This little oven is a blast.
I'm pretty impressed with the crust on this gluten free pizza dough after a trip through the UUNI!
The margherita pie turned out fantastic. Nothing fancy, but just the basics.
I went out to fire up the oven again, and was concerned with the temp underneath the oven. I'd put a sheet pan under the oven, and here's the temp. It DID climb up to about 100F, but it wasn't up in the 160-180F range during my test firing.
OOPS! Let the oven get a bit hot... :shock:
For the second pizza, we got a little crazy.
Half & Half:
1. Pizza Sauce, Prosciutto, Fresh Mozzarella
2. Light brush of EVOO, thinly sliced granny smith apples, sharp blue cheese crumbles, and post-oven honey drizzle
Overall Impressions & Thoughts:
- The videos I watched were key to us purchasing a second peel (especially if using sticky gluten-free dough). It made the prep and cooking process SO much nicer/easier.
- If you're cooking pizzas in this thing, DO THAT and JUST THAT. Set a timer for 15-20 seconds when you close the oven door. Check it on time. An extra 5-10 sec could burn the bejeezus out of your pie if you're faffing about.
- This oven is FUN and makes good pies with significantly less work than I was expecting. I seriously thought that our first pie would be a wash, but both were excellent... especially for our first attempt!
Thanks for stopping in and for joining the journey. I'm sure I'll harass you folks with many more pies in the future.
Kind regards and a very pleasant evening,
Shadow