Original Joe’s style grilled steak with sautéed red onions and side of spaghetti with Rao’s marinara
original Joe’s meat ravioli, cooked and topped with Rao’s marinara
spaghetti with pecorino cheese and a side of steak
mixed green salad

Thank you for posting!
It looks gorgeous and delicious. How did it taste??

Very nice. Rao's marinara is pretty great! We like to use it for both pasta and pizza.

Crust flavor was good where it wasn't too burnt, but a bit gummy. I think I'll try to let the flame die down a bit for the next iteration; this one was too hot. I also learned there is such thing as too much sliced mozzarella on a pizza, and will put less on next time. We had been doing our pizzas in a Breville toaster oven before, which was a bit easier to be honest :)

How much control do you have over the temp? I love it when the crust gets bubbles . Nice job.

Right now still learning the temp control. It’s a function of airflow using the damper in the chimney, wood to charcoal ratio in the fuel, and timing of the fuel addition to when the pizza is put in. Bubbly crust credit goes to my partner, who makes sourdough breads and now pizza dough. We made enough dough to make six more pizzas this weekend, so hopefully that will help in learning the temperature management. Our neighbors are going to be getting some snacks, haha.

Have you got a pic of the oven? That sort of porn is quite welcome 'round here. ;)

Sort of a strange combo tonight:

King crab legs (boy, those are expensive!), homemade salted caramel/chocolate chip scones, orange slices

I love the bubbly crust. Now that I think about it, It's the main reason I love pizzas from the Round Table pizza chain so much. I think you have the dough perfect.
Not near enough toppings to make it a complete meal for me though.

Wish I was your neighbor ;) Close to perfect IMO. Minimal toppings work the best (for me) as some of the best pizzerias around here do them but of course there are lots of styles and lots of different tastes.

Amount of toppings is the real trick. We prefer Chicago tavern-style pizza (the most popular here for good reason), which is a thin, crispy, almost cracker style crust, typically with lots of toppings. You should be able to hold a slice without it drooping over. But when I try that at home, the crust doesn't get crispy enough. So I cut down on the amount of sauce and cheese we would like. It's still a great pizza, but not really tavern style. I don't know how all the bars and pizza joints around here do it so well.

Me too.

Thank you for the kind input. We like minimal toppings too, especially on the cheese front. This one had a bit too much cheese since it eyeballed the slices from the package without measuring. Nearest good pizza places to us are 1-2 hours drive away, so we make due at home.

Too much cheese? No such thing.

There is when one’s partner is mildly lactose intolerant :eek: but we make due

lactaid tablets?? We use it for our Saturday fondue supper.

Don't say what you make out loud, because without subtitles ......

I am interested in two things:
1- How charred was the bottom?
2- What was your dough recipe and did you adjust it for the heat of your new oven?