That’s a good looking pie
Looks fantastic.
What kind of cheese and is that dried basil?
Cheese is a mix of gouda and fresh mozza. Herbs are dried oregano.
Interesting I always consider margherita to be tomato sauce, mozzarella and basil on a thin crust.
Yeah… i guess. I also do that one, but this one here is my attempt at how margherita is being sold in Germany 😁 Usually oregano and also gouda or something, not mozza. There are of course places where they use mozza or you can ask for mozza, but default is most likely some other cheese. It’s the Pizza i’ve been socialized with, i like it, and i think it fits better with garlic (which i had used too).
That looks absolutely enticing.
Looks incredible but it just looks like a cheese pizza to me.
nice burn.
how’s the bottom?
It’s not the same Pizza, but the bottom looks somewhere along those lines,:
that’s always the true test for me, if it’s got that leopard print.
looks great.
did it crunch a little when cutting?
Crunches a little, yes. Very happy how the bottoms turn out, that stone (and oven really) i have works wonders. I have a effeuno electrical pizza oven with the “biscotto” stone.
Very interesting. Right now I use this oven: https://www.homedepot.com/p/QSTOVES-Qubestove-16-5-in-Propane-Outdoor-Pizza-Oven-in-Stainless-Steel-Q16G/326738958
But I replaced the stone with a steel. How big of a pie can you throw?
Max about 13" i guess, stone is a bit wider than 13.5".
Sorry to continue to pester you so much but I’m very excited by this oven.
https://www.effeuno.biz/en/negozio/forni-per-pizza-en/n5/
is this similar to yours?
Similar, but i guess i might have an older version of this one:
https://www.effeuno.biz/en/negozio/easy-pizza-pro-en/p134h-509-copia/
At least mine is also called p134h, the “p134h 450”. It does not have the fancy digital stuff, just two knobs on the side.
