MEATBALL PIZZA - COMPARING A GAS COOK TO A WOOD FIRED COOK
We've been back to using the wood-fired oven this week and the dough suits it better. I made the same Meatball Pizza as last week - using the same dough recipe and toppings. In this video I cooked the Meatball Pizza in the wood-fired oven then added clips from the gas-fired oven Pizza to provide a visual comparison of the two cooks:
The outcome from the two differently cooked Pizzas shows that even with the same dough and toppings the gas and wood ovens do provide different results - but not huge ones. The main difference I noticed was the top of the gas Pizza certainly had been cooked harder, whereas the wood-fired oven had cooked the top in a gentle and less vicious way (I had the gas power on full throttle to cook the crust)!
It also took a while for the gas to cook the dough on the crust and that was one of the reasons why I had to hold the peel over the toppings to protect them whilst the crust cooked. My thoughts on this are that the dough I'm currently using has been tweaked to work well with a wood-fired flame. For the gas I will recreate my older dough recipe using Molino Grassi and try again.
This was a delicious pizza and it cooked well. The taste difference between the gas and wood is minimal. There is a slight difference but it's very subtle. I need to do a blind taste test experiment - that'll be interesting. The wood-fired flame certainly brought the leoparding back to the crust.
BACON AND ONION PIZZA USING A WOOD-FIRED PIZZA OVEN
I made this Pizza on Friday in such a flurry because I only had 45 minutes to get the oven to temperature, make the pizza and cook it. Why? Rain. The weather forecast had predicted just a 10% chance of rain. And that was due to increase to 50% within the hour. We've had so much bad weather - rain and strong winds practically every day that it's been impossible to get outdoors for a cook and so if there's a break in the cloud at this time of year - you've got to go for it!
It was a bit windy but overall this was a really good cook. The bacon lardons together with the cooked and uncooked onions worked well together.
This was the first white pizza I'd cooked in a while and a nice change from a tomato based pizza. The fried mushrooms together with the onions and bacon were perfect topping combinations. Add some pine nuts and rocket leaves and you've made one tasty pizza! The pine nuts roasted beautifully in the flames and provided the hidden crunch within each bite. Yum!
Back to the weather on this Pizza. Within 5 minutes of finishing the cook, it poured down. Big time. I was lucky. I'll put a video up to show what happens when it starts pouring with rain for more than an hour right onto your 600 centigrade wood-fired oven!
Hoping for better weather - see you next week!