Thread: Wood fired pizza.

I'm thinking of building one as well.

I do want to find out about the legalities of fireing it up during the fire season though. (any special safety requirements etc..)

H.

Isn't the wording during bans - "Open Fires"?

Video of a pizza oven being constructed here

http://www.diypizzaovens.com.au/index.html

Thanks Sprog.

Originally Posted by Bleedin Thumb

Isn't the wording during bans - "Open Fires"?

Not here the wording is "use of fires in the open". The Adelaide hills are a high fire danger area during the summer, and if you get caught doing the wrong thing then you get jumped on from a great height (deservadly so).

Fires used of cooking are exempt..but it's still worth checking all the details. Don't really want to go to jail over a pizza.

H.

Originally Posted by Cliff Rogers

Yeah OK, so my Avatar is about 10 years old now but it cost more than $2 so I'm going to get my money's worth out of it.

jeez, you know how to stretch out your $2 Cliffy!

Pay attention SW.... I said it cost MORE than $2.

Originally Posted by Cliff Rogers

Pay attention SW.... I said it cost MORE than $2.

Nah...Cliffy...stretching Ya gut

I'd love to build one of those dome ovens, but its a big undertaking.

I get by with a camp oven and or the normal oven in the house.

A couple of tips for a good pizza

use 30% wholemeal in your base it give a better flavor and texture to the base.

you need lots of heat

always drain your toppings, one bloke I worked for many years ago used to drain his pineapple pieces in the spin drier of a hover twin tub he also used to wash his salads in the other part.

some form of hot base gives a crisper crust if in the oven, I have a couple of large clay pot saucers for cooking pizza on. I preheat them in the oven.
I construct the piza on a similar sized round tray and transfer to the hot saucer immediately before putting in the oven.

don't overtop your pizza, most of the commercial ones are lousy but there is also a point where too much topping ruins the balance.

If using a camp oven on the fire use a trivet and a tray in the oven, get the oven good and hot then take it off the fire and add coals to the top only.

when you are making your dough dont make it too dry or stiff or it wont rise well and the texture will be poor, a sticky dough that needs foured hands and board to work is best. As moist a dough as you can handle without making a huge mess.

make sure you use enough yeast and sugar.

don't forget the salt.

MMM, pizza tomorrow I think.

cheers

Like lots of others I've been thinking of building an oven. I've an unused brick BBQ to use as a base and I've just discovered that work is throwing out 2 big heat banks full of white bricks. Anyone know if they would be appropriate for the base? They would seem to me to be the same thing as firebricks but obviously only designed for upto about 60 or 70 degrees.
Any thoughts?