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.
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