Ev and Norma,
With two pros at the helm, who could resist pizzas right out of the oven? It was a slam dunk.
Even Steve and I didn’t open the skins to exactly 16” and had some of the some of the skins went over the edges of the pizza stone, so we really aren’t pros either. It isn’t always easy to land a 16” pizza exactly right on a 16” pizza stone. When working with an oven that no one is familiar with is also another challenge. At least it worked out okay. Steve’s friend (the grooms dad) kept trying to keep his rear end on the doors of the ovens so the ovens would heat right. That sure was s funny sight.
At least all the everyone was impressed with the pizzas, even if everything wasn‘t right.