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Last night was the first real use of our wood fired oven. When the dome went white, I pushed the fire to one side and mopped the hearth with a wet cotton mop.
We tried 8 smaller pizzas, 4 pesto based and 4 tomatoe based. Every one was different with toppings running from onions, tomatoes and/or red peppers, to chorizo or anchovies with mozzarella and/or goat cheese.
First rst one was put in as a sacrifice....came out perfect. Some toasting of the crust but it was turned before it could do damage. Then two more after we tasted the first, then two more, then the last three. I think a few crusts got tossed but the 8 pizzas served six with a salad and some mussels.
I used smaller bits of wood on the coals to get the fire to rise up the dome and come down the other side to cook the tops....worked great!
I was just tickled.
My notes show that the oven had temperatures from 500 to 850 degrees. The hearth in the oven and the back wall/base were 500, the dome was 850 and turning white. The exterior ranged from cool to about 100 so the insulation layer has worked very well. (Underneath the oven is warm so we had raised the bread doughs under there.)
When the pizzas were done, I removed the coals and opened up the oven to cool it down for about 1/2 hour, then threw in a round loaf of wheat bread. Seemed to do fine. I threw in a glass of water for some steam (don't have my sprayer ready yet). All seemed well so we threw in the other 3 loaves we'd made. Another glass of water on the hearth for steam.
We tried 8 smaller pizzas, 4 pesto based and 4 tomatoe based. Every one was different with toppings running from onions, tomatoes and/or red peppers, to chorizo or anchovies with mozzarella and/or goat cheese.
First rst one was put in as a sacrifice....came out perfect. Some toasting of the crust but it was turned before it could do damage. Then two more after we tasted the first, then two more, then the last three. I think a few crusts got tossed but the 8 pizzas served six with a salad and some mussels.
I used smaller bits of wood on the coals to get the fire to rise up the dome and come down the other side to cook the tops....worked great!
I was just tickled.
My notes show that the oven had temperatures from 500 to 850 degrees. The hearth in the oven and the back wall/base were 500, the dome was 850 and turning white. The exterior ranged from cool to about 100 so the insulation layer has worked very well. (Underneath the oven is warm so we had raised the bread doughs under there.)
When the pizzas were done, I removed the coals and opened up the oven to cool it down for about 1/2 hour, then threw in a round loaf of wheat bread. Seemed to do fine. I threw in a glass of water for some steam (don't have my sprayer ready yet). All seemed well so we threw in the other 3 loaves we'd made. Another glass of water on the hearth for steam.
...enjoy every sandwich!
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