Grant Posted June 11, 2018 Report Share Posted June 11, 2018 Looking good Charles! Bruce I bet it’s a blueberry pie from all the berries he’s scored lately. Quote Link to comment Share on other sites More sharing options...
ckreef Posted June 11, 2018 Author Report Share Posted June 11, 2018 21 minutes ago, Bruce Pearson said: Looking yummy Charles is that a meat pie on the last picture? 7 minutes ago, Grant said: Looking good Charles! Bruce I bet it’s a blueberry pie from all the berries he’s scored lately. It is a Blueberry pie. It was a bit of a failure. Anything with a bottom crust doesn't work well in a WFO. The problem is as soon as you put something like that in a WFO the deck directly under the pie dish starts to cool down. The end result is the bottom crust doesn't properly cook. Lasagna, meat pies, things like that work well with no worry about burning the bottom. Fruit pies not so well. I'm learning. 3 Quote Link to comment Share on other sites More sharing options...
BonFire Posted June 12, 2018 Report Share Posted June 12, 2018 Anchovies on pizza....mmmmm Quote Link to comment Share on other sites More sharing options...
ckreef Posted June 12, 2018 Author Report Share Posted June 12, 2018 26 minutes ago, BonFire said: Anchovies on pizza....mmmmm That's my son's pie. I'm not a fan of anchovies. 1 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted June 12, 2018 Report Share Posted June 12, 2018 Anchovies on pizza....mmmmm YumOutback kamado Bar and Grill Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted June 12, 2018 Report Share Posted June 12, 2018 It is a Blueberry pie. It was a bit of a failure. Anything with a bottom crust doesn't work well in a WFO. The problem is as soon as you put something like that in a WFO the deck directly under the pie dish starts to cool down. The end result is the bottom crust doesn't properly cook. Lasagna, meat pies, things like that work well with no worry about burning the bottom. Fruit pies not so well. I'm learning. Try pretty baking the crust Outback kamado Bar and Grill Quote Link to comment Share on other sites More sharing options...
ckreef Posted July 1, 2018 Author Report Share Posted July 1, 2018 I really like my new oven gloves and the coal separator definitely helps. I'm not there yet but getting better with each cook in the WFO. 2 mistakes today - dough was over proofed (I need to get my timing together because I keep making thismistake) and the sauce was to watery. (last time saucewas was to dry, maybe next time I'll get it just right). 4 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted July 1, 2018 Report Share Posted July 1, 2018 I'd sure like to be doing a taste test of all of those pizzas. 1 Quote Link to comment Share on other sites More sharing options...
Pequod Posted July 1, 2018 Report Share Posted July 1, 2018 Looking good from here! 1 Quote Link to comment Share on other sites More sharing options...
amusedtodeath Posted July 1, 2018 Report Share Posted July 1, 2018 Those look fantastic! 1 Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted July 1, 2018 Report Share Posted July 1, 2018 I’m with you Mac maybe Charles will share a couple slices with us lol. Sauce too watery to dry, proof too long they still look delicious to me and I bet they taste delicious too! 2 Quote Link to comment Share on other sites More sharing options...
tony b Posted July 2, 2018 Report Share Posted July 2, 2018 I wouldn't toss any of them. They look pretty yummy from here. Quote Link to comment Share on other sites More sharing options...
ckreef Posted July 15, 2018 Author Report Share Posted July 15, 2018 King Arthur Artisan Dough made with King Arthur Pizza Blend Flour cooked at about 600*. Only one picture today as I totally screwed up Mrs skreef's pizza - sorry - LOL Here's mine 1 2 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted July 15, 2018 Report Share Posted July 15, 2018 I hope you shared that delicious pizza with SK. Quote Link to comment Share on other sites More sharing options...
ckreef Posted July 15, 2018 Author Report Share Posted July 15, 2018 4 minutes ago, MacKenzie said: I hope you shared that delicious pizza with SK. Nope she ate her disaster. She said it tasted good (it had her toppings) I just massacred it trying to get the peel under it to turn it before it was ready for a turn. WFO's are a serious learning curve and I guess I'm a slow learner - LOL 2 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted July 15, 2018 Report Share Posted July 15, 2018 Either way it means you have to keep trying until you get it perfect and in the meantime all those delicious not quite perfect pizzas. 1 Quote Link to comment Share on other sites More sharing options...
ckreef Posted July 15, 2018 Author Report Share Posted July 15, 2018 4 minutes ago, MacKenzie said: Either way it means you have to keep trying until you get it perfect and in the meantime all those delicious not quite perfect pizzas. Don't worry, cooking 2 or 3 pizzas a week (at the most) I'll have it figured out in another year or two - LOL 1 4 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted July 16, 2018 Report Share Posted July 16, 2018 Loving your cooks ever so tastyOutback kamado Bar and Grill 1 Quote Link to comment Share on other sites More sharing options...
ckreef Posted August 5, 2018 Author Report Share Posted August 5, 2018 Pulled Pork buns. For bread in a WFO it's all about timing your fire management with the dough proofing time. Getting better at that. You want a small bed of coals at the most relying mainly on residual heat. 400* happened just as the buns had 1 hour proof time. 5 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted August 5, 2018 Report Share Posted August 5, 2018 You nailed it. Now I want rolls. Quote Link to comment Share on other sites More sharing options...
