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  #11  
Old 04-21-2013, 01:54 AM
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Join Date: Aug 2012
Location: Australia
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Default Re: Pizza party time line for firing.

Quote:
Originally Posted by Bacterium View Post
I have my pizza dough in plastic tubs with 5/tub........usually about 3 or 4 tubs for an average show. A glass of red per tub is the rule....any more and I find I'm in trouble
......so a bottle means its time to sit down with the guests
I make dough and ball it the night before , 24 hours in the fridge. 4 dough balls each container. At one glass per tub, that is a glass every 5 mins. Nice idea though.

Firing time for me is 2-3 hours to get a decent bed of coals. I add double split pieces approx every 10-15 minutes to keep a flame curling over the top of the dome.

Anzac Day this week. Any special pizzas for Anzac Day? I might try some lamb mince and rosemary.

BC
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  #12  
Old 04-21-2013, 02:52 AM
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Location: Adelaide - South Oz
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Default Re: Pizza party time line for firing.

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Originally Posted by ShuttleAU View Post

Anzac Day this week. Any special pizzas for Anzac Day? I might try some lamb mince and rosemary.

BC
and some tzatziki sauce (greek yoguhrt/cucumber/garlic) over the top once its cooked
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  #13  
Old 04-21-2013, 03:27 AM
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Default Re: Pizza party time line for firing.

This was for my previous oven....

Night before
15mins prep = do dough in dough mixer
after first rise (after about 2hours)
25mins to divide into balls and into fridge for the night

Mix some bread dough as well for later that night (oven had no underfloor insulation so bread had to be done as guests going home on pizza night. Not ideal for really big shows).

Pizza night - People due about 6pm

Usual stuff around house etc.


1-2PM, Chop wood from wood pile and start fire in oven. Tidy area tables/chairs...Keep tending to fire in arch front (kindling/paper/turps). Use air from compressor to encourage it along

2:30-3PM, Dough out of fridge (vary to weather eg. summer=later). If Fire not roaring leave towards front and "inject" more air to roaring.

5PM all oven dome is white, unless weather has been really wet prior. Should now be mostly coals - time to sit and watch flames with one of the kids for 5.Add large piece of wood.

5:30PM, Another piece of wood in, get ingredients out, cut up etc., wipe down prep board. Clean Peel, Setup mop/bucket. Find wine glasses. Uncork wine

By now I will either be ready or not

5:50PM, Make first Garlic Pizza, pour first glass, . Early guests get the first bite or if base is burnt ditch it into ash box

6:30ish after 2nd garlic pizza do 1st pizza....Put wood in every 1.5hours while cooking.

By now either you have 1 or 2 good/keen helpers (so go get something to keep them from getting thirsty)
OR
You are mostly on your own (doing the work for the night)
....no problem .....scope the good red and make sure its within reach.
Set the pace
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  #14  
Old 04-21-2013, 05:12 AM
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Default Re: Pizza party time line for firing.

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Originally Posted by ShuttleAU View Post
Anzac Day this week. Any special pizzas for Anzac Day? I might try some lamb mince and rosemary.

BC
add some poppy seeds
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  #15  
Old 04-21-2013, 05:45 AM
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Join Date: Mar 2007
Location: Townsville, Nth Queensland,Australia
Posts: 4,760
Default Re: Pizza party time line for firing.

My party timeline varies a bit depending on number of guests. We only have three adults in our house at present, but because my oven is small, if we feel like pizzas I give the oven one and a half hours of fire. I light the fire after work, put on a batch of dough in the bread maker and by the time the oven is ready the dough is too. In between there's plenty of time for a few drinks and prep for toppings. The oven has fully cleared, although not really saturated, but plenty of heat for four or five pizzas @ around two mins. ea.

If we are having between 10-30 people I give the oven a full two hours of heat, remove half the coals to make more room and have some refrigerated dough ready. As my oven is only 21" in diam we usually cook 9" pizzas, one at a time, maintaining a fire on the side. We always share whatever comes out of the oven, that way people are not waiting for "their" pizza.

If cooking for 50-60 people, i give the oven at least two hours of fire before the first pizza. We use some pre cooked bases as well as freshly rolled ones so there is always a pizza ready to go in the oven. Maintaining a fire on the side and cooking 90sec pizzas I can keep it going all night like this with maybe one or two 10 min floor recharges every 45 mins or so.
I think that because the oven is small the dome is closer to the pizza and high temp cooking is pretty easy to achieve without extended firing times.

Last edited by david s; 04-21-2013 at 05:56 AM. Reason: Slow typist
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