We are huge fans of wood fired pizza: the bits of char, the focus on the crust as much as the toppings, and the spectacle of the crazy hot fire!
The gear: Weber 22 (the most versatile cooker out there IMO), Kettlepizza's insert (splurged a few years ago for the Seriouseats edition), and a mix of large chunks of oak and pecan.
The ingredients: overnight no knead dough, 70% hydrated; red sauce (grilled home grown tomoatoes, grilled onion, grilled garlic, home grown basil); white garlic sauce (roasted garlic, bechemal, cayenne); for us smokers, home cured and smoked bacon!; grilled chicken, pepperoni, etc, etc. I have made plenty of my own fresh mozzarella over the years but have not found it worth the effort anymore (I know... slacker!)
Just one of the 8 za's ready to go...
The pics:
And of course for dessert: what else but s'mores pizza!
If only we could eat this way every night!
The gear: Weber 22 (the most versatile cooker out there IMO), Kettlepizza's insert (splurged a few years ago for the Seriouseats edition), and a mix of large chunks of oak and pecan.
The ingredients: overnight no knead dough, 70% hydrated; red sauce (grilled home grown tomoatoes, grilled onion, grilled garlic, home grown basil); white garlic sauce (roasted garlic, bechemal, cayenne); for us smokers, home cured and smoked bacon!; grilled chicken, pepperoni, etc, etc. I have made plenty of my own fresh mozzarella over the years but have not found it worth the effort anymore (I know... slacker!)
Just one of the 8 za's ready to go...
The pics:
And of course for dessert: what else but s'mores pizza!
If only we could eat this way every night!
