wood fired pizza oven

[DirtyCoconuts]

Hi gang-
I traded an unused dog crate for this amazon brand wood fired pizz oven. it is pretty cool and i have been making all sorts of things which is a surprise because up until this i hated baking....Ha!

so does anyone have a pizza oven? got any tips or cool recipes?



here is my thing and i set it up out by the fire pit since it can make a bit of smoke.

table is old cedar siding from a local mall and PT wood for the base and legs.

Untitled by J Solo, on Flickr


in location

Untitled by J Solo, on Flickr


action shots and some "pizza" lol

Untitled by J Solo, on Flickr

Untitled by J Solo, on Flickr


im using a basic dough recipe. flour water yeast salt pinch of sugar and a dash of garlic.

[estación seca]

My brother makes pizza all the time. He said get a book called The Pizza Bible and practice with dough proportions. It is very variable with locale and climate. He makes his dough on Monday or Tuesday then lets it sit in the refrigerator until Friday.

[2009zohsix]

As an Orchid newbie, I cannot contribute much to the conversation, however, I can contribute regarding Pizza! My wife and I cook pizza every Friday. We use a Big Green Egg fired by charcoal/wood and use a pizza stone. We're able to maintain a temperature of 600 degrees, and can easily reach 750 degrees if we choose.
The most important aspect to a well cooked pizza is heating the stone to 600 degrees BEFORE cooking. At 600 degrees our 14 inch pizza takes 14 minutes to cook perfectly. Another important factor to great pizza is using proper double zero pizza flour like (Caputo). I LOVE PIZZA!

[Subrosa]

Originally Posted by estación seca

My brother makes pizza all the time. He said get a book called The Pizza Bible and practice with dough proportions. It is very variable with locale and climate. He makes his dough on Monday or Tuesday then lets it sit in the refrigerator until Friday.

Water is important too. I've heard of a place in FL run by a NYC ex-pat who trucks down tapwater from NYC to get the crust exactly like in NYC.

[kvet]

Hi: I got a roccbox in 2018 then passed onto a family member when I picked up a pizza party ardore a few months later. Both are propane powered. I typically bake neapolitan style pizzas, finishing an entire pizza bake in about 60 seconds or so. Mostly sourdough, sometimes commercial yeast (ADY or IDY). Lots of fun, one day it's going to catch up to me though yikes :P

If you are not necessarily into recipe books, other resources for you to check out: there's a great pizza making forum where the members are as crazy about making pizza as the folks here are about growing orchids; Serious Eats has a decent base of pizza recipes; then the popular consumer pizza oven makers (gozney and ooni) both have youtube channels with loads of recipes, ideas, and techniques. Tread the online resources carefully if you tend to be easily "influenced".

Many fun things to make with these besides pizza, too. I've made pita, zaatar flat breads**, charred cow ribeye steaks and lamb shanks after a low and slow cooking, and veggies. I did duck confit once, too.

And, goes without saying, BE CAREFUL. Fire is hot and can burn.

** I think it's called manoosh zaatar? a lebanese friend of mine gifted me a zaatar blend and it's like the most amazing thing when it fries up on the olive oil on the crust omg

[DirtyCoconuts]

Yes!!!! Yes!!! Y’all rule.

I am a zaatar animal, I have Jordanian, Lebanese and American knock off in my cabinet right now!!!

I am getting that book ES

[estación seca]

Oh, and use a kitchen scale to measure water and flour, not measuring cups. Get one that mesures down to one gram or smaller and learn how to tare it with a bowl in place.

(Orchid content) You can also use it for figuring out wet/dry orchids and fertilizer mixing.

[DirtyCoconuts]

I have a scale (I call it a judge because I am old school) that goes to the .01 g…… from another time in my life


I always avoided baking because of that level of precision. I am a wild, instinctive, chef-type lol

This is a very healthy exercise for me. The more detailed I can be the better for my soul

[ArronOB]

DC, if that was my setup I’d be doing a blind bake first.

[2009zohsix]

No need for a blind bake.

The rock needs to be at temperature first, crust stretched thinner, pizza rotated 90 degrees a time or two during the cooking once you figure out the stoves hot spots. Voila!