Continuing to hone our wood oven pizza skills. This time we heated up the oven a bit hotter and had a bit more radiant heat from actively burning wood. Also tried a new dough using both active yeast and sourdough discard to get the flavor of sourdough but with a shorter fermentation time.


Green chile, pepperoni, black olives, and feta cheese on my side. Launched at 850 F and baked about 2 minutes.