Lets just say the first attempt at baking bread did not go as planned. The bread was doughy and tough. #2 just about the same. But #3 was great. Homemade sourdough bread baked in the oven the morning after our first pizza. I ran the oven to a floor temperature around 650 degrees and ceiling temp was well over 1000. After spreading out the coals and closing the door the oven regulated and stayed warm until the morning. Approximately 10 hours after the last pizza, the oven was still 400 degrees and produced some great sourdough bread. Crispy on the outside and light on the inside with a pat of butter and bliss was achieved. For my 3rd attempt at focaccia, I changed up recipes and tweaked some things here and there and just crossed my fingers. The result was good. Not great but good. The oven was a little hot so the top got done a little soon but the taste was there. I figure if perfection was so easy to be achieved more people would seek it. Trust me, there will be more to follow.
We take our wood-fired oven on the road to private events and farmers' markets all around metro Atlanta! S & J's Woodfired Pizza is available for catering any type of event you can think of. We serve hand-tossed pizzas topped with locally grown produce and meats. Our local farmers allow us to offer dozens of ingredients and make custom pizzas like you've never had before! Call 770-241-7738 or email us at info@sjpizza.com.
