PIZZAOOOSKY!
Congrats Joe I just saw that model recently when in the Hot Tub / BBQ store I bought our Hot Tub AND an even bigger model
I like the look of the Arc I will say our Roccbox has not been getting used as much as I like
I think we usually have dough issues so my ? for you is this.... Do you usually do fresh dough you've made or fresh you've bought or something other???

 

Thanks Gina, yeah I really like the ARC model, it is the smaller of the dome series and less expensive, but it also heats up faster than the larger models which can be a problem with the large Dome model. The temperature sensor reads the stone temperature which is great too, where on the bid Dome model it only reads the interior oven temp.. The Roccbox is a solid performer too for smaller sized pies, and it has a good temperature sensor reading stone temps I believe.

As for the dough I always make my own, Store bought dough is never as good. I don't ferment mine overnight though as the professionals do, and dry yeast is good enough. I make my dough and use it on the same day, that works great for us. I will make it around 8-9 am to be used for say 4-5 pm dinner. I let it proof and it will puff up a couple times and I will punch it down 1-2 times before using it.

I always go for thinner crust and I roll it out with a rolling pin, that is just faster and fine for me, compared to hand-stretching. The next thing is to have the stone temp very high - 750-800+ degrees - so let it heat up 30 minutes or more. The hot temps help when making multiple pizzas so the oven stone stays hot between pizzas. Bang out that pie in 2 minutes or less. So my recipe is - home made dough, thin rolled out crust, hot oven temps, pizza well done in 2 mins.

If you want a crispy undercarriage crust without burning the top, you can crank up the heat to max to get the oven hot, then turn it down when the pizza is in the oven, then crank it up again once the pizza is removed and waiting for the next pizza to go it so the stone stays hot between pizzas.

 

WOW I think I just need you to come here & give us a lesson

OK 1 last ?
Since you make your dough fresh, do you use that 00 Type flour or just reg? I once ( in the beginning ) ordered the 00 stuff but not sure if its necessary

Thanks for all your advice / help!

 

Excellent question. I initially thought that I needed 0,0 flour and I have used it as all of the youtube videos talk about it. Plus Neopolitan (Naples) law requires it in Italy for a true Margherita pizza lol. But I have used Robin Hood flour many times and I honestly can't tell the difference, I do make sure that we use unbleached flour (for health reasons) . So I don't think it is as important as people think.

 

never heard of Robin Hood Flour
I'm guessing its a reg type like Gold Medal?

 

Oh maybe it is just in Canada ? It is just our all purpose brand of flour, yeah, like a bread flour.

 

Two tickets to see Andrea Bocelli in concert in Napa Valley - Krug Estates Winery - June 22, 2025. The wifey and I will be in Napa Valley for about 4 days. Very excited to scoop 2 tickets for this event before they sell out. First trip ever to Cali.

Andrea Bocelli - A Weekend In Napa Tickets at Charles Krug Winery in St Helena by 100x | Tixr

 

you should go check out Sonoma Raceway

 

Thanks Gina, yeah this is a spur of the moment thing for us, tickets secured and a B&B accommodation, now I need to find things to do there for 4 days or so, we are not big wine drinkers (my wife doesn't drink at all ) , so Sonoma Raceway sounds interesting , thanks for the tip. We would like to see some big redwoods if it isn't too far from our home base. Looks like we will be flying into San Fran ? still need to secure some flights.

 

Another car.