Wood fired oven- rustic flat bread pizzas and nachos.

I haven't fired the oven for a few weeks, and wanted to try some flatbread pizza. I have never tried making it before, so I learned a few lessons tonight.

I found a decent recipe on the net and we stopped to grab some leftover ham from Christmas dinner at the MIL's.

I fired the oven with maple and oak. It was rolling pretty well within 20 minutes.



I made the toppings while the dough was rising and the oven heating up.

The first one was sautéed portabello mushrooms with minced garlic and prosciutto.





First up was nachos for the kids.



These were excellent. They cooked in about 2 minutes.




Next up was the portabello mushroom. This was very good too. The sweet tomato sauce, earthy mushrooms and salty prosciutto went well together.







The last one was a smoked ham and pineapple.








So I made a couple of mistakes tonight. The first, a rookie one, I made the pizza in a hurry on the regular size peel. I brought it out to the oven and could not get it in the oven door. A little cornmeal helped to slide it over onto the modified, narrow peel and we were back in business.

Second mistake, I did not rake the coals out long enough to heat the oven floor, the crust was not crunchy on the bottom.

Third mistake. I could have made the pies a lot thinner. I figured with the heavy toppings, a thin pie would tear apart. It was not near an authentic thin crust.

Fourth mistake. I should have thrown more kindling on the coal pile in the back. It was down to a dense coal pile during the pizza cooking. I like a nice, tall active fire. The edges of the pizza was pretty dark from the coals. An active fire rushes up to the roof of the oven and cooks it pretty even across the top. The cheese in the middle was a little lighter, since the fire was not tall enough during cooking. I am my own worst critic, but lessons were learned for the next ones.

 

Gotta love a flatbread pizza from the WFO. One of my wife and my favorite restraunts, Flatbreads in N. Conway NH.
As always Fish, I enjoy your WFO posts. Sorry about the mistakes, sh#t happens

 

Oh man can I have some of that?

 

You make mistakes? Seriously, it all looks great.

Might be me but flatbread always seems to be more dense than the standard pizza. A little adjustment sounds normal.

 

I was going for the thin and crispy crust. After all the holiday food I ate, I wanted something light to eat.

 

Looks tasty

 

I hope you can do it. Wait til you see what I've got going on now for lunch. I'll put up another thread.