A few years ago I built a wood-fired oven in our backyard and started my pizza journey to start learning how to create restaurant-quality pizza at home and use it as something to gather our friends and family together regularly. We made a deliberate decision that if we were going to go through the expense and hassle of building an oven, that we had to stay committed to using it frequently….and it was the best decision! Crust is sourdough made from my starter, Leonardo, who is over 80 years old (was gifted some by a friend who’s family has a bakery in San Francisco, where they’ve been continuously using this starter for decades).
This was tonight’s batch
Traditional Margherita (not pictured)
Pepperoni and sausage, aged and fresh mozzarella
Pepperoni, sausage, and pineapple, aged and fresh mozzarella, finished with hot honey
Potato, bacon, rosemary, Gouda, and a garlic cream sauce
Garlic olive oil, fresh mozzarella, goat cheese, yellow peach, pistachio, prosciutto, and sage, finished with a fig balsamic reduction
by shortbucket04