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Last night was pizza night at my house - Neopolitan style. Dough recipe from Reinhart's American Pie book, topped with crushed tomato sauce, and provolone cheese. Other toppings included: (1) pepperoni, (2) mushroom and olive, and (3) pancetta and onion.
Since I'm still planning brick oven siting and construction, used a time-tested stone in the natural gas oven. I can get it to about 550 deg F... maybe a bit more without the cabinets charring or the racks melting!
Peaches are ripe on the backyard trees, so made a peach cobbler with a mix of white and yellow peaches. Tree-ripened peaches are a taste sensation, but the season only lasts a few weeks... and we are halfway through it already.
Since I'm still planning brick oven siting and construction, used a time-tested stone in the natural gas oven. I can get it to about 550 deg F... maybe a bit more without the cabinets charring or the racks melting!
Peaches are ripe on the backyard trees, so made a peach cobbler with a mix of white and yellow peaches. Tree-ripened peaches are a taste sensation, but the season only lasts a few weeks... and we are halfway through it already.