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Congratulations Rob. I would suggest planning ahead and providing her with the educational experience to become a charcuterier so you will have spectacular sausages to use on your pizzas. Wish I had planned ahead with my daughter!
Since the inlaws are staying here for a while i decided to do pizzas for dinner. Prepared the dough, left in fridge overnight and it was going crazy. Monday night when i planned to cook 'em i raced home from the hospital, it rained, the oven took forever to heat up due to moisture, i was in a hurry because i got a late call to fill in in a hockey game. If they were ever going to turn out like a mound of charcoal this was going to be the time. Surprisingly they all worked out with only a few toppings lost to the fire, always seems to be when i put pepperoni on. The pizzas ended up being my best yet maybe i just need to put myself under a bit more pressure when i cook pizzas.
When i got home from hockey i put a beer can chook in to have the next day, rubbed it with some Dukkah. It turned out great and was the most moist chook i've ever had. Only problem is the opening to my oven is too low to fit the chook in upright so you have to tip it over to get it in which isn't too bad but trying to get the hot chook out is a different story. Might have to do that one in the electric oven or maybe the bbq.
I love watching my crust rise and change colour in my WFO.