Had the party and It was awesome. We ended up making around eight pizzas in the wfo. Made some of the 100% 00 pies and then the Blend with HG and 00 and the HG/00 in my opinion did alot better, not much but there was considerably more lift and the crumb was slightly lighter and this could be because the HG/00 was at around 70/75 HR and the 00 was 65...We had Marniara, Margheritas, and some pizzas with Spicy capicola. The Mozz. was made that day fresh by them and the sea salt and OO they were using was exquisite...The sea salt was Maldon, but I cant remember the OO brand. There was also appetizers, consisiting of a rosemary basil focaccia and Then a grape focaccia, which had fennel and grapes in, it was amazing!
Mainly the night was spent taking turns, making pizzas in the oven and filled with constant talk of pizza, ranging from methods to the philosophies that we come to represent. There pizza was excellent and My pizza was excellent. We are using different methods that are garnering different results, but both are respectable and when they open up their place in Louisville I will be one of the first people there to critique and make sure nothing is lost, but I'm not worried they have a good concept and good heads on their shoulders.
The night also came with some learning experiences, one being the actual use of the oven, I got a crash course in the utility peel and the methodology surrounding oven maintenance. One other thing that actually shocked me is that consistently across the board, pie after pie the came out just as they do in the Home oven, looking and tasting very similar...It is both a relief and shocker that I am actually able to achieve somewhat of Neapolitan pizza without huge wood oven. Granted the home oven somewhat requires more work and is no where near as cool and as soon as I am able to build one you better bet concrete and bricks will be flying, but disparate times call for disparate measures...and I am disparate for good pizza.
Despite making loads of pizzas, there was to much good conversation and well good pizza to stop and take very many photos, but here I what I got,The crumb was great, but not as great as I have gotten from the Home oven and I attribute this to overproofing by an 1.5 or so...We didnt get started until later than I anticipated, but the pizza was Fantastic, hopefully they'll invite me over again soon!