We would LOVE LOVE LOVE help in building an oven!! We’ve never tried building with cob before, but I loved the one at TLC Farms (w/ a build in bench through which a pipe is directed, so you have a warm seat in the winter!!).
We’ve used Alton’s dough recipe in the past and loved it but recently have tried two other recipes just to see what else it out there. The first was Peter Reinhart’s recipe from ‘The Bread Baker’s Apprentice.’ It turned out ok but was a little bland for us. The second one on the other hand is now our go-to pizza dough recipe and it is from Jim Lahey’s book, ‘My Bread.’ In his method the dough is actually spread inside a half sheet pan, which is something that is nice for us because we don’t have a pizza stone (or its ceramic tile counterpart). Also it can be made the day before and refrigerated overnight just like Alton’s. We even enjoy his topping suggestions, he has recipes for tomato pizza, cauliflower pizza, potato pizza, zucchini pizza, onion pizza, white pizza and fennel pizza. I know these flavors might not appeal to the kids but the adult types might enjoy
1tbl sugar
1tbl salt
honey
one packet dry active yeast
2.5 cups warm water
about 6 cups or so of flour (if you can find bread flour that is better,..)
2tbl of EVOO (extra virgin olive oil)
1. in large bowl mix sugar, salt, yeast, 2 cups flour, oil, and a good squeeeeze of honey…
2. add in 2.5 cups of 110 degree hot / warm water and stir until soupy!
3. this should sit for about 20 minutes until the yeast starts to bubble
4. then add the remaining flour and kneed for about 6-8 minutes, or until dough becomes firm ( this is one of the hardest parts,..knowing when to start and when to stop,…but it is better to over kneed then to under kneed)
TURN OVEN OFF!
5. cut ball into three equal pieces and roll them into balls,…coat the outside of them with a little EVOO
6. store two away for later use,…place one ball in large bowl and cover with damp kitchen towel and place in the OFF OVEN for about 30-40 minutes,…
7. at this point it should have doubled in size and is ready to use,….DO ONT ROLL OUT DOUGH,..this will smash all the air pockets you just went through all that trouble for,..
8. PRE HEAT oven to 550 degrees and also preheat pizza stone ON BOTTOM SHELF,..
9. remove stone, toss dough, place dough on stone and top with whatever comes to your imagination,…
bake for about 15 minutes on bottom shelf and ENJOY!
we have a couple of experienced natural builders and a couple of children who love mud who love to help build a COB oven!
We would LOVE LOVE LOVE help in building an oven!! We’ve never tried building with cob before, but I loved the one at TLC Farms (w/ a build in bench through which a pipe is directed, so you have a warm seat in the winter!!).
We’ve used Alton’s dough recipe in the past and loved it but recently have tried two other recipes just to see what else it out there. The first was Peter Reinhart’s recipe from ‘The Bread Baker’s Apprentice.’ It turned out ok but was a little bland for us. The second one on the other hand is now our go-to pizza dough recipe and it is from Jim Lahey’s book, ‘My Bread.’ In his method the dough is actually spread inside a half sheet pan, which is something that is nice for us because we don’t have a pizza stone (or its ceramic tile counterpart). Also it can be made the day before and refrigerated overnight just like Alton’s. We even enjoy his topping suggestions, he has recipes for tomato pizza, cauliflower pizza, potato pizza, zucchini pizza, onion pizza, white pizza and fennel pizza. I know these flavors might not appeal to the kids but the adult types might enjoy
I have been reading this pizza thread for quite some time, and have been VERY happy with the pizza results.
http://forums.nasioc.com/forums/showthread.php?t=1707124&highlight=pizza
ingredients,..
1tbl sugar
1tbl salt
honey
one packet dry active yeast
2.5 cups warm water
about 6 cups or so of flour (if you can find bread flour that is better,..)
2tbl of EVOO (extra virgin olive oil)
1. in large bowl mix sugar, salt, yeast, 2 cups flour, oil, and a good squeeeeze of honey…
2. add in 2.5 cups of 110 degree hot / warm water and stir until soupy!
3. this should sit for about 20 minutes until the yeast starts to bubble
4. then add the remaining flour and kneed for about 6-8 minutes, or until dough becomes firm ( this is one of the hardest parts,..knowing when to start and when to stop,…but it is better to over kneed then to under kneed)
TURN OVEN OFF!
5. cut ball into three equal pieces and roll them into balls,…coat the outside of them with a little EVOO
6. store two away for later use,…place one ball in large bowl and cover with damp kitchen towel and place in the OFF OVEN for about 30-40 minutes,…
7. at this point it should have doubled in size and is ready to use,….DO ONT ROLL OUT DOUGH,..this will smash all the air pockets you just went through all that trouble for,..
8. PRE HEAT oven to 550 degrees and also preheat pizza stone ON BOTTOM SHELF,..
9. remove stone, toss dough, place dough on stone and top with whatever comes to your imagination,…
bake for about 15 minutes on bottom shelf and ENJOY!