Opening Weekend

Opening weekend has been a success so far! I mean, it has only been one day, so knock on wood (fired pizza)! Oh, I'm so clever. Anyway, it was a great opening day. It went smoothly, people loved the pizza, our dough turned out wonderfully, and even the health department complimented us!




The boys hard at work, trying not to look at the camera. Really, I was quite proud of the two of them, it’s as if we have all been working together for years. Jedd absolutely loves making the pizza and is great at smooshing the customers. Jake's Italian roots have come in handy baking the pizzas, he really is a natural working with the fire and oven!



Now, we were not super busy today by any means. Due to weather, the strawberries on the farm are not quite ripe but they are very close. Therefore, the farm was not very crowded.



Even though we were not crowded, a good portion of the customers on the farm tried at least one pizza. Hopefully they will be back all summer long! We are excited for tomorrow and keeping our fingers crossed for sunny weather! Yay!

Thai Pizza: Special or Staple

This past weekend I made my personal favorite pizza, Thai Pizza. Its absolutely amazing, a little peanut curry sauce, red peppers, green onions, chicken and fresh mozzarella. Not only is it my favorite pizza to eat, its one of my favorites to make for other people. Now my only question is: should it be a Thursday Concert Night Special or a menu staple.



Take a closer look and tell me that doesn't look delicious!



Unfortunately, I we ran out of fresh mozzarella before I got a picture, so you have to imagine fresh mozzarella chunks bubbling on the pizza.

So what do you think, on the menu permanently as my signature pizza or as a special option for the concerts? (There will also always be a tofu option in replace of the chicken and no cheese for those vegetarians and vegans out there!).

Here is a picture of the gorgonzola cheese and caramelized onion pizza we made. Its another Special option for the concerts.

Pizza Sunday

Spent Sunday afternoon experimenting with pizza making again. We tried some interesting creations, (trying to figure out specials and catering options). I am getting very nervous about opening weekend, only a couple weekends away. I am still collecting all the equipment and figuring out the details. So any chance I have to get away from the nitty gritty details and play with dough and fire I jump on it!



The key with this dough is not to over work it. Therefore, you will not see throwing the dough in the air, or rolling it out with a rolling pin. Air in the dough is what gives it texture.



Once the dough has been stretched out to size, (we use a 4 ounce dough ball, which makes an 8" pizza), we add olive oil and toppings. Then it's all up to the oven to finish it off...



After careful cooking in the oven for about 2 minutes the pizza is ready to be cut and demolished. While cooking on Sunday for friends, each pizza lasted about 30 seconds before being consumed. They may take only 90 seconds to make, but you can eat them in 30!

Turning Towards the Fire

Pizza is the one meal I feel I can really make. Its been a lot of fun so far working with a new dough recipe, configuring different sauces, and trying all the wonderful, bizarre toppings people have suggested.



Its also been a lot of fun testing out the fire. Traditionally the fire is in the back to the side. This creates an uneven amount of heat throughout the oven, which then allows me to cook my pizza evenly. Funny thing, an uneven oven cooks a pizza evenly....



I am really enjoying learning out to use my oven, find the sweet spots, and brown my pizzas perfectly. As you can see me team is really getting good at it. It is really quite delicious, not like any pizza I have had before. I've been loving every second of this, and I can't wait to share it with everyone this summer.