Card Shark wrote:The commercial guys I've watched use somewhere in the 420 - 500C range with very wet doughs to get that fabulous base char. On and off quickly so not to dry the pie out which is the challenge using a BBQ. Interested to see how you get on with your toy budgetburner. Why not enter a pie or two in the present comp! CS
I think I'll need more time/experience with my pizza making before I'd be able to even give thought to competing with others, haven't made that many pizza's in this oven yet and I'm still playing with my dough recipes. That's what's changed for us also since getting this oven, when we made pizza's in the past we just bought or made a basic base/dough and used different sauces that were still shop bought or made up of shop bought stuff.
We've taken to doing it all from scratch since the new oven and so far have only been making basically just ham and sausage one for the kids and a typical Aussie supreme type without olive or anchovies. My family are a boring lot lol, I'm the only one who likes most types of things and different things. Most the dough recipe's I've been using for the family have been quick/easy to make (short fermenting) spur of the moment things, I think I prefer the 12-24 hour ferment type though myself and want to play with those more. Once I perfect my recipe and have honed my skills though heheheh, look out
EDIT: oh I didn't look at the pizza comp thread, I don't normally read competition things as I'm not a real competitive kind guy but that thread looks like fun. If I get a chance before the comp finishes to make pizza again I might enter for fun. I thought it might have been a much bigger thing with all pro's strutting their goodies, oh well anyways we also thought maybe some desert would be nice and the oven had cooled down.
So we thought pavlova would be nice.
cooked and cooling
Started making a roulade and just about finished and more visitors turn up so we made another batch too, so we had enough for all. One roulade and one stackova as we call it lol. Only real difference is one is a single slab of pavlova cream and fruit spread and then you roll it up and then put more cream and fruit over the outside (roulade) and the stackova is just 2 thinner slabs of pav with layer of fruit 'n cream inside and then dressed same on top.