Wood fired oven - Margherita pizza

Post in 'The Inglenook' started by fishingpol, Jul 14, 2012.

  1. fishingpol

    fishingpol
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    Oh man. I think I have a new favorite pizza for a while. Thanks bfunk for the idea. I made a margherita pizza tonight in the oven along with a portabella mushroom and sweet italian sausage calzone. I had a glass of lemonade mixed with a healthy dose of limoncello and ice to go with it.

    The Margherita is quite different. Very light on the tomato sauce, fresh sliced tomato, fresh mozz that comes in a ball that I sliced thin. Fresh thin sliced basil on top. A little olive oil and salt and pepper capped it off. It is really a good tasting pizza, light but flavorfull, especially the sliced tomato on top.


    The requisite firing photos:

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    I loaded some very dry maple in there and probably got it the hottest yet. The pizza cooked under 5 minutes

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    Margherita fresh out of the oven.

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    Mushroom and sausage calzone. Egg wash on top.


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    It needed more cheese, but it was fine anyways. I like a good lava cheese flow out of calzones.

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  2. Gasifier

    Gasifier
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    [​IMG]
     
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    Eatonpcat, ScotO and fishingpol like this.
  3. Defiant

    Defiant
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    [​IMG] yummy:cool:
     
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  4. raybonz

    raybonz
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    Looks fantastic Jon!! You should open a restaurant!

    Ray
     
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  5. fishingpol

    fishingpol
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    Thanks. No restaurant though;lol . I did used a finer flour that is milled from wheat that has a higher protein content which made a huge difference. I am still working on dough recipes though. I think I'll go eat the leftovers now for an early lunch.
     
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