Nothing but WFO money!

[Grant]

Looking good Charles!   Bruce I bet it’s a blueberry pie from all the berries he’s scored lately.  

[ckreef]

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. 

 

[BonFire]

Anchovies on pizza....mmmmm

[ckreef]

26 minutes ago, BonFire said:

Anchovies on pizza....mmmmm

That's my son's pie. I'm not a fan of anchovies. 

 

[Aussie Ora]

Anchovies on pizza....mmmmm

Yum

Outback kamado Bar and Grill

[Aussie Ora]

 
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

[ckreef]

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). 

 

 

[MacKenzie]

I'd sure like to be doing a taste test of all of those pizzas.  

[Pequod]

Looking good from here!

[amusedtodeath]

Those look fantastic!

[Bruce Pearson]

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!  

[tony b]

I wouldn't toss any of them. They look pretty yummy from here.

[ckreef]

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 

 

 

[MacKenzie]

I hope you shared that delicious pizza with SK.  

[ckreef]

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 

 

 

[MacKenzie]

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. 

[ckreef]

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 

 

[Aussie Ora]

Loving your cooks ever so tasty

Outback kamado Bar and Grill

[ckreef]

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. 

 

[MacKenzie]

You nailed it.  Now I want rolls.