My Oven/BBQ Brick Oven Photos Discuss My Oven/BBQ in the Good Background Information forums; James, you say no heat do you mean NO HEAT I think I need more, cant see it not getting ...

[Leepinla]

James,
you say no heat do you mean NO HEAT
I think I need more, cant see it not getting hot still,
so far I have used 4- 3.5 qf bags of vermiculite on a 32 inch oven.
I think at least 1 or 2 more bags.
Is it overkill ?

Leep.

[james]

Hi Lee,

No, I didn't mean "no" heat, but you should be able to touch the outside of your oven after an hour or more of cooking without it being too hot to leave your hand there.
James

[Leepinla]

Hi James,
ok back to the olive oil,
what brand do you like?
I am using (Star) evoo
but I am always up for something new.
Leep,

[james]

Lee,

I never answered this. Sorry about that. See if you can find an imported Italian (or Greek or Spanish) oil either at the supermarket, or a specialty shop. Look for something like "100% Italian olives" or "100% olives from Tuscany" or "Arbequina from Catallan", or Frantoio or something like that. Or, you can look for an Italian DOP from a specific region which would be good -- there will be an official "seal" on the label. Get a 500ml or 750ml bottle. It should be a rich green, and if they hide it in a really dark bottle it might mean the oil is light colored. Avoid the big multinational brands.

Try it side by side with the olive oil you have been getting, and see if you like it. If you can taste the different when you dip some bread into to, you will be able to tell the difference when you pour some on your pizzas right before they go in the oven.

I think olive oil is one of those things in life that really matter. Like a brick oven.

Also, I read through your thread again -- great job on the oven.
James

[Leepinla]

Thanks James,
That is what I use.
Star, olive oil is 100% Tuscan olive.
and you are right, it taste great.
I use it in all of my cooking, cakes, cookies all of it
EVOO is the only oil in my house.

Heres to a lifetime of good eats.
Leepin

[arevalo53anos]

May be this is not the right thread to continue with this topic.
Anyway, if using EVOO in the pizza (or bread, I know a lot about the first one) dough preparation, the baked skin will be more chewy and if using seed oil (sunflower be better) the skin will be more crackery.
On the fillings, EVOO lets a superficially bitter taste to the fillings plus the characteristic EVOO flavor, and the seed oil will enhance the flavor of each filling.
I use to use sunflower seed oil in the dough and EVOO on the filling.

Luis

[Leepinla]

Thanks Luis,
(take it here or not)
I am now useing as many differant oils as I can find.
this could take some time.
Some are good, I will let you know as I find a good one.
thanks all.
Leep.

[Leepinla]

three years of fire, and still learning, pizza for 40 people on Saturday bread for my self tomorrow. Love My Oven

[Leepinla]

Hi all,
firing the oven,

[Glassman]

Cool thread. Do you have any recent photos of the oven? Have you finished the BBQ? If so how did it turn out?