"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Reply
 
Thread Tools Display Modes
 
Old 07-13-2011, 10:54 AM   #11
Cook
 
MyCrummyApartment's Avatar
 
Join Date: May 2011
Location: Toronto
Posts: 84
Quote:
Originally Posted by 70chevelle View Post
With a wood fired oven your dough should be flour, water, salt and yeast. Other adders such as oil or sugar will burn in the high heat. I use caputo 00 flour in my wfo. A wfo pizza shop will cook at between 800 and 900 degrees for 1-2 minutes, a restaurant with a wfo pizza oven, sometimes gas fired, cook at 550 to 600 degrees, which can handle toppings.
That makes a lot of sense.... TYVM.
__________________

__________________
Real cooking videos for small kitchens.
Hot to cut your own Sirloin Steaks from Costco
MyCrummyApartment is offline   Reply With Quote
Old 07-13-2011, 11:28 AM   #12
Senior Cook
 
Join Date: Apr 2011
Posts: 340
Quote:
Originally Posted by 70chevelle View Post
With a wood fired oven your dough should be flour, water, salt and yeast. Other adders such as oil or sugar will burn in the high heat. I use caputo 00 flour in my wfo. A wfo pizza shop will cook at between 800 and 900 degrees for 1-2 minutes, a restaurant with a wfo pizza oven, sometimes gas fired, cook at 550 to 600 degrees, which can handle toppings.
really? wow I can't believe they cook it at such a low temperature, even when it's a brick oven!
__________________

__________________
Hyperion is offline   Reply With Quote
Old 07-13-2011, 11:53 AM   #13
Master Chef
 
Join Date: Jul 2008
Location: Park Drive Bar/Grill Los Angeles
Posts: 9,639
As long as the establishment is not running under VPN certification, rules, or whatever it can operate it's oven at any temperature and use any variety of ingredients.
__________________
roadfix is offline   Reply With Quote
Old 07-13-2011, 12:06 PM   #14
Senior Cook
 
Join Date: Apr 2011
Posts: 340
Quote:
Originally Posted by roadfix View Post
As long as the establishment is not running under VPN certification, rules, or whatever it can operate it's oven at any temperature and use any variety of ingredients.
that's what gets me all the time.. I used to visit many restaurants hoping to eat authentic neapolitan pizza, but every time I was disappointed. Everybody can claim to be authentic!
__________________
Hyperion is offline   Reply With Quote
Old 07-13-2011, 12:19 PM   #15
Master Chef
 
Join Date: Jul 2008
Location: Park Drive Bar/Grill Los Angeles
Posts: 9,639
Quote:
Originally Posted by Hyperion View Post
that's what gets me all the time.. I used to visit many restaurants hoping to eat authentic neapolitan pizza, but every time I was disappointed. Everybody can claim to be authentic!
You need to visit those that are VPN certified. They follow strict guidelines for the type of pizza you're after.
__________________
roadfix is offline   Reply With Quote
Old 07-13-2011, 12:25 PM   #16
Senior Cook
 
Join Date: Apr 2011
Posts: 340
Quote:
Originally Posted by roadfix View Post
You need to visit those that are VPN certified. They follow strict guidelines for the type of pizza you're after.
I didn't know they can be VPN certified. I just found one according to this. Thanks!
__________________
Hyperion is offline   Reply With Quote
Old 01-03-2012, 01:38 PM   #17
Chef Extraordinaire
 
CWS4322's Avatar
 
Join Date: Jan 2011
Location: Rural Ottawa, Ontario
Posts: 12,318
I want to build an outdoor wood-fired oven. A friend sent me this link:

Has anyone built an outdoor wood-fired oven? Thoughts?''

Build Your Own Earth Oven by Kiko Denzer, Hannah Field - Chelsea Green

She's on her 2nd one--the first one was at their other house. I so want a wood-fired oven (to circumvent the "on the grid TOU rates").
__________________
I've got OCD--Obsessive Chicken Disorder!
http://www.discusscooking.com/forums...les-76125.html
CWS4322 is offline   Reply With Quote
Old 01-03-2012, 01:57 PM   #18
Master Chef
 
Join Date: Jul 2008
Location: Park Drive Bar/Grill Los Angeles
Posts: 9,639
Quote:
Originally Posted by CWS4322 View Post
I want to build an outdoor wood-fired oven. A friend sent me this link:

Has anyone built an outdoor wood-fired oven? Thoughts?''
I built my WFO in 2010 and I love it when I have plenty of seasoned wood on hand. I did not build an Earthen oven, I used fire bricks and plenty of insulation. I built a 34" internal diameter Pompeii style oven.

I fired my oven on New Year's Eve and grilled some chorizos and skirt steaks directly on the oven floor. Some of my guests who've never seen a WFO were amazed with the thing. I also roasted some mochi too.
That was Saturday night. This morning, (Tues) the oven temp was hovering at 300F and will gradually drop further in the next two days. Of course you can meanwhile roast and do long and slow cooks without having to burn another log. A well insulated oven can retain heat for several days.
__________________
roadfix is offline   Reply With Quote
Old 01-03-2012, 01:58 PM   #19
Master Chef
 
CharlieD's Avatar
 
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 8,396
Quote:
Originally Posted by CWS4322 View Post
I want to build an outdoor wood-fired oven. A friend sent me this link:

Has anyone built an outdoor wood-fired oven? Thoughts?''

Build Your Own Earth Oven by Kiko Denzer, Hannah Field - Chelsea Green

She's on her 2nd one--the first one was at their other house. I so want a wood-fired oven (to circumvent the "on the grid TOU rates").
Whenever I see somebody advertising something that can be build “nearly for free” I know it’s a lie. You cannot build an oven from scraps. You need to use special fire prove brick, that’s just to begin with. That part alone is going to be expensive. Then unless you trained masonry/brick layer you will need somebody’s help, at least to build the walls, etc. Otherwise they will be crooked and may even eventually crack and then even brake. I’d start with something more realistic.
Can that same friend actually help you build one?
__________________
You are what you eat.
CharlieD is offline   Reply With Quote
Old 01-03-2012, 01:59 PM   #20
Master Chef
 
CharlieD's Avatar
 
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 8,396
Quote:
Originally Posted by roadfix View Post
I built my WFO in 2010 ...
How about a picture, please?
__________________

__________________
You are what you eat.
CharlieD is offline   Reply With Quote
Reply

Tags
oven, pizza

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 09:30 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.