Having been an avid reader of this website for several months - and a lover of pizza for my entire life - I have finally made it official. I'm posting my first topic. In fulfilling a long time dream, I am building an outdoor kitchen at my home in San Diego – where outdoor anything can last all year; included in the project is my new Earthstone Pizza Oven. Why Earthstone, my favorite pizzeria, Arrivederci’s, here in town, uses the same oven – although a slightly larger model. Their pizza’s are as close to what I have enjoyed in Italy as I have found. Like Arrivederci’s, I elected to go the extra yard and install the gas and/or wood model for the convenience of operating it wood free when desired. Tomorrow will mark the second bake since installation last weekend.
My thoughts so far – the oven arrived and installed just as promised. Jean-Paul, the builder, and owner, was very helpful in answering my questions and putting concerns to rest. The first bake was a delight – although a steep learning curve from the first pie to the 16th of the evening. I decided to add to the pressure of the new oven by inviting a few friends to act as test eaters – they all wanted to come back, so I guess it worked out all right.
Going from my kitchen oven to the pizza oven required some changes to my dough – luckily, this website prepared me. I began adjusting a month ago in preparation. So far, only IDY dough has been used, although I intend to try my starter this weekend.
I have searched the postings and have found none for gas fired, but would love to hear from others and learn from their experiences. My entire approach to making pizza’s has been altered through the lessons I have gleamed here, I’m sure that I can continue my “education” with the help and advice of the group.
Thanks, and I look forward to reading more.