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.