Hello from the wet again Washington Coast. I will post our build pics as soon as my techno son helps. I would appreciate anyones help on cooking tools, wood vs metal peels, handle length, infared thermometer model etc.
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Re: Getting Close to 1st Pizza
We use a 16" perforated aluminum peel to scoop the pizza from the preparation area and put it in the oven, an eight inch turning peel and a wire brush to sweep the oven floor clean after moving the fire to the side. I do have an old fireplace poker that comes in handy while manipulating the fire.
I bought a dozen 12" pizza pans and a few 16" pans that come in handy whatever is cooking in the kitchen. I got an 18" piaea pan that we cook various things in, including a big turkey on occasion. A cast iron dutch oven cooks a roast real well too. HTH
Last edited by Lburou; 05-23-2012, 03:36 PM.Lee B.
DFW area, Texas, USA
If you are thinking about building a brick oven, my advice is Here.
I try to learn from my mistakes, and from yours when you give me a heads up. -
Re: Getting Close to 1st Pizza
Thanks, do you use gloves or are your tools long handled?Comment
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Re: Getting Close to 1st Pizza
I have a long glove that is seldom used.
Lee B.
DFW area, Texas, USA
If you are thinking about building a brick oven, my advice is Here.
I try to learn from my mistakes, and from yours when you give me a heads up.Comment
Comment