Dough Change!

Hello: 

Just a short post to tell everyone I have started using a different pizza dough recipe.  And this recipe is in some ways so much better tasting and easier to make than the one I posted a few months back.  It's Roberta's Pizza Dough, from the restaurant in Brooklyn.  Check it out here here: Roberta's. Watch the video--- I did---several times too. The recipe makes two 12 inch pizzas so if you want more---double the recipe.  I do give it a 24 hour rise.   

Another really cool Roberta's connection is that in Pittsburgh there's a mobile pizza oven, Pizza Boat, next to Bar Marco in the Strip.   Those guys used to work at Roberta's.  They make a pretty awesome pizza too.  It is my go-to place when I am craving a pie. So visit them some weekend evening and follow them on Twitter and Facebook to see when they are firing it up! 

UNDER THE DOME

FINALLY!

Earlier this summer---first fire!

I finished the oven--- I put on the final layer of refractory mortar called "Heat Stop." This stuff is expensive and heavy but one 50 pound bag did the trick.

Looking more like a "real" wood fired oven!

Winter Slumber!