It was only about 45 degrees today, with drizzle and a raw wind. Perfect afternoon for firing the oven. Pine kindling and sugar maple for just over an hour. The wood baking door was soaking in water during this time. I used half the yeast that the recipe calls for so it doesn't puff up too much. I cooked sausage and mushroom while the oven fired. The dough rose only for 15 minutes. Dough halfway up the pan, mozz cheese, sauce, sausage, mushrooms, more mozz and grate parm. Splits just about done active burning, coals raked out to heat the brick floor. 30 minutes foil covered, 15 uncovered. Taking a peek. Rotated them around. I really nailed the crust on this one. Just a bit of a soft crunch on the outside. 10 minute rest in the cast iron pan and they popped right out. Perfect bake all around. 190 degrees in the middle. A little crust encroachment on the left one. Two pieces and I'm done.
Nice work Jon. I really need to start saving a little money here and there and get or build an oven like that. We love Pizza and breads. Who doesn't? I would also put a roof over it. Love your set up man!
Just olive oil. The oven is almost 5 years old and needs a re-coat of the outer clay/sand layer. One of the last snow storms blew sideways and coated the dome. When it melted the next day, some clay eroded. Should have tarped it.
I'd love to make an oven like that but I am pretty happy with my pellet smoker/grill for now. The pizza it produces is unreal. Could use a little higher temperature for the crust but you can't win them all.
That looks soooo good. I can't wait to try some pizza from Scotty Overkill's oizza o en when he gets it built!
Wow, that looks great. I'm retiring Friday so I plan on remodeling the backyard soon, a pizza oven is a must.
Pork chops and veggies tonight! The veggies were zucchini, yellow squash, onion and mushrooms and the pork chops were pig . Oh yeah, and a nice bottle of Two Women on the side.
I've been using butter flavored crisco to coat my deep dish pans lately. Not healthy but when eating deep dish does it really matter?
How did I miss this thread? I guess the wind blew the smell away. The two pizzas look awesome. I love mushroom pizzas. Sorry my dogs don't drool so I can't add to the moisture level here. Just this
My favorite deep dish pizza is to roll out dough about 3/16" thick, generously coat the skillet with olive oil, then place the dough in the skillet so it only covers the bottom, not the sides. Put down a layer of thin sliced provolone, then sauce, then toppings, then mozzarella. Make sure the mozzarella makes good contact with the sides of the skillet. The cheese gets all crispy and forms your crust. I'm not sure I can go back to "regular" deep dish now.
