adm
WFO Team Player
Posts: 164
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Post by adm on Oct 22, 2013 23:07:38 GMT
I'm really sorry to hear about your hubby.....and it might sound a bit blasé to go straight back to the peel subject.
But.....if you know anybody halfway handy with a jigsaw, you can make them for peanuts from a bit of plywood. Just draw out the shape and cut it out. Then just sand the front edge down to form a nice angle to launch the pizza from. It's good to give just a bit of rounding to the rest of the edges to avoid splinters, but then you have the same thing you'd pay £10-£20 for in England for maybe £3.....
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Post by Gaelceltic on Oct 23, 2013 5:14:40 GMT
Thanks Adm. Damn all I can do about hubby, or I would have. The least I can do is carry on with our dream, albeit it's a darned sight harder without him.
Anyway, one of my friends and neighbours is right into woodwork, and he was actually one of my guinea pigs on Sunday. I shall ask him if he could make me one or several. Am sure if he can he will.
Would really be great and save some valuable weight in my luggage. Thanks for the tip.
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Post by muddy4x4 on Oct 23, 2013 10:45:56 GMT
Just enjoy playing with the oven ! I would hate to think how many pizzas that I managed to re arrange in the first few firings ! Its all about having fun and learning, and what works for you ! Confidence is a big part. A year ago I could do 2 pizzas at a time max in the oven. I regularly do 4 or 5, and that's just through practice.
All our friends and neighbors loved being our guinea pigs, and I am sure yours will to!
Have fun and Enjoy.
I know if I find myself in Cyprus I would volunteer as a Guinea Pig !
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Post by rockrocky on Oct 23, 2013 17:06:24 GMT
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Post by Gaelceltic on Oct 23, 2013 17:23:59 GMT
Thanks Muddy4x4, glad to hear that all is not doom and gloom then. It does give me a bit of encouragement to hear that others have not hit it off right away either. Think that what has got to me is that I have been doing pizza for over 30 years in a gas oven, using not quite a pizza stone, but unglazed tiles...cannot for the life of me remember what they were made from now, it may have been granite, but had them so long, and don't have them now in Cyprus to be able to tell. They were grey anyway, and worked really well. (This is why I have the short handled round pizza peel, and I used to be able to work that well in the house oven).
I'm also thinking that I should make smaller pizzas, rather than the 12" ones I was doing on Sunday. Perhaps go for 9-10"?
Anyway, if you ever find yourself over in Cyprus, you are more than welcome to come and be a guinea pig. Actually, it's more of a requirement. You are not allowed to come to Cyprus without being one!
Thanks so much for the YouTube Link RockRocky, much appreciated. Also thanks re hubby. Life goes on, and it helps that I have a lovely little granddaughter now, who always makes me laugh.
The great consolation that I have is that we did cook some stuff in the oven, pizza, pide, chicken with beer bottle, and had so much fun. I just have to improve on the pizza handling bit for more people, and that obviously only comes with practise. You can be another guinea pig if you are ever in Cyprus!
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Post by muddy4x4 on Oct 23, 2013 17:41:17 GMT
Strange that you say to go for a smaller size, we work on a 9-10in pizza as standard ! What a lot of people dont realise is that a 9in pizza is half the size of a 12in. It also means you get to make lots more pizzas for your guests !
If I find my way to Cyprus, I will be queuing at your garden gate for a taste of your pizza !
Enjoy your oven, try doing some slow cooked meats overnight as the oven cools. I have created my own version of the Turkish Lahmacun using minced beef Turkish and Moroccan herbs and spices, precooked, then spread on a pizza base with some crumbled feta cheese, cooked in the wfo, once cooked, topped with chopped tomato, spring onion and baby salad leaves and a squeeze of lemon. When ever we do this, it is always the most popular !
Take care
Muddy
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Post by Gaelceltic on Oct 24, 2013 7:38:58 GMT
I meant that I should maybe practise with a smaller size for a while, until I get the hang of using the peel, both in and out of the oven. Then, when I have mastered that, move up to the bigger size. As you say, a larger pizza is better when catering for a few, as less pizzas to make overall.
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