#51  
Old 11-02-2013, 07:33 AM
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Default Re: New Member- New build

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Originally Posted by Calisdad View Post
Not satisfied with the chimney transition tho. I have 8" on for a temporary flue.
My 6" came yesterday. I think I need a big piece of flagstone for a lid,
just put a 6" hole in it and call it a lid. :-D We will see.
How about adding a new or antique chimney pot? Might be a cool addition to what allready looks like a nice WFO.
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  #52  
Old 11-02-2013, 07:52 AM
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Default Re: New Member- New build

Thanks hodgey 1. That was my first choice- a nice ornamental terra cotta flue, but I placed the oven too close to my house and I need 12' of pipe to clear the smoke away.
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  #53  
Old 11-02-2013, 11:34 AM
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Default Re: New Member- New build

That's to bad, because doing the igloo stlye like you are, the decorative terra cotta would have looked very nice. Another idea I thought was maybe continue a few more rows of brick above the adapter plate?
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  #54  
Old 11-04-2013, 07:20 PM
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Default Re: New Member- New build

[IMG][/IMG]

Brown coat got done today. The curved float I made sure kept things from getting bumpy.
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  #55  
Old 11-06-2013, 04:03 PM
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Default Re: New Member- New build

Looks great C-Dad. How long before pizza?
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  #56  
Old 11-06-2013, 05:57 PM
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Default Re: New Member- New build

I'm going to go chase some pheasants for a week or 2 then it's game on.

Time to start finding pizza dough recipes. My wife has some heritage tomatoes she dried and canned so we can't wait. :-D

Thanks h1
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  #57  
Old 11-07-2013, 04:20 PM
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Default Re: New Member- New build

C-Dad
I've posted this recipe previously, thought you might like it.

This is my favorite recipe, Ive been working on it for years. It is extremely simple yet needs some patients to gain texture and full flavor in the refridge. I have found 3-4 days to be my favorite. I've made it and used it the same day with decent results but use 120* water to start. I have also had one dough that was over a week old that was very good, near sour dough flavor.

This recipe makes Qty: 2 Size: 13-14" pizzas
370g Flour
250g room temp water
1 tsp rapid rise yeast
1.5 tsp fine sea salt

Techniques:
Weigh water and flour. Salt & yeast I use a measuring spoon
I use food a processor FP, I've done it by hand, by stand mixer and combination, the FP does it best and is the quickest.
Pulse together dry ingredients. Flour and salt first then add yeast.
Run FP full on and add all the water at once and continue running for 45 seconds. That's it, it's done.
Turn out onto a lightly floured surface and divide dough in half; knead into ball, putting each in a sealed, lightly oiled round plastic container, spray top of dough also. Immediately refrigerate for 3-4 days. Putting them in a round container helps with shaping later.
Remove doughs from refridge an hour, no more than two hours before making pizzas.

Must do's and donts:
Do not degas while stretching dough! Lightly flour both sides of dough and gently knead out the size crust edge you want with finger tips on floured surface, then smack dough between hands to begin stretch. Then use floured fists to gently stretch while turning constantly, Lay dough on peel or counter and make pizza
If making on a peel use semolina for sliding off .
Use High Gluten flour with at least 13% protein from Sam's Club, King Author any good quality hi gluten flour
Dont overdo the sauce or overdo the toppings.
I like a mixture of provolone and mozzarella cheese.
I am now doing this in my newly constructed Wood Fired Oven with great results with floor at around 700* -750* in front of active fire. Ive been doing it for years in my house oven with a stone insert that has been preheated at least an hour at 550* with very good results.
Extra dough, hmm. Having a salad or pasta? Preheat your gas grill, stretch the dough like youre going to make pizza without shaping crust, throw on your hot grill. As soon as it sets up take tongs flip it over and smother the entire top with a mixture of Olive oil and melted butter with brush, sprinkle with granulated garlic, garlic salt and parmesan cheese. When done, remove, cut into whatever shape hits you and serve hot.
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  #58  
Old 11-07-2013, 05:16 PM
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Default Re: New Member- New build

Thanks for sharing h1!

Interesting that you let it 'cure' for several days. When I make lasagna I do the same.
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  #59  
Old 11-08-2013, 04:13 AM
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Default Re: New Member- New build

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Originally Posted by Calisdad View Post
Thanks for sharing h1!

Interesting that you let it 'cure' for several days. When I make lasagna I do the same.
I'll have to give the Lasagna idea a try. The process of letting your dough rise slowly, really makes a big difference. Its not a cure but its a slower fermentation process than setting it out at room temp, I highly recommend at least overnight. As far as the rest of the recipe the only others thing that I think makes a big difference is the high protein/gluten flour if you like the chew of a NY style pizza.
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  #60  
Old 11-16-2013, 05:03 PM
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Default Re: New Member- New build

[IMG][/IMG]

Finally got around to the color coat.

[IMG][/IMG]

Now, where is the cook??
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