Monday, August 17, 2009
At Last, Evidence of WFO Cookery!
Have you been following along with my wood-fired pizza oven build over at Modern in MN?
If you have, then you already know that we officially have oven! YIPPEE!
It was several weekends' worth of very hot, backbreaking and often tedious work that had me wondering what I was thinking for a while there, but now that it's done and usable, I can tell you already that the whole undertaking was TOTALLY worth it. Whooda thunk.
So in every spare minute we've been able to find in this crazy busy month, I've been prepping ingredients and making dough and and stoking fires, and I think I've managed to turn out some pretty fabulous practice if I do say so myself. I'm still just a beginner at this whole WFO cooking thing and there's definitely a learning curve, but I suspect it's just going to get better and better.
And I am SO in love with everything about the whole darn deal already that I can't imagine life without my own backyard wood fired oven. It's that fabulous, really.
Anyway, between trying to master the whole 90 second cooking time thing and the fact that my hands have typically been covered with dough and sauce and toppings as I play pizzaiolo, pictures have been in short supply. But luckily for all of us, my lovely pal Knit-Whit and her boy came over last Friday and she was able to capture and document evidence of WFO pizza cookery.
I hope you're hungry.
Trying to take a picture before someone snags a slice is futile:
blasphemous topping overload:
Boy made this one. Mozzarella two ways, anyone?
and for dessert, pizza cookery in action:
Banana, nutella, pecans and a sprinkling of brown sugar that goes all melty and gooey in the oven. Ridiculously delicious. Who wants a slice?
So far, the only complaint I've heard is running out of stomach space too soon, but I'm going to keep practicing anyway. And as soon as I have some time to get to work making a door, I'll be able to experiment with post-pizza-fire cooking of breads (day two) and roasting stuff (day three). Here's to the U of Splatgirl degree in WFO cookery!
If you have, then you already know that we officially have oven! YIPPEE!
It was several weekends' worth of very hot, backbreaking and often tedious work that had me wondering what I was thinking for a while there, but now that it's done and usable, I can tell you already that the whole undertaking was TOTALLY worth it. Whooda thunk.
So in every spare minute we've been able to find in this crazy busy month, I've been prepping ingredients and making dough and and stoking fires, and I think I've managed to turn out some pretty fabulous practice if I do say so myself. I'm still just a beginner at this whole WFO cooking thing and there's definitely a learning curve, but I suspect it's just going to get better and better.
And I am SO in love with everything about the whole darn deal already that I can't imagine life without my own backyard wood fired oven. It's that fabulous, really.
Anyway, between trying to master the whole 90 second cooking time thing and the fact that my hands have typically been covered with dough and sauce and toppings as I play pizzaiolo, pictures have been in short supply. But luckily for all of us, my lovely pal Knit-Whit and her boy came over last Friday and she was able to capture and document evidence of WFO pizza cookery.
I hope you're hungry.
Trying to take a picture before someone snags a slice is futile:
blasphemous topping overload:
Boy made this one. Mozzarella two ways, anyone?
and for dessert, pizza cookery in action:
Banana, nutella, pecans and a sprinkling of brown sugar that goes all melty and gooey in the oven. Ridiculously delicious. Who wants a slice?
So far, the only complaint I've heard is running out of stomach space too soon, but I'm going to keep practicing anyway. And as soon as I have some time to get to work making a door, I'll be able to experiment with post-pizza-fire cooking of breads (day two) and roasting stuff (day three). Here's to the U of Splatgirl degree in WFO cookery!
Labels: cooking food wood fired oven pizza
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I'm glad I could be of help. All I've been thinking about for 3 days is how delicious those pizzas were.
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