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Our house has a pizza room. It came with a large 10 pizza oven. We have been told that the town baker lived in our house a few owners ago. That would explain our giant oven.

Making pizza

We have only made pizza a few times, always with the help of friends. I will write again on pizza as we learn more and I hope any pizza experts will share their tips/advice with me as well!

Dough

The first two times we cheated and got dough from the bakery in town. We just call the day before and pick up the day of our pizza making.

In the off season the bakery is closed on Sundays. Our most recent pizza adventure took place on a Sunday so we had to make the dough ourselves. Thankfully the nice bakery ladies gave us some starter as well as some directions. I also followed the directions in this “How to make Neapolitan Pizza Dough” video as well as the Stadler Made website.

Making dough was pretty easy following the video. Once the dough was done it had to rest. I made the dough the same day we were going to eat it so it rested about 8 hours. Next time I am going to try to do a cold ferment that will take two or three days. This might help me get more flavor and bubbles!

Rolling the dough out takes a little bit of time. We got a giant rolling pin from a thrift store that really helps the process. Using some flour on our marble table we roll out the dough to fit into our pizza tins. Once it is the right size we press the dough out into the oiled tins and they are ready to be topped and fired.

Making

Topping can go two ways. You can do a half bake on the dough then top it and put the pizza back in for the final cooking. Or you can top the raw dough and do a full bake all in one go. Cooking takes about 10 minutes in our oven, but it depends on how hot we have the oven.

Eating

Eating is the most fun part. We have some friends over and chow down on the hot pizzas outside.