curious how the oven works out
My goodness . We came into this with some knowledge of making pizza , so had a jump on the learning curve and knew what to expect with the basics , just needed to learn the oven .
Had 5 day fermented homemade dough .
Fermented store bought dough
and homemade dough made this morning and left at room temp until used .
Here's how it went .
Got the propane burner installed
and fired up to burn out .
We did some small test pizzas to start . Oven wasn't quite hot enough for the first one .
All the same we scarfed it , no pics .
Here's number 2 . Just getting the feel for what it will do . Light toppings .
Oven was screaming hot at this point .
No. 3 . He cuts his ingredients to big for me , but in all honesty
with the intense heat it worked better than thin .
No. 4 . Stone temp was around 850 in the center .
This thing is screamin hot . I had it pulled out to the opening .
Bottom looks pretty good .
No. 5 . Turned the heat down and let it cool off , then turned it back up .
Don't let that char fool you . No burnt taste . All the dough was fantastic .
The fermented dough needs that intense heat .
I didn't get the dough out of the fridge in time , and it didn't want to stretch as good
as normal , but the taste and texture was the best . Just crazy how much that oven
improves something that was already pretty good .
This is the only pizza oven I've used besides the one for my kettle , but I really
like the design of this one . I can't see using wood . I'm sure it adds something , but
it was so much easier to adjust the propane and the flavor was really good .
It's certainly and improvement over the oven . Now I need to get it set up in a dedicated spot , so we can walk out , uncover and cook pizza .
