Our best pies yet.

[GlennC.]

50% Caputo / 50 % AP, 60% hydration, room temp [65-67 degrees] rise for about 18 hours.  Topped with sweet and hot peppers that a friend pickled.  Baked in our FB oven for 90-100 seconds.  I think we are finally figuring out how to use our WFO.

Not the prettiest - I don't profess to have any artistic ability - but tasted great.  I think we made 8-9 different pies for 6 of us and there were no leftovers. 

[TXCraig1]

Not bad (for an Aggie) 

Just kidding. Looking good. I bet it was great. I love pickled peppers and melted cheese together.

Can you get the fire off to the side where you could get the pie farther into the oven?

CL

[Pazzaiolo]

Hey Glenn,

Nice job. I have a FB60 as well, the one thing I find, because you are in such a confined space to cook, is that I remove most of my coals after the oven is to temp and then just keep a nice fire going on one of the sides rather than at the back of the of the oven. I just find that you'll get a more consistent bake. The way the bake looks from your pics, a lot of that heat is coming out of the front vent right where your pizza is, if you bake to one side and have the heat on the opposite side, you'll get great results. Having said that, I'm glad you're getting the hang of things. Good luck!

Davide

[GlennC.]

Craig and Davide:

Thanks for the suggestions.  Will take your advice and post pics of our next effort.

[GlennC.]

Followed the advice about fire positioning and it made a big difference.  I think I am finally starting to make progress.  Thanks guys.

[Ev]

That looks much better. Very nice.

[TXCraig1]

Beautiful Glenn.

[GlennC.]

And a pic of our soon to be three year old making his own spinach and ricotta pie.  Yes, I know - spinach and ricotta, strange kid.

[GlennC.]

Yesterday we had 8 adults and 4 kids at our house for pizza.  The most I have ever cooked for and I was a little nervous.   The first one was sligthly scorched on the bottom, but every thing else went great.  Sorry no pictures - it was a little chaotic trying to get pies prepped and cooked, keep the fire going, stepping over 4 toddlers etc. The menu:


2 Margherita
1 Smoked mozzarella, roasted cherry tomato, parmesan, olive oil
3 Crushed tomato, mozzarella, pickled cherry bomb peppers
2 Brussel sprout, turkey bacon, smoked mozzarella, olive oil
1 Zatar, olive oil
2 sliced lemon, smoked mozzarella, olive oil
1 pesto, sliced figs, goat cheese