Nice Gene! I love the charring and leoparding. Crumb looks good too. How did they eat compared to your 10 stone pies?
Chau I believe that I can say that the authentic wfo pizzas are much better. The propane pizzas just cant stand against these. I don't have a good explanation, but you will see soon enough for yourself.
That's awesome Gene. How long was the cook time? Where are you positioning the fire and where are you cooking the pies? Are you turning them during the bake?
What did you think of the new peel?
The cook time on each of them was 100 seconds. Yes they were all rotated. The first was 100 seconds on the floor. The second was 80 on the floor and domed for 20. The last was 90 on the floor and domed for 10. 65% HR, 5 hours bulk room temp, 18 hour bulk refridgerated, scaled and balled for a 4 hour room temp warmup. ADY for yeast (which I used to much of).
The coals were in a semi circle farthest from the opening. The perforated GI metal peel was killer. When the warden left the kitchen, I snatched up each of the pizzas straight off the Formica countertop, and then kinda restretched them a bit. pizza #3 (the one in the middle) looks like naan as I botched the launch into the oven. I put the Cento sauce about 5 tablespoons at a time into a bowl and then elevated one side so that the water could seperate a bit and it was pretty good.
Thanks for the complements.