MOBILE WOODFIRED PIZZA OVEN HIRE

The woodfired oven cooking process adds flavour to whatever food is placed inside. Everything is so tasty. The thick outer shell traps four kinds of heat (thermal, convection, residual and radiant).

At high temperatures, with a pizza the radiant heat from the fire and heat bouncing off the inside wall crisps the outside quickly and seals the moisture in the dough, while it cooks the topping to perfection. The same goes for bread.

With slow-cooked meats, when you first put the meat in the oven the outside browns but as the oven cools the inside of the meat remains at about 90c. It has melted rather than cooked which greatly improves texture. Unlike your home oven, every degree of heat ends up working on the food.

MOBILE WOOD FIRE OVEN HIRE FEES

RENTAL PERIOD	DROP OFF	COLLECT	HIRE FEE
One night hire	Drop off 12pm	Collect 10am next morning	$300
Week Nights	Drop off Monday 12pm	Collect Friday 10am	$300
Weekend Hire	Drop off Friday 12pm	Collect Sunday 10am.	$400
Full Weekend Hire	Drop off Friday 12pm	Collect Monday 10am.	$400
Weekly Hire	Drop off Monday 12pm	Collect Following Monday 10am	$500

For bookings please call
David on 0437 000 740

MOBILE WOOD FIRE OVEN HIRE FEE INCLUDES:

Delivery & collection Gordonvale to Palm Cove $100 each
Detailed instructions on lighting your fire and general operation.
Recipes for dough and topping suggestions.
6 hours of wood included. Option to purchase more as required.
>> $15 per crate approximately 20 kg
Fire lighters and kindling.
5 x 10 inch pizza trays
4 piece tool set, mop, pizza paddle, Coal Scraper, 1x straw broom
The unit has running water.
1 x pop up marquee- 3m x 3m
>> on request
Fire extinguisher.

TERMS & CONDITIONS

Please note: Woodfire oven must have an entry space of 1.75m wide and height of 1.25m. The length of the trailer is 4.5 metres.
The unit must be set up on level ground, a minimum space of 4m x 4m.
It is not possible to tow up or down stairs.
If used correctly the wood supplied is enough for 6 hours burning time.
The hirer must agree to pay for any damages to or loss of the unit while under the agreed rental period.
We require a cleaning deposit of $50. Refundable upon reasonable condition of oven and equipment: All debris inside oven cleaned out,benches and sink clean. Pizza paddle, mop and pizza trays clean.
A deposit of 20% is payable upon confirmation of booking.
Remaining balance is due prior to hire date.
A refund of 80% is payable 7 days prior to hire date.
Travel to locations outside Cairns region: Tablelands, Port Douglas, Gordonvale incurs a mobilisation fee of $80.
We accept payment by money order, bank transfer and cash.

IMPORTANT TIPS ON LIGHTING THE OVEN

Light the oven 1.5 hours prior to cooking time for pizza. When cooking or baking meats or fish oven does not need to be as hot, about an hour is sufficient.

Put the fire lighters in the centre of the oven. (Use the fire lighters supplied which do not produce a chemical smell).
Light the fire lighters, burn for 2-3 minutes.
Put a few pieces of kindling on the flame, gradually adding more and larger pieces. When the fire is burning add approximately 6-7 pieces of hardwood. This should give you the hot coals you need to cook.
Allow the fire to burn for approximately 1 hour – 1.5 hours in the middle of the oven. Use the coal scraper or paddle to spread hot coals around the back wall of the oven.
Use paddle and tap gently to remove excess ash so you a have clean surface to cook on.
The tiles in the middle of the oven floor hold the heat this is how your food is cooked. Place your food on the pizza paddle position onto the centre of the oven floor and shuffle off paddle.

WOODFIRE PIZZA PARTY GENERAL SETUP:

The fire is lit and heating up the oven, the dough is ready.

To ensure easy pizza making we recommend you:

Set up Esky with plenty of ice to store toppings.
Put all the selected toppings in separate containers for easy access.
Place a chopping board on the stainless steel bench to the side of the oven.
Set up seasoning and spices and roll out pizza bases. Six bases at a time are adequate as the dough can over prove.
If you are using par baked pizza bases leave to the side until ready to use.

PIZZA DOUGH RECEIPE

Ingredients:
1- 1.1/2 Tbl spoon dry or fresh yeast
600 mls luke warm water
50 mls olive oil
1 kg baker’s flour
1 Tbl spoon salt

Method:
Put flour and salt in large bowl and mix with hands. Add yeast to 600mls water, add olive oil, and whisk until dissolved. Slowly add to flour and knead until combined. If dough is too wet, add a little flour and continue to knead. Knead dough for 5 – 10 mins. Put it aside. sprinkle a little flour over it. Place damp towel on top and set aside for 30 mins. Knock back dough once it has proved (risen). Roll into balls about the size of your fist, ready to roll out onto pizza trays.

PIZZA TOPPING SUGGESTIONS

Pizza sauce:	Napolitana, béchamel, basil, pesto, garlic puree, sour cream, philli cheese, satay, hosing.
Dips:	Hummus, baba-ganosh, sundried tomato, olive tapenade, chilli sauce, sweet chilli, char- sui, bolognaise, harissa, korma,
Seafood:	Anchovies, prawns, fish, smoked fish, mussels, scallops, oysters, crab, lobster, red claw, marron, squid, cuttlefish, tuna, smoked eel.
Vegetables, fruit and herbs:	Sliced tomatoes, cherry tomatoes, sun dried tomatoes, sliced onions, cut shallots, mushrooms, egg plant, zucchini, olives, spinach, capsicum, artichokes, potatoes, pumpkin, sweet potato, leeks, broccoli, silverbeet, corn, fennel, swedes, leeks, parsley, rosemary, thyme, dill, coriander, sage, chives, mint, chervil, ground cumin, cardamom, dukkah, pine apple, avocado, chilli,
Meats:	Chicken, ham, prosciutto, bacon, chorizo sausage, roast lamb, beef, pork, duck, smoked turkey, salami, meat balls, mortadella, silverside, cacciatore,
Extras:	Cajun mix, salt, pepper, dry mixed herbs, chutneys, tzatiki, tahini, red beans, kidney beans, chick peas, roast vegetables,
Dairy:	Philli, brie, blue vain, vintage, cheddar, fontina, gruyere, parmesan, jarlsberg, provolone, goats cheve, gorgonzola, mascarpone, castello, feta, boconicini,