Author Topic: First time using WFO tomorrow - any tips?  (Read 5973 times)

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Offline JF_Aidan_Pryde

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Re: First time using WFO tomorrow - any tips?
« Reply #25 on: October 18, 2013, 01:49:26 PM »
John,
Banjo peel shield a great idea. I had done similar things with my electric setup. Will try out today. Cheers!

Fidel,
Totally agree about the "feed yourself" tip. Every time I cook I am starving and scrambling. Wood drying tip is really cool. Thanks!


Offline JF_Aidan_Pryde

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Re: First time using WFO tomorrow - any tips?
« Reply #26 on: October 18, 2013, 01:52:37 PM »
I think I already made my first mistake. The dough balls, being spaced far apart, spread out to thin pancake like forms. Should I be concerned?

[7 hours after balling at 64F]
« Last Edit: October 18, 2013, 01:58:01 PM by JF_Aidan_Pryde »

Offline Serpentelli

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Re: First time using WFO tomorrow - any tips?
« Reply #27 on: October 18, 2013, 02:35:21 PM »
Ha!

That amount of ball-to-ball contact is NOTHING!! You need a wide scraper to get them out of there. Alternatively, since they are still pretty well-formed (no they are NOT too flat in that picture) you may want to transfer them to oiled, grocery store Glad Containers a la TxCraig, Varasano, et al. This minimizes the chance that you will grossly deform the doughball when removing from tray. Believe me, this is a distinct possibility, especially if you are not  keeping the doughtray in a relatively cool environment.

John K
I'm not wearing hockey pads!

Offline Serpentelli

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Re: First time using WFO tomorrow - any tips?
« Reply #28 on: October 18, 2013, 02:36:51 PM »
I think I already made my first mistake. The dough balls, being spaced far apart, spread out to thin pancake like forms. Should I be concerned?

[7 hours after balling at 64F]

How do you usually proof your dough balls?
I'm not wearing hockey pads!

Offline JF_Aidan_Pryde

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Re: First time using WFO tomorrow - any tips?
« Reply #29 on: October 18, 2013, 02:55:47 PM »
How do you usually proof your dough balls?

I usually proof in glad containers! :-D I don't have 16 containers so I decided to invest in some "grown up" gear. Even with containers I find the dough sticks and disintegrates into strands when I dislodge them. This is despite oiling the containers. Hopefully my prying skills have improved...

Offline Serpentelli

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Re: First time using WFO tomorrow - any tips?
« Reply #30 on: October 18, 2013, 06:33:05 PM »
I find the dough sticks and disintegrates into strands when I dislodge them.

.....???

Something ain't right there.

John K
I'm not wearing hockey pads!

Offline theppgcowboy

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Re: First time using WFO tomorrow - any tips?
« Reply #31 on: October 18, 2013, 08:01:24 PM »
Restaurant supply company have griddle scrapers that are 4" wide.  That and a little flour as you work under the dough does the trick.  You can see them used in videos.

Offline JF_Aidan_Pryde

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Re: First time using WFO tomorrow - any tips?
« Reply #32 on: October 18, 2013, 08:03:24 PM »
First snag of the day—oven is just being fired now. Two hours prior to bake.  :(

Offline TXCraig1

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Re: First time using WFO tomorrow - any tips?
« Reply #33 on: October 18, 2013, 08:04:37 PM »
Build a big fire.
Pizza is not bread. Craig's Neapolitan Garage


Offline Serpentelli

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« Last Edit: October 18, 2013, 09:24:41 PM by Serpentelli »
I'm not wearing hockey pads!

Offline JF_Aidan_Pryde

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Re: First time using WFO tomorrow - any tips?
« Reply #35 on: October 19, 2013, 03:25:46 AM »
Well. That was a roller coaster ride with whiplash!

Making pizza in a wood fire oven is like a dream come true, but it's very, very challenging. We made some good ones, some not so good, but it was great fun.

I was worried about lack of heat saturation but that turned out not to be an issue. Because I have no experience, high heat is much more difficult to manage than low heat. The temp range spanned 700-900 for the night and I found I made the best pies at 730. At 800+, I can't turn the pies fast enough to keep it from toasting.

I thoroughly enjoyed the rotation procedure and "doming". The guests totally dig doming!  ;D

Photos:
1. Dough was pretty spread and with little elasticity after a 17h room temp ferment. My culture wasn't active enough so I felt acidity / lack of strength setting in.
2. The oven setup. The oven is made by Mugnaini. Four quadrants put together. It's Tuscan.
3. Fire at around 750F

Offline JF_Aidan_Pryde

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Re: First time using WFO tomorrow - any tips?
« Reply #36 on: October 19, 2013, 03:37:15 AM »
Pies below. The first one was pretty malformed from dislodge error. It got better as we got more practice. Finished off with a Margherita that made us proud. :)

I want to thank everyone for their help. I received private messages offering assistance in person and live over the phone. I was totally floored. I became a supporting member yesterday. This is one remarkable community. You guys are a fountain of knowledge matched only by your heart of gold. Thank you. :pizza:

-James




Offline f.montoya

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Re: First time using WFO tomorrow - any tips?
« Reply #37 on: October 19, 2013, 04:51:54 AM »
Looks like a great success, James!!

Bravo!!

Offline MaineLotus

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Re: First time using WFO tomorrow - any tips?
« Reply #38 on: October 19, 2013, 04:53:26 AM »
Turned out great, congrats!

Offline barkonbutts

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Re: First time using WFO tomorrow - any tips?
« Reply #39 on: October 19, 2013, 08:07:07 AM »
Looks great! nice job! I am sure you are ready for a rest!!
Maken Pizza For Enjoyment at Home!!

Offline mkevenson

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Re: First time using WFO tomorrow - any tips?
« Reply #40 on: October 19, 2013, 10:39:21 AM »
James, you done GREAT ^^^


Those pies make us proud, that you are a member here.


Mark
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Offline Mmmph

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Re: First time using WFO tomorrow - any tips?
« Reply #41 on: October 19, 2013, 10:47:10 AM »
How many made it to a plate, and in somebody's belly?
Sono venuto, ho visto, ho mangiato


Offline thezaman

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Re: First time using WFO tomorrow - any tips?
« Reply #42 on: October 19, 2013, 10:55:53 AM »
beautiful dough and pizza's if that is you first attempt you are an amazing quick learner!!!

Offline TXCraig1

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Re: First time using WFO tomorrow - any tips?
« Reply #43 on: October 19, 2013, 11:20:48 AM »
Looks like it worked out pretty well. Nice job.
Pizza is not bread. Craig's Neapolitan Garage

Offline swatson

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Re: First time using WFO tomorrow - any tips?
« Reply #44 on: October 19, 2013, 04:02:02 PM »
What an achievement; well done.

Offline Serpentelli

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Re: First time using WFO tomorrow - any tips?
« Reply #45 on: October 19, 2013, 04:56:17 PM »
Great going, James!

That's one HECK of an effort for someone using suboptimal dough, a new oven, and under the spotlight so to speak!

That oven looks very nice and your pies look super! Hopefully you'll get the chance to do it again soon!

John K
I'm not wearing hockey pads!

Online tinroofrusted

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Re: First time using WFO tomorrow - any tips?
« Reply #46 on: October 20, 2013, 12:06:31 PM »
The pizzas look great.

Offline derricktung

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Re: First time using WFO tomorrow - any tips?
« Reply #47 on: October 21, 2013, 08:59:53 AM »
Nice job on those pies, particularly with the steep learning curve you had working with so many new elements!  (Dough box, WFO, etc.)  It only get's easier from here... and then a lot harder as you attempt to dial in your pizzas into perfection.  ;)

Offline acbova

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Re: First time using WFO tomorrow - any tips?
« Reply #48 on: October 24, 2013, 07:40:28 PM »
Great Job!  My first pies were no were near as nice as those!


Offline JF_Aidan_Pryde

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Re: First time using WFO tomorrow - any tips?
« Reply #49 on: October 25, 2013, 02:49:54 AM »
Thanks gang! Couldn't have pulled it off without the realtime support I received from you guys. :D

Will report back when I bake some more pies!