Forno Bravo Forum: The Wood-Fired Oven Community

Forno Bravo Forum: The Wood-Fired Oven Community (http://www.fornobravo.com/forum/)
-   The Quest (http://www.fornobravo.com/forum/f54/)
-   -   My New Primavera 60 Part II (http://www.fornobravo.com/forum/f54/my-new-primavera-60-part-ii-19778.html)

Brad English 08-12-2013 11:47 AM

My New Primavera 60 Part II
 
Ok,

I'm back. I took my son and a couple friends for a quick lunch on their break.

Here are some photos of a couple pizzas I made. Again, this is my 2nd test drive of this oven after the curing process. I'm amazed at how little wood it takes to get this up and running and maintaining pizza temps. I'm sure it will keep getting better as it continues to cure over the next number of firings.

My biggest take away from this drive was how different the dough is coming out of the Primavera than out of my oven. I made up a few batches of Peter's Neo-Neapolitan dough and the Country Rustic dough - freezing most of it for later. The finished crust is so different coming out of the WFO that it's hard to believe this is the same dough I've been using. It is light, puffy and moist with a soft/crisp crust!

As you'll see from my pics, my handling skills working with a metal peel (while taking pictures) has some serious room for improvement. Aah, but won't that be so much fun!

Anyway, I just thought I'd share these photos. I'm sure I'll write up a blog post on Pizza Quest sharing my tales of this great new addition to my back yard!

Fennel Sausage Pizza:
http://i1104.photobucket.com/albums/...ps62c38e73.jpg

Salmon Pizza with Garlic Lemon Aioli and Ricotta:
http://i1104.photobucket.com/albums/...ps03b747ab.jpg

Grilled Veggie Pizza with Garlic Lemon Aioli and Ricotta:
http://i1104.photobucket.com/albums/...ps42d0a7f8.jpg

Another Fennel Sausage Pizza:
http://i1104.photobucket.com/albums/...psf154198d.jpg

I need some tips on getting the dough off the peel! I'm sure with practice I'll learn how to manage this peel as well as my wooden one.

Sjadad 08-12-2013 05:22 PM

Re: My New Primavera 60 Part II
 
Brad - Beautiful pictures! I got my Primavera 70 in late June and after curing (which seemed to take forever), I've been having so much fun with it. I know what you mean about the doughs seeming completely different when baked in a wfo vs. a kitchen oven. It took me a while to get accustomed to cooking at such high temperatures. In fact, the first time I "domed" a pizza, I left it up there a few seconds too long and it actually burst into flames. Great drama, bad pizza!

I too have had my issues getting the dough off of the metal peel. Here are my observations: (1) The longer the dough sits on the peel, the harder it is to slide off. (2) It's much tougher to get the dough off of the peel on a humid day. (3) NEVER place any part of the dough over the rivets near the handle.

I've also baked bread, roasted chickens, grilled steaks, and roasted peaches. All with great results. Have fun.

Brad English 08-12-2013 09:31 PM

Re: My New Primavera 60 Part II
 
Sjadad,

Thanks for the tips on the dough. They really are the same that I learned using a wooden peel for my regular oven. I may have a tough time with the metal peel though. I take a lot of pictures for the blog (Pizza Quest) and that gets me into trouble some times! I'll have to also take pictures of the failures to launch - or Calzones.

I wonder if that's how a calzone was first formed - by accident? Haha

Les 08-12-2013 09:34 PM

Re: My New Primavera 60 Part II
 
Quote:

Originally Posted by Brad English (Post 159322)

I wonder if that's how a calzone was first formed - by accident? Haha

I'm pretty sure that's how it happened. My very first attempt rolled off the peel into the coals - if it would have stopped short.... calzone

Brad English 08-12-2013 09:50 PM

Re: My New Primavera 60 Part II
 
Ok. I edited this first pizza out. My daughter wanted to make the first one. I kept saying - "Hurry! Hurry!", but she wanted to create a work of art.

http://i1104.photobucket.com/albums/...ps168db4e3.jpg

We were making the first pizza for my mother who loves sausage pizza with red onions.

http://i1104.photobucket.com/albums/...psbfad6888.jpg

When it came time to deliver this baby into the oven...well it had to be delivered in an un-orthodox manner! I eventually had to about roll it off the peel to get it in the oven. I figured I'd just let it cook - just to get it out of there.

http://i1104.photobucket.com/albums/...psc2b3c92c.jpg

It's not the best looking pizza I've ever made and maybe we just saw how the calzone came about, but they all devoured it just like the round versions that followed!

Faith In Virginia 08-12-2013 10:03 PM

Re: My New Primavera 60 Part II
 
Brad, I like to use my wood peel for loading the pizza into the oven. Use corn meal or rice flour on the peel. The wood is more porous and allows for an even distribution of the corn meal or rice flour with a swipe of your hand. The metal peal will wipe clean and leave spots of bare metal and will stick to the dough. Even with the wood peel as your building your pizza give it a little shake to ensure it's not sticking.

Hope that helps, Faith

Sjadad 08-13-2013 06:23 AM

Re: My New Primavera 60 Part II
 
2 Attachment(s)
Brad, Here are some pictures from my last pizza party. One is a prosciutto and arugula pizza. You can see it's not exactly round due to some difficulty sliding it off of the peel. The other is a fruit pizza - necatrines and strawberries, sprinkled with sugar. Very delicious.

I'm considering getting something called the EXO Super Peel. It's a wooden peel with a cloth conveyer. Many people swear by it and say it handles the wettest, stickiest doughs like a dream. I need to make sure it's not too wide for the Primavera opening.
Super Peel® - The Ultimate Baker's Transport Tool

boerwarrior 08-13-2013 07:40 AM

Re: My New Primavera 60 Part II
 
Faith is spot-on - a wooden peel with corn flour allows the pizza to scoot right off into the center of the oven with a little shake! If the pizza doesn't come off easily you can do what I do - blame the person that made that particular pizza and don't blame the cook! (me!)

Brad English 08-13-2013 10:17 AM

Re: My New Primavera 60 Part II
 
Quote:

Originally Posted by Sjadad (Post 159341)
Brad, Here are some pictures from my last pizza party. One is a prosciutto and arugula pizza. You can see it's not exactly round due to some difficulty sliding it off of the peel. The other is a fruit pizza - necatrines and strawberries, sprinkled with sugar. Very delicious.

I'm considering getting something called the EXO Super Peel. It's a wooden peel with a cloth conveyer. Many people swear by it and say it handles the wettest, stickiest doughs like a dream. I need to make sure it's not too wide for the Primavera opening.
Super Peel® - The Ultimate Baker's Transport Tool

Nice pics! I'll have to check that super peel out.

Brad English 08-13-2013 10:18 AM

Re: My New Primavera 60 Part II
 
Quote:

Originally Posted by boerwarrior (Post 159345)
Faith is spot-on - a wooden peel with corn flour allows the pizza to scoot right off into the center of the oven with a little shake! If the pizza doesn't come off easily you can do what I do - blame the person that made that particular pizza and don't blame the cook! (me!)

Oh yeah, my daughter got the blame for that calzone blob! haha


All times are GMT -7. The time now is 07:29 AM.

Powered by vBulletin® Copyright ©2000 - 2014, Jelsoft Enterprises Ltd.
Search Engine Friendly URLs by vBSEO 3.6.0
© 2006/10 Forno Bravo, LLC