Six Pizza Saturday

We fired up the oven around 3:00 and by 5:30 the 1st of six pizzas went in. The evening started with a plain mozzarella. Closely followed by a plain sauce using San Marzano tomatoes of course. Then I began prepping the Summer Special.

Pizzas three, four & five were a Summer Special (Fresh Tomato, Onion, Zuchinni, and Calamata Olives), Buffalo Chicken, and Grilled Eggplant.

 

We sliced into the Buffalo Chicken pizza to soon and it cheese oozed a bit. But this one got high marks. The toppings included marinated grilled chicken tossed in Archie Morre's Buffalo Wing Sauce, whole milk mozzarella, and blue cheese. Full of flavor. I purposely baked this one in a pan but next time I'll try it right on the bricks.

 

 

 Finishing off with a Pepperoni Pizza using turkey pepperoni. Family, good food and drink, and let us not forget ice cream and homemade cookies rounded out a nice Summer Saturday evening.

Summertime Pizza

Well as usual time just seems to slip by. I modified my evaporator back into a brick oven and it's better than last seasons. Now if I can only use  it more often.

I'm still a novice dough maker and still trying new dough formulations. I do have a new "go to" which uses some oil and a touch of sugar. The addition of oil and sugar take it away from the true New York style dough which includes only flour, water, yeast, and salt but the flavor and workability suit me well for now.

I also just received a special gift from my friend Gus, the owner of Apollo Pizza in Derby, CT. He gave me two of his very well seasoned pans for me to play with in my oven.