another sunday pizza

tomato, vegan tomato-cream, pine nuts, salt, pepper, basil, olive oil

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vegan tomato-cream, pine nuts, garlic, mizuna (from Sauvie Island Organics CSA), salt, pepper, olive oil

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margherita #2

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margherita #1

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Foolish Poolish is right. The top rack is where it's at. I layered about three sheets of tin foil under my stone and placed 3 bricks around the sides (couldn't fit a 4th due to the oven light's placement). Aesthetically, these are some of the nicest looking crusts I've made. Could've used a touch more salt though.

Eat This NY

Eat This NY: PIZZA DAY from Eat This NY on Vimeo.

burn it to the ground.

I've started construction of my wood-burning oven. Right now I'm kind of in the test phase. I put the fire pit together (which in the instructions specifically says it's not for grilling or other cooking purposes) and attempted my first mixture of perlite and portland cement at about 3:1 perlite to cement by volume. Hopefully this will set well and make for a relatively solid block.

I really have no idea how much water to add to the mix. There doesn't seem to be a standard ratio for that. I may have made it too soupy to set properly...The good news is that the perlite makes for an ultra light mixture, so making it easy to move and store shouldn't be a problem.

If anyone reading this has any knowledge they'd like to drop regarding masonry or oven building, please speak up.

Another Sunday Pizza or Four.

Moriah and Ian have conquered Bridgetown and left it in magnificent ruins. It will never be the same after they depart. They have slayed our first born and swallowed whole all the kale, doughnuts, and asparagus within sight. It's been awesome so far. Yesterday morning Moriah made a brunch consisting of a roasted asparagus and fennel salad topped with a sunny-side up egg (one for each of us), with a mescaline mix riding sidecar. And then in the evening we conquered Pambiche and Staccato Gelato.

Tonight Moriah made wilted kale with some citrus zest (AWE-some) and I made the pizzas.

Tomorrow brings Pine State biscuits and St. Cupcake.

Pizza documentation (that's Ian's documenting machine and hand in the upper-right):

Adam at This Is Pizza mercifully did not post images of the bottom of my crusts when posting about the the festivities the other week. Some of that pizza was, like, beyond blond. It was practically albino. Just to prove I'm not a complete hack, here's the upskirt of the first one out of the oven (generally the best baked of the lot) this evening: