WPPO Le Peppe Pro - making homemade pizza with a wood pellet pizza oven

[@janetreno3]

Also do you get a nice leopard spotting underneath? No one seems to show that in reviews but that is key.

[@tomhafner60]

Interesting...i havent noticed anything bitter in the bottom crust, i do use very little flour underneath, just enough to prevent sticking. The first time i made pizza with this oven i used cornmeal and it stained black my new pristine pizza stone. I do get a decent bottom crust, not really crispy but it is spotted and firm.

[@landlsisters3460]

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[@varistybc]

I have the same unit as you yet I always seem to have issues keeping temp any secrets as to how to keep the temp?

[@tomhafner60]

Once i get it up to around 700 F I have to add pellets every 3-5 minutes. As long as I do that it stays around that temp. It does tend to dip a little before readding pellets. What kind of pellets do you use?

[@varistybc]

@@tomhafner60 I have a bunch of the Pit boss Hardwood competition blend that I have been using. I got this unit for Christmas and have tried 3 cooks every time I get up to temp no problem but I just can't seem to keep it there

[@tomhafner60]

@@varistybc That's interesting, othet than reloading more pellets frequently not sure then. The pizzas cook so fast that i have not needed to keep it stable for more than 10 minutes, after preheating of course.

[@janetreno3]

I have found using flour as a peel lubricant makes the dough very bitter. Cornmeal works for me.

[@tomhafner60]

I agree, excess flour on the bottom will taste bitter, really need to use the absolute minimum, just enough to not make it stick to the peel. I used cornmeal once on my new pizza stone and it blackened the stone so much that i could see with repeated use with cornmeal my beige stone will become a black stone.

[@tomhafner60]

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[@MatthewMartin-u9l]

Russel Tunnel

[@EvanBoyd-m8c]

Jerde Spring