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| Earlier this summer---first fire! |
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| Looking more like a "real" wood fired oven! |
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| Winter Slumber! |
Wednesday, July 16, 2014
UNDER THE DOME
FINALLY!
I finished the oven--- I put on the final layer of refractory mortar called "Heat Stop." This stuff is expensive and heavy but one 50 pound bag did the trick.
Wednesday, March 26, 2014
Some Pizza Fun!
Tuesday, February 18, 2014
WINTER OVEN---Brrrrr
Wow! What a winter--- here's the oven under the snow and ice. I've got it covered with plastic---so it should be in ok shape.
I can't wait to fire it up--- hopefully by Easter? I probably will have to do a slow heat to burn off some of the moisture from the weather.
The oven is still not quite done. I have one more layer to put on --- a heat stop---for more insulation.
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| Think warm, think pizza, think NOW! |
Sunday, August 25, 2013
I am getting better...
...at getting the oven fired up! Tonight I cooked five pizzas in the oven. And each one was different and of course all of them delicious. And I am getting pretty good at making the dough too. Whenever time allows I do the 24 hour dough (recipe below)--- letting it rise in the refrigerator, removing it and forming the individual balls a few hours before fixing 'em up. Tonight the oven got totally saturated with heat--- the walls were cleaned, not a soot to be found. The floor was about 700 plus degrees and the walls 890 degrees. The pizza cooked so fast I had to keep my eyes peeled, one look away and a crust got burnt. And everything was homemade and home-grown tonight--- the basil, the tomatoes, just yummy. Right now the oven is cooling and I am roasting a pan of beets. I love beets, I will sort of pickle these--- in a vinaigrette of chopped onions, garlic, apple cider vinegar, salt and a hint of smokiness too.
Monday, August 12, 2013
Did I mention...
...that the Pittsburgh Post-Gazette did an article on backyard wood fire ovens? Check it out here "Build a pizza oven in the backyard."
Saturday, August 3, 2013
Welcome to my pizza oven blog!
Hello:
Are you here because of the article in the Post-Gazette? If so welcome! A lot of information gets buried in this format of blogging. So be sure to go back some of the older posts, it will give you more of an idea of my pizza journey. And if you decide you would like to try and build an earth oven in your backyard, please get informed by reading books and blogs and most of all be patient.
Here's my dough recipe:
Pierina's 24- hour Pizza Dough
4 cups of Pizzeria Caputo Tipo "00" source: Penn Mac
1 teaspoon of active dry yeast
4 teaspoon salt (I use sea salt or kosher)
1 1/3 cup of warm water
Mix all of the dry ingredients together in a mixing bowl--- then take out one cup of mixture, set aside.
Start mixer on lowest speed and slowly add the water till mixture become a wet and looks like a stiff matter, about two minutes. Stop! Let the dough sit for 20 minutes, this process is called autolyse--- allowing the flour to absorb the liquid and get the gluten strands to develop.
Then after the "rest" start your mixture (KitchenAid) on the 2 setting, adding just enough of the flour slowly, to form a ball, err on the side wet, till you get the feel for your dough. Let dough hook knead the dough for at least two minutes or more. Immediately form your balls (about 3) , flour well, place in dough boxes or something similar, like these containers or even freezer bags, lay flat and let rise in the refrigerator over night.
Before using to make your pizza, take dough out of the refrigerator and let rest for at least an hour.
Are you here because of the article in the Post-Gazette? If so welcome! A lot of information gets buried in this format of blogging. So be sure to go back some of the older posts, it will give you more of an idea of my pizza journey. And if you decide you would like to try and build an earth oven in your backyard, please get informed by reading books and blogs and most of all be patient.
Here's my dough recipe:
Pierina's 24- hour Pizza Dough
4 cups of Pizzeria Caputo Tipo "00" source: Penn Mac
1 teaspoon of active dry yeast
4 teaspoon salt (I use sea salt or kosher)
1 1/3 cup of warm water
Mix all of the dry ingredients together in a mixing bowl--- then take out one cup of mixture, set aside.
Start mixer on lowest speed and slowly add the water till mixture become a wet and looks like a stiff matter, about two minutes. Stop! Let the dough sit for 20 minutes, this process is called autolyse--- allowing the flour to absorb the liquid and get the gluten strands to develop.
Then after the "rest" start your mixture (KitchenAid) on the 2 setting, adding just enough of the flour slowly, to form a ball, err on the side wet, till you get the feel for your dough. Let dough hook knead the dough for at least two minutes or more. Immediately form your balls (about 3) , flour well, place in dough boxes or something similar, like these containers or even freezer bags, lay flat and let rise in the refrigerator over night.
Before using to make your pizza, take dough out of the refrigerator and let rest for at least an hour.
Tuesday, May 28, 2013
Some Pizzas!
On Memorial day I fired up the oven, since I need to pratice getting the heat right and to also try the three different kinds of dough I made--- my regular wheat Tipo 00, a rice flour (gluten free) and a no knead that I found on Facebook. They all were good but I'll stick with the dough made with the regular Pizza Caputo Tipo 00.
This is a brief post--- but soon I will be putting on my final (finishing) layer on my oven. That layer will be decorated and I'll have lots to share about that expereince. In the mean time enjoy this picture of a truly delicious pizza--- yeah... a bit charred on one side but still yummy never the less.
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Horno on the Horno---can you say fire me up!
Horno (/ˈɔrnoʊ/ AWR-noh; Spanish: [ˈoɾno]) is a mud adobe-built outdoor oven used by Native Americans and early settlers of North America. Originally introduced to the Iberian Peninsula by the Moors, it was quickly adopted and carried to all Spanish-occupied lands.[1] The horno has a beehive shape and uses wood as the heat source.[2]
This is a brief post--- but soon I will be putting on my final (finishing) layer on my oven. That layer will be decorated and I'll have lots to share about that expereince. In the mean time enjoy this picture of a truly delicious pizza--- yeah... a bit charred on one side but still yummy never the less.
Horno (/ˈɔrnoʊ/ AWR-noh; Spanish: [ˈoɾno]) is a mud adobe-built outdoor oven used by Native Americans and early settlers of North America. Originally introduced to the Iberian Peninsula by the Moors, it was quickly adopted and carried to all Spanish-occupied lands.[1] The horno has a beehive shape and uses wood as the heat source.[2]
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