Archive for the ‘pizza’ Tag
Some things just need to be made.
And … I get to choose what I don’t want to make, too.
I make Pizza Servers. I don’t make Pizza Peels.
That might seem to be an odd choice for someone with a pizza oven in the backyard. I stoke the fire with the wood defects and even some mistakes that happen in the garage Woodshop. Pizza is very important in our home.
But, I don’t make pizza peels, which are the boards you slide the raw pizza off of when it goes into the oven. Not my thing.
My thing is to help when the pizza’s done & ready to serve. Some day soon, you’ll be able to have people over for pizza.
Those times will come again.
And to be ready … you need a way to serve your pizza. It’s my pleasure to help.
My pizza servers are 16″ in diameter: large enough to take an extra large pizza (and yes, I’ve researched this point. Extensively.). There’s a sturdy 6″ handle that’s pre-drilled for hanging, if you’re so inclined.
Final thought: some use these round serving pieces for things other than pizza. That’s OK. I like things other than pizza, too.
My new website is now up. If you would like to buy a Pizza Server, or browse the latest things that have come out of the shop, then go to MrMsWoodshop.com. Free shipping for orders over $75. As you look at the below pictures, note the file name of your favorites. The format will be “Pizza Server 20 – 9xx”. Put the number of your favorite in the notes of your order, and I’ll make sure you’ll get your choice, assuming that you’re the first to ask for it!
Here’s a direct link to the page with Pizza Servers!
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Snoopy, Christmas, and Pizza. Some combinations are just meant to be!
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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.
More
Playing, uh, I mean, Cooking With Fire
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Our first house had issues. The “yard” was pea gravel and chain link. My kids deserved better. Chain link, gone … wood fence, in. We installed sod (there’s a reason it’s called sweat equity).
The result? Happy kids, happy life.
The next house came with a nice big yard that begged for a swing set, and that happened, complete with a clubhouse, slide and steering wheel. That was great for a while … but then a pool was needed. Check.
Velda had the next vision for the back yard, and it was a big one. Kids were growing up, and it was time for the back yard entertainment to reflect that. Next step? Outdoor seating for parties. The BBQ needed a big upgrade. And the centerpiece? A wood-fired oven.
We found a contractor that had installed a couple of wood-fired ovens – but those clients never used them, he said. He didn’t know the Mowry’s!
Temperatures in the oven exceed 700*. Pizzas cook in under 5 minutes.
We drove to Pasadena, picked up the oven kit, and gave the contractor the design for the outdoor kitchen. Three months later, we were cooking like never before!
Today, we regularly host “make your own” home made gourmet pizza in the backyard for our family & friends. We’re serious about our pizza. All ingredients are fresh and home made. We’re constantly upping our game: morel mushrooms were a welcome addition at our last event. It’s almost a given that we do pizza for the kids on their birthdays & celebrations. A small night is just 10 people and 10 pizzas. A big night … well, it can be very big.
Here’s the idea: you need toys. Sometimes it’s space for the kids, and sometimes it’s something unique like a pizza oven. Get out in front of it … what will you need next summer? In three years?
Because of our pizza oven, we’ve:
- Shown people how to cook with fire
- Remained the clubhouse for family & friends
- Hosted UCLA’s Dinner with 12 Strangers
- Explored pizza recipes from fig & prosciutto to potato pizza
- Had Thanksgiving turkey from the oven
Coming soon: Velda’s hosting a group to bake bread in the oven.
And this all happened because Velda didn’t think we needed a swing set anymore. See what happens when you THINK?
Chicken Bacon Ranch is one of the favorites. Of course it is: it has bacon.
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When you work, work. When you’re not at work … you need to go away, and not live your life for work.
We’re all on a shorter tether than we used to be. Smartphones are ubiquitous, and family, friends, peers and customers all expect quick answers. And by quick, I mean … within minutes. You don’t win points for a response to a loved one that’s 4 hours after you first got the text. 4 minutes is OK. 40 minutes is annoying. 4 hours is just not OK. (Kids: I’m working on it. Honest.)
Last weekend, Velda & I went away to San Diego to attend a wedding. Stress had hit us both leading up to this weekend escape, so it was very important that we get away. That we could enjoy the most romantic of ceremonies with the family and friends of two lovely people is surely one of the best reasons to leave work behind and go away!
- No Schedule
- No Plan
- No Worries
I had looked for some restaurants that would perhaps lead us into the right mood, and after some “in the moment” research, we decided to go to Crazee Burger. It’s been featured on the Food Network’s “Diners, Drive-Ins & Dives,” and we hoped it would be our kind of place.
The food was great. I had tatonka; Velda had the daily special. All good … but that was just the beginning.
I knew that we had achieved our goal when we began brainstorming how we could open our restaurant in Santa Clarita. It could feature the fabulous burgers, pizza and margaritas that we’ve created. I’ve gone on record before saying that I will never open a restaurant, but when we were talking about our new business, I was all in. Velda was all in. The fantasy took us away … and the stress of the workweek was left far, far behind.
We had gone away. And that is a very good thing.
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