Corey A wrote:Yours looks great, Ken. Leavened dough is a great medium for so many flavors. I made a countless amount of margherita pies when I was first started learning and practicing my pizza technique. Now, the possibilities are endless! It's developed into a huge passion for me.
A wood fired oven in my backyard is a small dream of mine. I've been trying to replicate the high heat environment through various ways, including a butane torch and cast iron pan/broiler method I learned from Seriouseats.
Cheers, my dough-stretching brother.
Yeah, I think one of the most successful new wave pies I made was andouille with roasted poblanos and green onions. Scallions, mascarpone and seared tuna was a fun one too. In Rome I had an awesome dessert pie that was green apples, honey and Grand Marnier. But most of the time it's a margherita for the kids and whatever I need to clean out of the fridge for me and the wife.
I'm lucky I have a GE signature line electric convection oven that is rated to 500 and with my pizza stone gets close to pulling off real Napoletano DOC style. I've also had success jerry-rigging my cast iron smoker. My understanding is that the drawback of the real brick oven wood fired contraption takes a little while (though probably not longer than any of the ways I use) to get to the 700+ degrees to really make good pizza, then of course also stays hot for a long time afterward. I've read about one restaurant that slow roasts meat overnight in their oven as it cools down, throwing it in at the end of service then having the morning prep crew pull it some 8 hours later.