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More wood-fired oven pizza pics.

Post in 'The Inglenook' started by fishingpol, Jul 6, 2013.

  1. fishingpol

    fishingpol Minister of Fire

    Joined:
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    Messages:
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    Loc:
    Merrimack Valley, MA
    Beautiful hot summer day up here. I fired up the mud oven and made four pizzas.

    Started it with oak splitter trash from the last wood delivery and moved to hard maple. Fired hard for about an hour.

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    Raked the coals forward for 20 minutes to heat the firebricks and pushed it all back with the angle iron. Added small maple split to cook the tops.

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    Margherita first out. I gave it a few more minutes. I put minced garlic in the olive oil before the fresh Mozzeralla cheese. Fresh tomatoes and basil and a sprinkle of salt. It was really good. Thanks again Bfunk.


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    Pepperoni well cooked so they are crispy.


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    Black olive.

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    Last one was cheese with extra minced garlic. I added the extra garlic without telling the wife. No complaints.

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    I took the leftover tomatoes, sprinkled olive oil, mozz cheese, basil, oregano and salt on top and threw them in for a few minutes. It was pretty good.


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  2. osagebow

    osagebow Minister of Fire

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    Niiiiiiiiiiiice!

    The pie...sheesa' done!
    ScotO and fishingpol like this.
  3. thewoodlands

    thewoodlands Minister of Fire

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    They look great FP, just what I needed.==c
    ScotO and fishingpol like this.
  4. fishingpol

    fishingpol Minister of Fire

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    A taste of summer and I get to burn wood...
    ScotO and zap like this.
  5. thewoodlands

    thewoodlands Minister of Fire

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    If I ate that much the scales would be pushing 240.!!!
    ScotO likes this.
  6. begreen

    begreen Mooderator Staff Member

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    South Puget Sound, WA
    Dagummit Jon, now you made me drool on the keyboard and hungry. Those pizzas look great.
    ScotO likes this.
  7. fishingpol

    fishingpol Minister of Fire

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    Thanks BG. I am hoping to make some more pizza in a few weeks with fresh summer vegetables. Onions, peppers, eggplant, mushrooms, etc.
    ScotO likes this.
  8. Hills Hoard

    Hills Hoard Minister of Fire

    Joined:
    Mar 19, 2013
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    Loc:
    Melbourne, Australia
    i am starving right now and those pics of the pizzas didnt help at all...

    looks awesome!!
    fishingpol and ScotO like this.
  9. Freeheat

    Freeheat Minister of Fire

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    Loc:
    West of Cleveland
    I have to try that first one you made sounds great!! All those za's look good

    JIM
    ScotO likes this.
  10. ScotO

    ScotO Guest

    Jon, you seriously need to look into doing a small restaurant or something, maybe even just setting up a wood fired oven at fairs......you've got some great lookin' eats there, my friend!

    Can you air-mail one of those (heck, one of EACH) down here to me, or do I have to go and get airfare and come up there?!
    zap likes this.
  11. WellSeasoned

    WellSeasoned Guest

    Looks better than my local rustic pizzeria. Your pizzas are so mouth watering. :)
  12. Adios Pantalones

    Adios Pantalones Minister of Fire

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    S.NH- Mass's smoking section
    Did you just do 2:1 of sand:that clay for the inside?
  13. fishingpol

    fishingpol Minister of Fire

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    Margherita is just excellent, no tomato sauce. Fresh tomatoes and mozz cheese, not the shredded stuff. Bfunk got me started on that one after he made one. I nicked some fresh basil off my neighbors herb garden and sent a few slices up for payback. Note to self: buy a basil plant.
    Freeheat likes this.
  14. fishingpol

    fishingpol Minister of Fire

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    I was set up at a two day show with some of my woodworking stuff a few weeks ago and there was a wood-fired pizza vendor with a cast refractory oven on a trailer set up. I was down wind and had to smell that thing all weekend. $3.00 a slice, and honestly, it was just ok. I have no desire to go into business, but I will feed friends, neighbors and family. I don't need much convincing to fire it up.

    I think you need to build a small brick oven on the opposite side of that keyhole firepit. I'm sure you could rig something up.
    ScotO likes this.
  15. ScotO

    ScotO Guest

    That's definitely in the works next year.....a big stone and brick pizza/bread oven.
    fishingpol likes this.
  16. fishingpol

    fishingpol Minister of Fire

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    2:1 first layer and scratched , 2:1 with straw scratched for the second and one more 2:1 for the outside smoothed with a piece of flat wood to firm it up and damp sponge for smoothness.
    ScotO likes this.
  17. fishingpol

    fishingpol Minister of Fire

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    With the amount of time you spend in the woods processing, I can't see that happening.
    ScotO likes this.
  18. ScotO

    ScotO Guest

    I'll be in touch with you when I do to do my dome.....I was going to use firebrick and a plywood form, but I like yours (total dome) better. I'll then case the entirety of it in stone, do the doorway in brick.
  19. fishingpol

    fishingpol Minister of Fire

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    Merrimack Valley, MA
    I used wet sand to form the dome and covered it in newspaper then clay/sand mix. I cheated and stacked some brick to take up space so I would not have to buy more sand. When it set up, I removed the sand out the door. There are door to dome height ratios for a good draft. If the day comes that I have to rebuild the dome, I would probably try a firebrick beehive style with a chimney and clad in sand/clay. But I'd have to cut a hole in the roof to vent it. I am completely happy with what I have though.


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    ScotO and zap like this.
  20. Pallet Pete

    Pallet Pete Guest

    Would you happen to do mail order Jon ? Cuz I'd be your best customer ! That looks great.

    Pete
    fishingpol likes this.

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