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Congratulations! Brings back fond memories of my oven build. You're gonna love it!

I made a couple of Detroit style pies last night. A plain cheese and a sausage pepperoni.

Not really a build thread, but I did take a few pics of the components. The first pic shows the underside of the lid/dome. I fastened firebrick splits with the old cooking grate. The cooking deck(firebrick splits) sits on the old charcoal grate which I moved up near the top edge and supported...

Yeah, I think Caputo is pretty much the industry standard, but there are other brands. In fact General Mills recently came out with a 00 Neapolitan pizza flour. They sent me a 50# bag for free to try out. It was pretty good, I thought. I had to modify my dough a little to get close to the...

Sure, it's possible, but you may need to make some modifications. Start reading. http://www.pizzamaking.com/forum/index.php?topic=4753.0

Back on the subject of flour. I just found this link on pizzamakin.com about a new 00 flour, specifically designed for ovens under 700°. http://brickovenbaker.com/Food-Ingredients/Flour/Antimo-Caputo-00-Pizza-Metro-Flour-20-Lb-Repack?cPath=31_35&zenid=f6270b5b045d888d5cf42a004fd60f0e

Thanks for the compliments. To answer your question; SWMBO(need I say more?) put us on a diet. I did lose 15 pounds or so though, so I guess it's not all bad. Plus, I still hang out at my friend, Normas' one day at week, farmers market pizza stand every Tuesday, so it's not like I'm totally...

A few more

I made some pizza tonight for the first time since new years eve. I decided to blow the dust off my home made portable oven that I take camping at festivals. I didn't use it at all last year, so figured I'd give it a spin.

Typically, 00 flour is used in Neapolitan pizza in a wood fired oven and baked at 800° or so for about 90 seconds or so, which gives it a unique texture and flavor that you're not likely to get from a home oven. That's why they make mid and hi-gluten bread flour. Give it a try though. Turn the...

What kind of oven/temps are you cooking in?

Looks dangerous! The knife blade, sharp side up, I mean.:D

That looks really good. I think I'll start thawing a Boston butt!:)

Hey whatever works right? It's all good!:mug:

Thanks for posting procedure for making and using a starter. Is that from the "TartineBread" book? Let me just say that it was not my intention to cheapen the art of making fantastic artisan pizza, but to offer a simple easy to use formula that will allow anyone just starting out to make a...

With all due respect to your expertise, you probably scared off the OP with your 1st step. Why would you suggest a newb should use a starter and then not tell him how to make one ?I consider using a starter advanced pizzamaking and not necessary for a newb making his first pizza. Anyway, it's...

I made 2 quarts of dark amber syrup yesterday.

Must be spring! Taps are in and sap is flowing! Let the sugaring begin! I'm thinking about boiling some sap down to .050 or so and adding some hops. we'll see how it goes.

..and a pie made today with last weeks dough.

Here are a few pics from last weeks pizza.