Tonight’s dinner. Traci’s signature summer pizza:
That looks delicious, Tony. What else is on it?
Corn, roasted poblano, roasted red bell pepper, monterey jack cheese and a little cilanto post cooking. No sauce.
We also had an heirloom tomato/caprese salad. Tomatoes aren’t quite there yet and the AG Ferrari buffalo mozerella was not as good as the one we buy at pasta shop.
Fresh corn on a pizza is great.
What was that cooked in? Indoor oven, BBQ, pizza oven?
Indoor oven cranked to 550. Cooked on parchment paper and on a pizza stone that was in the oven. I let the oven get to 550 for an hour to make sure the stone was as close to 500 degrees as possible. The oven thermometer was in fact reading 550 when the pizza went in.
Nice char. Youse gotta slice! What’s the upskirt look like?
Nick - gotta admit, not that hip…“upskirt”? Not sure what that means. The pizza was tasty…I probably ate too much but tomorrow’s 4 hour bike ride should help.
The bottom side of the pie.
Upskirt, bottom side of pizza. Lift that puppy up and take a peek, just like HS.
I went onto Wikipedia to find out what Upskirt meant…never heard the term but have heard about people sneaking photos of women via their cell phone cams…I didn’t get a photo of the bottom of the pizza, next time I will. The crust was crisp at the edges, slightly chewy in the center and lovely texture…less floury/doughy than some and more cracker like.
This is what I’m cooking in. This was taken before we completed the doors and the lights. Things are fine now!http://www.flickr.com/photos/casapauhana/3385958689/
Can’t open it? Can you repost the link
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or
Holy crap…that’s awesome. Oh, the pizza we would eat if I owned something like that…I think we would have pizza every other night with something grilled the remaining nights…
B/c i have to say, no matter how hot you get your home oven, I don’t think there is any substitute for FIRE…
Michael, your boy Versano may differ but somehow fire just imparts something a little different to the crust.
I fire the oven to 1,000-1,100 degrees to clean it out and let it “cool” . While it’s cooling I roast mushroom in a cast iron skillet w/olive oil and a splash of Marsala at the finish, veggies get done in olive oil to nibble on. When we hit 750 and start tossing pies in, 90 seconds to 2 minutes is usual. After the pies and at 450 we put in a couple of chickens for the week or braise some pork after searing. Last to go in is bread or bread sticks. I do this to utilize all the thermal levels of the oven and wood that I’m burning. Needless to say we go through a shitpot full of wine and beer and wine and…
Tony…Jeff, has finally opened up his restaurant…been in 3-4 times now, first few times were inconsistent, but now i think that he has gotten it down, as the last time was the most consistent throughout the night (about 10/11 of us and we had 10 pies). He is using some oven from Sweden I believe…will get the specs when I go in next time.
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Are you making your own dough?