Author Topic: pizza from my wf pumpkin  (Read 2098 times)

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Offline thezaman

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pizza from my wf pumpkin
« on: October 12, 2011, 11:49:27 PM »
wood fired pizza , from my converted webber style grill that looks like a pumpkin. tonight i tried a few different things and i wanted to get thoughts on the products. i used my little 26 webber knockoff grill that has been fitted with a brick floor and the inside of the dome covered in a refractory material. i had some 7 day old caputo to cook,which i was worried wouldn't work. i made two 500 gram batches of 60% hydration 00 dough in my cusinart.i used a product my supplier has along with caputo.  la casa de grano, picture enclosed. this was made with .5 grams of wet yeast. i took 8 hours for it to rise by 1/3. i balled it and used it two hours later. it was still very manageable  not spreading out like dough that i use larger amounts of yeast in. my kitchen was about 85 degrees. i also used cento canned tomatoes after i read a thread in our forum about them.i liked them a lot!! i have enclosed two pictures of my oven, one in front of my big forno bravo,that is to big for experimenting.i also have pictures of the crumb ,underside , and the fresh as well as the 7 day dough.


Offline thezaman

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Re: pizza from my wf pumpkin
« Reply #1 on: October 12, 2011, 11:50:48 PM »
second set of pics

Offline thezaman

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Re: pizza from my wf pumpkin
« Reply #2 on: October 12, 2011, 11:58:33 PM »
sorry, one more, my daughter was doing the cooking preparing for a winery we are working this week end. she insists that tough crust is to much working the dough when stretching it. this was tender even cooled off.
« Last Edit: October 13, 2011, 01:00:14 AM by thezaman »

Offline TXCraig1

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Re: pizza from my wf pumpkin
« Reply #3 on: October 13, 2011, 12:00:25 AM »
I never liked pumpkin pie until I read this post.

CL
I love pigs. They convert vegetables into bacon.

Offline TXCraig1

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Re: pizza from my wf pumpkin
« Reply #4 on: October 13, 2011, 12:01:37 AM »
Seriously Larry. You wanted my oven why? Those pies are incredible!

CL
I love pigs. They convert vegetables into bacon.

Offline norma427

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Re: pizza from my wf pumpkin
« Reply #5 on: October 13, 2011, 07:46:29 AM »
Larry,

Incredible looking!  ;D  :chef:

Norma
Always working and looking for new information!

Offline dellavecchia

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Re: pizza from my wf pumpkin
« Reply #6 on: October 13, 2011, 07:48:05 AM »
Fantastic! What a great way to develop and experiment.

John

Offline thezaman

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Re: pizza from my wf pumpkin
« Reply #7 on: October 13, 2011, 09:01:31 AM »
 has anyone ever seen or use that flour? thoughts on cento tomatoes. these were crushed by hand nice big pulpy bites on the pizza. liked the taste better than my ciao brand i usually use. i didn't salt the tomatoes. i sprinkled the sauce with some kosher salt.

Offline TXCraig1

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Re: pizza from my wf pumpkin
« Reply #8 on: October 13, 2011, 10:46:30 AM »
thoughts on cento tomatoes.

They are all I use any more - the Cento Italian in the 35oz can.

I have a bunch of DOP SM tomatoes in the pantry I need to give away or something. They are not as good.
I love pigs. They convert vegetables into bacon.

Offline Ev

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Re: pizza from my wf pumpkin
« Reply #9 on: October 13, 2011, 11:17:41 AM »
Beautiful! So, is that just a wood fire there? No gas?


Offline meatboy

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Re: pizza from my wf pumpkin
« Reply #10 on: October 13, 2011, 11:20:29 AM »
sick sick sick sick sick sick...

awesome pies!

Offline thezaman

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Re: pizza from my wf pumpkin
« Reply #11 on: October 13, 2011, 07:03:45 PM »
 ev, it is just wood. the oven is 26 inches inner diameter.plenty of room for wood.i use a half moon piazza stone over the floor.it keeps the wood away from the pizza.

Offline pizza dr

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Re: pizza from my wf pumpkin
« Reply #12 on: October 13, 2011, 08:00:56 PM »
Wow

those are some really good looking pies. 

I've said this before, doesn't matter what your heat source is.... If you can cook pizza... you can cook pizza...  Really cool. 

Scot

Offline Tscarborough

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Re: pizza from my wf pumpkin
« Reply #13 on: October 13, 2011, 08:16:01 PM »
Very nice pizzas.  You don't need no stinking WFO!

Offline thezaman

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Re: pizza from my wf pumpkin
« Reply #14 on: October 13, 2011, 08:25:56 PM »
this little oven has the same dimensions as the forno bravo primevera 60.the only difference is the opening 18 by 4 inches and the dome height12 inches.it takes a small fresh log every third pizza to hold 800 degrees. the refractory coating is 3/4 inch thick, should be thicker to hold temperature better.  i cooked eight pizzas throwing a log to keep the flame rolling over the top and it works as well as the big oven in the background.

Offline thezaman

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Re: pizza from my wf pumpkin
« Reply #15 on: October 13, 2011, 08:39:31 PM »
this is the inside of the dome a coat of a refractory material called solid flue.

Offline JConk007

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Re: pizza from my wf pumpkin
« Reply #16 on: October 13, 2011, 08:57:55 PM »
very nice! what a cool project! and you have the winery again this weekend? are you going for 200 this time? So whats the oven next to the pumpkin? an extra ? a tuscano,  peter de jong? I thought I was crazy with 2 oven but you seem to have one in every pocket  :D
John
« Last Edit: October 13, 2011, 09:01:41 PM by JConk007 »
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Offline thezaman

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Re: pizza from my wf pumpkin
« Reply #17 on: October 13, 2011, 09:44:24 PM »
winery tomorrow night.  made dough for 100 pizzas. expecting rain so will be working under a tent.

Offline rcbaughn

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Re: pizza from my wf pumpkin
« Reply #18 on: June 23, 2012, 12:49:43 AM »
Could you put up pictures of your little pumpkin grille? I am interested in trying to build me one, and yours looks like it does a great job. I don't have a whole lot of cash these days with college but I think that I could swing one of these. And your pies are amazing, absolutely beautiful. I know it's very hard to get a home built oven to bake that well, and yours seems to do an awesome job. Much better than most kettle ovens I've seen.
More is better..... and too much is just right.

Offline pizzaneer

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Re: pizza from my wf pumpkin
« Reply #19 on: June 23, 2012, 01:12:11 AM »
I'll second the above- beautiful pies, and please post some build pics of the pumpkin.  I'm really interested in how this came about.



« Last Edit: June 23, 2012, 07:57:35 AM by pizzaneer »
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