Two rights might not add up together to be right. 
I was fresh out of pig’s milk cheese, tho … 
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cream cheese on the first one? It looks beautiful!
Creme fraiche with chopped dill. Everything added after dough is fully baked. Only forgot the minced chives close by, guilt by Champagne.
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Daaaaamn. That sounds incredible! Did you enjoy it?
made a grandma pie with shiitakes, tomato, sweet italian sausage, parnm and fresh basil from the garden
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Yes I like this pizza and as a starter with Champagne. Idea for it came from the pizzaforum…many talented folks there try to perfect various styles. Getting the wood/gas oven up to operating temp takes hours, so 7-8 pies are made over the course of a couple hours. This weekend I’ll repeat for guests and likely grill a sous vide tomahawk over the raked coals to finish the meal.
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Hmmmmmm, that sounds awesome! Please take and post pics, if you have a mind to. 
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Pi Day
Hmmmmmm, that sounds awesome! Please take and post pics, if you have a mind to.
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Yummmm!!! Hope you had a great red wine with that!
You would crash the Steak thread with that thing!!! Wow!
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2013 Screaming Eagle. 5 hour decant and excellent.
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Bud_Insalata
You would crash the Steak thread with that thing!!! Wow!
Put those coals to work! With reasonably thick veal chops (pre-seasoned and oiled), no sous vide needed and they come off perfect.
Ohhh daaayum!!! Yeah … I’d say that qualifies as great red wine. Well-done! 
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Nice 65 degree day so why not?
Margherita with a ‘nicely’ sourced imported Calabrian salame (schiacciata piccante) and Barolo!
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So, today I quietly celebrated my 30 year anniversary at my job. I called in and had all these plans in town but the weather did not cooperate so I stayed local and made some pizza. This one has both fresh and Imported buffala mozzarella. I love that ‘tang’ the latter offers; sliced hard salami and thin red onions soaked in lemon juice. Imported parmigiano-reggiano and some good olive oil. It hit the spot.
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Congrats Mike and that looks terrific