This week sees the arrival of the new commercial pizza oven after the old domestic version went bang (and put the electrics off in the house too!) half way through cooking the evening meal the week before.
A commercial one was selected to ensure that the required heat could be achieved. Many domestic pizza makers simply do not get hot enough to cook the pizza dough in the proper manner. This results in a chewier crust on the pizza.
The dough has been made and is being cold raised in the fridge overnight ready for Friday’s evening meal. There is no doubt that it will take some getting used to, as did the previous pizza maker. But the fun is in the trying and there is no shortage of hungry mouths willing to eat the practice specimens. A test batch of sourdough bread buns has already proved a success, so watch this space for future updates and photographic evidence!