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Still working my way up to white hot dome, so no pizza yet, but big and long enough fires to get some cooking done (other than smores) none the less...yippee!
I had zucchini and eggplant from our farmshare this week so I sliced that up and roasted it in my wee cast iron skillets with EVOO, rosemary and garlic. Sizzling and delicious, but as I suspected, I should have let them roast for a bit and THEn add the garlic.
I've been known to do some wicked cast-iron skillet deep dish and after seeing how well the veg went, I'm sorry I didn't have one of those ready to go because I think the fire/heat conditions would have been perfect for it.
I also did some dough using the grocery store bread flour I had on hand and following James' recipe. The 500g. flour to 325g. water was much easier to handle than what I was expecting after what I've read here, and actually quite a bit dryer than what I normally do for pizza in the regular oven. Hopefully this bodes well for my future dough skillz using 00 flour. It'll be interesting to see the difference.
Baked it up and drizzled it with EVOO, crushed rosemary and sea salt and was pleasantly surprised by the texture, but I think it needs an overnight in the fridge to bring up the flavor. This will be another interesting point of comparison once I have some 00 in the house.
need tools and some long leather gloves asap. The fish spatula and oven mitts I was using to move my fire around were pretty sorry.
I had zucchini and eggplant from our farmshare this week so I sliced that up and roasted it in my wee cast iron skillets with EVOO, rosemary and garlic. Sizzling and delicious, but as I suspected, I should have let them roast for a bit and THEn add the garlic.
I've been known to do some wicked cast-iron skillet deep dish and after seeing how well the veg went, I'm sorry I didn't have one of those ready to go because I think the fire/heat conditions would have been perfect for it.
I also did some dough using the grocery store bread flour I had on hand and following James' recipe. The 500g. flour to 325g. water was much easier to handle than what I was expecting after what I've read here, and actually quite a bit dryer than what I normally do for pizza in the regular oven. Hopefully this bodes well for my future dough skillz using 00 flour. It'll be interesting to see the difference.
Baked it up and drizzled it with EVOO, crushed rosemary and sea salt and was pleasantly surprised by the texture, but I think it needs an overnight in the fridge to bring up the flavor. This will be another interesting point of comparison once I have some 00 in the house.
need tools and some long leather gloves asap. The fish spatula and oven mitts I was using to move my fire around were pretty sorry.
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