So I get a call about 10:00AM yesterday, a good friend I haven't seen in a long time is in town for training. He is staying at another good friend's house and they want pizza. I was able to sneak off work, and after I shopped and made it home, it was 2 o'clock. I made a 4 pie dough, 80/20 KABF/semolina, and made it pretty wet with 2x my normal amount of yeast to get it working. I let it double (almost an hour and half), then balled it and cupped it and left it on the kitchen at around 70 degrees until I used it at 7:00PM, by which time it had doubled again.
I made a minimally cooked sauce, some Central Market DOP organic whole tomatoes and a small can of Centos cherry tomatoes, sugar, salt, a lot of fresh basil, some oregano and clove. Hit it with the stick blender and let it simmer. Very good flavor in both those tomatoes. I only had to use about 2/3 the normal amount of sugar (2 teaspoons instead of the normal 3-4).
For cheese I grated a block of mozzarella and a block of mild white cheddar. I fine grated some Gran Padano in as non stick agent as I blended them. The Italian sausage was par-cooked in EVOO and crushed fennel seed. I found some diced prosciutto on sale, and some grape tomatoes, and along with mushrooms in a jar and sliced onion, I was set.
I managed to get all that done and rake a huge pile of leaves off the outdoor kitchen area, and have the oven hot by about 5:30, when they were supposed to be there. Of course they didn't make it until almost 7:00 so the oven was HOT by then, and had lots of heat stored.
At any rate, I cooked some pies, the friend cooked a pie, and we got to spend the evening with good food, adult beverages, and good company.
1. "Pit pie", some of everything.
2. Friends don't let friends drive the WFO when it is as hot as it was.
3. A pepperoni for the kiddos.
4. Vegetarian pie, orange cherry and grape tomatoes, onions, mushrooms, green olives and pimentos, capers, and the dark spots are sundried tomatoes.