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We had a really good firing this weekend. Fired it up on Saturday, made 15 pizza's, 6 artisan breads, 4 boules, and 3 ciabattas, then cooked a turkey breast all on the same firing. Started at 9 am ended around 6:30 pm.
Did you try Clayton Block? They have locations in Monmouth and Ocean Counties that I know. Last time I was in one of their brick yards picking up white portland and marble chips to make terrazzo I saw a few piles of them. That is where I got mine a few years ago.
We are firing up again this weekend. Last week we had a big party and made over 30 pizzas. The oven was still hot the next morning so we threw in some more wood for a short warm up, swept it out and baked the left over dough into a load of stromboli. Can't beat it for sure. Probably going to do that again after the rain on Saturday, I hope.
We are thinking of starting private lessons in operating a wood fired oven to include use of sour dough starter and home made mozzarella. Developing a hand's on approach and proper hand outs. We will be looking for our first group of classes to practice with and fine tune our program.