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  #811  
Old 01-01-2014, 07:51 AM
UtahBeehiver's Avatar
Il Pizzaiolo
 
Join Date: May 2012
Location: Salt Lake City, Utah
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Default Re: new build in werribee

Colin,

Happy New Years to you too. I am not sure a pizza oven is good for your figure. I am always on a "seefood" diet, I see it I eat it...........
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  #812  
Old 01-02-2014, 01:25 AM
Il Pizzaiolo
 
Join Date: Jan 2012
Location: Australia
Posts: 1,023
Default Re: new build in werribee

Hi Russell

Simple solution to the weight issue. I have cooked in the oven everyday since Xmas. All on two firings. Whatever I eat had to fit on a butter plate. Only exception was Xmas day and new years eve. But even then I ate not that much more. Lost 12 kg before xmas and am still around the 11kg loss. So all in all doing ok. Freezer is full though.

Tonight I cooked kleftico, now that dish is too die for. Couldn't believe cooking it at 350c for 4 hours, would work when I saw this on tv. It simply melted on your mouth. Was dry in parts next time I will seal the pan more thoroughly and add just a tad more water.

Sorry no photos was starving and it smelt like it wanted to be eaten
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  #813  
Old 01-02-2014, 07:13 AM
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Join Date: Feb 2013
Location: Florida
Posts: 513
Default Re: new build in werribee

Quote:
Originally Posted by oasiscdm View Post

I would like to thank all those that have helped me with my build your assistance had been more than invaluable. I would like to especially thank, Doug, John, Dave, David, Russell, Dennis, sharkey, kb,. Thanks to you all for your time observations, skills and knowledge.

Your build is one of the superb well thought out creations of this forum and deserves a mention as one of the treasure troves after your completion.

Thanks for saying thanks, although I feel that there are many more skilled then I and deserve my thanks also. Thanks again.

Quote:
Originally Posted by oasiscdm View Post

This was taken the other night Son bought back a chefs hat and apron from Paris. Look like a dork and I don't think the color is appropriate.
Nice hat and apron. I also received a chefs hat, less the colors from my buddy for Christmas. What's the point if we can't have fun cooking in our WFO with our dorky hats. That what its all about.
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  #814  
Old 01-03-2014, 04:50 AM
Il Pizzaiolo
 
Join Date: Jan 2012
Location: Australia
Posts: 1,023
Default Re: new build in werribee

Thanks for that KB.

However like you have found the cooking aspect more fun. Been working on the door of and on. Not worried about render off some yet Planning that for Australias day weekend off off course I'm not cooking

door will be fully isolated, SS as I Am adapting dino plans.

To hold heat door will be 5" thick. Some say to big but it will be very well balanced. 3 layers of SS, sandwiching 50mm calsil and 75mm hebel. Have come up with a unique design so I can pull it apart and experiment with different types insulation [based on Dino's drawings with some modifications]. Will post photos when it's done.

Thanks again KB for compliment.

Crack report...

So far not cracks any where and have used it everyday since xmas
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Last edited by oasiscdm; 01-04-2014 at 03:44 AM.
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  #815  
Old 01-03-2014, 05:30 AM
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Join Date: Feb 2013
Location: Florida
Posts: 513
Default Re: new build in werribee

Quote:
Originally Posted by oasiscdm View Post
Thanks for that KB.

However like you have found the cooking aspect more fun. Been working on the door of and on. Not worried about render off some yet Planning that for Australias day weekend off off course I'm not cooking

door will be fully isolated, SS as I Am adapting dino plans.

To hold heat door will be 5" thick. Some say to big but it will be very well balanced. 3 layers of SS, 50mm calsil and 75mm hebel. Have come up with a unique design do I can pull it apart and experiment. Will post photos when it s done.

Thanks again KB for compliment.

Crack report...

So far not cracks any where and have used it everyday since Christmas

Australias day weekend off off course??????

Can't wait to see the photos of your door. I will have to take a look at Dino's, I haven't found a design that suits my fancy yet. Well insulated for me as well. My doors are a long way off, must finish the stucco and counters first. I can get by with my temporary for now.
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  #816  
Old 01-04-2014, 03:41 AM
Il Pizzaiolo
 
Join Date: Jan 2012
Location: Australia
Posts: 1,023
Default Re: new build in werribee

Quote:
Originally Posted by kbartman View Post
Australias day weekend off off course??????

Hi KB

Australia day is a public holiday over here so a long weekend. Will do render then.
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  #817  
Old 01-09-2014, 01:38 PM
Il Pizzaiolo
 
Join Date: Jan 2012
Location: Australia
Posts: 1,023
Default Re: new build in werribee

Was looking at Brissie thread and noticed he tried a sour dough pizza [nice one Brissie].

Has anyone mastered a wholemeal pizza base and if so what flour was used?

I was thinking of using Atta wholemeal flour but am looking for alternatives that others have tried. I actually prefer wholemeal bases but have never actually attempted it. Used to have a local pizza shop that would had these on his menu.
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  #818  
Old 01-11-2014, 02:07 PM
Il Pizzaiolo
 
Join Date: Jan 2012
Location: Australia
Posts: 1,023
Default Re: new build in werribee

Was looking at Brissie thread and noticed he tried a sour dough pizza [nice one Brissie].

Has anyone mastered a wholemeal pizza base and if so what flour was used?

I was thinking of using Atta wholemeal flour but am looking for alternatives that others have tried. I actually prefer wholemeal bases but have never actually attempted it. Used to have a local pizza shop that would had these on his menu.
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  #819  
Old 01-11-2014, 02:08 PM
Il Pizzaiolo
 
Join Date: Jan 2012
Location: Australia
Posts: 1,023
Default Re: new build in werribee

Was looking at Brissie thread and noticed he tried a sour dough pizza [nice one Brissie].

Has anyone mastered a wholemeal pizza base and if so what flour was used?


I was thinking of using Atta wholemeal flour but am looking for alternatives that others have tried. I actually prefer wholemeal bases but have never actually attempted it. Used to have a local pizza shop that would had these on his menu.

The streets flue experiment did not work. Pizza looked great cooked will but was soft and not crispy.. made dough the same way as normal dough that works well.

Any ideas?
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Last edited by oasiscdm; 01-11-2014 at 02:12 PM.
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  #820  
Old 01-11-2014, 03:33 PM
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Join Date: Mar 2007
Location: Townsville, Nth Queensland,Australia
Posts: 4,790
Default Re: new build in werribee

To make a whole meal bread loaf it is more successful if you add only a small proportion of whole meal eg around 30% and 70% plain. I'd say commercial Australian whole meal bread contains probably around 10% whole meal. 100% whole meal results in a very dense loaf. Pizza bases probably the same.
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