Fired up about Wood Fired Pizza

[Kain]

Hello everyone,

I live in the Central Valley of California.  Last year I built a wood fired pizza oven can’t believe what I have been missing.  Now every family gathering is centered around pizza.  I have gone so far as to purchase a commercial grade dough sheeter. 
I have a few “signature recipes” 

Gallos Loco = I use PaloAlto Fireman Hot sauce (available from their website) for my sauce, Chicken marinated in Palo Alto Fireman Hot sauce, Jalapeños, cheese, and  red onion.  I pull it out and top with Crema Fresca and Cilantro, rave reviews every time

Ham Figly = I use orange/fig preserves for my sauce, prosciutto, fresh rosemary (, and sundried tomato feta.

Nice Pear = No sauce, simply brie cheese and pear

S’more = Rim the outside with coconut oil, sprinkle sugar, add milk chocolate chips,  back until they start to melt (about 45 seconds @ 850), add marshmallows, bake until golden brown (about another 45 secs or so), pull and hand crush graham cracker over it….Awesome!

Of course I cook all the American Classics as well.  One of my favorite places to shop for sausage is Wolfsens in Gustine CA.  From their spicy Hawaiian to their Blueberry Braut you never know what you may be compelled to throw on a pizza.  Plus they are local.  I also only use Hilmar Cheese. 
Lets share some ideas!

[Jet_deck]

Please share with us how the sheeter helps bring your WFO pizzas to the next level.  What temp do you cook at and what is your "go-to" flour?  Thanks and welcome.

[Kain]

Make no mistake, tossing and hand stretching dough is awesome!  In my humble opinion the sheeter does not take the product to the next level, it just increases the speed at which I can produce them.   

It also takes the experience to the next level.   I routinely have 20 – 30 people over.   What I have found is that everyone wants to get involved.  I put out a prep table and let them get into it.  The sheeter allows me to sheet out 3 – 4 skins in a matter of minutes and let my guests turn on their culinary skills.  I had no idea the levels of gratification that are met through making pizza.  Pretty soon everyone is laughing and prepping and having a great time.  That coupled with the less than 2 minute cook time in a woodfired oven provides almost instant feedback on their creations. 

As far as go to flour, I use Gold Medal Better for Bread. It is easily available in large quantities from Smart and Final.  I am always looking for suggestions.  I am a little intimidated by hydration levels, proper size and etc so I just go for it and figure I will keep practicing until I find something I really like.   I think a 10 qt mixer is in my future.  To be honest Safeway makes a really good tasting dough.  I highly recommend their traditional, however I had problems with their wheat and herb.  It is in their Deli Section, it is balled.  Due to the number of people I cook for when I fire the oven up, I often use them.  The trick is to buy it from them when it is frozen, let is slack in your fridge for 24 hours and pull it out 2 – 3 hours before you use it.  I cut each dough ball in ½ then sheet the skins out to about 8 -10 inch.
I have only been at this since October so I know I have a lot to learn, but so far my inexperience sure has tasted good.  LOL

[Kain]

I forgot the temp.  I like to cook around 850.  Any hotter I tend to burn, like I said I am still learning. I also use only Almond Wood.

[Jet_deck]

Yep, I guess your one of us.  Great to have you here and we love pics.  I really like your topping theory.  Please stick around for a while, we enjoy company.

[Kain]

Pic of my oven, thanks for having me.

[TXCraig1]

Beautiful ODK you have!

[Kain]

Thanks! 

[TXCraig1]

If you get a chance, please post some pictures in one of the forums (general pizzamaking maybe) of your pies. I'd really like to see what a sheeted dough pie looks like coming from a WFO operating at 850F.

What is your typical bake time?

[Kain]

Bake time is under 2 minutes.  I usually turn it 3 - 4 times.