Pizza In The WBO


 
Phil Perrin

Phil Perrin

TVWBB Hall of Fame
Wood burning oven,that is! We've tried several different methods,to varying degrees of sucess,of cooking pie in this oven. After lots of research,and a little luck,I've discovered a pretty good method!
I used a recipe for thin crust dough on FN.com .Emeril's,IIRC. While the dough is rising,I started a fire in the middle of the oven floor using K. Once it got going,I kept adding more K for about two hours. During the last half hour,I preheated the two stones we have on my Genesis. When the dough was ready,I spread the lit K to the back and sides. I also added a couple oak chunks for some smoke flavor.
Pammi had hers margerita style,while mine had pepperoni and fresh mushrooms. I only got one pic,but it's a good one!
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Know what? It turned out pretty durn good! Nice and thin,but still chewy. And just a hint of smokiness! I might have to heat the stones up just a bit longer next time,but I think we finally have the method dialled in! Thanks for looking!
 
Phil, how deep is that oven? Back in the olden days, when we made pizza in our oven, we would use firewood and keep the fire burning. We would also place the pie on the floor of the oven. Those baby's would be done 7 - 10 minutes.
 
@Brian,if I had to do it again,I'd make it deeper and wider.
@S,check out my photo bucket pages. Search for me. There are a ton of pics,including the build.
And thanks everyone for the kind words!
 
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