Wood Fired Ovens
- Thread starter Hanglow
- Start date
Hanglow
Not Phil
Oh yeah, it should make a great naan. i'll be trying that in the coming weeks. I'll probably try some kebabs to go with it
Had ten people round to cater for today, was a bit hectic but worked good just having someone top the next pizza while I cook the current one. It was raining too which was annoying, but went well in the end
here was one , put a bit too much on this one
Had ten people round to cater for today, was a bit hectic but worked good just having someone top the next pizza while I cook the current one. It was raining too which was annoying, but went well in the end
here was one , put a bit too much on this one
Hanglow
Not Phil
consider yourself lucky....
did this a few weeks ago
This one went a bit better toppings were - passata with some fried garlic/basil, fresh mozz, pitted black olives, a couple of bits of aubergine and the last couple of bits of pepper from the previous pizzas and some cheapo thin sliced pepperoni folded into quarters
also did another ten this last weekend that went very well, although for the dough was really slack, not sure why i think i may have not measured the ingredients correct. and another lamb shoulder as its cheap at the moment - was the best yet.
only picture i have is of a reheated slice - this had fresh mozz, herbs, peppers and mushrooms on it. when reheating i chucked on grated aged mozz and pepperoni. they reheat really well in the oven which is good!
did this a few weeks ago
This one went a bit better toppings were - passata with some fried garlic/basil, fresh mozz, pitted black olives, a couple of bits of aubergine and the last couple of bits of pepper from the previous pizzas and some cheapo thin sliced pepperoni folded into quarters
also did another ten this last weekend that went very well, although for the dough was really slack, not sure why i think i may have not measured the ingredients correct. and another lamb shoulder as its cheap at the moment - was the best yet.
only picture i have is of a reheated slice - this had fresh mozz, herbs, peppers and mushrooms on it. when reheating i chucked on grated aged mozz and pepperoni. they reheat really well in the oven which is good!
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reverend1
Kick Henry Jackassowski
I have just ordered one, called the Maximus, it's based on the popular Pizza Party oven so it is very light and mobile - about 60kg with the bricks in it - that's about 130lb in 'murican.
Does anyone here have one? either the proper big motherfuckers, or smaller ones.
I think I may document my various failures with it in this thread if I can remember to take pictures
Cost me close to 800 smackeroonies so I had better get good quick with it. Also ordered a load of kiln dried ash to burn in it
if there is another thread link me up, I've just imbibed about ten of belgiums finest so not in any state to do things sensibly.
cheers fuckers
Some of us mericans know that 60kg is 132 pounds.
Hanglow
Not Phil
I'm planning some kebabs for next week now
here's some of tonights offerings
tomato sauce ,roasted veg, mozzarella, parmesan, smoked scamorza
pesto as the sauce, artichoke hearts,some roast veg, mozzarella, smoked scamorza, parmesan
tomato sauce, smoked scamorza, dollops of pesto
can recommend smoked scamorza instead of mozzarella :thumbup:
here's some of tonights offerings
tomato sauce ,roasted veg, mozzarella, parmesan, smoked scamorza
pesto as the sauce, artichoke hearts,some roast veg, mozzarella, smoked scamorza, parmesan
tomato sauce, smoked scamorza, dollops of pesto
can recommend smoked scamorza instead of mozzarella :thumbup:
tiger roach
Urban Bovine Knievel
Those pizzas look amazing, H. 
You must get a lot of exercise to make that diet work...
You must get a lot of exercise to make that diet work...
Lerxst
spaghetti and blankets
lol, I'm a bit over weight at the moment, this isn't helping
Had reheated pizza today for lunch too, chucked on loads more cheese and pepperoni...it was filthy
LOL...a fun new way to make pizza and all sorts of melty gooey goodness will have that effect.
parrotheada1a
Resident Pitmaster
Looks deelish! Just an idea for you, but you can make a mean dessert with one of those. Make a sweet dough, and roll it out as thin as you can get it. On top, put a thin layer of fruit jelly or preserves. Roll the thing up like a jelly roll + eggwash on the outside. Bake at about 425F. Should take about 20-30 minutes to become very puffy.... kind of like an unflaky turnover.
