Let's Talk BBQ
Outdoor Cooking Equipment => PIZZA OVENS - Wood Fired => Topic started by: pz on March 24, 2014, 12:30:36 AM
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... in the outdoor oven. The cold is finally over and it was sunny today!
Brought the oven to temp slowly over several hours while enjoying the fresh air of spring
(https://lh6.googleusercontent.com/-L3dOHW-Xce8/Uy-zWNdkGaI/AAAAAAAAF_o/Ur1m-YLNTpI/w1362-h908-no/IMG_3237.JPG)
Decided to try par-baking and immediately ruined the first one (not pictured because it was embarrassingly black) Let the oven cool a couple hundred degrees and the next crust is doing fine
(https://lh6.googleusercontent.com/-C1qx9ZnChZQ/Uy-zXMPSSfI/AAAAAAAAF_w/ePzGWV5sXkI/w1362-h908-no/IMG_3238.JPG)
Very happy with this crust on which we piled a variety of our favorite ingredients - ended up with a thin, very crisp yet tender and chewy - almost like lamination but without the extra time and effort
(https://lh3.googleusercontent.com/-6BO4wUSRL9A/Uy-zYB_vtEI/AAAAAAAAF_4/8yZ-iUxY6EA/w1362-h908-no/IMG_3239.JPG)
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Looks like some fun cooking & bet it was good!!! Glad spring is there but not here yet still cold all week! Don
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Good looking crust.
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Nice looking crust and I really like your outdoor oven pz!
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Looks good! I too am glad spring is here.. this winter was way too long!
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pz glad to see your outdoor oven being put to use again. I really enjoy those wood fired pizzas you make ;)
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We like to look at the mistakes too ???
Nice job partner!
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Good looking crust, glad to see you can get out to your favorite kitchen.
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very nice !!!
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Thanks gents, next time I'll post my mistakes in a "outdoor pizza funniest cooks" topic ;D
It is actually somewhat of a challenge to get it just right - once I had the oven so hot that the crust turned to charcoal within seconds, and seemed like it nearly caught fire
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Very curious. What was the purpose of the par-bake; to get a crispier crust? Or was the par-bake so you could add toppings that didn't need to be baked?
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Thanks gents, next time I'll post my mistakes in a "outdoor pizza funniest cooks" topic ;D
It is actually somewhat of a challenge to get it just right - once I had the oven so hot that the crust turned to charcoal within seconds, and seemed like it nearly caught fire
Sounds like the first time I overloaded the Uuni with too many pellets :o
Large or small there is a learning curve to wood fired ovens 8)
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It is a good start , for the pizza season.
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You have provided me the motivation to go out an purchase some pepperoni!
Ed
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Very curious. What was the purpose of the par-bake; to get a crispier crust? Or was the par-bake so you could add toppings that didn't need to be baked?
Yes, very crisp crust that baked very quickly. It was cracker crisp on the outside, and almost layered (laminated) in appearance when cut through. We used regular toppings, nothing special - a couple of cheeses, black olives, rounds from a Costco beef stick, mushrooms, fresh basil. All went on the crust and I held it in the oven near the top of the dome using a peel, which quickly cooked the toppings - 30-40 seconds or so.
Large or small there is a learning curve to wood fired ovens 8)
Sure is - funny thing is that the more I use it, the trickier it seems to become ;D