Watcha cookin'?

Daughter and her boyfriend came out today.
Found a pizza flour from Italy that’s specially ground and formulated for high temp woodfired ovens from Caputo.
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It was really easy to mix and make dough so I mixed up a bunch from a recipe on their website and also some from my old standby recipe. The Caputo recipe was delicious but very difficult to work with it was very wet and sticky but used a well floured work surface I got it stretched out and well shaped.
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Everyone gets to add their own toppings and drink Peroni and red wine ETC.
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The end results are always delicious. With as much as we made we have a ton of leftovers but one of my favorite foods is cold pizza so none will go to waste. You can see the way the Caputo flour really expands when it hits the heat of the oven opening up big crusty bubbles with great taste and texture.
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NPC 6060⁸42 said:
Daughter and her boyfriend came out today.
Found a pizza flour from Italy that’s specially ground and formulated for high temp woodfired ovens from Caputo.
View attachment 430292
It was really easy to mix and make dough so I mixed up a bunch from a recipe on their website and also some from my old standby recipe. The Caputo recipe was delicious but very difficult to work with it was very wet and sticky but used a well floured work surface I got it stretched out and well shaped.
View attachment 430293
Everyone gets to add their own toppings and drink Peroni and red wine ETC.
View attachment 430294
The end results are always delicious. With as much as we made we have a ton of leftovers but one of my favorite foods is cold pizza so none will go to waste. You can see the way the Caputo flour really expands when it hits the heat of the oven opening up big crusty bubbles with great taste and texture.
View attachment 430295View attachment 430296
Click to expand...
Thats an awesome oven. I'm considering an Ooni or similar. It's been so ridiculously hot this summer I've had negative interest in heating the inside oven to 550*. Anyone know how well those outdoor pizza ovens work outside in Winter? Would def be propane version.
 
Ddays said:
Thats an awesome oven. I'm considering an Ooni or similar. It's been so ridiculously hot this summer I've had negative interest in heating the inside oven to 550*. Anyone know how well those outdoor pizza ovens work outside in Winter? Would def be propane version.
Click to expand...
The Ooni wood fire has never had an issue when my brother in law was using it. The Kalamazoo gas ovens work just fine as well in the winter.
 
NPC 6060⁸42 said:
Daughter and her boyfriend came out today.
Found a pizza flour from Italy that’s specially ground and formulated for high temp woodfired ovens from Caputo.
View attachment 430292
It was really easy to mix and make dough so I mixed up a bunch from a recipe on their website and also some from my old standby recipe. The Caputo recipe was delicious but very difficult to work with it was very wet and sticky but used a well floured work surface I got it stretched out and well shaped.
View attachment 430293
Everyone gets to add their own toppings and drink Peroni and red wine ETC.
View attachment 430294
The end results are always delicious. With as much as we made we have a ton of leftovers but one of my favorite foods is cold pizza so none will go to waste. You can see the way the Caputo flour really expands when it hits the heat of the oven opening up big crusty bubbles with great taste and texture.
View attachment 430295View attachment 430296
Click to expand...
Nice…I love that pizza oven
 
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Pan roasted chicken over chickpeas, garlic & spinach, roasted yellow squash & broccolini, heirloom tomato & white nectarine salad
 
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