Let's Talk BBQ
Outdoor Cooking Equipment => PIZZA OVENS - Wood Fired => Topic started by: LostArrow on August 22, 2014, 12:11:47 PM
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I'm just reinforcing what Muebe says.
The slightly charred smoky dough / crust is the main act.
A little sauce, light toppings & modest cheese are to enhance the main flavor of the crust.
With lots toppings the crust chars before toppings are done.
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I'm just reinforcing what Muebe says.
The slightly charred smoky dough / crust is the main act.
A little sauce, light toppings & modest cheese are to enhance the main flavor of the crust.
With lots toppings the crust chars before toppings are done.
Totally agree. For me the fun is making a variety of smaller / simpler pizzas with unique ingredients. They cook so fast, you can provide your family or guests with a taste treat every couple minutes. And like muebe and LA point out - the crust is the star.
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Well said!
IMHO deep dish pizza is not best for a wood fired pizza oven unless the dough is precooked.
Hand tossed and thin is the best. And the flavor you get is really good! Smokey with a slight charring.
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Great tips and I can just smell the aroma of those pies just reading about them. ;)
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Agreed. If you like loads of toppings then Dominos will gladly make it for you. If you want great pizza then less is more. A little
Bocconcini, a few artichoke hearts, a light fresh sauce, and some fresh Basil after it comes out is my style of Pizza.