Gorgeous!! That first NP is just stunning. As usual, they all look great, but that first one! Have you got a natural-feeling routine down for the WFO yet? Curious, do you do anything different with prep than you did before the WFO? I mean with preparing the pizzas, not the obvious oven heat mgmt. Any tools you wish you'd gotten, or wish you hadn't?
Thanks Robyn, it didn't seem to take that many bakes to get a routine down for firing up the oven to temps, adding wood, and baking. Not sure if it's me or the oven, but it does seem to heat up and retain heat more efficiently in the last 2 bakes.
Not too much has changed about prepping pizzas. I haven't had to tweak my formulas specifically for the WFO. The one thing that is different that comes to mind is that I'm prepping and making pizzas outside now as oppose to inside. The outside temp around here is high 90-100's, so the dough can ferment and dry out faster. I also have to keep my cheese in a cooler between pies. But you won't have any of those problems.
As far as tools go. I bought 2 (8") turning peels. One solid for managing the coals and one slotted for turning pies. In hindsight, the one solid one for doing double duty would have been fine. But having an extra never hurts either.
I also bought a slotted GI metal peel for loading pizzas but I like the wooden one I have hand made by member wheelman better.
The tool stand is really great. Nice way to keep all the tools organize and in one spot.
Once you get your dough down, you'll really have a good time with your oven. It's just fun to me and it doesn't seem like work even though throwing pizza parties do take a bit of effort in planning and going through the motion. Much easier to order pizza out but an entirely different experience to make it all from scratch and bake it up in a WFO.