Bill Ackerman here in Santa Fe has a full brick wood-fired pizza oven. He makes the second best pizza I’ve had. The best is from Pizzeria Bianco in Phoenix. I do our pizzas here in a lesser quality method. I use a Williams-Sonoma pizza stone in our oven, heated to just up to the broiler shut-off. It ain’t a brick wood-fired oven, and takes a lot longer to cook a pizza than a real one. They aren’t the best, but they’ll do for a meal at home.
You are being hard on me with these pictures of wood ovens… argh! Today I’ll have to go back to my endless quest of trying to find a decent pizzeria in BsAs.
(maybe more pictures of Kara could alleviate the pain? [whistle2.gif] )
I’ll be (as will our oven) at HdR again this year. You can take better pictures of me/us then! We’re going to be baking one of the dinners Friday night as well… I think. They loved the menu we just need a “go” from them.