Will rant nomore about bacon or hamless pizzas, I have started to build a wood fired oven in my backyard, I welded the frame this weekend. Has anyone a killer recipe for pizza dough? one of my mate said to use only oil and flour? Who knows maybe I will soon run a backyard made pizza delivery shop and steal all the frustated pig lovers from the halal shop!
hi Felix, I've been experimenting with pizza in the "big green egg "barby and THE most important thing I've found is Italian " 00 "(double oh ) flour. It rises really well, and makes a crisp base and lovely soft bready interior. Log lady loves it!!!
Will hit the boss up for the recipe,soon as she gets in , most importantly , from experience , thin bases are better , we have had some absolute rippers from our brick oven , and when we are finished we pile in the wood and sit around absorbing the atmosphere of a BLAZING pizza oven , nice and warm too
My friend has a backyard pizza oven and makes the best I've had, he found out the supplier of the wholesale pizza flour mix local pizza shops use and reckons you don't need any oil, olive oil makes it tough and hard to stretch. See your mate at the halal pizza shop he might be able to help you out
600g of 00 flour 1/3 cup of extra virgin olive oil Pinch of salt 1x7g sachet of yeast (mix with 375ml of luke warm water + 1tspoon caster sugar)
1.Mix yeast water and sugar allow to sit for about 10-15min (yeast will activate and form a froth) 2. Mix activated yeast with oil and flour + salt 3. Mix with dough hooks or kneed mixture to form a ball 4. Cover dough for about an hour in a warm part of the kitchen 5. Let dough rise. Should double in size. 6. Portion in to 3 x pieces, roll 1 x piece out flat (put flour on bench otherwise it will stick) 7. Top with your favourite topping. Less ingrediants the better 8. Cook and enjoy with your favourite beer or red wine
Will make 3 x large pizzas Every italian receipe has to have olive oil in it
Just changing the subject a little, I had a look at building the pizza oven in the back yard and ended up going with the"big green egg" ceramic Kamado style clay oven. This thing is an absolute cracker. OK, I don't sell them or have any involvement other than cooking on the thing. but man this has changed the way we eat. OK, so here's the deal, you want pizza it'll do pizza, you want 6 hour pork belly?you got it... you want 700 degrees so you can sear a steak and still have a rare steak inside......done in 5 minutes, YEP....you want whole smoked for 12 hours Atlantic salmon you got it. BUT THAT'S NOT ALL......you want authentic clay oven/charcoal tandoor.....yep.....you want the real taste of jerk chicken done over fire? how about cooking in a wok that goes to red hot in 10 seconds, so it sears instead of stews!!!!! do you want these steak knives. OK enough already!!! here's the point. Green eggs and kamado ovens are incredibly versatile, they make gas bbqs look very silly, I wheeled my old gas Barby out and into hard garbage oblivion about a week after getting the egg. Downsides.... well not many. It takes about 20 minutes to get ready to cook, umm, you get a bit of ash, ummmm, that's about it. Fricken Awesome.....5 stars
That green egg sound great! I bought a locally made kit, the oven body is made of refractory concrete and is in one piece (120 kg) it is mounted over a refractory brick base and then covered with a thermal blanket and rendered. The guys that sales them was telling me you that you can pop a pizza every 5 minutes! I am not going to sale... just cooking for family and friends. It is not that big I think it would take 2 large pizzas. Thank you for the recipes for me too the best is thin crust I will experiment! If you have an oven post a pic would be interesting!
Just changing the subject a little, I had a look at building the pizza oven in the back yard and ended up going with the"big green egg" ceramic Kamado style clay oven. This thing is an absolute cracker. OK, I don't sell them or have any involvement other than cooking on the thing. but man this has changed the way we eat. OK, so here's the deal, you want pizza it'll do pizza, you want 6 hour pork belly?you got it... you want 700 degrees so you can sear a steak and still have a rare steak inside......done in 5 minutes, YEP....you want whole smoked for 12 hours Atlantic salmon you got it. BUT THAT'S NOT ALL......you want authentic clay oven/charcoal tandoor.....yep.....you want the real taste of jerk chicken done over fire? how about cooking in a wok that goes to red hot in 10 seconds, so it sears instead of stews!!!!! do you want these steak knives. OK enough already!!! here's the point. Green eggs and kamado ovens are incredibly versatile, they make gas bbqs look very silly, I wheeled my old gas Barby out and into hard garbage oblivion about a week after getting the egg. Downsides.... well not many. It takes about 20 minutes to get ready to cook, umm, you get a bit of ash, ummmm, that's about it. Fricken Awesome.....5 stars
^^^ Hey Log Man - any chance of posting a pic? As someone who loves a good BBQ and cooking outdoors you've got me very interested - but I have no idea what a "big green egg" is? THANKS
It is a kit I bought in WA you can check it here www.woodfiredpizzaoven.com.au/ I just made the base, it is a steel frame and the oven is sitting on refractory bricks, the white base is aerated concrete, had to lift the dome on top of it, it is precast in refractory concrete and weight 120 kg then covered it with thermal blanket, aluminium foil and chicken wire. Last step is to render it the way you like it. Was not too hard to build. I will fire it up this weekend.
,soon as she gets in , most importantly , from experience , thin bases are better
