My Wood fired Redux

[Tscarborough]

Re: My Wood fired Redux

That is a nice looking New Haven style pizza!

[stonecutter]

Re: My Wood fired Redux

A simple set up for pizza night...we had a lot of young kids that night, so there wasn't some of the more 'foodie' type ingredients typical of what we usually like to do. I still can't find any of those great containers that you have Tscar....all our local Wallys don't carry them. I will probably order some online.


That pesto is homemade, with Basil from our garden.


We make our sauce with Cento canned tomatoes, olive oil, a little dried basil, salt to taste.

[deejayoh]

Re: My Wood fired Redux

Looks good SC. No need to grind rice to get rice flour. It's easily available at asian groceries, or look for the "Bob's Red Mill" flours. The nice thing about rice flour is that it doesn't burn like wheat - but I agree it's super easy to launch pies with regular flour.

[stonecutter]

Re: My Wood fired Redux

Thanks DJO. My wife is up on all the gluten free stuff, she writes a blog dedicated to GF/low carb and creates recipes. I have heard her mention Bob's Red Mill..I think she did some freelance recipe development for them too.

I think I would just dust the peel with the GF flour for the sake of simplicity. But I am looking forward to experimenting with the flour we bought. I see KA has a GF flour, I will try that soon.

Have any of you used that brand of flour for GF crust?

[deejayoh]

Re: My Wood fired Redux

I haven't tried the GF stuff - but if you are looking for other GF recipes - I am a big fan of "farinata" (aka "socca") - which is a crust/crepe like creation made of chickpea flour, olive oil, water, and salt. Always a crowd pleaser!
Farinata - Wikipedia, the free encyclopedia

[stonecutter]

Re: My Wood fired Redux

That's great thanks! We love chickpeas...my wife makes a killer hummus. That creation looks very delicious.


One side of my family is Italian( Mom is only second gen in the states)....from Lioni and Naples, so I am more familiar with that style of cuisine (Campania Region ) and use of Garbanzo beans. I feel fortunate to have a heritage that aligns with my interests!

I'm sure this thread is going to morph into what is coming out of the oven soon.

[texman]

Re: My Wood fired Redux

That pic in post #205 is great! make me want to build another one -
once I heal from the last one.

Aceves build re-routed the vent to exit at center of the oven. Good ideas!
texman

[stonecutter]

Re: My Wood fired Redux

That one is in France, but the chimney is built like a Neapolitan oven, with the flue running along the roof of the dome. It's a really cool oven, I especially like the carved stone on the outer opening.

[fullback66]

Re: My Wood fired Redux

I really like your craftsmanship of the build.

[stonecutter]

Re: My Wood fired Redux

I'm stalled out on the build, tied up with too many other things right now. No time until the week of the 2nd, so no build pics for a while. Here's where I'm at with the chimney.....scratch and brown coats.

[stonecutter]

Re: My Wood fired Redux

We got a hold of some Caputo 00, KA whole wheat and gluten free for an oven burn tomorrow. Looking forward to trying the 00 especially.

[the_dr_masuess]

Re: My Wood fired Redux

We got a hold of some Caputo 00, KA whole wheat and gluten free for an oven burn tomorrow. Looking forward to trying the 00 especially.

let us know how it turns out and what dough measurements you used... I tried out two different doughs yesterday and they were pretty similar. I was cooking in my grill at about 650 degrees. I looked on the dough thread but I didn't find that helpful.

[Tscarborough]

Re: My Wood fired Redux

For dough and things of that nature, pizzamaking.com is much more useful than this site.

[stonecutter]

Re: My Wood fired Redux

Did a test WW pizza, sorry no pics. Different, kind of dry...not in a bad way. Maybe a little more water next time. I read somewhere that WW doesn't like high heat....I can see that, the bottom cooked pretty fast. I had to finish it off by doming it, otherwise it would have been burnt.

Tomorrow should be interesting, the WW pies will be unconventional as far as toppings anyway, so different is O.K. I won't be using the Caputo, we're having less people so I made the regular KAAP.

[stonecutter]

Re: My Wood fired Redux

Got myself set up for the stone work on the surround. Unfortunately, I am tied up until next week...oh well. Thought some of you might want to see the stone I am working with, before it goes up.

Most of it is leftovers off a couple projects, and I am going to do a free-form style...which suits how rough these stones are.