Pizza oven thread
- Thread starter Evan B
- Start date
pile shredded mozzarella on the sides and make crispy burnt cheese crust
SilverFly
Legend
Chipping away!! Finally got the last layer of stucco on and then painted it today with some sealing / waterproofing masonry paint.
View attachment 128041
Next on the agenda is stucco on the sides of the base walls, and completing the red brick counter all the way to the back.
But first, I need to make my inaugural attempt at Sicilian / Detroit style pizza next Monday
I mock you in awe of your energy and creativity.
There's a spot in Beaverton that does stuff like this. Think Banh Mi Pizza, Pho Pizza, Khao Soi, etc.
Hapa Pizza Home
Hapa Pizza makes Asian Fusion Neapolitan Pizzas in Portland, Oregon. Mobile restaurant that serves fresh pizza at the Beaverton Farmers Market.
www.hapapizza.com
I see no Chinizza. I winThere's a spot in Beaverton that does stuff like this. Think Banh Mi Pizza, Pho Pizza, Khao Soi, etc.
Hapa Pizza Home
Hapa Pizza makes Asian Fusion Neapolitan Pizzas in Portland, Oregon. Mobile restaurant that serves fresh pizza at the Beaverton Farmers Market.
Some good ideas there though. Gonna need to dive more in to this fusion stuff with pizza. So far Indian Pizza is about all I've done.
Did you cook inside the house and then finish in the pizza oven or just go whole hog in the pizza oven?
Grayone
Steelhead
I put red wine, aromatics and chicken stock in the bottom of a pan. Place dry brined turkey upside down on a rack in the pan. Place in wood fired oven and close door. I baste as required. After good browning it is turned right-side up. Baste as required until brest is 155f.
Basting varies as heat changes somewhat. Sometimes I foil the top since the dome is normally the hottest part of the oven. No wood, nor coals are burning while cooking.
The darker skin is from the red wine basting.
Ahh there it is
Grayone
Steelhead
This oven is built for thermal mass. Yesterday morning I fired it up to about 980f at the dome. When the fired died down about 2pm, I closed the door. This morning it was 29f outside the oven and 392f on the floor of the oven.
I burned a fire and took the dome to about 900f. About 45 minutes. Took the coals out and let the dome drop to around 700f. The floor was about 620f.
Then started cooking. It does require vigilance so watch your alcohol consumption.
I burned a fire and took the dome to about 900f. About 45 minutes. Took the coals out and let the dome drop to around 700f. The floor was about 620f.
Then started cooking. It does require vigilance so watch your alcohol consumption.
Impressive