/ck/ - Food & Cooking

I fired up the oven at about 6:30PM tonight with almond wood. Was 850F by 7:20PM, so I knocked out a couple pizzas first.

Definitely NOT a great pizza, and I have a lot to learn. It's going to take some major tweaks in my dough recipe and stretching/assembly method before I get what I want.

>>4941008

The only way to make pizza. Seriously, the only defining characteristic of"authentic" pizza is the oven.

I spread out the coals after the pizzas, then pulled them out around 8:30PM. By 9:30PM the oven was down from 750F to 600F, so I threw in some bread dough. I have to be honest...I think I make some great bread in my gas convection oven, but this just blows it totally and completely away. Far better than any of the commercial equipment I've ever used, too.

The loaves finished around 10:15PM, and the oven was down to 550F at that time. I opened the door to let it cool down to 400F, then put in two 9lb bone-in pork shoulders rubbed in coriander seed, fennel seed, mustard seed, red pepper flake, smoked paprika, salt, and pepper. I'll check on them tomorrow morning around 10AM. Last time I fired the oven, it was still at 350F 12 hours after I pulled the coals. The shoulders were room temp by the time I dropped them in the oven, so I expect similar performance.

>>4941019

pizzas cook super fast in the wood fired oven, also pop the bubbles with something.

>>4941017
Also a special dish I make called Crispy Judenfries. Its an off-menu special but everyone seems to love it.

>>4941028
Can I come live with you?

i'm really intrigued & haven't considered this kind of tool since the old wood stoves like grandma used

i live out in the hinterlands where everyman & his dog have a trailer alongside the road, always a sign saying "1 cord split & delivered" and a phone number

Details, man, details!

how do you make so much bread without getting fat?

I don't want to turn this into an inane nutrition thread but if I made that much I'd be eating nothing but bread for every meal

>>4941008
So fucking jealous. Some of the best pizzas and breads I've had came from wood fire ovens. I'm pretty sure it gives a certain flavor and character to the breads that you don't get in a conventional oven.

Also, how do you just "pick up" a wood fired oven? Seems like it would have to be built into your house when it was being built. Or there would have to be some serious construction and instillation.

>>4943149
Eat less food you fat faggot. You can eat anything and not get fat. Portion size is the thing people can't grasp.

>>4941008
lets do this

>>4941008
You just picked it up? How are you typing?

>>4943159
projecting much?

>>4943234
>projecting much?
Does this make you feel smarter even though what you really mean is, "I know you are but what am I"?

>>4943240
no u?

>>4941019
nice cake, bro

>>4941008
OP -

Details on the oven itself, thanks.

>>4941177
Sure, but ass, cash, or grass, nobody rides for free.

>>4943139
>>4943153
>>4943233
>>4943284
The oven is a small fire brick and stucco oven from a local distributor. It has a 60cm diameter floor made of 3.5" fire brick, is approximately 16" tall at the top of the dome, and was an Italian prototype for an oven that is now manufactured in Australia. I contacted the distributor about their "portable" (i.e. prebuilt and on a stand) ovens, and they mentioned they had this one hanging around for less than half price, having been broken in correctly and only used 4 times. I had just bought a refurbed Globe SP10, so the savings on the oven were a no brainer. It arrived on a pallet, and I hired a couple day laborers to help me lift it onto the stand. It is not a perfect oven: great pizza ovens tend to have lower domes, I wish I had a larger floor space to work with, and because it's not built in to a larger housing it tends to lose heat faster than non-"portable" ovens. Regardless, the price was right, and it's a great way to get familiar with a new method before dropping big coin on a more legitimate oven.

>>4943149
I am fat.