More wood-fired oven pizza pics.

fishingpol Posted By fishingpol, Jul 6, 2013 at 8:32 PM

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  1. fishingpol

    fishingpol
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    Jul 13, 2010
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    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
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    Niiiiiiiiiiiice!

    The pie...sheesa' done!
     
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  3. thewoodlands

    thewoodlands
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    They look great FP, just what I needed.==c
     
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  4. fishingpol

    fishingpol
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    A taste of summer and I get to burn wood...
     
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  5. thewoodlands

    thewoodlands
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    If I ate that much the scales would be pushing 240.!!!
     
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  6. begreen

    begreen
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    Dagummit Jon, now you made me drool on the keyboard and hungry. Those pizzas look great.
     
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  7. fishingpol

    fishingpol
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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.
     
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  8. Hills Hoard

    Hills Hoard
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    i am starving right now and those pics of the pizzas didnt help at all...

    looks awesome!!
     
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  9. Freeheat

    Freeheat
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    I have to try that first one you made sounds great!! All those za's look good

    JIM
     
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  10. ScotO

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    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?!
     
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  11. WellSeasoned

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

    Adios Pantalones
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    Did you just do 2:1 of sand:that clay for the inside?
     
  13. fishingpol

    fishingpol
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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.
     
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  14. fishingpol

    fishingpol
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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.
     
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  15. ScotO

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

    fishingpol
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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.
     
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  17. fishingpol

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

    ScotO
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    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
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    Jul 13, 2010
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    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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  20. Pallet Pete

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

    Pete
     
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