I am in Love!

I finally found 00 flour! The difference in my pizza crust was amazing! The first difference was how nice the dough pressed out. No rolling pin was needed! Karl had a little trouble sliding the pizza off the peel and into the oven even with a corn meal dusting. The next difference was how wonderful the dough baked and the last difference was the taste! Crispy and sweet! What a pleasure the dough was in preparation and taste.
Karl,Amanda and I had a feast and we felt sad for all the people in the world without a brick oven in their backyard! I am sharing the recipe and pictures of the best pizza to date in our backyard! The recipe again comes from Peter Reinhart and if you have a Round Boy Oven you need his books American Pie and The Bread Baker's Apprentice.

Pizza Dough Recipe with 00 Flour
 from The Bread Baker's Apprentice by Peter Reinhart

4 1/2 cups (20.25 ounces) unbleached high-gluten, bread, or all-purpose flour, chilled
1 3/4 (.44 ounce) teaspoons salt
1 teaspoon (.11 ounce) instant yeast
1/4 cup (2 ounces) olive oil (optional)
1 3/4 cups (14 ounces) water, ice cold (40°F)
Semolina flour OR cornmeal for dusting

I mixed all ingredients in my Kitchen Aid Mixer. Mix until dough cleans side of bowl and sticks to the bottom of bowl. The dough should be tacky not sticky. I did need to add more flour as the dough was very wet. I divided into 3 equal balls coated in olive oil and put in zip lock bags. I let sit out for 15 minutes and the put in refrigerator over night.  I took the dough out of the refrigerator 2 hours before making the pizza. The dough was perfect!

I know this sounds like a lot of work for pizza but it took 20 minutes of prep on Thursday night to make the dough and the hardest part on Friday after work was remembering to get the dough out 2 hours before we wanted to make pizza!  

Creative Round Boy oven owners!

Round Boy Oven in Terra Cotta on stand

Grey Round Boy Oven with a Versa Lock base

Grey Round Boy Oven installed by home owner into outdoor kitchen

Round Boy Oven with a Cultured Stone exterior designed by Kemmerer Masonry

Field stone and brick with rope joints and a custom oven design. Designed by Kemmerer masonry

Independence Day!

    This 4th of July the party at my house was my kid's party! As I looked out across my yard at these adults that I watched grow I thought about how independent they are! My son a C.P.A. and my daughter graduating next year from college and already doing her internship. Frank, my son's friend since playschool, working in accounting, living in Philadelphia. He has a really sweet girlfriend and I must say I am proud of him! Ray is on his way to Law School already has a degree in accounting. He also is living in Philadelphia! I am proud of him! Andy working towards becoming a doctor, Wey working in computers! I am proud of all of them!
I am so thankful that after growing up and becoming" Independent " my children still like to hang out with Karl and I! They like to bring their friends over and hang out with my friends! This is a great time for Karl and I, we do not have as much responsibility towards our kids. They have become are friends and we really do enjoy them! I like how "Independent" they are! I like having them around! The day after the Party I noticed someone wrote on my blackboard "Karl and his family Rock". I laughed and thought no! You kids rock and you can come here anytime and hang out!
You are probably wondering what this has to do with a Brick Oven? The party of course was around the oven. We served 20 Pizzas and the oven was the main attraction! We had Lillian, Franks mom, baking pies! George had a shift at the oven! Joe, of course always eager to help me with the pizza!
The Fireworks were awesome thanks to Frankie and K.C.
 I want to thank Craftmetal for making a pizza prep counter for me! I really like the insulated well for my toppings! I love being able to make pizza in the barn next to the oven!

Thanks Craftmetal!