Pizza Oven

teachercd said:
Okay, another update that no one cares about.  

The homemade Neapolitan dough SEEMS to be coming along correctly so far.

Got about 90 minutes left for it to rise.
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Another fun fact I learned today.  The birth place of pizza, Naples only exists today because Pompeii was destroyed.  Naples is built on rock and ash from that eruption.  Pompeii was built on a cliff overlooking a harbor.  

 
Okay, dough is totally rising, just took longer than expected.  

I made my own homemade sauce, Sam Marzona peeled tomatoes in a blender with some salt, pepper and garlic.  

It was not bad but for the next two I will be using a premade sauce.

 
I imagine it went something like this

f6P4q3.gif


 
teachercd said:
Okay, dough is totally rising, just took longer than expected.  

I made my own homemade sauce, Sam Marzona peeled tomatoes in a blender with some salt, pepper and garlic.  

It was not bad but for the next two I will be using a premade sauce.
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I'm just imagining the cheap off-brand: Genuine Sam Marzona Tomatoes!

 
teachercd said:
Oh man, yep...those are the ones!

20 whiskeys?????  And an oven from Italy???

What does this guy do for a living?  Let me guess...a teacher?  Those guys have IT ALL!
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I actually wasn't sure what he did, so I just looked him up on LinkedIn and he is a R&D guy for a biomedical firm (whatever the hell that means).

Also I was around him this weekend and whiskey came up (he was talking about some new inventory at the local HyVee liquore store that we all had to try).  So I asked how many bottles does he think he has.  He said last time he counted (in the winter) he had 37 bottles.  He's finished some and bought new since then, so figures its close to that still.

 
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