Most of you readers know that we use our wood-fired brick oven to cook outdoors during the more pleasant months of the year. This time of year we'll fire it up if we score a day above freezing and especially during daylight hours. Baking or roasting in the dark at 20F is not appealing at all.
Recently we hosted guests for the weekend and one of the requests was for homemade pizzas.
So I prepared a batch of sourdough crust balls to undergo a cold fermentation in the garage fridge and prepped everything else with the exception of the firing the forno. Too dang cold and I was disinclined to be traipsing from oven to house and back in the dark while balancing a pizza peel.
So I used the new GE Profile range that I've been becoming accustomed-to .
The bottom oven has a pizza stone and I can preheat it to 550F which will bake a fresh pizza in about 10 minutes - give or take.
And I never had to leave the comfort of my own kitchen.
Pizza! Pizza!
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