#1  
Old 08-12-2013, 11:47 AM
Laborer
 
Join Date: Jul 2013
Location: Redondo Beach, CA
Posts: 65
Default 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:


Salmon Pizza with Garlic Lemon Aioli and Ricotta:


Grilled Veggie Pizza with Garlic Lemon Aioli and Ricotta:


Another Fennel Sausage Pizza:


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.
Reply With Quote
  #2  
Old 08-12-2013, 05:22 PM
Sjadad's Avatar
Serf
 
Join Date: Apr 2013
Location: New Jersey
Posts: 11
Default 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.
__________________
cooking is my golf
Reply With Quote
  #3  
Old 08-12-2013, 09:31 PM
Laborer
 
Join Date: Jul 2013
Location: Redondo Beach, CA
Posts: 65
Default 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
Reply With Quote
  #4  
Old 08-12-2013, 09:34 PM
Les's Avatar
Les Les is offline
Il Pizzaiolo
 
Join Date: Sep 2005
Location: Carson City, NV
Posts: 2,842
Default Re: My New Primavera 60 Part II

Quote:
Originally Posted by Brad English View Post

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
__________________
Check out my pictures here:

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.


If at first you don't succeed... Skydiving isn't for you.
Reply With Quote
  #5  
Old 08-12-2013, 09:50 PM
Laborer
 
Join Date: Jul 2013
Location: Redondo Beach, CA
Posts: 65
Default 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.



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



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.



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!
Reply With Quote
  #6  
Old 08-12-2013, 10:03 PM
Faith In Virginia's Avatar
Master Builder
 
Join Date: Oct 2010
Location: Virginia
Posts: 720
Default 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
Reply With Quote
  #7  
Old 08-13-2013, 06:23 AM
Sjadad's Avatar
Serf
 
Join Date: Apr 2013
Location: New Jersey
Posts: 11
Default Re: My New Primavera 60 Part II

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
Attached Thumbnails
My New Primavera 60 Part II-arugulapizza.jpg   My New Primavera 60 Part II-fruitpizza.jpg  
__________________
cooking is my golf
Reply With Quote
  #8  
Old 08-13-2013, 07:40 AM
boerwarrior's Avatar
Journeyman
 
Join Date: Apr 2013
Location: Santa Rosa, CA
Posts: 441
Default 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!)
Reply With Quote
  #9  
Old 08-13-2013, 10:17 AM
Laborer
 
Join Date: Jul 2013
Location: Redondo Beach, CA
Posts: 65
Default Re: My New Primavera 60 Part II

Quote:
Originally Posted by Sjadad View Post
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.
Reply With Quote
  #10  
Old 08-13-2013, 10:18 AM
Laborer
 
Join Date: Jul 2013
Location: Redondo Beach, CA
Posts: 65
Default Re: My New Primavera 60 Part II

Quote:
Originally Posted by boerwarrior View Post
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
Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On


Similar Threads
Thread Thread Starter Forum Replies Last Post
How to lift Primavera 70 ernisse Newbie Forum 19 08-15-2013 12:08 PM
Brand New Primavera 70 Jen7fl6 Introductions 0 08-18-2012 07:25 AM
Primavera Oven compared to Pompeii Jesse Grosjean Pompeii Oven Construction 7 08-28-2009 07:33 AM
Panettone (Original recipe - using preferment - LM) Part two. arevalo53anos Hearth Bread and Flatbread 1 11-28-2008 12:23 AM
Hope Pompeii Oven Photos Part 1 Hope Brick Oven Photos 0 08-22-2005 09:06 AM


All times are GMT -7. The time now is 10:31 PM.

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