hey dp, Here is the link to the pizza oven pictures we were talking about on freepmail.
I love the oven, it is so cute in my backyard. I picked the yellow color because the only other option was brick red. The house is brick red, the barn is barn red, and the deck is Redwood colored. I thought some variety would be a better thing, lol.
But don’t be too envious yet. I haven’t had too many successes cooking pizza. I do better with focaccia. The pizzas tend to get stuck on the peel and I usually end up with the pizza at either folded over, or the ingredients sliding off the crust, or the pizza ending up in the ashes. or some combination. They make it look so easy on YouTube!
after all that work getting the fire going for several hours and getting the VPN crust made with 00 flour made early in the morning, then assembling all the appropriate VPN ingredients (DOP San Marzano tomatoes, fresh mozzarella, Kalamata olives, prosciutto, and artichoke hearts) – it has been just disappointing. There was a place in Los Angeles that’s had authentic Neapolitan pizza, it was only about 10 bucks and that was so much easier! And the waiters spoke Italian :-)
Well, when TSHTF I know I’ll still be able to cook something in it. I may not be able to have my survival pizza however :-(
What does VPN mean re pizza? (It’s also a digital network term.)