Take off on the Japanese stove top oven

[Ronzo]

lol Ron, Thanks. A side note, yesterday I stopped at another nursery here, I'm still looking for a faux chimney of some kind for the little oven and they had pots that were 27" in diameter. The equivalent of $40 US dollars. Hmmm, that started me thinking....................
Don

I'm only 3 hours from the Mexican border. Let's talk about finding out the cost of shipping.

[buceriasdon]

Ron, I will look into it. I ran out of high temp paint so my chimney doesn't match color wise yet. I have a friend coming tonight, I'm going to try and teach her how to open, top, and bake a pizza. I found a mini chiminea to cut down. More to follow.

[Saturday Coffee]

Don, I think you have a winner with that set up. Now... you need to name it and patent it!!!

The DONminator

[Ronzo]

The DONminator

+1

[buceriasdon]

Dora made two pizzas under my direction and she did pretty well for a 75% hydration dough but in the future I would drop down to the 60s to demonstrate pizza making. A bit more resistence would be better for beginners. I only took pics of the first, we were both hungry. Dora was a bit late so I was able to allow the oven to heat for forty five minutes and it appears the oven levels out at 700F. on the hearth tile and 630F. on the side wall, which is fine, not shooting for sub two minutes.
Don

[norma427]

Don,

You friend Dora did a great job!  I am enjoying watching your progress with your oven.

Norma

[buceriasdon]

Norma, I thought for a very slack dough she did quite well, we did a couple of dry runs using the peel and she loaded them also. I guess my method for handling 75% hydrated AP dough is working. It may have been beginners luck on both of our parts also.   Today I did some cosmetic work, paint and trimmed the hearth tile down. I didn't use one of the dough balls from last night so I reballed this morning for an afternoon snack.
Pics to follow.
Don

[norma427]

Norma, I thought for a very slack dough she did quite well, we did a couple of dry runs using the peel and she loaded them also. I guess my method for handling 75% hydrated AP dough is working. It may have been beginners luck on both of our parts also.   Today I did some cosmetic work, paint and trimmed the hearth tile down. I didn't use one of the dough balls from last night so I reballed this morning for an afternoon snack.
Pics to follow.
Don

Don,

Your friend Dora and you both did great with a 75% hydration dough.  You little oven also looks great with the painted chimena vent.  Will be looking for your next bake.

Norma

[buceriasdon]

I suspected last night's dough may be overproofed and it was, but still tasty, just didn't brown up well and a tad chewy. Shrimp with Alfredo sauce and Asadero cheese. My next round I'm going to drop to 65% hydration, that should be easier for beginners to handle.
Don

[norma427]

Don,

Looks great to me!    Shrimp is one of my favorite seafoods.  Nice choice of dressings.

Norma

[buceriasdon]

I made a quick dough ball this afternoon at 62% hydration,meh. Took too long to brown the crust and too dense for my taste. After working with 75% and above, it just didn't do it for me, although beginners may find it easier to work with. My next will be 66% hydration and shoot for a quicker bake time. I want to immulate a home oven bake.
Don

[Tscarborough]

Nice, Don, good looking pies and crumb.  You should hit the market and make some pies with the various cactus and flowers they cook with.  I have been tempted, but they are all pickled here.

Ronzo, there is a place on Burnet road (the road of all things), I am not sure of the name, but probably Michael's Imports, since that is his name.  He has the big unglazed stuff from Mexico, and is a good guy and wheeler-dealer, negotiate his prices.

Here it is:

http://miguelsimports.com/Home.html

[Ronzo]

Nice, Don, good looking pies and crumb.  You should hit the market and make some pies with the various cactus and flowers they cook with.  I have been tempted, but they are all pickled here.

Ronzo, there is a place on Burnet road (the road of all things), I am not sure of the name, but probably Michael's Imports, since that is his name.  He has the big unglazed stuff from Mexico, and is a good guy and wheeler-dealer, negotiate his prices.

Here it is:

http://miguelsimports.com/Home.html

Tom, I honestly hadn't thought any of the import places in town would have it, but I will definitely check them out, starting with Miguel's.

Thank you, sir.