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Re: Brooky Tom's 900mm build Brisbane
Hey Tom - Your oven looks good and it fits well into your surroundings. I downloaded the Cookbook from the FB Store and it has plenty of good info in it. I have been using the Pizza Dough by Weight recipe from the forum and it works well. It is the same as Dave's, simple and good. The thing I found useful was to have a look at the tutorials on YouTube on stretching the dough. The end product improved greatly for the effort. How To Hand Slap Pizza Crust - YouTube
Capsicums are aplenty here at the moment and I made some sauce from capsicum grilled in the forno, passata, fresh chilli, garlic, fresh ginger and Italian Herbs all blended together. It made an interesting sauce for a base and the more chilli the more interesting it got!
The river has been a bit quiet but with the warm weather the crabs and prawns should be around soon. There are a few Blue Salmon to be had and it was a cracker Bream season with a lot of 35cm + fish.
The bream cooked whole in the forno come up very well.
Enjoy your forno & good luck with the dough slapping.
Hey Tom - Your oven looks good and it fits well into your surroundings. I downloaded the Cookbook from the FB Store and it has plenty of good info in it. I have been using the Pizza Dough by Weight recipe from the forum and it works well. It is the same as Dave's, simple and good. The thing I found useful was to have a look at the tutorials on YouTube on stretching the dough. The end product improved greatly for the effort. How To Hand Slap Pizza Crust - YouTube
Capsicums are aplenty here at the moment and I made some sauce from capsicum grilled in the forno, passata, fresh chilli, garlic, fresh ginger and Italian Herbs all blended together. It made an interesting sauce for a base and the more chilli the more interesting it got!
The river has been a bit quiet but with the warm weather the crabs and prawns should be around soon. There are a few Blue Salmon to be had and it was a cracker Bream season with a lot of 35cm + fish.
The bream cooked whole in the forno come up very well.
Enjoy your forno & good luck with the dough slapping.
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