It's Friday and we are firing up the wood-fired oven tonight.
When we are in Sydney and thinking about our outdoor oven here, we have plans to keep it going 24/7. Sliding bread dough in to bake into crusty loaves, slow roasting meats overnight after cooking pizza, trying new recipes from this new WFO cookbook.
(This book was our idea but the authors beat us to it.)
(This book was our idea but the authors beat us to it.)
I have been here 4 weeks and we have only done pizza once and roasted a couple of chickens.
It has been too hot to think about standing in front of the 700F+ oven!
Tonight we have some friends coming over and thankfully it is cooler today.
The WFO is a great way to entertain - you can prepare all the little dishes of toppings in advance, lay them out, pour the wine and beer and and then get the guests to make a pizza. Easy!
It's a lot of fun and people of all ages seem to enjoy it.
Right now, Mark's dough is rising and I am prepping the toppings.
Some of the toppings options on the menu:
Freshly made tomato sauce, fresh mozzarella and basil
Sweetcorn, cherry tomatoes, goat cheese and basil
Sauteed kale, caramelised onions, pinenuts and feta
Portobello mushrooms, olives and mozzarella
Will post some pizza photos later tonight.
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