The Ankarsrum mixer is quite a mixing machine. I was looking for a mixer that could handle larger batches of dough but would still fit in a household kitchen setting. This mixer fit the bill. I can now make batches of dough for 20 dough balls at a time! Because of the design, I needed
Read MoreI had to share a note I received last week. Kaitlyn made pizza with the Pizza-Porta for the first time:
Read MoreSometimes it is best to be spontaneous! While we talk a lot about 48-hour dough, and preparing on Thursday for weekend pizza, a Pizza-Porta allows you to throw a pizza party unexpectedly. Here are some
Read MoreThe winter storms are calming down. Make sure all of your pizza equipment is ready for pizza nights. Here is
Read MoreWe were excited to join the new and improved Big Green Egg Eggtoberfest!
This would be a new kind of event since it would be held in a stadium near Atlanta instead of the old Stone Mountain parking lot. We marked our calendar to log in as soon as cook tickets went on sale. I hear it sold out in 10 minutes.
We have done Eggtoberfest before and know that the crowd
Read MoreEggfests are events that do a great job featuring meat dishes. All kinds of ribs, pulled pork, pork tacos, hanger steak, and even seafood are served. Usually, we feel like we showed up to a gunfight with a pocket knife when we try to compete at an Eggfest.
Our usual team was not
Read MoreWe invented the Pizza-Porta to make fantastic pizza in a Kamado-style grill. The intention was to make real wood-fired pizza for our own parties. (We had a benchmark wood-fired oven in the neighborhood for comparison). Through trials and research, we found that
Read MoreThis question comes up from time to time. I have put together a couple of different solutions to try. This is a very common challenge when getting started, but there are straightforward solutions.
Parchment: Let’s get parchment out of
There are two great ways to learn when developing a new skill: Learning from Mistakes and Experimentation.
If there are ways to do something wrong, I
Read MoreThe Neapolitan Pizza. It is the dream of so many pizza makers. I too have joined the quest for that perfect, fluffy yet chewy, leopard-skin crust pizza. There are myths and legends about how people have achieved…
Read MoreIf you are considering cooking pizza in your Big Green Egg or Vision, or another kamado-style grill, here is what you need to know to make pizza. We got so excited about making pizza at home that we invented a device to take..
Read MoreThe Importance of a good pizza stone for a Big Green Egg, Vision, or Kamado Joe
Read MoreI want to ensure that the Pizza-Porta is going to perform in all sorts of conditions. I can’t think of a better way than to cook a lot of pizza in tough conditions. Putting the Pizza-Porta in the hands of a restaurant was the toughest test I could…
Read MoreI was inspired by Brother Bruno’s cinnamon bun pizza. Scott’s Pizza (NYC) created an adventure in their “Is it Pizza” tour HERE.
Brother Brunos makes their own
Read MoreWe tried many different configurations in the Pizza-Porta. Steel stones performed poorly due to
Read MoreA customer said that he loved making pizza so much that he was going to take the Pizza-Porta on a Boy Scout camping trip. I didn’t think
Read MoreI am often asked to compare portable tabletop pizza ovens (Ooni, Rockbox) to the Pizza-Porta. They are obviously popular, but not what the Pizza-Porta was developed to achieve.
I set out to make great pizza in…
Read MoreNeapolitan pizza is the pizza that folks aspire to. It is the ultimate challenge of proper dough recipe, technique, oven temperature, dough handling, and cooking technique. It is not for the faint of
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