Re: Pizza, chicken and chokes
I don't know why I hadn't thought of cooking as the oven was coming up to temp. Great idea. I do have a couple of questions.
What temp was the oven when you put the chicken in? Were you still able to add wood to the fire and continue to get it up to pizza temp? Did it take the two hours of chicken cooking time to reach pizza cooking tempature? Or were you cooking both toward the end of the two hours?
On the dough side, you let it rise on Thursday before retarding in the refrigerator, but was there any rise time on Friday? Or did you just ball it and then immediately put it back in the refrigerator?
And, while I like the dough from TJ's and from Claro's [if there is one near you], there is nothing like making your own dough. And it is not that difficult or time consuming.
Thanks in advance...
|All times are GMT -7. The time now is 11:18 PM.|
Powered by vBulletin® Copyright ©2000 - 2014, Jelsoft Enterprises Ltd.
Search Engine Friendly URLs by vBSEO 3.6.0
© 2006/10 Forno Bravo, LLC