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Hi All,
I had a pizza party on Friday night and made about 15 pizzas. I used the dough recipe from Peter Reinhart's The Bread Baker's Apprentice.
I made the dough 2 nights before and put all of the dough balls in oiled Ziploc bags in the fridge, removing them 2 hours before pizza time.
I had way too many toppings prepped, but oh well. Friends made their own pizzas after watching me do two pizzas. They were interested in rotating the pizzas in the oven, but no-one wanted to do the placing...
Only had one disaster, way overloaded pizza. It had a whole in the dough before it went in the oven and really ripped when I placed it. Not bad though, the cheese burned off pretty quickly. I managed to keep dome and floor temps hot (720-780) for the whole session by keeping a flame licking across the whole dome.
When everyone when home I baked about 5 more pizzas in a bit of a cooler oven (680?) just to use up the over risen dough (had to handle that pretty carefully) and ingredients. I wrapped those in foil and ate cold pizza all weekend long.
I don't have a door yet, but at the end of the evening, I pushed the coals to the back of the oven and stacked some bricks up in the opening. In the morning (Saturday) the dome was still 550 degrees! So I left the door off for a while and made banana bread (3 loaves, the came out very well, the oven may have still been a little hot when they went in). Then I let it cool some more and when it was around 300, I put a pot of dried white beans, ham bone and some of the leftover tomatoes into the oven. I used one of the ceramic pots sold on forno bravo, but really any pot would have worked. After about 2 hours the beans were still not done, so I went to bed. (Bricks used as a door throughout this time).
In the morning, the beans were well cooked, a little bit of a crust formed on top and burnt some parts of the ham bone. 10 hours at 300 degrees is really too hot and too long, but they were still excellent. I boiled some pasta and added it to this mix and I had Pasta e Fagioli.
So now this is Sunday morning and the oven is still at 280 (from a firing on Friday night!! plus some smoldering embers in the oven Friday night). I took the bricks/door off and let it cool some more and then I put some grapes in the oven (I saw this when I was in Italy!). I put the door back on, and Monday morning, big plump raisins (which my wife tells me the kids rejected!).
Sorry no pictures, my fancy-nikon-p.o.s. camera crapped out on me during my Italy trip. But I thought it was interesting how long this oven retained heat. I am sure glad I did not add extra mass as I was originally planning (if you recall I planned an Alan Scott oven originally). There is plenty of mass here for my purposes. I also insulated like crazy which I am sure helped. Also note that it snowed Friday night (really Saturday morning). It was crazy to walk out in the snow and find a 550 degree oven...
Now one question if you got through all that rambling. In Italy (after the grapes), I saw people put pine cones into the oven. Do you suppose this helps get the pine nuts out or something?
Questions welcome.
Drake
I had a pizza party on Friday night and made about 15 pizzas. I used the dough recipe from Peter Reinhart's The Bread Baker's Apprentice.
I made the dough 2 nights before and put all of the dough balls in oiled Ziploc bags in the fridge, removing them 2 hours before pizza time.
I had way too many toppings prepped, but oh well. Friends made their own pizzas after watching me do two pizzas. They were interested in rotating the pizzas in the oven, but no-one wanted to do the placing...
Only had one disaster, way overloaded pizza. It had a whole in the dough before it went in the oven and really ripped when I placed it. Not bad though, the cheese burned off pretty quickly. I managed to keep dome and floor temps hot (720-780) for the whole session by keeping a flame licking across the whole dome.
When everyone when home I baked about 5 more pizzas in a bit of a cooler oven (680?) just to use up the over risen dough (had to handle that pretty carefully) and ingredients. I wrapped those in foil and ate cold pizza all weekend long.
I don't have a door yet, but at the end of the evening, I pushed the coals to the back of the oven and stacked some bricks up in the opening. In the morning (Saturday) the dome was still 550 degrees! So I left the door off for a while and made banana bread (3 loaves, the came out very well, the oven may have still been a little hot when they went in). Then I let it cool some more and when it was around 300, I put a pot of dried white beans, ham bone and some of the leftover tomatoes into the oven. I used one of the ceramic pots sold on forno bravo, but really any pot would have worked. After about 2 hours the beans were still not done, so I went to bed. (Bricks used as a door throughout this time).
In the morning, the beans were well cooked, a little bit of a crust formed on top and burnt some parts of the ham bone. 10 hours at 300 degrees is really too hot and too long, but they were still excellent. I boiled some pasta and added it to this mix and I had Pasta e Fagioli.
So now this is Sunday morning and the oven is still at 280 (from a firing on Friday night!! plus some smoldering embers in the oven Friday night). I took the bricks/door off and let it cool some more and then I put some grapes in the oven (I saw this when I was in Italy!). I put the door back on, and Monday morning, big plump raisins (which my wife tells me the kids rejected!).
Sorry no pictures, my fancy-nikon-p.o.s. camera crapped out on me during my Italy trip. But I thought it was interesting how long this oven retained heat. I am sure glad I did not add extra mass as I was originally planning (if you recall I planned an Alan Scott oven originally). There is plenty of mass here for my purposes. I also insulated like crazy which I am sure helped. Also note that it snowed Friday night (really Saturday morning). It was crazy to walk out in the snow and find a 550 degree oven...
Now one question if you got through all that rambling. In Italy (after the grapes), I saw people put pine cones into the oven. Do you suppose this helps get the pine nuts out or something?
Questions welcome.
Drake
...enjoy every sandwich!
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