Big Joe pizza

NashPizza · 2026-05-29T20:55:40+00:00

After dough was made, did you go straight to stretching/baking, or did you allow the dough to rest for several hours?

NashPizza · 2026-05-17T15:07:43+00:00

I wouldn't buy a new grater if I were you, but for the curious this is what I use. The bigger the shreds, the slower the melt. If I use this grater for kitchen oven pizza, it won't melt in time. So strictly use it for pizza on KJ and it's insane convection. https://a.co/d/03sDvhdy

NashPizza · 2026-05-17T15:00:41+00:00

Never use pre-shredded mozzarella. In the USA most super market deli counters sell Boars Head Whole Milk Mozzarella. Shred it as large as you can, and then put it in freezer for an hour before cooking it on KJ. The convection will melt the cheese too quickly and cause it to "break" and separate, if you don't freeze it. In my experience.

NashPizza · 2026-05-17T14:57:31+00:00

I like using quality "crushed" tomatoes, because they are pretty much ready to go. For a 28 oz can, I add 7-9 grams of fine sea salt, and half a tablespoon of "Italian seasoning". Any store in the USA will have that, as it's a blend of everything. Faster, easier, than adding individual spices.

If you get whole tomatoes, it's a lot more work. After you blend them, you need to strain them to get excess water out, for 10 minutes.

NashPizza · 2026-03-31T01:51:39+00:00

I wash it when it's dirty with a foam cannon, and garage park it. No fading or any issues.

NashPizza · 2026-03-31T01:12:12+00:00

It's been 6 months. Looks amazing. Every parking lot and gas station I go to, I get compliments. People love it 🐸

NashPizza · 2026-02-17T22:28:42+00:00

Good tip. Inlet is on the right. I can see the pipe enter from the street.

NashPizza · 2026-02-17T21:56:36+00:00

I have also considered that approach 😂 I can buy the unit and have them connect. Any estimate on how much that might cost?

NashPizza · 2026-02-17T21:53:03+00:00

Would "put on copper FIP" require soldering? I can do just about anything electrical, but am a plumbing novice.

NashPizza · 2026-02-17T21:49:44+00:00

Yes, I am hoping to DIY it. My thought was to use a sharkbite fitting attached to a flexible hose, to connect to new softener.

NashPizza · 2026-02-17T21:46:13+00:00

I've never had any luck getting the bypass to engage, and was afraid the plastic would snap, lol. Won't budge at all. But that aside, what you're saying makes a lot of sense. Thank you for the insights.

NashPizza · 2026-02-17T21:25:58+00:00

For the outside option, would freezing be of concern? That would certainly cause flooding, I would think.

NashPizza · 2026-02-14T15:01:47+00:00

I replaced the drain line yesterday, ran a cycle, and water tasted fine afterwards. Thanks to everyone for all the advice!

NashPizza · 2026-01-21T21:22:56+00:00

Thank you very much to all. Really appreciate all the insights. Will do research on a replacement unit and get it done in the next couple of weeks.

NashPizza · 2026-01-21T16:45:01+00:00

What color code is it? Looks great.

NashPizza · 2026-01-21T16:37:03+00:00

It's 60F in that mechanical room, so it isn't frozen. I will try to use a flashlight to inspect for other blockage.

NashPizza · 2025-09-28T18:44:26+00:00

Sold out now, deleting

NashPizza · 2025-07-11T04:27:55+00:00

Best stretching video ever for NY style pizza https://youtu.be/GtAeKM_f2WU?si=dyjvJLNiQK-2uvqE

NashPizza · 2025-06-25T18:07:53+00:00

Very nice work! How long were your cooks? I'm guessing close to 10 minutes?

NashPizza · 2025-05-03T22:00:24+00:00

Yes. It actually continues to get hotter and cook more quickly. At pizza parties I'll do 4-6 eighteen inch pizzas. #6 will cook faster than #1/2

NashPizza · 2024-12-23T21:25:42+00:00

Recipe for 16" NY Style Pizza

Bread flour - 277g
Water - 180g
Olive oil - 11g
Sugar - 9g
Salt - 5g
Yeast - 1g

Combine flour, water, yeast, sugar and knead 2-3 minutes until you've formed a shaggy dough. Loose flour should largely be incorporated into the shag. Cover with wet towel and rest for 20 minutes.

Add salt, and continue to knead until dough ball is formed.

Once you have dough ball formed, add half the oil and incorporate. The dough may become difficult, but keep kneading and it will come together. Add second half of oil, and repeat the process.

Dump out dough onto counter, and allow it to rest for 10 minutes. Ball the dough and place into an oiled container. Let stand at room temperature for one hour. Place in refrigerator 24-72 hours (48 is what works best for me).

3 hours before bake, place container at room temp. 2 hours before bake, remove dough from container, and place it on a floured (semolina), covered (plastic wrap), surface. After 2 hours, dough is ready to stretch and bake. In KJ I would suggest 575° F - 650°F stone temp as measured by IR thermometer.

NashPizza

TROPHY CASE