Saturday, Jan 10, 2009 at 02:38
So the pizza oven isn't worth a mention then, Royce ?
Or did I miss something?
My offer still stands - even unto a Vikweigan Reptile Assassin.
(Such is the bond that emanates from and strengthens the Wood Fired Oven Community....).
Mate, I've just about finished kneading the "Tipo 00" flour dough, in preparation for pizzas tomorrow night..........YUUMMM!
The next day we may bake bread, perhaps a roast. The day after, hmm. A broth, of turkey hindquarter bones and other scraps from the Silly Season. Then, on the fourth day, smoked fish.... enough!
Royce, I hope that your oven is all that you desire.
If not, google the site I offered:
"fornobravo" .
Excuse me, but I must knock down the dough for tomorrow's tucker: thin-crust pizza - like we country bumkins can all make, eh.
Yep. I'm back. 'Tipo 00' flour is as sensous and delicate as ever. Shall post an image of both the machine and the fodder it spawns. ( That would be maybe Sunday, yes?)
By request only.
Hahaha,
Royalties to Gramps:( as in 'Dinner for One').
"Same as last post, Madam?"
"Yes Jeff. Same as last post, Jeff"
Hic.!, "Slorry"
Jess.( shh!! I'm his Dog. I write most of his stuff - tru . so shhh---)
ps.
I meant no harm by this post.
After all, it is the tail end of the Silly Season, and those who care, or would care to care for wood fired ovens
AnswerID:
343511
Follow Up By: Member - Royce- Saturday, Jan 10, 2009 at 10:27
Saturday, Jan 10, 2009 at 10:27
Mate! It's winner. Last night was its first real run.
A few cracks have appeared in the brickwork. This just adds to its rustic, rudimentary, rough presentation.
At the start the fire was way too hot and we burnt the top and left a doughey glug in the middle of the pizzas.
By the end of the evening we had the dough the right cosistency and the fire humming at the right temp.
Everyone put their favorite toppings on and sat around the red-gum fire. Fantastic evening.
No snake pizzas tho.
FollowupID:
611375