Hello,
Let me start by saying that I do not know what I would have done without this forum. I have participated in many forums where trolls and people with some kind of personal agenda diminish the esprit de corps and eventually ruin the forum. This is not that kind of place, here we share and enjoy the success of others. So in the esprit de corps of this forum, I am wondering if there are others here who would like to start a thread that deals specifically with making pizzas in a mobile wood fired oven. I know from talking to some very generous people here that there are a number of you who venture into the outdoors under a myriads of weather conditions and provide delicious pizza to friends and the general public. I am selfishly looking to shorten my learning curve since my wife and I are waiting for our own mwfo to start our business this summer. We are aware that nothing replaces direct experience but there is much to learn from others that could save us time and money. I hope that others feel the same and help start this thread. I will let the membership here have the final say.
Okay, so I will start with the question of consistency. That is a loaded concept when you are doing your baking outdoors with the pressure of putting out a high quality pie in a short amount of time, however, I do believe that a foundation to work from seems essential. Something to rely on no matter what changes we have to confront. The one that pops out in my mind is a dough formula that is user friendly, one that can withstand the rigors of the outdoors and the unskilled hands of a newcomer like me.. Is there such a formula ?...maybe not but I am sure there are easier ways to do things that will help as we acquire the skills that will bring about the consistency that one needs to be able to produce a final product that we can be proud of.
