Author Topic: Primavera 70  (Read 14447 times)

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Offline jeff v

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Re: Primavera 70
« Reply #50 on: January 27, 2013, 08:43:56 PM »
Congrats Frank!
Back to being a civilian pizza maker only.


Offline deb415611

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Re: Primavera 70
« Reply #51 on: January 27, 2013, 08:47:56 PM »
First pizzas!!!! Turned out pretty good! Oven still not quite hot enough yet! AWESOME first cook though. Sorry no pictures of done pizza they were eaten way too quickly.

Congrats!
Deb

Offline JConk007

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Re: Primavera 70
« Reply #52 on: January 27, 2013, 08:56:29 PM »
Awesome ~!Cant wait to follow your progress. Yes the right tool for the right Job No doubt !those Artisans dough trays  are cool as well eh?
Thanks again !
John
I Love to Flirt with Fire! www.flirtingwithfirepizza.com

Offline csafranek

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Re: Primavera 70
« Reply #53 on: January 27, 2013, 08:58:38 PM »
Yes the dough trays worked great too!!!

Offline JConk007

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Re: Primavera 70
« Reply #54 on: January 27, 2013, 09:02:08 PM »
Yeah chimney foresplace store  grab a spark arrestor  will keep rain out and sparks in !
I Love to Flirt with Fire! www.flirtingwithfirepizza.com

Offline csafranek

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Re: Primavera 70
« Reply #55 on: February 01, 2013, 04:16:37 PM »
These pizzas were AMAZING! 8 pizzas this is the only picture I could get.

Offline dellavecchia

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Re: Primavera 70
« Reply #56 on: February 01, 2013, 06:00:35 PM »
Fantastic Chad. It looks like you are well on your way to making great NP pizza.

John

Offline csafranek

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Re: Primavera 70
« Reply #57 on: February 01, 2013, 06:39:45 PM »
I just want to thank EVERYONE for helping me start my pizza journey!!!

Offline jeff v

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Re: Primavera 70
« Reply #58 on: February 01, 2013, 06:52:08 PM »
Nice job! How was working the oven, turning the pizzas etc?
Back to being a civilian pizza maker only.


Offline csafranek

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Re: Primavera 70
« Reply #59 on: February 01, 2013, 07:00:10 PM »
Everything went so smooth! With the tools from Jconk and the dough recipe from dellavecchia  everything went perfect.

Offline TXCraig1

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

Looking good. Hope we see more!
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

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.
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
I Love to Flirt with Fire! www.flirtingwithfirepizza.com

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!!

Offline Woodfiredovenpizzero

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

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.

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.


Offline csafranek

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

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

Offline Serpentelli

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Re: Primavera 70
« Reply #69 on: March 20, 2013, 07:26:26 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
I'm not wearing hockey pads!

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.

Offline Woodfiredovenpizzero

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

Edgar

Offline csafranek

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Re: Primavera 70
« Reply #72 on: March 20, 2013, 02:00:09 PM »
Great Job Chad!

Edgar

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

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!

Offline 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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