3643 Pizza Ovens

Could some one help with a little advice on Pizza ovens please. We have one in the corner of the kitchen. It is a domed brick oven with the flue at the front and a metal door that closes in the heat. The bricks are very clean and do not look as though there has been a fire in there.

When we were out last time the official at the Commune - who's family used to own the house - said he could remember his mother baking bread etc and so we decided to give it a go.

However -you've probably realised I'm no Delia and our efforts were heath robinson to say the least.

We used charcoal which we thought would give out the best heat, but were too scared to light it in the oven in case the house caught fire so we started it in the fireplace and then transferred it to the oven. After a while we moved the coals to one side and put the pizza in.

I don't think this made the oven hot enough and an hour later I ended up putting the pizza tray on the coals. It cooked and was very tasty but didn't brown!!

Does anyone know what we should have done and how these traditional ovens work?

Also we found a mummified rat up the flue!! A friend said it had been put there to ward off bad vibes - all it managed to do was put us off our pizza!! Is the rat essential?!!

Jackie

Category
Food & Drink

Submitted by Anonymous (not verified) on Sun, 05/14/2006 - 13:39

He he, Like the rat bit! ;)

All I really know is it has to be really really hot but have found some links unless an Italian can direct us better. We have an enormous pizza oven, almost as big as the cucina itself! Haven't tried it out yet cos when we were out in April we had a rat problem too! They had taken up residence in it!

[URL="http://italianfood.about.com/od/breadspizza/ss/pizzaovn.htm"][FONT=Times New Roman][SIZE=3][COLOR=#800080]The Wood Fired Pizza Oven: An Introduction[/COLOR][/SIZE][/FONT][/URL]
[FONT=Times New Roman][SIZE=3] [/SIZE][/FONT]
[URL="http://italianfood.about.com/od/breadspizza/ss/pizzaovn_9.htm"][FONT=Times New Roman][SIZE=3][COLOR=#800080]Backtracking a little: Firing the oven[/COLOR][/SIZE][/FONT][/URL]
[FONT=Times New Roman][SIZE=3] [/SIZE][/FONT]
[URL="http://italianfood.about.com/od/breadspizza/ss/pizzaovn_10.htm"][FONT=Times New Roman][SIZE=3][COLOR=#800080]Preparing the hot oven[/COLOR][/SIZE][/FONT][/URL]
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[URL="http://www.fornobravo.com/forum/"][FONT=Times New Roman][SIZE=3][COLOR=#800080]http://www.fornobravo.com/forum/[/COLOR][/SIZE][/FONT][/URL]

Submitted by Anonymous (not verified) on Sun, 05/14/2006 - 14:29

Wanna see a what real pizza looks like?

[CENTER][ATTACH]476[/ATTACH][/CENTER]

This one was eaten within milliseconds of this photo being taken! :D

Submitted by Anonymous (not verified) on Sun, 05/14/2006 - 15:03

Before typing up a whole instruction sheet on how to heat this oven I took the precaution of looking at the links in trullo's post. They are perfect, this is exactly what all my Italian friends do - you just need wood - no charcoal necessary.
It may assist you to know that the lighting and preparing of the pizza oven (these days) is generally one of those jobs jealously guarded by the men...bit like the barbeque...so leave it to them :) :)

Submitted by Anonymous (not verified) on Sun, 05/14/2006 - 15:21

Thanks folks. hope the rats aren't going to be a permanent feature!! Will check out the sites suggested.

My favourite pizza is the one with potatoes, cheese, onion and herbs -no tomatoes just pure carbohydrates - PMT heaven!!

Jackie

Submitted by Anonymous (not verified) on Sun, 05/14/2006 - 16:00

Sounds yummy!

No rats should be sorted, will find out in June! :eek:

Submitted by Anonymous (not verified) on Mon, 05/15/2006 - 05:14

[FONT="Book Antiqua"][SIZE="3"]Any advice on the restoration of a Pizza Oven? We have a big one on the front of the house which is in a very bad way and I'd like to repair it as I fancy pizzas outside on a hot summer evening.

Jackie is that the Nigel Slater recipie using a sour cream base to the potatoes ?We love that too.

Becky[/SIZE][/FONT]

Submitted by Anonymous (not verified) on Mon, 05/15/2006 - 06:54

Hi Becky,

I was wondering, have you tried to fire up your oven and use it? I've seen many others in far worse states than yours appears to be from the photo and they are used all the time. They also seem to bake the best pizza for some reason.

Keep a bucket of water handy.. just in case! :D

Submitted by Anonymous (not verified) on Mon, 05/15/2006 - 07:17

Hi Becky - didn't know there was a nigel slater recipe. We first had this in Pescara last summer and when recreating it I have just followed my taste buds!!

I will definately look up the suggested recipe tho as I have always felt mine was lacking in something!!

Jackie