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Post by dannii on Jul 22, 2014 22:05:32 GMT
Hi! I'm just about to have an outdoor kitchen area built which will comprise a gas bbq ( for quick children's midweek suppers) a masonry bbq As pictured and a pizza/wood fired oven for roasts, bread, pizza etc. this will all be built with work surfaces between and have an undercounter fridge too. The builders begins digging on Saturday but we haven't. Really got a firm plan together on how the pizza oven shall look so any tips on what it MUST have would be hugely appreciated. I've bought a thermometer to imbed in the build but am now pondering merits of chimneys (I think I want one as do not want to lose my hair and eyebrows, equally concerned about losing too much heat for when I cook a joint of meat/bake bread or cakes etc) to cook pizzas do you cook directly on the floor of the oven where the fire was or do you create a ledge inside or use a slab of granite? I was thinking of painting my pizza oven, would it need specialist paint? I'm pretty sure I have lots more questions floating around in my head but these are enough for now! thanks for all your help in advance, Dannii
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