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First Pizza in the Wood Oven

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Post Thu Jan 03, 2013 3:20 pm
scorched_porch medium-well
medium-well

Posts: 249
Location: Redwood City, California

I finally cured the thing, so naturally the first thing I wanted to do was fire a pie. Last night when I got home Mrs Scorch had picked up a couple pizza dough balls from Trader Joe's and we were in business (yes, I'd rather make my own dough but this was a quickie). So I built two pepperoni, jalapeno and black olive pies and prepped the fire.

Firing this thing was easier than it sounded (it takes like an hour and a few different steps) and once I got the hang of it, I was at around 700 degrees and the fire was going good.

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Two minutes and 15 seconds later, out came the first pie. The crust was fantastic, better than I could have hoped for. I fired a second one. here they are, side by side:

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Next time I think I'll cook them a little longer (like 3 minutes) but they came out way better than I though that my first ones would be. It's almost foolproof (well, to this fool at least). I can't wait to elevate my technique so I can start roasting bigger cuts of meat and chickens in this thing.
Wood Fired Argentine Parrilla
22.5 WSM
http://thequinchoproject.wordpress.com/

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Post Thu Jan 03, 2013 4:55 pm
ScreamingChicken BBQ Deputy
BBQ Deputy

Posts: 7119
Location: Stoughton, WI
We were planning on going out for Mexican food tonight but now you have me thinking pizza! They look great!

Did the crust puff up a bit?

Post Thu Jan 03, 2013 5:00 pm
scorched_porch medium-well
medium-well

Posts: 249
Location: Redwood City, California

They puffed up a lot - I made them a little thicker than Neapolitan (I like a crispy, yet chewy crust). Next time I'm going to experiment with leaving them in a little longer and see what that does to it.
Wood Fired Argentine Parrilla
22.5 WSM
http://thequinchoproject.wordpress.com/

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