0 Members and 1 Guest are viewing this topic.
Craig,Do you have a shop? You should be going into business at this rate... those pies are fantastic looking...
No, just an oven in my garage.
Hey, speaking of the oven in your garage... Can you actually use a WFO in the garage without concern of setting fire? I've got an attached garage, and plan to park the WFO trailer in there when not in use... but was curious whether it would be safe to make pies in there? What kind of space/clearance do you suggest?
Using mine only one or two days/week - even if they are back-to-back - even 3 days back-to-back-to-back (the most days I've run it in a row) - it only gets warm to the touch, so no concern for me there. The exhaust is another story. I don't think you want it venting straight into your garage. I have a 10" Class A chimney pipe rated for 2" clearance to combustibles going straight up through the roof deck. Everything is well within specifications. My garage is detached and not finished, so it was a relatively easy install. Given that you won't be leaving yours in the garage, I would think you would need a restaurant vent hood with a suction fan that you could park it under.
a very similar looking pie by a well known pizza baker from Napoli.usually his cheese is cutted into thin strips and the cornicione looks more swollen or puffy than on this shot.http://www.lucianopignataro.it/a/ciro-salvo-a-firenze-tutti-pazzi-per-la-pizza-napoletana/60457/
Great looking pizza! I would have no problems serving that to my guests! Craig up your dough ball size a few more grams and cover the entire plate !
Those are 13" plates.