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Author Topic: Primavera 70  (Read 3876 times)

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Offline TXCraig1

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Re: Primavera 70
« Reply #60 on: February 01, 2013, 10:09:35 PM »
Quote from: csafranek on February 01, 2013, 04:16:37 PM
These pizzas were AMAZING! 8 pizzas this is the only picture I could get.

Looking good. Hope we see more!
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I love pigs. They convert vegetables into bacon.

Offline breadstoneovens

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Re: Primavera 70
« Reply #61 on: February 02, 2013, 08:03:03 AM »
That looks great, you are a natural wfo baker. Looking forward to more pictures.
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WFO cooking is about passion.

Offline JConk007

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Re: Primavera 70
« Reply #62 on: February 02, 2013, 04:12:02 PM »
Oh yeah !, nice work chad another natural , !
John
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Offline csafranek

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Re: Primavera 70
« Reply #63 on: February 17, 2013, 04:40:07 PM »
So I fired up 6 pizzas today. This was the only picture I got. They were awesome. I also made brussel sprouts with panchetta, cranberries, roasted almonds, mustard vinegrette, and topped with fresh Parmesan cooked in the oven in a cast iron pan! It was amazing. No pictures because it was eaten too quickly! I'm loving my wood fired oven!!
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Offline Woodfiredovenpizzero

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Re: Primavera 70
« Reply #64 on: February 17, 2013, 05:59:34 PM »
Great! Way to go Chad...
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Offline jsnack

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Re: Primavera 70
« Reply #65 on: February 26, 2013, 10:39:37 PM »
I'm about to purchase the P70.  Are you happy with it?  And can you offer any tips in curing?  Thanks for any help.
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Offline csafranek

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Re: Primavera 70
« Reply #66 on: February 27, 2013, 06:38:37 AM »
I love it. Please ask away any questions you may have.
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Offline csafranek

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Re: Primavera 70
« Reply #67 on: March 19, 2013, 03:23:32 PM »
Couple more pizzas.
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Offline ridr44

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Re: Primavera 70
« Reply #68 on: March 20, 2013, 06:58:25 AM »
What is the dome height of the p70?  It looks like the crust is done but the cheese could use more heat?  I know it takes time to learn the oven but what can be done to equalize the heat?  Could it be too high a dome?  Dan
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Offline Serpentelli

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Re: Primavera 70
« Reply #69 on: March 20, 2013, 07:26:26 AM »
Quote from: ridr44 on March 20, 2013, 06:58:25 AM
What is the dome height of the p70?  It looks like the crust is done but the cheese could use more heat?  I know it takes time to learn the oven but what can be done to equalize the heat?  Could it be too high a dome?  Dan

I'd bet if there was a nice rolling flame lapping across the dome as those pies were being baked (accomplished by throwing a few small sticks on the ember bed just before launch) we'd see the browning/charring/leoparding that you are asking about. IMO.

John K
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Offline csafranek

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Re: Primavera 70
« Reply #70 on: March 20, 2013, 08:26:11 AM »
Not sure of the dome height but it was actually very much melted and done. It just didn't brown the cheese. I am sure I could have domed it for a few seconds and gotten it to brown but it was great just the way they were.
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Offline Woodfiredovenpizzero

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Re: Primavera 70
« Reply #71 on: March 20, 2013, 01:53:59 PM »
Great Job Chad!

Edgar
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Offline csafranek

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Re: Primavera 70
« Reply #72 on: March 20, 2013, 02:00:09 PM »
Quote from: Woodfiredovenpizzero on March 20, 2013, 01:53:59 PM
Great Job Chad!

Edgar

Thank you Edgar! I haven't seen any pizzas from you lately. Don't be holding out.  :-D
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Offline csafranek

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Re: Primavera 70
« Reply #73 on: March 31, 2013, 09:35:39 AM »
Margherita pizzas!!! Some of my best yet!
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Online fornographer

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Re: Primavera 70
« Reply #74 on: March 31, 2013, 12:20:44 PM »
Mmmmm...very nice looking.   :drool:
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Offline csafranek

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Re: Primavera 70
« Reply #75 on: May 12, 2013, 10:08:59 PM »
Banana, Nutella and powder sugar! It was great!
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