Monday, February 13, 2023
Benjamin and Sean gave us a pizza oven for Christmas and tonight was the first time we tried it. What a win!!
The internet convinced me that there was a steep learning curve – both for making crust that worked in a high temperature (900degrees) (pffft compared to a glass furnace) oven and for getting the pizza in and turning it while it was cooking. Benjamin sent us an article by a cooking man who thought he had perfected the crust, so we followed his instructions (completely different than in the recipe that comes with the oven). It is recommended that the dough rests in the refrigerator for at least 24 hours up to 4 days. We thought we could make pizza on Sunday, so Friday night we thought to make the dough. That is when we learned to always read the entire recipe before starting something at 9pm. There was mixing and resting 25 minutes. Then mixing and resting 45 minutes. Then mixing and letting the dough rise for two hours. It was a late night (BUT I used dough for my Wordle some time in that waiting period and got a 2! Woohoo).
We relearned the recipe reading responsibility tonight. I came home from school and took a great, long nap. I woke up and Keith said he was going to start the oven. It needs about 30 minutes to get hot. Then he read the recipe. Dough needs to be at room temperature. Teehee. We are so stupid. We put it in front of the fireplace and waited a couple of hours.
Then we made pizza.
It was so easy. The dough was stretchy and great. We used Green Mill Pizza sauce from the Minnesota advent calendar I made Keith. We used fresh mozzarella pearls, pepperoni, and some fresh tomatoes. The recipe made enough dough for four 9″ pizzas. That is enough pizza for four people – we were stuffed and have plenty for tomorrow. We didn’t alter the recipe, because we assumed we were going to incinerate at least the first couple. Huh. We didn’t (I just stood there. Keith did the doing).
Keith slid the pizza in and then used the pizza turner to turn it. It will be great when he builds a stand for it, because being down low is hard when you are old (and round) (it is entirely why I didn’t try to do it).
Plan to come for pizza, but give us a heads up – the dough needs time to be ready.
Hey…. You guys are going to give the guy at “Dad’s Barbecue” a reverse run for his money! While I’m not knocking his barbecue, I’d bet the equivalent Italian effect of your pizza is more authentic….
Well that sure makes me think of making BBQ pizza … right now…. for breakfast