I've got a reasonably big barbecue with a hood. Been thinking of trying one of those stones in it for a while but being the tightarse that I am, I went hunting down the side of the house and found 4 terracotta paving tiles.
I cut them up to fit in the barby and tried a couple of homemade lovelies tonight seeings the wife is away and I'm batching with my three boys and one of their mates.
Gave the tiles a decent wash and gave them a good half hour to warm up with one burner on low to heat the tiles from below and a couple that were not under the tiles on full blast to heat up the hood.
Made up some dough using a Belgian Pale, flour and a bit of soy flour, sugar, salt and half an egg. I usually run some olive oil on my trays before putting the dough on, as a means of getting some heat into the dough. Of course when I went to pull the pizzas of the trays onto the tiles I found them very difficult to move as they were pretty attached to the tray with the oil so ended up cooking them on the trays until they were 3/4 done and firm enough to get off the trays.
SO, after all that, my question for the wood oven owners is how do prepare your pizzas before getting them onto the stone, and I'm guessing you cook them straight on the stone in your ovens. Do you load them on a tray or a slider??? Is it oiled up or dusted with a flour and can you can slip them off easily into your oven???
My end result wasn't too bad, needed some more heat in the tiles I think. Might connect up the high pressure reg. to the barby next time
h34r:
