Hi Johannes,
Thanks for you kind offer, I live near Mechelen so not really that close to Sint Truiden...
I would gladly give you some cooking tips, but I'm just as new to wood fired cooking than you are!
Do you have any pictures from your build?
one tiny thing I already learned is that it seems really important to always keep a fire with flames going as your pizza is in the oven. without flames it seems to take just a little longer, and the balance between 'fresh' topping (not dried out) and crusty and airy underside is difficult to achieve...
I plan to cook pizzais in the oven 3 times in august: once for 6 people, once for 8 people, and one real pizza party for 30+ people.
No doubt I will make a lot of mistakes along the way and learn from them as well.
I'll post my misadventures and successes here
Thanks for you kind offer, I live near Mechelen so not really that close to Sint Truiden...
I would gladly give you some cooking tips, but I'm just as new to wood fired cooking than you are!
Do you have any pictures from your build?
one tiny thing I already learned is that it seems really important to always keep a fire with flames going as your pizza is in the oven. without flames it seems to take just a little longer, and the balance between 'fresh' topping (not dried out) and crusty and airy underside is difficult to achieve...
I plan to cook pizzais in the oven 3 times in august: once for 6 people, once for 8 people, and one real pizza party for 30+ people.
No doubt I will make a lot of mistakes along the way and learn from them as well.
I'll post my misadventures and successes here
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