I plan to roast a 15kg pig in my brick oven, what temperature do I use and how long do I leave it in?
Can you post videos?
What temperature is “…a hot wood oven…”
If your dough did not rise your yeast was dead. I proof the yeast by putting it in the water which should be 100 degrees F. If it is bubbly aftger about 10 minutes then it is viable. The flour has plenty of sugars that the yeast can eat….
I have used this recipe and wow! I have never tasted pizza crust/base so good. I use a tandoor instead of a pizza oven and the pizzas come out perfect. Thanks a billion!
I’ve used this recipe many times and it makes a really tasty and fairly thin pizza base. In commercial terms, it is thicker than “thin and crispy” but thinner than “deep pan”. A bit like Dominos “classic crust” in Australia. My whole family loves it. The only thing I changed is the hydration. I’ve found 55-60% works better for me. The dough is easier to work and the crust is nice and crunchy.
We tried this recipe and it basically failed. It appears the dough didn’t rise properly…. perhaps because of the absence of sugar?
Thank you for this recipe. We made it last night — though with a 4 pound free-range chicken. Yum!
Because the night was getting dark (didn’t start the fire in the oven soon enough), that necessitated a couple of changes that might be helpful to note.
1. After the oven cleared, pushed the still very hot coals to the oven perimeter, but turned the pot often to ensure even cooking. At the start, the floor was almost 800 degrees F.
2. Used a terracotta casserole w/ a metal pan underneath to help shield the bottom from the heat. That worked fine.
2. Probably didn’t brown the chicken enough before covering w/ foil, so after the bird was done, removed the foil and re-browned the chicken. The result was nice crispy skin over the tasty moist chicken.
3. Didn’t have dessert wine, so used a nice Alsatian Riesling. The sauce was still very, very tasty.
4. Strained the sauce and skimmed the fat as directed, but put the veggies back in. Since we had rice, it was nice to have a more substantial sauce.
Highly recommend this recipe!
Hi, you don’t mention olive oil in this?
i can’t believe how delicious all of your dishes sound and look!!! i love root veggies and will try the ones i can’t resist. i am alone so might have to use my “noggin” to pare them down to my size or else invite a guest. also i live in an assisted lioving community and will be forced to use a conventional oven.