I'm having a blast with my new pizza oven, after the first failure (isn't that a rite of passage, though?). Two pizzas for dinner last night. Salami, bell pepper, green onion, and sausage, mushroom, red onion.
The dough is the same day straight dough from FWSY. I'm not looking to experiment too much on dough until I feel more confident with the whole process. I had a much better handle on the heat in the oven this time, getting the crust and toppings cooked at the same time.
Pizza is like crack. And now I can make it at home it's danergous. I'm also loving how it's no where near as heavy or greasy as outside pizza.
Looking forward to my next cook and determining my pizza destiny.
by TacoBot-3000