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The Wood-fired Oven Thread

 
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Old 01-25-2012, 11:02 PM   #61
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Re: The Wood-fired Oven Thread


point taken I wont speak for you..

I do admit to being really critical..call it snobbish. But it has absolutely nothing to do with hard to get or expensive ingredients and all to do with quality.
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Old 01-25-2012, 11:33 PM   #62
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Re: The Wood-fired Oven Thread


Tsar - your Pizza oven page is very helpful. thanks much. Next oven I will do better becuase of it.
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Old 01-26-2012, 02:49 AM   #63
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Re: The Wood-fired Oven Thread


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Originally Posted by Tscarborough View Post
Not even that, I love Totinos pizza. I am the anti-snob, thus Pizza Anarchy.
True confession time. I love the cheapy totinos pizzas. I blame my mother for this though as she used to bribe us with them when we were just little tikes back in good 'ol Kansas. Even in exile, here in SC, they are available and I still like em after a little bit of doctoring. They are a "fairly" delicious arrangement of chemicals. Ok, so this is pizza blasphemy, but don't blame pavlov's dog for drooling, blame pavlov. I have been conditioned.
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Old 01-26-2012, 08:53 AM   #64
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Re: The Wood-fired Oven Thread


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Originally Posted by Tscarborough View Post
No, a pizza snob says that you have to, for example, use only Italian tomatoes picked by virgins under a full moon in the South of Italy. I value fresh and local over traditional and expensive.

The way I look at it, the traditional used what was relatively cheap and thus fresh and local, and Snobs demand those same ingredients, even though they are neither fresh nor cheap.
That's a open minded look at pizza for sure, but I must admit getting good tomatoes around here is very seasonal. Suntech is a local greenhouse that consistently produces a great product at a high price. Dollar for dollar I typically purchased canned San Marzano tomatoes by the case because the flavour is remarkably good and consistent.
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Old 02-18-2012, 05:04 PM   #65
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Re: The Wood-fired Oven Thread


Just got the new bon appetit and they had this no-knead pizza dough recipe that is pretty easy to make. It is taken from Jim Lahey's book called My Pizza.

We have done other no-knead dough recipes but I havent tried this one yet.... here it is as it appears in the article.


7 1/2 cups all-purpose flour
(1000 grams plus more for shaping dough)

4 tsp. fine sea salt
1/2 tsp. active dry yeast
3 cups water

Wisk flour,salt and yeast in a med bowl. While stirring add 3 cups water stir until well incorporated. Mix dough gently with your hands to bring it together and form ino a rough ball. Transfer into clean bowl.

Cover with plastic wrap and let dough rise at room temp (72*) until surface is covered with tiny bubbles and dough has doubled in size (about 18 hrs depending on temps)

Transfer dough to a floured surface and shape into rough rectangle. Divide into 6 equal portions. One portion at a time, gather 4 corners to center to create 4 folds. Turn seam side down and mold gently into a ball. Dust dough with flour. Let dough rest, covered with plastic wrap or a damp kitchen towel until soft and pliable about 1 hr.

Can be made 3 days ahead. Wrap each dough ball separately in plastic wrap and chill. Unwrap and let rest at room temperature on a lightly floured surface, covered with plastic wrap, for 2-3 hours before shaping.
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Old 02-18-2012, 05:52 PM   #66
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Re: The Wood-fired Oven Thread


I want to build one but time and money do not seem to meet up nowdays
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Old 02-18-2012, 06:06 PM   #67
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Re: The Wood-fired Oven Thread


Some pics of the first pizza oven I built. It is for my oldest and best client. I inherited him from my first boss who got fired for lying about sq footage, shortly after completing the fireplaces and veneer on the house..I quit the day after he got canned. All the stone used on the oven was hand picked by the client and a few guys before his house was built in 1998. This was pretty much The last of it.. we estimated the pile to be around 300 tons when we showed up to do the fire palaces and veneer, one was 1000sqft...

This oven was built in 2005 and the prow roof was built by guys in his employ to mimic the roof on his kids tree house. He wanted a really rustic layup with the stone. For the oven itself, I bought a precast because it was simple and didnt know much about building brick domes at the time...that changed right after this project. I didnt really take good pics but here a a few...

The Wood-fired oven thread-jpizzaoven2.jpg

The Wood-fired oven thread-new-055.jpg

The Wood-fired oven thread-new-062.jpg
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Last edited by stonecutter; 02-18-2012 at 06:42 PM.
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Old 02-18-2012, 06:15 PM   #68
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Re: The Wood-fired Oven Thread


Very nice
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Old 02-18-2012, 06:21 PM   #69
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Re: The Wood-fired Oven Thread


The Wood-fired oven thread-new-084.jpg

The Wood-fired oven thread-new-076.jpg



This was taken around 2007 I think. There is some stuff laying around, but you can see the onion light hanging and some rustic cedar doors for the wood storage that are detached. The cedar oven door is removed when firing..it covers the metal oven door when not in use.

This was a neapolitan dome, which has a lower ceiling that the tuscan dome, which is what I built. Since this oven I have built two tuscans and one neapolitan out of brick.



The Wood-fired oven thread-jpizza-oven.jpg

The Wood-fired oven thread-026.jpg
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Old 02-19-2012, 08:55 AM   #70
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Re: The Wood-fired Oven Thread


Do any of you make anything besides pizza in them
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Old 02-19-2012, 01:14 PM   #71
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Re: The Wood-fired Oven Thread


Sure! I made chicken,steaks,roasted veg...even pineapple...along with the other things like bread,calzone,stromboli and faccacia. Techniques vary but when I'm home later I will describe mine.
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Old 02-19-2012, 01:41 PM   #72
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Re: The Wood-fired Oven Thread


I just need to be able to sell my wife on it I love pizza I love pizza buy I use to live in up state ny and she has lived in nc her whole life I miss thr food from up north but I like living in the south
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Old 02-19-2012, 02:09 PM   #73
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Re: The Wood-fired Oven Thread


Quote:
I just need to be able to sell my wife on it I love pizza I love pizza buy I use to live in up state ny and she has lived in nc her whole life I miss thr food from up north but I like living in the south
BBQ pit for her, pizza oven for you, everyone is happy.
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Old 02-19-2012, 02:41 PM   #74
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Re: The Wood-fired Oven Thread


I make about 80% pizza, but also make bread, roasts, ribs, baked potatoes, etc. I have also used it as a dehydrator, and I get about half a five gallon bucket of charcoal for my grill every time I fire it.

It is an oven, you can cook anything in it that you cook in the kitchen oven, you just have to plan ahead. When I have company spending the weekend, I will do pizza on Friday night, bread and roast/ribs on Saturday, and make breakfast in the oven on Sunday, all from the initial 2 hour firing. The wife likes it because it reduces kitchen mess and I do all the cooking.
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Old 02-19-2012, 09:20 PM   #75
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Re: The Wood-fired Oven Thread


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I make about 80% pizza, but also make bread, roasts, ribs, baked potatoes, etc. I have also used it as a dehydrator, and I get about half a five gallon bucket of charcoal for my grill every time I fire it.

It is an oven, you can cook anything in it that you cook in the kitchen oven, you just have to plan ahead. When I have company spending the weekend, I will do pizza on Friday night, bread and roast/ribs on Saturday, and make breakfast in the oven on Sunday, all from the initial 2 hour firing. The wife likes it because it reduces kitchen mess and I do all the cooking.
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Old 02-19-2012, 09:41 PM   #76
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Re: The Wood-fired Oven Thread


But not having a WFO is no excuse for not making pizza though, the kitchen oven works just fine (tonight's dinner, red pepper, green onion, Italian sausage and cilantro):
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Old 02-19-2012, 11:45 PM   #77
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Re: The Wood-fired Oven Thread


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But not having a WFO is no excuse for not making pizza though, the kitchen oven works just fine (tonight's dinner, red pepper, green onion, Italian sausage and cilantro):
Right...I gonna start making some on my stone. My WFO project is having trouble getting started.

Good looking pizza BTW.
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Old 02-22-2012, 10:58 PM   #78
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Re: The Wood-fired Oven Thread


Really like the ovens and the pizzas seen here and they look very tasty and well built. (except the white clam...)

This is a cool thread as my family knows about my adventures with 'home made' pizza and I can tell you it has been interesting.



I am in the begginings of exploring my pizza hand.

I am glad to report I have graduated from biscuit-pizza to more of an actual pizza dough.

Basically my dough is about:

2 cups bread flour
1 package active dry yeast
a bit of salt
water
small amount sugar

Activate the yeast in warm water with sugar, then mix it all togather until a dough is formed, then kneed it a few minutes. Let it set for about an hour and make a pizza.

Any other dough recipies and / or dough pointers greatly welcomed as I realize the above method may be sub-par.




I use a stone in the electric oven. Get the oven as hot as possible. about 7 minutes does the job.
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Old 02-23-2012, 08:44 PM   #79
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Re: The Wood-fired Oven Thread


Nice..post up some pizza pics when you can.
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Old 02-25-2012, 06:18 PM   #80
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Re: The Wood-fired Oven Thread


The Minnesota boys came over today to solder my outdoor kitchen sink and watch the Busch race.
Pizza-wise, we did rustic. One of the Minnesota boys brought over some deer sausage, pan sausage processed at Granzines in New Braunfels. We pre-cooked it in chunks in a fry pan with EVOO and onions. Sauce is Classico ground tomatoes with some oregano and basil thrown in cold. I used 75/25 whole milk mozzarella/sharp white cheddar. I did a short burn, enough to clear it but not enough to heat-soak it, I was aiming for 700 degrees on the floor (3-4 minute bake). The pizza was good, the outdoor kitchen sink flows water, and Kyle Bush didn't win the race today; all is right with the world.

1. Sausage, white and green onion, mushroom, black olive
2. Guadeloupe with green onions.
3. Pit pie, everything left.
4. Sausage, white and green onion, black olives.
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The Wood-fired oven thread-022512pizza1.jpg   The Wood-fired oven thread-022512pizza2.jpg   The Wood-fired oven thread-022512pizza3.jpg   The Wood-fired oven thread-022512pizza4.jpg  

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