I do this at my house 2 to 3 times a year. Not only is my pizza totally from scratch but so is my oven and I can get it to 700 degrees. The entire oven is mortarless and lined with firebrick and is wood burning. The beauty is I can cook a 16” pizza in 3 to 4 minutes and come back the next day and take it down and the backyard is free and clear.
high temp insulated fire brick rated at 2000 degrees.....its the same used in wood stoves and fire places, thei are about 3/4" thick and you can get them at tractor supply. Its what they use in wood burning pizza ovens with the dome that you make from scratch with mortar and used in pizza places that you eat at. As you use the firebrick the olive oil from the dough will actually season the firebrick and the flavor changes your pie which will give your crust that NYC pizza taste. The more you season the brick the better your pie will turn out. The trick is to leave a 1" gap in the back so that the flame wraps around the top so the airflow cooks the top and the heat from the bottom heats the firebrick (as you can see the flames in the back in 1 or 2 of my pictures with the pizza in the oven). The best part of it is that because when I use the firebrick I line the firebox and the cooking area on the sides and bottom the actual brick on the outside maybe gets to a warm 150 degrees from the insulating properties of the firebrick and the inside heats up QUICK. In about 30 min burn time of the wood the oven is at 500 degrees....30 min later, its about 700 inside there. The only thing I need to do next time is make a bumper buffer to keep that 1" gap in the back with a stainless bolt with stainless washers in a few places so that when you slide a pizza in or out it doesn't shift the bricks back and forth and keeps that important 1" gap. All that trial and error science will cook a 16" round pie from start to finish in 3 to 4 min, so what I usually do is make a pie...we sit back and eat it....when were ready for a 2nd, throw more wood in, heat it up for a few min....make a pie..and go for round 2. I usually make 6 - 16" pies when I make it in the back yard so when ever I do all of this I invite a few people over and have a pizza party for 4 hours.
I had a bunch of vegetables that were getting old and some shrimp in the freezer, so I made a scampi/primavera hybrid thing. It was decent.
YEAH, There is! Eggs, Toast, and... (Wait for it)... BACON!!! At least you like your eggs proper: over medium
I always joke with the waitresses at my local breakfast joint that I'd like a dozen eggs over easy, a loaf of wheat toast and a pound of bacon. One actually asked if I was serious.
And here we go, finish with tomato/cucumber salad, and it is a complete meal with all of the basic food groups covered! Unless you ask Bart Simpson, then you need a Butterfinger also…
This pretty much all I cook with now. Besides my charcoal grill. It’s awesome and cooks so many different ways. Air fryer, grilled, oven, etc. easy clean up.
