs then pre-crushed - and try to eschew any biases about them being from CA if you can
they are a really terrific outfit. Best quality I have tried, and Iāve run down every S.M. import I can get my hands on. Always on the hunt for canned tomato quality and these are my go-to for gen use, but especially sing for pizza.
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i really dont knead at all. I let my ninja blender on the dough setting go for 3 mins. Then i kneed for like a minute after it comes out of the blender just to mix up the ingredients that are kinda unmixed at bottom of my blender under the dough hook.
after that stepā¦ i just leave it in a large bowl covered for 1-2 hours. Then i individually ball the dough balls after it proofs for the first timeā¦
i tried the crushed cans the first time i made pizza and they are pretty good. think im gonna have to try the whole tomatoes. I really only used this brand because it was one of the easier brands to find at all the local super markets.
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definitely worth trying the whole tomatoes, I think they are noticeably better!! But I also take a different approach to sauce than you - I do a stovetop, minced-onion/garlic base to get some nice richness and depth on the sauce front. I find the DiNapolis are quite sweet enough to omit sugar on any tomato recipe one might add that to!
your pies look great btw!! I have a very similar dough recipe and approach (those with an ooni or w/e will ofc have their own sub 3 min methodsā¦ different ballgame imo). āno flopā in a regular kitchen oven is no small feat already!
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Also cooking your sauce concentrates the sugars in the tomatoes when the water it cooked off.
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damn hell yeah. im about to give this a go. i need to get myself a pizza stone for the oven
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Fane 1/4 x 16" x 16" Steel Plate, A36 Steel, 0.25" Thick https://a.co/d/fQ8VBHt link originally provided by @Killa12345
No pizza stone, but I understand the steel replacing the purpose.
Steel plate + oven + make your own dough = @therunnery
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Welcome to the future @strangeloop! Thanks for sharing!
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People here being nerdy abt weed AND pizzaā¦ ashamed I didnāt get here sooner 
thx for the warm welcome!
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I didnāt realize traegers would get hot enough for pizza, looks great
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Sorry for not being clear enough. Traeger with pecan for the pork, ooni for the pizza.
I wish I could smoke pizzas haha
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You might be able to at 450, could definitely pop a deep dish in to finish
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450f is as high as Traegers will go? Thatās pretty low. Never really thought about that when wanted one of these over the years.
Not trying to compare my gas grill to a traeger but fuck my gas grill has multiple spots that will his 800f
My kid would probably eat 10 of them pulled pork pizzas though. lol.
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