The pizza oven has been sitting dormant since end of September. We’ve only had one really good snowfall so far this winter, and it’s been incredibly mild so far.
Tracey was feeling exhausted with the frequency of having people over since I completed construction of the oven, but I figured we were past due for some wood-fired oven pizza, so this past weekend I fired it up just for us 🙂 Used 4 good sized pieces of split birch to start things off, and added just a couple more pieces of birch and along with a couple small branches of seasoned applewood, and in less than an hour, the oven floor was approaching 700*F. The first couple pizzas were finished cooking in under 2 minutes!
The toppings on tonight’s pizzas were:
- Canadina prosciutto (from the Italian Centre Shop)
- Smoked Gouda
- Bocconcini
- Fresh basil
- Yellow San Marzano cherry tomatoes
- Premium extra virgin olive oil (from evoolution)
- Tellicherry black pepper (from Silk Road Spices)
The pizza dough was also from the Italian Centre Shop – it’s inexpensive and so convenient!
Crazy as it may sound, I’m actually looking forward to trying the oven out when it gets really cold out, like -20*C or colder 🙂
