Have not cooked everything outside yet. The wife does not want to heat the house up cooking inside so planned this cook when it was tolerable outside. I need to show the wife how to get the oven going and I'm sure she will be using it on her own. We just got all the tools in to run it. I have a wooden peel to make the pizza's on, a brush to clean the floor, the infarared temp gauge, and one other item. I need to weld the legs on the Tuscan grills to finish them off now that I know they are the right height.
Understand the fire paranoia since I am here on the west coast too. Much of our forest (Sierras) is gone from the fires. Millions of acres are dead from bark Beatle/ drought. One lightening strike and it goes up. When we backpack this time of year and it is 105 degrees in the valley, you can count on thunderstorms in the sierra.... It's the "perfect storm" for forest fires!! they say that they are expecting this to be the worst fire season yet..towtruck wrote: ↑June 27th, 2021, 7:33 pmSent from my iPhone using Tapatalk
Being wood fired we are careful not to run it in the afternoon right now.....there is no way a spark ever leaves the oven but the smell of smoke alone might trigger a response from a neighbor with our summer heat in full swing. By this fall she should be using it on her own.
tinspark wrote: ↑June 28th, 2021, 1:31 pmUnderstand the fire paranoia since I am here on the west coast too. Much of our forest (Sierras) is gone from the fires. Millions of acres are dead from bark Beatle/ drought. One lightening strike and it goes up. When we backpack this time of year and it is 105 degrees in the valley, you can count on thunderstorms in the sierra.... It's the "perfect storm" for forest fires!! they say that they are expecting this to be the worst fire season yet..towtruck wrote: ↑June 27th, 2021, 7:33 pmSent from my iPhone using Tapatalk
Being wood fired we are careful not to run it in the afternoon right now.....there is no way a spark ever leaves the oven but the smell of smoke alone might trigger a response from a neighbor with our summer heat in full swing. By this fall she should be using it on her own.
I think I remember you mentioning that you live in Northern CA, if so you know you have lived it too, or maybe it was another another member. or was it Phoenix area...
100% a dough issue. I screwed it up by pulling it too thin in the center. When I tried to put it back together it never bonded. I should have just left it in the shape it came in and rolled it out. The home made dough I made before came out great so I just need to keep making my own and skip the store bought stuff that is made for indoor ovens and lower temps. I also need to stick with smaller pizza's for now until I get the hang of the bigger one's. I tried to make the dough stretch to a larger size and it was not made for that. I also do not like the taste of the store bought dough. I'll get the hang of it.......this Sunday will be prime rib in the wood fired oven. Should be a good one.Dirtytires wrote: ↑June 30th, 2021, 9:55 amYour pizza falling apart is most likely a crust issue. Mine will not release from the peel if my dough moisture is too high so I actually weigh the water and flour to make it repeatable. It also gets a little sticky if I let it get too warm before forming the shell (mine gets cold fermented for three days in the fridge then a final raise for 2 hours at room temp to make it workable.
I have the wood paddle for sliding then in and I made an 8" peel for turning them in the oven. I had better luck with 9-10" pie than the larger one's......I need to practice more before I go bigger for sure.Dirtytires wrote: ↑July 3rd, 2021, 12:30 pmHome made dough will stretch so thin you can see thru it, or at least mine does. I have to be careful to stop stretching when it gets to desired size. Sounds like you are on the right track but I'll mention that 14-16" is an great size but a 9-10" is considerably easier to work with. I have a wood peel for putting the shell on the steel and a flat, thin aluminum one for removing it. Seems silly to use both but the raw shell won't slide off the aluminum peel but the wood one is just a bit to thick to slide under and adjust the partial cooked/cooked pizzas.
