The hopefully not obnoxious wood fired brick oven build thread

[1977Brewer]

what kind of sociopath puts apple on a pizza?

This.

 

[Staestc]

Honestly, I have read this thread. I honestly wish I lived up there and could play with you folks. I will do an oven, have already done the base. But not sure I will start a thread on it here. Maybe just will stick to Forno Bravo for the build! Lol

 

[Staestc]

And I'm curious. How can Paul screw up a pizza when you are cooking in a 600 degree radiant oven? Lol. I expected to see roasts, bread, and chickens coming out of it by now

 

[Cape Brewing]

.... you've obviously never met the man

 

[Staestc]

Lol

 

[paulthenurse]

I use it all the time, just don't always put up pics. Cooking in it tomorrow, I'll try to remember. Made a higher percentage dough yesterday, I hope that changes the way the doughcame out

 

[wobrien]

A higher percentage dough? What percentage is your dough normally?

 

[Cape Brewing]

Burnt percent

 

[wobrien]

Thought that was maxed out already?

 

[HoppyDaze]

Burnt percent

This

 

[homebeerbrewer]

Burnt percent

I heard that it was 50/50. Burnt/raw percent.

 

[paulthenurse]

Baking is science and chemistry. Baking formulas for the dough use percentages with the flower being 100%. so if for example you had 100 g of flour a 50% hydration would be 50 g of water a 60% hydration would obviously be 60 g of water. For today's Joe I used a 62% hydration hoping to still have plenty of gluten for structure but with the increased water on have more of a stretch and I could get a thinner crust. M

 

[bob1852]

Baking is science and chemistry. Baking formulas for the dough use percentages with the flower being 100%. so if for example you had 100 g of flour a 50% hydration would be 50 g of water a 60% hydration would obviously be 60 g of water. For today's Joe I used a 62% hydration hoping to still have plenty of gluten for structure but with the increased water on have more of a stretch and I could get a thinner crust. M

Thanks for the lesson. Then again, those of us that actually make edible pizza already knew that...

 

[Cape Brewing]

Baking is science and chemistry. Baking formulas for the dough use percentages with the flower being 100%. so if for example you had 100 g of flour a 50% hydration would be 50 g of water a 60% hydration would obviously be 60 g of water. For today's Joe I used a 62% hydration hoping to still have plenty of gluten for structure but with the increased water on have more of a stretch and I could get a thinner crust. M

You're a master *******

 

[paulthenurse]

Any further questions regarding DIY projects like pizza oven building and dough making should be directed towards the internationally recognized authorities in those fields, AZ and Cape. You know, the Internet experts who haven't actually done jack sh!t but talk out of their azz at any available opportunity.

 

[wobrien]

Any further questions regarding DIY projects like pizza oven building and dough making should be directed towards the internationally recognized authorities in those fields, AZ and Cape. You know, the Internet experts who haven't actually done jack sh!t but talk out of their azz at any available opportunity.

That would actually be helpful, you have contact information for them?

 

[the_bird]

... methinks Paulie's skin is starting to wear a bit thin. Maybe he needs some positive reinforcement! Paulie, the brisket, the pork, and the Buffalo Turds were all excellent. Good job!

 

[Cape Brewing]

... methinks Paulie's skin is starting to wear a bit thin.

... what do you expect? It can only stretch so far..

 

[Yooper]

Baking is science and chemistry. Baking formulas for the dough use percentages with the flower being 100%. so if for example you had 100 g of flour a 50% hydration would be 50 g of water a 60% hydration would obviously be 60 g of water. For today's Joe I used a 62% hydration hoping to still have plenty of gluten for structure but with the increased water on have more of a stretch and I could get a thinner crust. M

I really think the weather played a part as well- we had 100% humidity and cold. If it had been a little nicer day, I bet the dough would have stretched better.

Remember that even though we are still giving you a ton of ****, that pizza was scarfed up immediately as it came out of the oven.

... methinks Paulie's skin is starting to wear a bit thin. Maybe he needs some positive reinforcement! Paulie, the brisket, the pork, and the Buffalo Turds were all excellent. Good job!

Best turds, ever. For sure. The brisket and pork were fantastic as well. I think standing in line at Franklin's inspired your brisket. It was great.

 

[Melana]

Ha Ha! Paul has the best turds ever!

 

[TheDudeLebowski]

Hence the broken plumbing.

 

[bob1852]

Any further questions regarding DIY projects like pizza oven building and dough making should be directed towards the internationally recognized authorities in those fields, AZ and Cape. You know, the Internet experts who haven't actually done jack sh!t but talk out of their azz at any available opportunity.

Why waste thousands of dollars to not finish a pizza oven when you can't make a decent dough?

P.S. 66-68% hydration, not cooked in an unfinished pizza shack makes a great 'za

 

[Melana]

Copy and pasting again?

 

[bob1852]

Copy and pasting again?

Made it last night.

Cold rise for 48+ hours in the fridge really helps also.

 

[Melana]

Made it last night.

Cold rise for 48+ hours in the fridge really helps also.

Looks perfect. Now fly up and teach Paulie how to make pizza correctly.

 

[bob1852]

Looks perfect. Now fly up and teach Paulie how to make pizza correctly.

I'll wait until the oven is done. So, see ya in a few years.

 

[the_bird]

Get those grass clippings off of there and you'd have a nice looking pizza!

I'm telling you, Paulie, I don't think you're letting your oven heat up enough. See how AZ's crust is all uniformly browned all around? Any how your crusts are burned to a crisp just on the side that's next to the fire?

 

[the_bird]

Ha Ha! Paul has the best turds ever!

Ate a lot of grease that day. Mine were pretty impressive, too!

 

[bob1852]

Get those grass clippings off of there and you'd have a nice looking pizza!

I'm telling you, Paulie, I don't think you're letting your oven heat up enough. See how AZ's crust is all uniformly browned all around? Any how your crusts are burned to a crisp just on the side that's next to the fire?

Maybe Paul doesn't know he needs to rotate the pizza frequently while cooking it in the pizza oven?

"Alice!!! It's another pizza that's half burnt and half raw!!! That's the 327th in a row that turned out out like that!!"

 

[Cape Brewing]

Maybe he should start with Digiorno and work his way up??