What I cooked were whole sea bass (about 350g each - perfect individual servings) that I had gutted but left whole. To keep the fish moist during cooking, I stuffed slices of lemon and torn parsley and fresh mint into the cavity of each. I then slashed the skin diagonally 3-4 times on each side before brushing liberally with olive oil and seasoning with Maldon sea salt crystals. The fish were then arranged side by side (but not touching) onto a steel grill (borrowed from my grill pan).
How long it will take for them to cook depends on how hot the oven is and how large the fish are - mine took about 10 minutes. I am a good, experienced cook and know by sight when something is as cooked as I would like it to be. It strikes me that because your food is for the most part visible, and you can also smell it, that the wood fired oven is excellent for educating the less experienced in how to judge how well done things are.
Basic Pizza Dough - enough to make 4 generous pizza bases
800g strong bread flour
20g fresh yeast
3tbsp olive oil
525ml lukewarm water
1 Crumble the yeast into a large bowl and pour the water and olive oil over. Weigh the flour and add to the bowl together with the salt. Bring the dough together into a mass with the help of a plastic scraper and turn it out onto a lightly oiled surface. The mix will be quite wet, don't let this worry you, it will become more elastic as you knead it. I say 'knead', I 'throw' it and turn it, lifting it up from the surface and over itself, to work the dough and introduce air. After working it vigorously for 5 minutes return it to the bowl and cover over tightly with cling film.
2 Leave for an hour then turn it out, this time onto a floured surface. Knead briefly into a neat ball then divide into 4 equal pieces of dough. Turn these into neat balls and leave three of them dusted with flour and covered lightly with cling film to rest. Take the fourth ball and roll (or stretch over your hands) to make your first 12"pizza base. Once formed, lay this on an awaiting tray, dusted with flour or, preferably, semolina flour. You are ready to add topping - don't overload or it will be soggy and unappetizing - spread a sparing amount of tomato sauce (chopped tomatoes & olive oil with fresh basil & garlic reduced over a low heat for up to half an hour until thick). The rest is up to your own liking and imagination!
Have bowls of torn mozzarella, diced goats’cheese, spinach, olives, tuna flakes, thinly sliced onion, sun blush tomatoes, artichoke hearts etc etc