2024 Neapolitan oven build

[Giovanni Rossi]

I‘ve got to experiment with the pesto, and see how to best incorporate the mango...

I've never been a big fan of sweet on pizza, though my palate is expanding in my old age. I have enjoyed a drizzle of balsamic glaze on a savory pie now and again. My daughter is the pizzaiola during our parties while I bake and she makes a cheesy pesto pie that seems to be a fan favorite: Light tomato sauce, light shredded cheese blend (mozz, jack, prov), light shredded cheddar, dollops of pesto, parmigiano reggiano, red pepper flakes and EVOO.

I will make just about any combo a guest wants, but one local favorite that will never see the inside of my oven is a buffalo chicken pie!

Enjoying your info on using a biga for pizza. I use various pre-ferments for most of my breads, but have never done so for pizza. That would certainly save fridge space. I typically do a bulk room temp fermentation then form my balls and do a 2-3 day cold ferment. That way I just pull the balls out pre-bake for a period of time that varies by the temp on party day. This process allows pulling the dough boxes out one at a time and simplifies the prep process day of.

[daidensacha]

Giovanni Rossi You know, growing up in Aus vegemite is in my blood, and I love the saltiness of it. When I was around 40 or so, somehow I added mashed banana on my vegemite toast one day, and discovered how good they complimented each other. The salt and the sweet, on my palette anyway hits the spot.

I‘m not quite there to let people make their own pizzas yet, as I‘m developing my relationship with the oven, and hours of experience is the only thing that will give me the understanding of it. Some day soon though, it will get to that. Still early days. I am waiting on my granit top for the work benchtop, and will put a nice slice of oak on the brick wall at the back of the work bench, as a bar. Ordered some containers for my ingredients, which will enable me to organise it a bit more. Lastly, plan on building cupboards under my work bench, one side for storing my cooking trays, pots and pans, and the other side for trays of pizza dough balls.

I plan on getting a fridge for the terrace, to keep the pizza ingredients, and to have extra space to refrigerate my dough for longer proofs. For now though, with limited space, I‘m working with room temp proofs, and its going good.

I love baking, and have baked a lot of bread with sourdough and poolish, but my favorite is biga these days. Using biga in the pizza dough gives it a really nice rise, and crust.

The biga I make at 50% hydration, which confused me in the beginning because I was used to working with high hydration doughs. The biga is really dry, and scraggly, but over 24 hours it settles and comes together nicely. When I put it in my container it loose, it measures at the 4PT mark, then slowly compacts down to about half of that, then rises 24 hours to double in size again this time compacted.



Yesterday I had 2 x 280g balls left over, so i let them proof another 24 hours and today I combined them and put them in a proofing basket. Baked it in the oven with the retained heat from last nights pizza bake.



This bread from the left over pizza balls, had 24 hour biga proofing, with a further 30 hour dough proofing all at room temp before baking. Soft, moist and fluffy crumb, with really tasty crust.

Just to add, I believe, although I haven‘t yet done it, that the biga dough balls can also be kept in the fridge for up to 4-5 days. I‘ll give it a go when I have more fridge space. We have a birthday pizza party on Monday 23rd, for about 27 people, so our fridge and freezer space is pretty full right now.

24th, am cooking 2 ducks in the pizza oven for xmas dinner. Then looking forward to a breather, as I‘ve been baking 2-3 times a week just. to get hours of experience under my belt for this Xmas cooking. I feel ready now, bring it on.

[daidensacha]

Roasting duck using retained heat, or with coals

I wonder if someone with experience can share some advise. I‘m roasting our 2 Xmas ducks in the oven on 24th, and could use some tips.

On 23rd we are having a pizza party, and I had planned on closing the oven up overnight so the retained heat temp next day will be around 360C. I was planning on using the retained heat to cook the ducks, in hotel pans (530 x 325 x 90mm). I’ll cover the ducks with foil to retain moisture and protect them a bit from burning. Two pans with 2 cold ducks in a lot of mass, which will suck a lot of heat in the oven initially, so starting at 360C, I am banking on the temp dropping a fair bit, and I can measure the internal temp with a probe thermometer at hour intervals.

An alternate plan would be to leave the door ajar overnight, in which case the temp the next day is 220C. I can light a fire to get some coals in the oven, and let it burn down to cooking temp before putting ducks in and roasting with coals at the sides of the oven.

Has anyone cooked large birds or pieces of meat in the oven?

[david s]

Roasting duck using retained heat, or with coals

I wonder if someone with experience can share some advise. I‘m roasting our 2 Xmas ducks in the oven on 24th, and could use some tips.

On 23rd we are having a pizza party, and I had planned on closing the oven up overnight so the retained heat temp next day will be around 360C. I was planning on using the retained heat to cook the ducks, in hotel pans (530 x 325 x 90mm). I’ll cover the ducks with foil to retain moisture and protect them a bit from burning. Two pans with 2 cold ducks in a lot of mass, which will suck a lot of heat in the oven initially, so starting at 360C, I am banking on the temp dropping a fair bit, and I can measure the internal temp with a probe thermometer at hour intervals.

An alternate plan would be to leave the door ajar overnight, in which case the temp the next day is 220C. I can light a fire to get some coals in the oven, and let it burn down to cooking temp before putting ducks in and roasting with coals at the sides of the oven.

Has anyone cooked large birds or pieces of meat in the oven?

I quite often roast chickens in my oven. but also roast other meats using the same technique. Usually one bird at a time but sometimes 2.
I couldn't see much point in taking the oven up to pizza temperature to roast a chicken at 200C. It takes a lot of time, firing up then waiting for the temperature to drop to roasting range, plus it goes through a lot more fuel. Also the floor gets way too hot which makes any meat juices burn in the roasting pan. (Don't use a teflon coated pan for this reason).

So I've developed this technique which works pretty well for me and my oven.All ovens are a bit different so experimentation is the key.

I fire the oven for one hour from lighting the match. This takes my oven up to around 250C, the carbon is burning off the crown at this point (300C), but the sides are still black.
With the chicken(s) sitting on a rack in the roasting pan that has some herbs and 1/2 cup of water 1/2 cup of wine akso sitting on the bottom of the tray. This takes the sting out of the floor. eliminating any buring in the pan whilst catching meat juices. The sides of the roasting pan ensure no coals or ash get in the pan.
I wait for the flame to die, push the coals back and to the sides then slide in the roasting pan and fit the door. In my oven this results in extinguishing the fire, leaving unburnt coals because of the lack of oxygen. If you want a smoky flavour place the pan just before the flame dies or throw half a handful of smoking chips onto the coals just befor placing the pan in the oven. It is very easy to overdo the smoky flavour so hold back on this.
I usually turn the bird over after 15 mins, but beware, opening the oven door releases a lot of hot air so don't do this frequently or you'll lose too much heat. At around the 3/4 point of the roast the smell is really nice and I use this as a roasting time indicator, I use a simple probe thermometer to test the internal temperature, but also sometimes use a fancy wireless probe (Meater) that talks to my phone. By the time the bird(s) are ready, around 1.5 to 2 hrs the temp is down to about 160C
Remove the herbs and the pan has exactly the right amount of liquid and caramelization from the wine, meat juice and smokiness to make the best gravy, finished on the stovetop, that you can imagine. The fluid in the pan ensures a steamy oven atmosphere so if you want crispy roast potatos do them separately in your kitchen oven. I usually accompany the roasted birds with pumpkin and onion. In my smallnove I'd usually use about the same weight in wood as the bird(s) vegetables and pan.

[daidensacha]

david s I will try your recipe with chicken. We are getting 6 kg of duck, 1 big or 2 small, I‘m leaning towards 2 x 3kg as I think it will taste better. I will let you know how it gets on.

Last year I did the duck on the rotisserie in my grill, and it was really good. I‘m looking forward to seeing how it comes out of the Pizza oven.

[JRPizza]

We frequently cook chickens and on Thanksgiving we cook a turkey or two. Usually fire the oven the night before either for pizza or just to get it saturated with heat (clear dome plus an hour or so). Chickens are usually done in 45 minutes to an hour. Usually like the temp around 450F. We don't even cover them - when we pull the door plug the steam just rolls out. It's a pretty forgiving process as we have overcooked our birds on occasion and they are still moist.