LakesideBrewing
Well-Known Member
My new wood fired oven:
I'm off to the Green Dragon farmers market with the Airstream.
I will spread a cloud of curse words so thick the neighbors run for cover on a Friday night when my pizza sticks to my peel or an edge gets caught going onto the stone.
My stone cracked completely in half 6 months ago, I just pushed it together by hand and use as is, no negative effects. I preheat at 550 for 30 minutes then turn on the broiler for another 15 minutes of preheat. Then switch to 550 regular oven and put pizza on. Cook 4 minutes, then broil at 550 for 2 minutes and remove.
How long did it last on the grill? What if you preheat it in the oven?
For years FibraMent users have enjoyed the benefits of baking delicious breads and pizzas indoors. Now bakers can go outdoors to their barbecue grills and bake a perfect pizza.
Because no baking stone can be exposed directly to flame, FibraMent for Grills includes a protective metal pan. FibraMent is placed in the metal pan while it bakes your favorite pizza.
Thanks for the writeup - couple questions though. How long do you bake in the oven and do you preheat your stone? How wide are the pizzas when you split into 3rds?
FYI-
This month's "Cook's Illustrated" has some relevant info for y'all.
First off, in case you don't know about the magazine, it accepts no advertising, relying on subscriptions, web subscriptions, and book/compilation sales only, so they are supposedly free of commercial bias.
For free (limited time only) you can access some pizza related video. I think also they do a comparison of steel vs stone pizza baking. Here is the link. They also have a whole wheat pizza video.
cooksillustrated.com/june13
TD
I have some dough that has been in the fridge 1 month.
It just seems to keep getting better. What is the fridge life?
I have some dough that has been in the fridge 1 month.
It just seems to keep getting better. What is the fridge life?
I have some dough that has been in the fridge 1 month.
It just seems to keep getting better. What is the fridge life?
Just now bought a sweet pizza stone finally!!! Cant wait to jump in on the action when we get home from vacation!
headbanger said:2 cups bread flour
1-2 tbs olive oil
1 tsp salt
3/4 - 1 cup warm water
1-2 tsp sugar or honey (optional but usually missed by SWBMO if I omit it)
1 tsp rapid rise yeast
Wow! What a beautiful small back yard!
Here is the final resting place for my new wood fired oven. I'm only posting it to show that this oven is perfect for those of us with small yards. One of the best purchases I've made in a long time, we use it all the time. Another benefit of its small size is that it heats up real quick.
The Farmhouse Table I made from salvaged shipping pallets.
Rd
-Mike
Olive Drab said:Is anyone using a wet yeast sourdough slurry to make their dough? If so, can you walk me through the proces sof starting/maintaining one? I've been using regular bakers yeast from the 1lb pack for the past few years.
kman6234 said:Here's another ny style pie I made last night. Still need work on stretching the dough thinner and being able to launch it into the oven. My pies tend to be either thicker than they should be or stuck to my pizza peel...
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