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OT: First Pies From The WFO This Year

CTMike
CTMike Posts: 3,427
in EggHead Forum
Started with Forkish’s Saturday dough, mixed on Saturday, second fermentation for 4 hours, then in to the fridge overnight to proof.
First was a plain cheese lightly sauced for my finicky grandson:



Next was a Hawaiian with onion for SWMBO:

Finally ham, pepperoni, bacon, and hot Italian sausage with onion and grated pecorino over the top:

MMBGE / Large BGE / XL BGE (Craigslist Find) / SF30x80 cabinet trailer - "Ol' Mortimer" / Outdoor kitchen in progress.  

RECOVERING BUBBLEHEAD
Southeastern CT. 
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Comments

  • lousubcap
    lousubcap Posts: 34,077
    Strong opening right there.  Great looking pies.  
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • Foghorn
    Foghorn Posts: 10,080
    Yeah, if that is opening day, I look forward to seeing your in-season form.

    FYI, on our first date, my wife taught me that a Hawaiian pizza was much improved if you substitute pepperoni for the ham.  It has been our go-to pizza for 34 years.

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • CTMike
    CTMike Posts: 3,427
    Foghorn said:
    Yeah, if that is opening day, I look forward to seeing your in-season form.

    FYI, on our first date, my wife taught me that a Hawaiian pizza was much improved if you substitute pepperoni for the ham.  It has been our go-to pizza for 34 years.
    I think I’ll give that a try next time around. 
    MMBGE / Large BGE / XL BGE (Craigslist Find) / SF30x80 cabinet trailer - "Ol' Mortimer" / Outdoor kitchen in progress.  

    RECOVERING BUBBLEHEAD
    Southeastern CT. 
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  • JohnInCarolina
    JohnInCarolina Posts: 32,764
    These look fantastic, Mike, but I'm going to need a little more of a heads-up next time if I'm going to make the drive up to CT in time...
    "I've made a note never to piss you two off." - Stike
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  • alaskanassasin
    alaskanassasin Posts: 8,255
    Foghorn said:
    Yeah, if that is opening day, I look forward to seeing your in-season form.

    FYI, on our first date, my wife taught me that a Hawaiian pizza was much improved if you substitute pepperoni for the ham.  It has been our go-to pizza for 34 years.
    Colloquially known as the Canadian Bacon and pineapple.
     The pies, the oven, love it.
    South of Columbus, Ohio.


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  • StillH2OEgger
    StillH2OEgger Posts: 3,839
    Nice work on those!
    Stillwater, MN
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  • CTMike
    CTMike Posts: 3,427
    JohnInCarolina said:
    These look fantastic, Mike, but I'm going to need a little more of a heads-up next time if I'm going to make the drive up to CT in time...
    Find an excuse to go to NYC or Boston for work and make a side trip. I am two hours from either city. 
    MMBGE / Large BGE / XL BGE (Craigslist Find) / SF30x80 cabinet trailer - "Ol' Mortimer" / Outdoor kitchen in progress.  

    RECOVERING BUBBLEHEAD
    Southeastern CT. 
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  • Stormbringer
    Stormbringer Posts: 2,253
    Great looking pizzas, the last one is a winner for me. Never thought about putting red onion on Hawaiian pizza, I'll give that a go.
    -----------------------------------------------------------------------
    | Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
    | My food blog ... BGE and other stuff ... http://www.thecooksdigest.co.uk
    -----------------------------------------------------------------------


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  • MotownVol
    MotownVol Posts: 1,062
    Great looking pies.  I would crush that.
    Morristown TN, LBGE and Mini-Max.
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  • bluebird66
    bluebird66 Posts: 2,791
    Awesome looking pies!
    Large Egg with adjustable rig, Kick Ash Basket, Minimax and various Weber's.
    Floyd Va

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  • GrateEggspectations
    GrateEggspectations Posts: 10,131
    Pizzas look great, but I also just so love that WFO. Very cool with the stone work and the nook for the thermo. Great post all around. 
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  • Campbell2N
    Campbell2N Posts: 175
    Geez I am pretty jealous of that setup. Pizzas look amazing! My summer plan involves lots of pies as well. 
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  • bubbajack
    bubbajack Posts: 1,139
    Wow that looks fantastic!
    I drink cheap beer so I can afford good bourbon.

    Salisbury, NC...... XL,Lx3,Mx2,S, MM, Mini BGE, FireDisc x2. Blackstone 22", Offset smoker, weber kettle 22"


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  • GrateEggspectations
    GrateEggspectations Posts: 10,131
    CTMike said:
    GrateEggspectations said:
    Pizzas look great, but I also just so love that WFO. Very cool with the stone work and the nook for the thermo. Great post all around. 
    Here is how it currently looks. I will be finishing the veneer stone and grout work this summer:


    Thanks for sharing. Did you build from scratch, or is it part of a kit?
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  • alaskanassasin
    alaskanassasin Posts: 8,255
    @CTMike are you bringing fuel home from work to heat it?
    South of Columbus, Ohio.


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  • CTMike
    CTMike Posts: 3,427
    alaskanassasin said:
    @CTMike are you bringing fuel home from work to heat it?
    🤣🤣🤣
    MMBGE / Large BGE / XL BGE (Craigslist Find) / SF30x80 cabinet trailer - "Ol' Mortimer" / Outdoor kitchen in progress.  

    RECOVERING BUBBLEHEAD
    Southeastern CT. 
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  • CTMike
    CTMike Posts: 3,427
    GrateEggspectations said:
    CTMike said:
    GrateEggspectations said:
    Pizzas look great, but I also just so love that WFO. Very cool with the stone work and the nook for the thermo. Great post all around. 
    Here is how it currently looks. I will be finishing the veneer stone and grout work this summer:


    Thanks for sharing. Did you build from scratch, or is it part of a kit?
    The oven itself was a kit, The base and surround I built. 
    MMBGE / Large BGE / XL BGE (Craigslist Find) / SF30x80 cabinet trailer - "Ol' Mortimer" / Outdoor kitchen in progress.  

    RECOVERING BUBBLEHEAD
    Southeastern CT. 
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  • Legume
    Legume Posts: 15,265
    Love it, but are they sandwiches?

    Some places near us add almonds to their Hawaiian pies.  We usually add jalapeño and often use ('merican) bacon instead of ham.

    Time to get back into pizza season.
    Love you bro!
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  • JohnInCarolina
    JohnInCarolina Posts: 32,764
    Legume said:
    Love it, but are they sandwiches?

    They are if you fold them!
    "I've made a note never to piss you two off." - Stike
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  • Canugghead
    Canugghead Posts: 12,243
    JohnInCarolina said:
    Legume said:
    Love it, but are they sandwiches?

    They are if you fold them!
    So a bao becomes sandwiches when cut in halves!
    canuckland
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  • caliking
    caliking Posts: 18,943
    That second pie is mine. (I tried to type out a comment about how terrific the WFO turned out, but can't seem to come up with something that does it justice). 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • Ragingirishman2
    Ragingirishman2 Posts: 471
    These look delicious and I’m very impressed with the oven build
    XL BGE
    Plainfield, IL.
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  • QDude
    QDude Posts: 1,059
    CTMike said:
    GrateEggspectations said:
    CTMike said:
    GrateEggspectations said:
    Pizzas look great, but I also just so love that WFO. Very cool with the stone work and the nook for the thermo. Great post all around. 
    Here is how it currently looks. I will be finishing the veneer stone and grout work this summer:


    Thanks for sharing. Did you build from scratch, or is it part of a kit?
    The oven itself was a kit, The base and surround I built. 
    Can you give us more info about the kit? Thanks!

    Northern Colorado Egghead since 2012.

    XL BGE and a KBQ.

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  • CTMike
    CTMike Posts: 3,427
    edited May 22
    QDude said:
    CTMike said:
    GrateEggspectations said:
    CTMike said:
    GrateEggspectations said:
    Pizzas look great, but I also just so love that WFO. Very cool with the stone work and the nook for the thermo. Great post all around. 
    Here is how it currently looks. I will be finishing the veneer stone and grout work this summer:


    Thanks for sharing. Did you build from scratch, or is it part of a kit?
    The oven itself was a kit, The base and surround I built. 
    Can you give us more info about the kit? Thanks!

    The kit that I purchased is from a French company called Four Grand Mere, sold by Antoine at www.breadstoneovens.com:

    https://breadstoneovens.com/shop/residential-ovens/800-b/800b-kit/

    I added the 3” riser kit to give a little more dome height for doing turkeys and the like. 


    MMBGE / Large BGE / XL BGE (Craigslist Find) / SF30x80 cabinet trailer - "Ol' Mortimer" / Outdoor kitchen in progress.  

    RECOVERING BUBBLEHEAD
    Southeastern CT. 
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