Hi Rusty, I am so tired! Just got back from the other house where I swept just about every room, hid bottles and vacuums and brooms so it looks better for the realtor. Cleaned out both wood stoves oh, and brought home lots of junk. The junk is dwindling though.
I hope we’ll move the pizza oven! On that end we do have a neighbor with a large tractor that can put it in our car trailer. On this end we only have a puny tractor that will tip over if it tries to lift it. Doesn’t look like the neighbors around us will have one as their houses are pretty upscale. But there is about 65 acres across the road that has a bunch of cattle, I’m thinking maybe that owner will have the Machinery needed. Those round hay bales are huge and very heavy. On the other hand hubby wants to buy a bigger tractor because this acreage is all on a hill so four-wheel drive will be needed to mow it. And just current tractor has something wrong with it, that it won’t work unless we get it fixed and that will cost more money. I can’t remember the exact number of excuses he had why he needed a bigger tractor, they tend to merge into one in my mind.
Sorry for the long answer! The end result is, don’t know for sure but hope so.
The reason for the pizza oven look to make authentic CPN Italian pizza. When I would go visit my Italian relatives in Italy the best thing was the pizzerias. The pizzas are totally different than what we get here. The flavor all comes from the crust. Thin crunchy and a bit chart. I finally figured out the secret to the rest of the ingredients, you need San Marzano dop Tomatoes. The. Designation means that they are grown in the San Marzano region of Italy where somehow the volcanic ash gives it a superior flavor. Local mozzarella works for me, don’t need the stuff from water buffalo. Does need to be fresh though. And prosciutto from Sam’s Club is good. Fresh grown basil. However the pizzas still weren’t quite right. So hence the pizza oven, 00 flour and cooking them at about eight hundred degrees is supposed to be the key. And a wood fire. And you sweep the fire to the side and cook directly on the surface of the pizza oven. That’s the only way to get the exact flavor.
When we were in California I could go to Pizza Antica and get authentic VPN Pizza. There’s a website that explains about the pizza and you can look up places that have been certified. Tennessee isn’t really known for our big Italian Community. But there is one in Nashville! In two weeks I go to see my Nashville doctor, I’ll have to figure out time wise how to get there.
https://americas.pizzanapoletana.org/en/
I’ve been making my pizza crusts from scratch forever, but never could afford a pizza oven to cook them perfecto. I just spice up regular tomatoes aside, sometimes add Sun dried tomatoes. I make one with pesto sauce instead of tomato that’s pretty good too. I hope you can get it moved, do you use it often? I’d like to try one of your pizzas!
When I made pizzas for large group with kids, the kids had fun choosing toppings for their pizzas. A few of them tried spinning dough in the air, LOL.
If you’re talking about Porta Via in Nashville, they don’t open until 4 p.m. on weekdays. They do have brunch on Saturday and Sunday.
Not sure how you do your doctor visits when you come to Nashville.