Wood fired oven - getting back into pizzas

I haven't used the oven in a few weeks and I started thinking about some hot pizza earlier this week.

I fired it with some white cedar and then moved to black locust. Did that locust ever fire hot. I had the oven ready in 45 minutes. The dough wasn't ready so I kept feeding it. There was a point that it must have been close to 900+ degrees.



First one up was regular cheese. This cooked in under 3 minutes and the crust was dark.



Next up was ham and pineapple. It was really good. Sweet pineapple and salty ham are a great combination.



This one is barbecue chicken. The sauce is carmelized onions, bbq sauce, spices and some pizza sauce mixed in. Definitely the best one of the bunch.




Last one was black olive.

 

That looks awesome.

Black locust does run a bit hot.

 

The hair burnt off my arms would indicate that.

The oven is still 700 degrees and I stopped feeding it and hour ago. I wish I had a crock of beans to go in overnight.

 

And there's the drool.

 

Getting back into Pizza? How did you ever get out of it?! And what do you do with all that Pizza? I love Pizza and can eat a bunch, but what do you do with four of them Jon?

I am currently trying to cut back on my carb/pizza intake, so I will now name your wood fired pizza oven Sauron.

Get back! I tells you!

 

I haven't had my pizza since December. I was really craving some.

What do I do with 4 of them?

I plow them down piping hot until I am uncomfortable and then take a nap.

I did a lot of work today and more tomorrow, so it will all get worked off.

 

I told myself not to look in the smokehouse after you mentioned pizza on another thread. BUT I did. they look awesome. I love olives on my pizza.

 

Such a silly question.
Oh, and I hate you Jon (I don't really, I'm just EXTREMELY jealous).

 

We are 10 minutes from Rt 93. We had leftovers. I forgot I had some pulled pork in the fridge I could have used yesterday.

You should have given a holler, I would have made two pans of cinnamon buns this morning.

 

The ham and pineapple was fantastic.

 

I had a real good batch of dough. I doubled recipe, had it in the electric mixer for just a few minutes, and hand kneaded it. I usually run it on the bread hook longer.

 

I think I have mentioned this before. I use my breadmaker to make dough as I can't hand knead anymore. this thread almost had me making pizza today but we delivered wood instead.

 

I read that about your hands the other day. I am not a fan of kneading, but being pretty tall, I have enough altitude over the counter to lean into it. Letting the dough rest can help too.

 

I would need a table about 2ft high to lean over and put altitude to work.!

 

Probably my favorite............

 

fishingpol, those kept looking better and better with each picture. Ain't nothing like a piping hot pizza...especially meat, meat and more meat. The missus and kids are more into the exotic condiments (except anchovies) like multi-colored peppers, pineapple, kale and stuff.

I have a lot to learn in this wood fired baking arena....