Sunday, July 5, 2009
Do you have a kid who would like to learn how to make pizza and flat breads in a wood-fired oven? If yes, then join us at the Kneading Conference in Skowhegan, Maine on July 30 and 31. I'll be showing the young ones how to get their hands in the dough and then prepare superlative pizzas.
Posted by Breadhunter aka Stu Silverstein at 11:26 AM
When making pizza, consider keeping the fire on the side of the oven rather than in the back.
The advantage is your ability to see the area of the pizza closest to the fire, and that's where it will first begin to burn, but just before that happens, you can give it a spin. It is simply easier to monitor the bake with the fire on the side. With the fire in the back of the oven, often the pizza will begin to burn, and you may not see it happening.
Posted by Breadhunter aka Stu Silverstein at 8:50 AM