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Pizza for one? - Forno Bravo Forum: The Wood-Fired Oven Community

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Pizza for one?

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  • Pizza for one?

    Pizza for one?

    My wife informed me that she had to go out for a works outing meal tonight.
    Home alone, what to cook?
    I usually do most of the cooking around here as her job as a childcare worker keeps her late.

    Pizza for one?
    So, light the fire, get the dough ready.

    Itll give me a chance to try out new techniques, recipes, oven management etc without the pressure of an expectant crowd..
    The English language was invented by people who couldnt spell.

    My Build.

    Books.

  • #2
    Re: Pizza for one?

    Perfect time to test which wine goes best with which pie!

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    • #3
      Re: Pizza for one?

      All of them.....
      The English language was invented by people who couldnt spell.

      My Build.

      Books.

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      • #4
        Re: Pizza for one?

        Some observations.

        It takes just as long to prepare for one as for many.

        I now hate wooden peels.
        I can make great pizza/focaccia dough.

        All wines go with all pizzas.
        The English language was invented by people who couldnt spell.

        My Build.

        Books.

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        • #5
          Re: Pizza for one?

          You are really addicted. But it's a healthy addiction. Do you have some bread dough to pop in a loaf or two after you've eaten? It's such a pity to waste the heat.
          Kindled with zeal and fired with passion.

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          • #6
            Re: Pizza for one?

            I often do a trio of pizzas. make enough for 3 (although there are only max 2 of us here). I usually have enough to take to work the following day - get the colleaguse envious etc! One pizza might not be worth the effort!!
            / Rossco

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            • #7
              Re: Pizza for one?

              I often do pizza for one, in fact I'm doing one tonight. This is where a smallish oven shines. It also gives me more time to enjoy the fire and wine. But usually it's the retained heat a day or two later I'm mostly interested in as I always keep roasts and ribs in the freezer.
              Last edited by fxpose; 11-27-2010, 09:47 AM.
              George

              My 34" WFO build

              Weber 22-OTG / Ugly Drum Smoker / 34" WFO

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              • #8
                Re: Pizza for one?

                I did a small loaf after the pizzas last night and tonight well have a meal out of the oven too.
                The English language was invented by people who couldnt spell.

                My Build.

                Books.

                Comment


                • #9
                  Re: Pizza for one?

                  I just cook it in the kitchen oven for 1 or two.

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                  • #10
                    Small Vs Large WFO and cooking everyday

                    Originally posted by fxpose View Post
                    I often do pizza for one, in fact I'm doing one tonight. This is where a smallish oven shines. It also gives me more time to enjoy the fire and wine. But usually it's the retained heat a day or two later I'm mostly interested in as I always keep roasts and ribs in the freezer.
                    You make a good point. I'm still debating about the size of our dome....Feeling like a compromise between small and large, maybe 38 inches. I'm interested in a taller opening for a large turkey or large ferral hog part. Thanks for making the point here.
                    Lee B.
                    DFW area, Texas, USA

                    If you are thinking about building a brick oven, my advice is Here.
                    Our One Meter Pompeii Oven album is here.
                    An album showing our Thermal Breaks is Here.

                    I try to learn from my mistakes, and from yours when you give me a heads up.

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                    • #11
                      Re: Pizza for one?

                      When I visited Italy the gentleman in the adjoining house lit his pizza oven every day and baked a loaf of bread. He just burned some sticks and brush, so I am sure it did not fully heat (but then it probably never fully cooled down either). His was a newer refractory oven, thinner than the pompeii...
                      My Oven Thread:
                      http://www.fornobravo.com/forum/f8/d...-oven-633.html

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