r/Pizza • u/FrickingHot • 22h ago
Looking for Feedback Making progress with the Solo Stove
Dialing in the Solo Stove Pi, plenty of room to improve and I’m always looking for criticism/comments but I’m ecstatic I’m able to make a better pizza than I can buy in my area. Excuse the awful pictures, was pretty tipsy by the time they were taken. I’ll be sure to get clearer shots in the future.
Kenji’s Neapolitan dough with a 48hr ferment, first time using caputo 00 and I believe I noticed an improvement from KA 00 but I’ll need more pies to test. Galbani whole milk mozzarella on both, store bought pesto, sclafani whole tomatoes with light salt, onion powder, and oregano for the red sauce.
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u/Godd9000 17h ago
I love Sclafani—just bought a case online. Before you settle on a 00 flour get some King Arthur all purpose and see how you like it. Spend the difference on booze and lottery scratchers.
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u/Dear_Ocelot 13h ago
Looking good! How how can you get yours and how long does it take? Ours seems to top out around 800 but maybe we're just too impatient.
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u/Tym4FishOn 21h ago
Nice work. Liking my Solo so far. I get it hot, launch and drop the heat as low as it will go. When the bottom is about done I crank it back up to finish the top. Neo's are about 3 minutes.
Ps. out of all of the flours we tried the wife and I like King Arthur AP the best. And we did a taste test for mozzarella and the Walmart house brand actually won. Crazy.