Text 40036, 96 rader
Skriven 2010-07-13 18:19:00 av Dave Drum (42821.cooking)
  Kommentar till text 39999 av RUTH HANSCHKA (1:123/140)
Ärende: Quarry tile? Or ....
============================
-=> RUTH HANSCHKA wrote to DAVE DRUM <=-

 ->  RH> Let me know if you find any.  A friend is trying to get a pizza
 ->  RH> oven back into operation and needs something similar.

 -> Do you want quarry tiles or fire brick? Fire brick is available from
 -> Home Depot, Lowe's and Menard's (which may not have spread to the right
 -> coast area).
 
 -> I used to haul firebrick to the Hillsboro Glass Co's plant back when I
 -> was bouncing up and down the highways in a semi. I'll never forget the
 -> name of the road their plant was on - Pyro Road, in Oak Hill, OH.

 RH> I think it has to be the tile; it goes in as sheets and the brick
 RH> wouldn't do that.  I'd have to get a good look at the oven to be sure.

Oh, IOW, it's not a "real" brick oven. Just a "works-like". Authentic brick
ovens as far as I know require lining with refractory (fire) brick ... and
being mortared with refractory mortar to hold things together. I looked into
build a backyard brick oven in one of my wilder flights of culinary fancy. 
PHEW! Talk about a PITA to build, to learn to use, and to maintain. I decided
to do "work-alike" things instead.  Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Brick-Oven Pizza (Brooklyn Style)
 Categories: Breads, Pizza, Herbs, Cheese
      Yield: 16 Servings

MMMMM--------------------------DOUGH---------------------------
      1 ts Active dry yeast
    1/4 c  Warm water
      1 c  Cold water
      1 ts Salt
      3 c  Bread flour

MMMMM-------------------------TOPPING ------------------------------
      6 oz Low moisture mozzarella;
           - thin sliced
    1/2 c  No salt added canned crushed
           - tomatoes
    1/4 ts Fresh ground black pepper
    1/2 ts Dried oregano
      3 tb Extra-virgin olive oil
      6    Leaves fresh basil; torn

  Sprinkle yeast over warm water in a large bowl. Let stand
  for 5 minutes to proof. Stir in salt and cold water, then
  stir in the flour about 1 cup at a time. When the dough is
  together enough to remove from the bowl, knead on a floured
  surface until smooth, about 10 minutes. Divide into two
  pieces, and form each one into a tight ball. Coat the dough
  balls with olive oil, and refrigerate in a sealed container
  for at least 16 hours. Be sure to use a big enough container
  to allow the dough to rise. Remove the dough from the
  refrigerator one hour prior to using.

  Preheat the oven, with a pizza stone on the lowest rack, to
  550øF. Lightly dust a pizza peel with flour.

  Using one ball of dough at a time, lightly dust the dough
  with flour, and stretch gradually until it is about 14
  inches in diameter, or about as big around as the pizza
  stone. Place on the floured peel. Place thin slices of
  mozzarella over the crust, then grind a liberal amount of
  black pepper over it. Sprinkle with dried oregano. Randomly
  arrange crushed tomatoes, leaving some empty areas. Drizzle
  olive oil over the top.

  With a quick back and forth jerk, make sure the dough will
  release from the peel easily. Place the tip of the peel at
  the back of the preheated pizza stone, and remove peel so
  that the pizza is left on the stone.

  Bake for 4 to 6 minutes in the preheated oven, or until the
  crust begins to brown. Remove from the oven by sliding the
  peel beneath the pizza. Sprinkle a few basil leaves randomly
  over the pizza. Cut into wedges and serve.

  From: http://allrecipes.com

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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