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Started By
Message
re: Outdoor Wood Fire Oven
Posted on 7/22/20 at 11:09 am to hungryone
Posted on 7/22/20 at 11:09 am to hungryone
I'll second this. Have access to a wood fired pizza oven next door; I have used it once to make pizzas.
Have baking steel, use it twice a month to make damn good pizzas, breads, etc...
Go the simple route. A $90 baking steel and a hot oven will get you there.
ETA: HO, I leave broiler on the whole time. May try that next time, but have had good luck with stone about 4 inches from broiler
Have baking steel, use it twice a month to make damn good pizzas, breads, etc...
Go the simple route. A $90 baking steel and a hot oven will get you there.
ETA: HO, I leave broiler on the whole time. May try that next time, but have had good luck with stone about 4 inches from broiler
This post was edited on 7/22/20 at 11:12 am
1
Posted on 7/22/20 at 1:20 pm to BlackenedOut
Broiler on the entire time was excessively charring some toppings. Hence the switch on and off method.
I trekked to Vermont years ago to take a multi day class in WFO baking/pizzas. It was great...but I’m not tending a WFO in 95 degree/100% humidity weather.
I trekked to Vermont years ago to take a multi day class in WFO baking/pizzas. It was great...but I’m not tending a WFO in 95 degree/100% humidity weather.
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