Here’s tonight’s meat lover (bacon, prosciutto, pepperoni)
We went to Grimaldi’s this evening. Had a cpl coal fired brick oven pies and a SN Hazy ‘lil Thing to wash it down. Nice pint for a good pizza.
I also tried Grimaldi’s last week. It was pretty good.
Friday Night Pizza!!
3 Day Cold Ferment Dough
Raw sauce, peps, jalapeños, red onion, cheese curds
!!
Finally have this project completed! It’s been a year of angst and wait but now that has passed!! Time for some pizza!!
Forno Bravo Napolina 70
Nice!
That looks amazing! I have the DIY version but it works great.
Watch out for your hair and eyebrows, you can guess how I know! They get hot!
The master of pizza…
This guy is great! Over the top too. I’ve learned a few things from him!
Those pizza ovens are gorgeous!
I agree. Here’s my attachment for the grill. Not near as nice as those but it puts out a descent pie.
Disclaimer: Any comment I add is simply the way I brew beer. There are certainly other ways that can be equally effective which other brewers may contribute. This is what I’ve found that works for me using my equipment and processes so I offer this for your consideration. YMMV
That’s a clever design, I like how it is made to hold hot air so close to the top of the pizza.