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Team effort pizza party last night with some friends from our kids school, one of whom is an experienced XL owner. We made 4 pies, and grazed on each one as it came off. I love that kind of party, no formal sit down just cooking, relaxing, eating/drinking.
Followed Forno Bravo dough recipe for 00 flour. Made a day ahead for long rest in fridge. Cheese mix was mozzarella, fontina, and sharp provolone. Used salted pureed San Marzano canned tomatoes.
Plate setter legs down, 3 fire bricks as spacers, then pizza stone. I use parchment when doing multiple pies - I like to get all my doughs stretched out first so I'm not hip deep in flour all night.
First pie was classic Margherita Next pie was arugula, prosciutto, parmesean. Then drizzled with a balsamic reduction
Third pie was sausage, portobella mushroom, shallot, and smoked gouda
Forth and final pie was BBQ chicken. BBQ sauce, chicken thighs, sun dried tomatoes, shallot, smoked gouda, and prosciutto We had a lovely evening, and it was soooooooo nice to have a fellow egghead to help make and cook the pies.