Sorry forgot to take photo, but someone there did so there is one out there somewhere haha. I also made some killer butter shrimp scampi that I cant wait to make again! The scampi you can make along with the pizzas, 5 min and done for 2 1/2 lbs worth. I just put the roast in and shut the vault for 1hr 20min when I made the goat. This worked great for this 5lb hunk of goat! I have a huge fire brick block that perfectly seals up the opening. Since it takes so long to get oven up to temps, but it really holds the heat for a good few hours after cooking pies I decided last time to try to make a small roast at the end of every pizza session. Having the screen will also mean I don't need to fuss as much sweeping the ash off the cooking surface. Once the pizza lands successfully on hot bricks though you are good to go as it instantly sets the dough. Now instead just spray some Pam and throw dough on the screen. I haven't tried them yet, but I think it will do the trick since I have no problem rolling the dough out and lifting it on to the peel. My Brother in law got me these pizza screens (like the picture) below and said this will be a game changer next time. I am probably not fast enough causing the dough to stick and every 5th pie becomes a tragedy. That said, though I'm Italian, I'm not the best with getting the dough not to stick to the peel when building the pizza on it. It makes great pizza and I used it three times to great success and fun. Click to expand.Thanks for asking Buzz! The Pizza oven is great, but not practical for everyday use since it takes an hour and a half of eating wood to get it to temps and a good coal supply.
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