will get back to this thread as soon as ive got some more time, not forgotten just over busy

heres is a pic of the trial run

* Pasta had not been invented.
* Curry was a surname.
* Olive oil was kept in the medicine cabinet
* Spices came from the Middle East where they were used for embalming.
* Herbs were used to make rather dodgy medicine.
* A takeaway was a mathematical problem.
* A pizza was something to do with a leaning tower.
* Bananas and oranges only appeared at Christmas time.
* The only vegetables known to us were spuds, peas, carrots and cabbage,
* All crisps were plain; the only choice we had was whether to put the salt on or not.
* Condiments consisted of salt, pepper, vinegar and brown sauce if we were lucky.
* Soft drinks were called pop.
* Coke was something that we put on the fire.
* A Chinese chippy was a foreign carpenter.
* Rice was a milk pudding, and never, ever part of our dinner.
* A Big Mac was what we wore when it was raining.
* A Pizza Hut was an Italian shed.
* A microwave was something out of a science fiction movie.
* Brown bread was something only poor people ate.
* Oil was for lubricating, fat was for cooking
* Bread and jam were a treat.
* Tea was made in a teapot using tea leaves, and never green.
* Coffee was Camp, and came in a bottle.
* Cubed sugar was regarded as posh.
* Figs and dates appeared every Christmas, but no one ever ate them.
* Coconuts only appeared when the fair came to town.
* Jellied eels were peculiar to Londoners.
* Salad cream was a dressing for salads, mayonnaise did not exist
* Hors d'oeuvre was a spelling mistake.
* The starter was our main meal, soup was a main meal.
* Only Heinz made beans.
* Leftovers went to the dog.
* Special food for dogs and cats was unheard of.
* Fish was only eaten on Fridays.
* Fish didn't have fingers in those days.
* Eating raw fish was called poverty, not sushi.
* Ready meals only came from the fish and chip shop.
* For the best taste fish and chips had to be eaten out of old newspapers.
* Frozen food was called ice cream.
* Nothing ever went off in the fridge because we never had one.
* Ice cream only came in one colour and one flavour.
* None of us had ever heard of yoghurt.
* Jelly and blancmange was only eaten at parties.
* If we said that we were on a diet we simply got less.
* Healthy food consisted of anything edible.
* People who didn't peel potatoes were regarded as lazy.
* Indian restaurants were only found in India .
* Brunch was not a meal.
* If we had eaten bacon, lettuce and tomato in the same sandwich we would have been certified
* A bun was a small cake.
* The word" Barbie" was not associated with anything to do with food.
* Eating outside was a picnic.
* Cooking outside was called camping.
* Seaweed was not a recognised food.
* Pancakes were only eaten on Pancake Tuesday
* "Kebab" was not even a word, never mind a food.
* Hot dogs were a type of sausage that only the Americans ate.
* Cornflakes had arrived from America, but it was obvious they would never catch on.
* The phrase "boil in the bag" would have been beyond comprehension.
* The idea of "oven chips" would not have made any sense at all to us.
* The world had not heard of Pot Noodles, Instant Mash and Pop Tarts.
* Sugar enjoyed a good press in those days, and was regarded as being white gold.
* Lettuce and tomatoes in winter were only found abroad.
* Prunes were medicinal.
* Surprisingly muesli was readily available in those days, it was called cattle feed.
* Turkeys were definitely seasonal.
* Pineapples came in chunks in a tin; we had only ever seen a picture of a real one.
* We never heard of Croissants, we certainly couldn't pronounce it,
* We thought that Baguettes were a problem the French needed to deal with.
* Garlic was used to ward off vampires, but never used to flavour food.
* Water came out of the tap, if someone had suggested bottling it and charging more for it than petrol they would have become a laughing stock.
* Food hygiene was all about washing your hands before meals.
* Campylobacter, Salmonella, E.coli, Listeria, and Botulism were all called "food poisoning."
* The one thing that we never ever had on our table in the fifties

https://curry-recipes.co.uk/curry/index.php/topic,2800.0.html

worth a looky

That looks absolutely bob on! bob, Thanks for posting the recipe its on next weeks to do list 

Quote from: tonybatty on January 19, 2013, 11:28 AM
Uncle Buck,
here's the blog of the build I did with lots of photos of the construction. As you'll see, from the lack of recent entries I'm not much of a blogger
www.batty.me.uk

Jerry,
try it with sour dough starter only, there's certainly enough rise without commercial yeast, and the flavour is fantastic. as I say to all my guests, 'best pizza this side of Rome' and they have to agree otherwise they don't get invited back ;D

Shame about the recent crappy summer weather which meant I only fired the oven up half a dozen times last year.

looks good tonybatty well done, I haven't been on http://ukwoodfiredovenforum.proboards.com for a while I must pop in

ok cheers steve, it gonna be my next

Quote from: stevejet66 on January 18, 2013, 08:32 AM

Madras, Although a few have said the oil in the base seems a lot it work's out very well, Not scary at all!


The finished madras dish, oil content very good, All be it wiIh a sainsburys nann bread,
Taste))))) JUST QUALITY! Time now to get the side dish's together!

looks the bomb steve!, well done mate, out of 10 wots ya rating?

Quote from: tonybatty on January 16, 2013, 04:22 PM
I built an outdoor wood fired oven 4 years back and use the Jeff Varasano method referred to earlier in this thread. using 20% sourdough starter and no other yeast with the dough being 'aged' in the fridge for 2-5 days depending on how much notice I need.  It produces a great tasting pizza.

It took me couple of attempts to get the starter going mainly because I was too impatient the first time.  I keep a jar in the fridge and rejuvenate it every few weeks or so depending on season.

One of the keys I've found with pizza making is that 'less is more' when it comes to the toppings.

TonyB

Show us your oven tonyb most interesting

see jerrym's document mate
https://curry-recipes.co.uk/curry/index.php/topic,3130.msg86677.html#msg86677

This is jerrym's pizza document:

   Pizza Dough Recipe               
Equipment                  
                     
Pizza pan/tin (14" dia with 2" rim - ideally 2 off or better still 3 off inc 12" for starter)
Circular cutter                  
Cake slice                     
Rolling pin                     
Plastic cake making bowl                  
                     
Quantities      Nb - weigh flour and water      
No persons   Flour (oz)   Water (oz)   Milk Powder. (tbsp.)   Sugar (tsp.)   Salt (tsp.)   Yeast (tsp.)   Oil (tbsp.)
1   6.4   3.8   1   0.4   0.17   1   1
3   19.2   11.4   3   1.2   0.50   2   3
4   25.6   15.2   4   1.6   0.67   3   4
5   32   19.0   5   2.0   0.83   4   5
                     
Dough      Nb - follow yeast packet instructions   
1   Put dry ingredients in bowl (flour, milk powder, sugar, salt, yeast)
2   Add water & oil to bowl and stir with spoon until liquid is mixed in
3   Use hands then to get the dough into a ball adding more flour if needed
4   Either knead in bowl or use flat surface (about 10mins) - dough must be damp but not sticky
5   Leave in warm until double in size (ie put in oven and switch on/off now again to keep at warm temp ~20C) typ 1 hr
6   Remove dough and weigh into pieces (6 oz thin base Napoli, 12 oz thick base American)
7   Roll out to rough size of pizza (turn 90 deg and turnover after each rolling). sprinkle with flour to stop sticking
8   Put 1 tbsp. olive oil into pizza pan and spread over pan base (thick base only)
9   Hold dough sheet underneath with clenched fists and move the fists around the edge to stretch the sheet
10   Place in pizza pan                
                     
Tomato Paste                  
1   Add 1 tsp. sugar and 3 heaped tbsp. of tom puree per tin of toms
2   Use tinned chopped toms pro rata based on 1.5 tins for 5 person (2 tins if making herb tom paste)
3   Use potato masher to remove lumps         
                     
Herb Tomato Paste   Nb - use as a starter ie no cheese   
1   6 heaped dsp tomato paste (for 1 pizza)      
2   add either 2 tsp rosemary or 1 tsp oregano & 1 tsp marjoram
                     
Garlic      Essential Ingredient         
1   chop as much as u want (upto 2 whole bulbs)      
2   add 1 tbsp olive oil and same of butter         
3   microwave for 2 mins stirring after 1 min and 2 min   
                     
Bolognaise                   
1   Chop 1 green pepper                
2   Microwave fat off  8 oz mince in water (5mins & drain)   
3   Put chopped pepper, mince in pan          
4   add brown sauce HP (large splodge), 1tsp black pepper (30 turns pepper mill), good glug of lea & perrins 10 secs
5   simmer with lid 20/30 mins.            
6   Take lid off and simmer till dry (just catching bottom of pan) typ 20 mins
                     
Other toppings                  
a)    Pepperoni with red pepper or sliced onion      
b)   Pre fried chicken "tikka" dry rub using rajah tandoori masala
c)   Ham and sweetcorn (defrost from frozen before using)   
                     
Final Make                  
1   Spread out tom paste (typ 3 heaped dsp per cheese pizza)
2   cover with grated mozzarella (typ 100 to 125 gm)   
3   sprinkle over garlic               
4   add toppings                   
5   For thick base leave to rise/prove in warm place for 10 mins (ideally below or above the cooking oven)
6   Cook 210C, thin typ 9mins (range 7 to 12 mins depending upon amount of topping), thick 15 mins (range 12 to 20)
7   Serve when the cutter is crisp when cutting the base and topping has melted