PDA

View Full Version : Pizza Pizza. WFO cooking


V-wiz
07-27-2014, 02:18 PM
Hey gang, its been a while since ive posted, but i finally had some time to fire the oven and have some friends over. Fired the oven 3 hours prior to people coming over.


Our favorite Jalapeno poppers in the CI pan.


http://i60.tinypic.com/21o79g4.jpg

Caputo 00 dough came out amazing. I used fresh yeast this time, salt was on the lower side but over all was great.

http://i59.tinypic.com/9ps5ep.jpg

Ingredients were, tomato sauce, red onions, fresh mozzarella, figs, peaches, goat cheese, pepperoni, bacon, Italian prosciutto lemon, sun dried tomatoes, and lots of olive oil.

http://i58.tinypic.com/hv5j0g.jpg

http://i61.tinypic.com/rtzzon.jpg

http://i58.tinypic.com/f0ygdf.jpg

http://i59.tinypic.com/nlvgg6.jpg

http://i60.tinypic.com/18ojrb.jpg

http://i59.tinypic.com/2lownr.jpg

http://i58.tinypic.com/716aso.jpg

http://i58.tinypic.com/26248wy.jpg

http://i57.tinypic.com/1zl69tc.jpg


Sunday morning the oven was still 550F, so i rolled out the dough and made Ajarski, Dough, feta cheese, fresh mozzarella cheese, butter and eggs.

http://i61.tinypic.com/9aycyv.jpg

One for the wife,

http://i60.tinypic.com/2la583o.jpg

and one for me.

http://i58.tinypic.com/2v3laxf.jpg



Soon after that i baked some bread, with the left over dough.

http://i62.tinypic.com/2yv6was.jpg


Thanks for coming in.

Carbon
07-27-2014, 02:28 PM
Awesome!!!
I've gotta fire up my oven one of these days...lol..

Stingerhook
07-27-2014, 02:30 PM
Those all look fantastic, from dinner to breakfast and some bread to throw some butter on.

ssv3
07-27-2014, 02:30 PM
Wow!!! To say the least. Looks awesome bro. Love that youre using the Caputo 00 its awesome. Where was my invite??:grin:

Bluesman
07-27-2014, 02:30 PM
WOW.....................:faint:

mike-cleveland
07-27-2014, 02:32 PM
That is very nice. Great pictures.

krshome
07-27-2014, 02:40 PM
Wow that all looks amazing! Any chance you could give us your dough recipe? I have had a horrible time trying to get a good recipe for my pizza oven.

peeps
07-27-2014, 02:45 PM
Damn, V...just damn! Well done, sir!!

plakers
07-27-2014, 03:26 PM
Thanks for the show, WFO for pizza is the way to go. Like that you continued to use the heat too.

I like the 00 flour when I can get it but prefer to use semolina flour on the peel

Ron_L
07-27-2014, 03:39 PM
The pizzas look great! I'd like the dough recipe, too, if you're willing to share!

V-wiz
07-27-2014, 03:55 PM
Wow!!! To say the least. Looks awesome bro. Love that youre using the Caputo 00 its awesome. Where was my invite??:grin:

Thanks bro, ya trust me i have not forgotten. Well be in touch

V-wiz
07-27-2014, 03:59 PM
The dough is very simple. Its water, flower, salt and yeast. Honestly im fairly new to this myself so nothing is measured (except salt), its all by feel. The trick is to leave it out of the fridge, make the balls and give then time to rise, so when you work the dough to make the pizza its as soft as cotton, literally.

V-wiz
07-27-2014, 04:03 PM
Thanks for the show, WFO for pizza is the way to go. Like that you continued to use the heat too.

I like the 00 flour when I can get it but prefer to use semolina flour on the peel

Ive always used semolina on the peel but i find that it burns and gives a bitter flavor. I will flour from now on.

V-wiz
07-27-2014, 04:05 PM
Before this event i spoke to some guy at the Italian market, his dad owns a pizza shop in Italy, he gave me alot of good info. He says the caputo is the real deal however for pizza the blue bag is better. Ill have to try that next time.

ssv3
07-27-2014, 04:07 PM
Thanks bro, ya trust me i have not forgotten. Well be in touch

Sounds good! Just an FYI below is what I use and honestly it's very close to Caputo 00. So much so that I stopped buying Caputo and buy this flour. It's organic flour made in a small mill in Utah and we're lucky to have it out here in a few local small markets/supermarkets. The closest to us in Cordon's market on Honolulu in La Crescenta next the Irish pub.

http://naturaldirections.com/wp-content/uploads/2013/01/flour.jpg

code3rrt
07-27-2014, 04:16 PM
Beautiful pies there V-wiz!

If you get an opportunity next time you post, I would love to see some updated shots of your cooking area. I loved the thread you had of your build, would love to see what you've done with it.

KC

V-wiz
07-27-2014, 04:27 PM
Sounds good! Just an FYI below is what I use and honestly it's very close to Caputo 00. So much so that I stopped buying Caputo and buy this flour. It's organic flour made in a small mill in Utah and we're lucky to have it out here in a few local small markets/supermarkets. The closest to us in Cordon's market on Honolulu in La Crescenta next the Irish pub.

http://naturaldirections.com/wp-content/uploads/2013/01/flour.jpg


Thanks alot man, honestly ive been thinking about trying a organic flour, as there are many brands out there that are genetically modified. Not that the caputo is. Ill keep that in mind thanks again

V-wiz
07-27-2014, 04:29 PM
Beautiful pies there V-wiz!

If you get an opportunity next time you post, I would love to see some updated shots of your cooking area. I loved the thread you had of your build, would love to see what you've done with it.

KC

Thanks alot, check out this post ive got a pic of the area

http://www.bbq-brethren.com/forum/showthread.php?t=187180&highlight=Wfo

You can also check out my build thread

ssv3
07-27-2014, 04:31 PM
Thanks alot man, honestly ive been thinking about trying a organic flour, as there are many brands out there that are genetically modified. Not that the caputo is. Ill keep that in mind thanks again

For sure. Its really good stuff and so easy to work with since its higher in gluten.

zitterich246
07-27-2014, 04:35 PM
Those look excellent:clap:

THoey1963
07-27-2014, 06:01 PM
Wow, nice pies. Makes me embarrassed of my pies I made for the Jerk TD entry, but I am a rookie and you obviously are a pro...

leanza
07-27-2014, 06:12 PM
A man who knows what he's doing with the right equipment. Well played, well played.

bluetang
07-27-2014, 06:16 PM
Dang V, that is some beautiful pies!

bstomper
07-27-2014, 06:35 PM
That looks so delicious. How long does it take to cook them in there. I would love to have an oven like that if it wasn't so much work to build one. I barley had the time to make my UDS.:sad:

V-wiz
07-27-2014, 08:00 PM
Wow, nice pies. Makes me embarrassed of my pies I made for the Jerk TD entry, but I am a rookie and you obviously are a pro...

Thanks but i am by no means a pro. Im still learning, but learning using an amazing oven.

V-wiz
07-27-2014, 08:01 PM
That looks so delicious. How long does it take to cook them in there. I would love to have an oven like that if it wasn't so much work to build one. I barley had the time to make my UDS.:sad:

At the temp the oven was at. 725-800 it takes about 90 seconds.