· James Torr · Personal  · 1 min read

First go on the outdoor oven in quite a few years, quite happy with the results. The base needed more preheating but I ran out of patience after wind kept blowing the gas out. This is 62% hydration blue Caputo, home made mozz and some German style mortadella. Took about 100s. I installed a lazy Susan and a circular stone, both worked excellently and reduced my stress levels considerably.

First go on the outdoor oven in quite a few years, quite happy with the results.

First go on the outdoor oven in quite a few years, quite happy with the results. The base needed more preheating but I ran out of patience after wind kept blowing the gas out.

This is 62% hydration blue Caputo, home made mozz and some German style mortadella.

Took about 100s. I installed a lazy Susan and a circular stone, both worked excellently and reduced my stress levels considerably. Turning pizza is hard, and if you do it too early, it’ll disintegrate, so you often get burnt crust at the start of the bake on the edge nearest the flame.

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It's not picture perfect: a little rough, but that may just be my folding technique.

It's not picture perfect: a little rough, but that may just be my folding technique.

It's not picture perfect: a little rough, but that may just be my folding technique. The texture felt decent, proper stretchy. For lack of decent mozzarella available commercially, I figured I'd give it a go. Technique, I used mostly @frenchguycooking's recipe. As usual, I'm always surprised how little yield there is with milk products.

I bore the freezing cold and made myself a pizza.

I bore the freezing cold and made myself a pizza.

I bore the freezing cold and made myself a pizza. Turned out rather well! Probably didn't need so much on top, but apart from that, good stuff. Homemade mozzarella and feta-like cheeses, as well as some nice salami my buddy Evan made in Italy. Happy Monday folks!