Our wood-fired pizza oven delivers interactive entertainment. Velda makes home-made dough, of course! The ingredients are as fresh as possible; herbs are from her garden. Just about everyone gets to put their favorite ingredients on their pizzas.
It’s a two day process to get to this point. Is it worth it? Absolutely.
Pizza dough, ready for their final rise to room temperature. 12 pizzas means this is a relatively small production tonight.
Moist cloths protect the dough.
Everybody learns how to make pizza from the beginning.
Fresh herbs!
The razor-sharp mandolin helps slice the ingredients.
Pear slices.
CHEESE!
Organizing the ingredients on the pizza prep sideboard is essential when the production is this big.
A menu of favorites & recommended ingredient combinations is a good thought starter.
The big collection of ingredients, laid out on the sideboard for pizza prep!
Pizza doughs laid out on pizza peels, awaiting their ingredients.
The cook’s tools at the oven.
Pizza dough is kept from sticking to the peel with semolina … that burns around the first cheese pizza.
The first pizza is always cheese … it’s called the sacrificial cheese pizza, since a few of them over the years haven’t turned out as well as this one.
Queen Margherita pizza is a traditional favorite.
Only room for 2 pizzas in between the coals this evening … if we’re cooking a lot of pizza, I’ll clean out more coals to make room for three at a time.
A bubble popper keeps the crust & cheese bubbles under control.
Velda’s Veggie is a must every time we cook pizza.
Pear gorgonzola is another surprise favorite.
Passing the taste test.
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