Question: What could possibly be better than deep dish pizza baked in a brick oven? Answer: A homemade deep dish pizza baked at home in a modified chiminea. This was a serious undertaking requiring John's pizza making abilities and Dan's pyro-engineering skills (No, neither one of us are paid professionals in these areas).
After a little last-minute research on brick ovens, compliments of Google, a couple bricks from the front yard, and a baking stone, we fired up the chiminea and put in the pizza. Then it occurred to us, so how do we measure/regulate the temperature and how long do we cook it? We weren't sure, but we figured we were close when the baking stone cracked.
Other than a slightly burnt crust, as in John is slightly taller than I am, the pizza turned out awesome - especially when served with some home brewed Irish red ale. We will definitely need to try this again, or at least until something catches on fire.
Teagan Marie Bassett will be baptized on Sunday, August 30th, at 



