I decided to take a leftover frozen dough ball from Tuesday to Steveís home yesterday to see how it would bake in his WFO while making other Neapolitan pizzas. The dough ball was unfrozen using my microwave oven.
Steve had to get his bigger peel for me to launch the pie into his WFO. Steve told me I would see there are problems trying to launch a pie from a bigger peel into his WFO.
I couldnít figure out what he meant, but found out when I went to launch the pie. The peel is almost the same size as the mouth of the oven. When I went to slide it in and quickly retract the peel, the peel hit the oven arch and made the pie not round and folded under a little. I quickly learned that loading an 18Ē pie into a WFO with a bigger peel isnít the easiest thing to do.
The pie was just dressed with cheddar cheese, pepperoni and sauce. Lickety split, almost a coal fired oven pizza from a regular dough ball. Wow, the pie sure wasnít round, but developed one huge bubble.
I also had problems trying to turn this pie, so one side was baked better than the other. My regular dough sure tasted different in a WFO.