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re: Outdoor Wood Fire Oven
Posted on 7/22/20 at 1:20 pm to BlackenedOut
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.
1
Posted on 7/22/20 at 4:44 pm to hungryone
Yeah I see that with some toppings (sun dried tomatoes, nuts, etc...) but try and adjust by adding at end of bake.
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