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#1
10-24-2008, 04:55 AM
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 Wood-Fired Pizza Here is my first try at a Pizza Napoletana video. I baked a Margherita in my Primavera oven, with info on dough, pizza peels, and firing/controlling the oven. Take a look! Back to my self-help theme -- let me know what you think. :-) James
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#2
10-24-2008, 05:15 AM
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| Re: Wood-Fired Pizza Hey James, Good Show! It is swell to see another cook work through the process, and to be able to 'see' how the various steps in the process work.. My dough is consistently 'dryer' and doesn't perform as well as your example, and by 'seeing' you work through the forming of the dough I can learn from your experience, and have good information to improve my cooking... Thanks for the show! JED |
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#3
10-24-2008, 10:36 AM
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| Re: Wood-Fired Pizza Once again fantastic Jim Like Jed said good to see other people making and baking ...I was using to much flour making the balls..Now I know....Cheers Do you or any others know of a UK supplier of the Red Caputo flour ..Ive searched high and low but cant find it |
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#5
10-24-2008, 03:29 PM
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| Re: Wood-Fired Pizza These videos are really helpful in a lot of ways. I needed to see how almost "runny" the dough should be- My first attempt was too dry, but the second attempt was better, although I didn't think so at the time. I also needed to see how you use the turning peel! So, when you are making the skin on the dough, you put the seam side down and cup the top in your hand? I think I've been doing it upside down! 
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#6
10-24-2008, 06:38 PM
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| Re: Wood-Fired Pizza Ditto on all the previous comments! I didn't know for sure how the coals/fire should be arranged. I've been doing it right, but now it's confirmed. Thanks again and keep the videos coming!
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#8
10-24-2008, 09:21 PM
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| Re: Wood-Fired Pizza Hey Brifro, I will look into that. I did not try to set those thresholds that high. James
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