[buldogge]

Originally Posted by Jd19

Have you been to Melo’s Pizzeria? It was our favorite Neapolitan style pizza in STL when we lived there.

Originally Posted by Blue87

No, I haven't tried many pizza places in STL since Peel was pretty close and since we started making our own. Thanks for the recommendation ��

Unfortunately, Melo's just announced a week ago that they are finished.

Blues City Deli (the "parent company"), will eventually be utilizing the space for something else.

Union Loafers, Pizzeoli, Urban Chestnut, Pie Guy, Pizzeria Da Gloria, Pastaria, Pizzeria Tivoli, Fordo's, and Pizza-A-Go-Go are all solid choices, though.

-Mark in St. Louis

[JJ 911SC]

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[LivingInSalt]

It is so weird to me how pizza pizza and little caesars are completely unrelated

[wtwo3]

Originally Posted by JJ 911SC

.

This would have been great in undergrad. Now it will just make me fat.

[JJ 911SC]

At last, thanks to my friend Dan, a Pepperoni (Brothers) that complement my Concoction (and a few more to come)...

[fox99]

It's very cool that you came across this thread. I love pizza very much. But I'm too lazy to cook it at home. It's easier for me to buy. But where? Who can advise?

[JJ 911SC]

Originally Posted by fox99

...But where? Who can advise?

Willy's Pizza; https://www.willyspizza.ca

Colonnade Pizza; https://www.colonnadepizza.com

Gabriel Pizza: https://gabrielpizza.com

[RickFLM4]

Anyone have (or tried out) a Halo Versa 16? I’ve been looking at it online. The rotating pizza stone and portability (can use on patio or take to a tailgate) are attractive. I’m hesitant thought because with the temps it claims, it seems like pizza should cook quicker and I could foresee burnt crust before the cheese melts because maybe the pizza stone gets way hotter than the oven temp. Wondering if anyone has tried them out.

https://halo-pg.com/product/versa-16...or-pizza-oven/

[KenB925]

Originally Posted by RickFLM4

Anyone have (or tried out) a Halo Versa 16? I’ve been looking at it online. The rotating pizza stone and portability (can use on patio or take to a tailgate) are attractive. I’m hesitant thought because with the temps it claims, it seems like pizza should cook quicker and I could foresee burnt crust before the cheese melts because maybe the pizza stone gets way hotter than the oven temp. Wondering if anyone has tried them out.

https://halo-pg.com/product/versa-16...or-pizza-oven/

I have not used one, I am interested in them.

Ultimately it will depend on how well you can control the temperature. I suspect you would want to preheat at max, then reduce the temp a bit to cook so you don't get a blackened top and undercooked edges.

Because it has such small thermal mass you will have to ride the temp control like you would with a cheap a gas grill.

FWIW on my wood oven I like the middle of the deck to be about 600 degrees, the dome will be somewhere between 900 and 1000. Another advantage of the big oven is that you can have a spot that is 200 degrees cooler (on the deck) if you need to slow things down a little while the top finishes. I usually pick the pizza up to 'finish' close to the dome for a couple seconds.

[RickFLM4]

Originally Posted by KenB925

I have not used one, I am interested in them.

Ultimately it will depend on how well you can control the temperature. I suspect you would want to preheat at max, then reduce the temp a bit to cook so you don't get a blackened top and undercooked edges.

Because it has such small thermal mass you will have to ride the temp control like you would with a cheap a gas grill.

FWIW on my wood oven I like the middle of the deck to be about 600 degrees, the dome will be somewhere between 900 and 1000. Another advantage of the big oven is that you can have a spot that is 200 degrees cooler (on the deck) if you need to slow things down a little while the top finishes. I usually pick the pizza up to 'finish' close to the dome for a couple seconds.

I think you are spot on about temp control. I like the portability and rotating stone concept but not so sure it’s worth the price. I watched a few reviews on YouTube and seems like it takes a fair amount of practice to get it right plus the flames / heat can be difficult to control with wind (something I didn’t think about). I checked with the company and they do not offer a money back satisfaction guarantee like Ooni does. So I am probably going to pass and stick with burgers for the tailgate and eventually do something better for the patio. (I’m not there on Ooni either because it seems like they aren’t really meant for a crisp crust, which is our preference. But I do revisit the idea sometimes.)

[dradernh]

Tommaso's in San Francisco. I must've eaten a few hundred of them while living further up Kearny Street from '77 - '89. Pepperoni, mushrooms, double-garlic...done. It was the crust that made it, along with top-quality pepperoni and cheese. Man, I'm getting hungry just thinking about it.

[Watching The World Burn]

Originally Posted by RickFLM4

I think you are spot on about temp control. I like the portability and rotating stone concept but not so sure it’s worth the price. I watched a few reviews on YouTube and seems like it takes a fair amount of practice to get it right plus the flames / heat can be difficult to control with wind (something I didn’t think about). I checked with the company and they do not offer a money back satisfaction guarantee like Ooni does. So I am probably going to pass and stick with burgers for the tailgate and eventually do something better for the patio. (I’m not there on Ooni either because it seems like they aren’t really meant for a crisp crust, which is our preference. But I do revisit the idea sometimes.)

I have an OONI and you can definitely get the crust crispy if you want. All depends on what you want to cook at and length of time. Love mine. Produces some fantastic pizzas.

[RickFLM4]

Originally Posted by Watching The World Burn

I have an OONI and you can definitely get the crust crispy if you want. All depends on what you want to cook at and length of time. Love mine. Produces some fantastic pizzas.

Which one do you have? Is the method to crisp it up similar to what Ken outlined - get up to hot temp and then lower heat once pizza is in the oven?

[Watching The World Burn]

Originally Posted by RickFLM4

Which one do you have? Is the method to crisp it up similar to what Ken outlined - get up to hot temp and then lower heat once pizza is in the oven?

I have the Karu 16, technically the multi fuel, though I haven't bought the attachment to hook up propane and have only been using wood.

More or less same method, one thing I've found with wood is the temps can vary dramatically initially unless you've got a decent chunk of embers built up over time (which is unlikely) so it does take some maintenance, I have wood on hand where I'll fire a few chunks in if I need to raise the temps.

I like the temps to get up to 700 or slightly below that, anything higher than that and you are just asking for it to be burned quick if you aren't careful. Though I would imagine it would also get a pretty crispy crust too...just need to watch it closer, move it frequently and less time overall in the oven. I don't tend to make the pizzas overly crispy though, but I'm positive the temps can easily get high enough to do just that if you wanted it.

Overall, I'm happy with the OONI.

[RickFLM4]

Originally Posted by Watching The World Burn

I have the Karu 16, technically the multi fuel, though I haven't bought the attachment to hook up propane and have only been using wood.

More or less same method, one thing I've found with wood is the temps can vary dramatically initially unless you've got a decent chunk of embers built up over time (which is unlikely) so it does take some maintenance, I have wood on hand where I'll fire a few chunks in if I need to raise the temps.

I like the temps to get up to 700 or slightly below that, anything higher than that and you are just asking for it to be burned quick if you aren't careful. Though I would imagine it would also get a pretty crispy crust too...just need to watch it closer, move it frequently and less time overall in the oven. I don't tend to make the pizzas overly crispy though, but I'm positive the temps can easily get high enough to do just that if you wanted it.

Overall, I'm happy with the OONI.

I actually think the crisp requires a relatively lower temp so that it cooks a slightly slower (600-700 rather than 800-900).

Maybe I'll give Ooni a try. They will let me return it if it doesn't work out. Thanks.

[floridaorange]

Super curious if anyone here has had a pizza from this place:

[tcphoto]

I just started the Netflix Pizza series which starts out with Chris Bianco in Phoenix, it is an amazing first episode. I am starting to think about a pizza oven and trying my hand at it.

[floridaorange]

^Yep I'm watching that - thank you sir

[wyatth]

[KenB925]

Originally Posted by tcphoto

I just started the Netflix Pizza series which starts out with Chris Bianco in Phoenix, it is an amazing first episode. I am starting to think about a pizza oven and trying my hand at it.

I watched it last night, a good episode. I have his book, its good, has some interesting ideas.

You should, its fun, and delicious. I started making pizzas on stone in a Treager.

[OkieSnuffBox]

Originally Posted by tcphoto

I just started the Netflix Pizza series which starts out with Chris Bianco in Phoenix, it is an amazing first episode. I am starting to think about a pizza oven and trying my hand at it.

I just came here to post that, I'm about halfway in and now I want to drive to Phoenix and take a road trip.

I know the lady would be down as she has family in Phoenix.

[wtwo3]

Happy Pi day folks.... may this day be filled with pizza pies.