1st pizza in a new oven - lots 2 learn

jdMyers

So first full temp burn with actual cook.  Just getting oven up to tenp was a learning curve but got it finally.  The pizza tools, peels, brush, small round turning peel etc,   I sooo get it now.  I opted for the 47 inch handles.  I felt 60 inch would just be over kill.  Hail naw.  Wish id listened.  The longer handles would have made life easier. Had problems on wax paper with wind flipping paper everywhere.  Tried directly on the granite and had so much trouble getting pies onto the perforated peel.  Smh.

Anyway. Mom came into town just in time for the 1st pie. 

 

cookingdude555

looking good from here

alaskanassasin

keep us posted man that oven looks awesome. Also, hopefully your using parchment paper not wax paper.  glad to see you enjoying your new kitchen!

JohnInCarolina

Whoa!  Nice.  What brand of oven did you end up buying?

jdMyers

Thanks for the tips.  Learned wax paper allows you to thro the ingredients off the pie perfectly.  The oven is a Forno Alfa 4. Couldnt complain.  Free shipping, tax  free,  and 25% off discount.  It is super heavy.  Eats wood like its a beaver.  1st day 1st burn mistake.  Wood starters were pine.  Almost had a mess of sap.  

tisoypops

Where did you get the oven? I’ve been seeing more and more ovens on around but every time I do a search, nothing comes up. Nothing available.  What am I missing?

jdMyers

outdoor wood fired pizza oven.  I got this one from bbq authority in Illinois.  Came in a crate by truck.  Arrived in 2 days.  Tax free, and free shipping.  I asked if they iffered any discounts.  AAA, AARP, Government, Military....  and before I finished she said 1st responder fits.  Didnt ask for anytthing else.  If that sentence helps.  They had several styles and brands of ovens.  I wanted a 
fontana forni bellagio pizza oven.  It was slightly bigger amd black outer shell worked better.   Now i realize doesnt matter, pizza cooks so fast you cant manage a bigger oven.  Saved more money. .  Took 5 to move it

tisoypops

I gotcha. I live near Houston so it could just be a matter of where i live that is the problem. 455 lbs......dayum

jdMyers

Alfa Pizza Ovens

https://www.texasstargrillshop.com/phone/alfa-pizza-ovens.html

See if they price match 

paqman

You are all killing me with your full size WFO.  Congrats and enjoy it!  Try with lots of semolina directly on the granite to prevent sticking.  Also add semolina on a wooden peel (sprinkle everywhere and then even it out/remove excess with your hand). Haven’t experienced sticking sine I switched to a wooden peel.

tisoypops

Apparently you're a google wizard or I'm just a moron.  Haha thanks for that. Gonna check this place out for sure.

jdMyers

Paqman thanks.  

tisoypops

@paqman
what do you have?

paqman

tisoypops said:

@paqman
what do you have?

Roccbox

tisoypops

love it

Ozzie_Isaac

Awesome!  Thanks for sharing, especially your trials.  All the little problems you experienced makes me feel better, that is how my cooks always go.

Zippylip

I never understood why people build a pie on the counter then move it to a peel, or use parchment, both unnecessary steps that only complicate things.  Learn how to use a wooden peel, just takes a dusting of flour then build the pie directly on it & flick that thing in there in a nanosecond.  Once it's in & set you can manipulate it all you want and or remove it with the mile long metal peel.

jdMyers

Im learning.  My wooden peel was way too short.  Had the metal one much longer

SonVolt

I also don't recommend using parchment. It's a crutch that prevents you from getting a proper feel for handling the dough and improving your pizza game. 

jdMyers

Its a learning curve for sure.  Not ready to toss dough by any means but dont need a rolling pin either

SonVolt

As long as you let the dough balls relax long enough they are super easy to handle and stretch by hand. If it's aggressively snapping back as you pull it then it hasn't rested (at room temp) long enough.