· James Torr · Personal · 1 min read

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.


