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I was afraid someone might ask about the dough, so I must confess I didn't make it. The friend who gave me the pans also gave me two frozen dough balls. I do know the basic formula is 75% bread flour, 25% semolina so flour 100% water 75% (it's a really wet dough. you ferment it in the greased...

I've baked bread that way in a cast iron dutch oven ala "Tartine", but never pizza.

Meh. Call me boring. I like vanilla Ice cream too.

A friend of mine got a pile of these 12X12 pans at an auction and gave me two. They're old Little Caesar's pans. I cleaned them up, re-seasoned and made a couple sicilian pies last night. Plain cheese and pepperoni.

Thank you for the comforting words. I can't tell you how much it means to me.

Yeah, the dome is fine and that was the tricky part. The bottom is an easy mod if I can find or buy one. Just have to decide if I really want to. I don't use it as much as I used to. It's cool as hell though, and I couldn't tell you how many people told me it made the best pizza they ever had! I...

Actually, I found the exact make and model on Amazon for $138. I'm thinking about it. I still have the upper portion. Just need the base unit.

Well, I knew it had to happen someday. Rust never sleeps. Today, my trusty rusty portable pizza oven succumbed to the elements. I was trying to move it out front for an off-site event this weekend when it just fell apart under it's own weight. I swear I could feel her soul pass through my body...

Mine is a hand built "Pompei" oven from plans on the Forno Bravo site. There's at least 4 inches of insulation around it and retains enough heat to cook something as long as three days after pizza night. I've roasted all my Thanksgiving turkeys in it since 2010, bread, apple pie, covered side...

Man, that's a good lookin' slice right there! ^^^!!

Sure you can.

When making "fridge dough", I mix/knead, ball and right into the fridge. You should never have to punch it down. If you do, you used to much yeast, IMO. I only use a t-spoon for four 16" pies. The dough will be easier to open if you let it warm up first but I don't think it's critical.

I've found that they work best if you first launch the pie onto a stone at least until it sets or is almost where you want it, then slip the screen underneath to prevent further browning. If you really want to do the whole bake on the screen, season it first like you would cast iron and hit it...

Just find a metal fab shop and ask them to cut you a piece of 3/8" steel plate.

..........olives?

I dig it too! I mean, not that I'm a miner or anything............ I used to have a porcelain sign on my shed just like this one.

I've used lump charcoal a few times when using the oven as a smoker but never anthracite. Thought about it but I think there's a lot of nasty crap in coal smoke that I'd rather not eat. I know lots of places use old coal ovens but I think the cooking chamber is separate from the firebox. I could...

That particular batch was for 5 balls @ 400g each. Hi gluten flour 1221g H2o 733g Kosher salt 21g olive oil 2 tablespoons 1 teaspoon instant yeast 2 day cold ferment balled

I made three on Saturday but didn't take any pics. I used a leftover dough to make this one for lunch yesterday. Doughball originally made for a 15 inch pie, instead used in a 12 inch pan for a thicker pizza. Mozz, pep and sausage.

I'll be baking a couple few later this evening.