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  #211  
Old 08-16-2013, 07:38 AM
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Default Re: My Wood fired Redux

That is a nice looking New Haven style pizza!
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  #212  
Old 08-16-2013, 07:39 AM
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Default Re: My Wood fired Redux

A simple set up for pizza night...we had a lot of young kids that night, so there wasn't some of the more 'foodie' type ingredients typical of what we usually like to do. I still can't find any of those great containers that you have Tscar....all our local Wallys don't carry them. I will probably order some online.


That pesto is homemade, with Basil from our garden.
My Wood fired Redux-img_1639.jpg

We make our sauce with Cento canned tomatoes, olive oil, a little dried basil, salt to taste.

My Wood fired Redux-img_1640.jpg
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Last edited by stonecutter; 08-16-2013 at 07:42 AM.
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  #213  
Old 08-16-2013, 09:52 AM
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Default Re: My Wood fired Redux

Looks good SC. No need to grind rice to get rice flour. It's easily available at asian groceries, or look for the "Bob's Red Mill" flours. The nice thing about rice flour is that it doesn't burn like wheat - but I agree it's super easy to launch pies with regular flour.
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  #214  
Old 08-16-2013, 10:21 AM
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Default Re: My Wood fired Redux

Thanks DJO. My wife is up on all the gluten free stuff, she writes a blog dedicated to GF/low carb and creates recipes. I have heard her mention Bob's Red Mill..I think she did some freelance recipe development for them too.

I think I would just dust the peel with the GF flour for the sake of simplicity. But I am looking forward to experimenting with the flour we bought. I see KA has a GF flour, I will try that soon.

Have any of you used that brand of flour for GF crust?
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  #215  
Old 08-16-2013, 10:28 AM
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Default Re: My Wood fired Redux

I haven't tried the GF stuff - but if you are looking for other GF recipes - I am a big fan of "farinata" (aka "socca") - which is a crust/crepe like creation made of chickpea flour, olive oil, water, and salt. Always a crowd pleaser!
Farinata - Wikipedia, the free encyclopedia
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  #216  
Old 08-16-2013, 11:01 AM
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Default Re: My Wood fired Redux

That's great thanks! We love chickpeas...my wife makes a killer hummus. That creation looks very delicious.


One side of my family is Italian( Mom is only second gen in the states)....from Lioni and Naples, so I am more familiar with that style of cuisine (Campania Region ) and use of Garbanzo beans. I feel fortunate to have a heritage that aligns with my interests!

I'm sure this thread is going to morph into what is coming out of the oven soon.
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Last edited by stonecutter; 08-16-2013 at 11:07 AM.
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  #217  
Old 08-16-2013, 11:21 AM
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Smile Re: My Wood fired Redux

That pic in post #205 is great! make me want to build another one -
once I heal from the last one.

Aceves build re-routed the vent to exit at center of the oven. Good ideas!
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  #218  
Old 08-16-2013, 12:06 PM
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Default Re: My Wood fired Redux

That one is in France, but the chimney is built like a Neapolitan oven, with the flue running along the roof of the dome. It's a really cool oven, I especially like the carved stone on the outer opening.
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  #219  
Old 08-21-2013, 02:57 PM
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Default Re: My Wood fired Redux

I really like your craftsmanship of the build.
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  #220  
Old 08-25-2013, 04:38 AM
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Default Re: My Wood fired Redux

I'm stalled out on the build, tied up with too many other things right now. No time until the week of the 2nd, so no build pics for a while. Here's where I'm at with the chimney.....scratch and brown coats.

My Wood fired Redux-img_1636.jpg
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