[BrewBama]

Brewed a Hobgoblin clone this AM and played with the Pizza Oven this afternoon while watchin some good football on the boob tube and drinkin homebrew.  It's gonna be a good day Tater.

[HoosierBrew]

Looks great, the pizza and the beer !

[Frankenbrew]

Looks and sounds like the perfect day.

[pete b]

Firing up the oven for pizza myself today.

[curtism1234]

Try provel cheese, it will be a life changing experience 

[123simplefix]

Looks great! Gotta good crust recipe to share?

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[BrewBama]

I use Lahey's no knead recipe with '00' Flour

[cempt1]

Pete B.  Did you build your own brick oven?  That is a project I've always wanted to do.

[pete b]

Pete B.  Did you build your own brick oven?  That is a project I've always wanted to do.

Yes. Its actually an earth oven as opposed to a brick oven. Its mainly made of clay and sand. I built a fieldstone base, the floor of the oven (where pizza , bread etc. get cooked) is made of fire bricks, and regular bricks are used to make the arched opening. It is very thick and heavily insulated, the middle layers that provide the insulation are made of clay mixed with perlite. It gets at least 700F after a couple hours then the fire is removed and the oven floor is cleaned with a wet cloth on a stick. The first couple pizzas cook in about 90 seconds. Its so well insulated that it is 200F the next day.

[AmandaK]

Try provel cheese, it will be a life changing experience 

One can always spot a fellow St. Louisan.

[The Professor]

I use Lahey's no knead recipe with '00' Flour

That's a good one, definitely.
But whatever dough recipe you use, the real key to great pizza (in taste and texture) is to make the dough at least a day or two  ahead of time and allow for a very slow rise/fermentation in the fridge.  It really makes all the difference.

[pete b]

I use Lahey's no knead recipe with '00' Flour

That's a good one, definitely.
But whatever dough recipe you use, the real key to great pizza (in taste and texture) is to make the dough at least a day or two  ahead of time and allow for a very slow rise/fermentation in the fridge.  It really makes all the difference.

+1 I also use ice water when making the dough to retard fermentation. It then goes in the fridge for at least a day. It not only sours a little bit but it makes for more air pockets and crispy goodness.

[Wort-H.O.G.]

Firing up the oven for pizza myself today.

Damn - I want one of these brick ovens now 

[pete b]

Well they are practically free if you don't mind a lot of hard work.

[cempt1]

I use Lahey's no knead recipe with '00' Flour

That's a good one, definitely.
But whatever dough recipe you use, the real key to great pizza (in taste and texture) is to make the dough at least a day or two  ahead of time and allow for a very slow rise/fermentation in the fridge.  It really makes all the difference.

Seems like I've heard that before on this forum.  Healthy yeast and controlled temperature for fermentation. Pizza dough/bread making is really the same as brewing.

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