Manna from Devon course - NickAger/pizzaoven GitHub Wiki

Fire management

• Wood should be chopped into smaller pieces
• Can always just light a fire and let it die down quickly and cook on the embers for things like steak
• Need flame licking around the dome of the oven for pizza. He had a fire in the middle and at both sides
• When you have a flame you don't use the door. Only use the door when cooking with embers; when the fire has died down

Dough

• 100g flour per pizza.
• Use dried "easy bake" yeast
• 66.6g water per pizza
• Don't use extra flour when initially mixing and needing
• Throw forward then fold over
• Leave to rise for 2-3 hours
• Separate into balls
• Can control the speed of rising with a trip to fridge or leave outside

From Dough ball into pizza base

• Napolitano is hand stretched with raised crust
• Roma is rolled.
• Roma can hold more ingredients than Napolitano
• flour the surface
• Press down in centre working towards edge, but don't stretch
• Turn over and repeat
• Transfer from hand to hand / arm to arm. Keep thumb down. The stretching occurs as the dough is stretched across the arm.

Toppings

• Start with a drizzle of oil sprawling from the centre outwards
• Tomato sauce, just based on can of sweet tomtatoes blitzed
• Add marjoram (basil only once cooked)
• Mozzarella
• Grate parmesan over the top (for flavour)

Cooking the pizza

• Check temperature of the oven base (around 350°C)
• Check the pizza moves on the peel before putting into the oven
• Gentle movement with the peel (I was too aggressive)
• Move the pizza with the peel by moving the peel towards me.