sunday we cooked pizza and bread and slow roasted a belly of norfolk pork in the oven in the garden – the pork and bread were really very successful. The pizza dough and bread was made with a mixture of wholewheat spelt flour and white spelt flour – a bit sticky but great bread.
today wednesday we are still eating the bread and last night we had a great bubble of greens potatoes and courgette with cold thinly sliced roast pork. Just wish i had some piccalilli to go with it !
the pizza were ok but they stuck to the trays and we were unable to slide them off for the final bake on the bricks.
We have to get some sort of ceramic tile I think to get better results and not oil the trays maybe?? Even so they tasted great topped with chorizo, goats cheese and rocket and some chilli oil ( chillies straight off the plant).