Forno Bravo Forum: The Wood-Fired Oven Community

Forno Bravo Forum: The Wood-Fired Oven Community (http://www.fornobravo.com/forum/)
-   What You Cooked Last Night (http://www.fornobravo.com/forum/f25/)
-   -   Tonights Pizza (http://www.fornobravo.com/forum/f25/tonights-pizza-4365.html)

telehort 06-22-2008 09:36 PM

Tonights Pizza
 
Fired up my portable pizza oven in the driveway tonight and made the neighbors jealous :-)
Here is the link for some pics if you want to see. I made a set called Pizza.
Flickr: telehort's Photostream

SpringJim 06-23-2008 04:13 AM

Re: Tonights Pizza
 
Was that a portable in the driveway?

telehort 06-24-2008 11:56 AM

Re: Tonights Pizza
 
yes it is.
While not in my driveway, here is a pic of the oven

http://www.fornobravo.com/forum/phot...en_trailer.JPG

jcg31 06-27-2008 12:15 AM

Re: Tonights Pizza
 
That is some of the best looking pizza I have seen on the site. Can you post the dough recipe, processes and floor temps. I am still experimenting with flours, starters, temps to try and arrive at the place you seem to be.

Thanks,
Jim

telehort 06-27-2008 11:45 AM

Re: Tonights Pizza
 
thanks Jim for the kind words.
As far as the dough recipe I am currently using Reinharts Neo-Neoploitan recipe from his American Pie book. My deck temps run about 850 or so when cooking. I am using Guistos Peak Performer flour and have had good luck with that for both my dough and breads.

cplain 06-27-2008 01:21 PM

Re: Tonights Pizza
 
Wow...those are some great looking pizzas! Drooled all over my keyboard.

jcg31 06-28-2008 06:36 AM

Re: Tonights Pizza
 
Thanks!
One more question. What are you using on your peel (semolina, rice flour, corn meal . . .)?

telehort 06-28-2008 03:53 PM

Re: Tonights Pizza
 
Jim - I use wooden peels to load pizzas in the oven, I have used both semolina and rice flour over the past and like both, but have been using rice flour a bit more lately.

jcg31 07-01-2008 06:05 AM

Re: Tonights Pizza
 
Thanks again, very helpful.

SimonWoodfield 07-22-2008 03:10 AM

Re: Tonights Pizza
 
telehort,
I am intrigued by the oven on a trailor (thinking about doing the same over here). What prevents the whole thing cracking when the trailor goes over bumps? or do you just drive very slowly!

Simon


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