1/2/2025 - Pizza Night Chronicles: The Semolina Revelation
Tonight’s pizza adventure brought two glorious pies to life, each with its own story to tell and lesson to teach. As always, the journey began with dough—Central Market’s frozen pizza dough, patiently thawed over two-plus days until it reached peak pliability.
Pizza #1: The Ricotta, Honey, Basil Classic
The first creation was a medley of simplicity and bold flavor. We slathered Target’s Good & Gather Organic Pizza Sauce onto the dough, then blanketed it with mozzarella cheese. Ricotta dollops made their grand appearance, followed by a sprinkle of Italian seasoning. After baking, fresh basil leaves added a fragrant and vibrant finish (because nobody wants burnt basil!). For an extra kick, I drizzled on Mike’s Hot Honey—a spicy-sweet touch that my pregnant wife wisely opted out of.
But this pizza wasn’t just about the ingredients. It was about the process. Many people struggle with sticky dough! If I’ve learned anything from tonight, it’s this: when you think you’ve used enough semolina flour, use even more. Sprinkle it generously on the counter before rolling out your dough. Dust your peel like it’s snowing in the kitchen. Inevitably, some will end up on your dog, especially if you have a curious lab. It’s a small price to pay for dough that slides effortlessly onto the stone and bakes to crispy perfection.
Pizza #2: The Sausage Supreme
The second pie built on the success of the first but with one crucial addition: Italian sausage. After far too long in our freezer, the sausage finally made its debut, adding a savory, meaty punch to the mozzarella-ricotta-basil trifecta. The result? A pizza that felt like a celebration of indulgence, where every bite offered a perfect balance of creamy, tangy, and spicy.
Lessons from the Pizza Stone
- Semolina Flour is Your Best Friend: Use Semolina flour to fight the sticky dougn problems: Don’t just sprinkle—shower it. Cover your counter, your peel, your hands, and your heart with it. Trust me; you won’t regret it.
- Timing Matters: That Italian sausage? Defrost it earlier than you think. You’ll thank yourself when you’re not scrambling to thaw it at the last minute.
- Fresh Basil is a Post-Bake Hero: Burnt basil is sad basil. Save it for the end and let its freshness shine.
- Experiment with Flavors: Whether it’s hot honey or a long-forgotten freezer ingredient, don’t be afraid to try something new.
As always, pizza night was a messy, flour-dusted, semolina-coated success. With each pie, we get a little better, a little bolder, and a little more covered in flour. Until next time, happy pizza-making!
12/26/24 - Santa Brought Me a New Ooni Pizza Oven!
This Christmas, my wife and I embarked on a delicious adventure, courtesy of a brand-new pizza oven I’d been dreaming of for months. The gift held the promise of crackling fires, bubbling cheese, and pizzas so good they’d make us forget takeout ever existed. Determined to make our inaugural attempt memorable, I planned ahead like a true adventurer: pre-made dough for simplicity, Italian sausage for a savory kick, and fresh mozzarella to tie it all together.
We set our sights on Christmas night for the big debut, imagining the perfect evening of wood-fired magic. Little did we know, our adventure was about to take an unexpected turn.
The Missing Tool
Before we even started a fire and our first pizza, it became glaringly obvious: we didn’t have a pizza peel. For those unfamiliar, a pizza peel is the flat tool used to slide pizzas in and out of a blazing oven without destroying them—or yourself. Without one, there was no safe or practical way to proceed.
We tried improvising. Cutting boards? Too thick. Spatulas? Too small. Desperation quickly turned to laughter as we realized we were woefully underprepared for this adventure. Reluctantly, we set the pizza dough aside and turned to the internet. A crash course in pizza-making essentials led us to a trio of tools: a 12-inch wooden peel for launching, a perforated peel for retrieving, and a pizza turner for mid-cook adjustments. By the next day, we had everything we needed to get back on track.
Fire and Flour: Take Two
The day after Christmas, the pizza oven adventure resumed in earnest. To get the fire going, I relied on a mix of mesquite wood chunks from my smoker, lump charcoal for consistent heat, and fire starter squares for an easy ignition. The flames roared, the oven heated up, and we were finally ready to launch our first pizza.
We decided to keep it simple: a classic cheese pizza. We rolled out the dough, added a generous layer of mozzarella, and slid it into the oven with our shiny new wooden peel. But here’s where the adventure took another twist. In our enthusiasm, we had overworked the dough with the rolling pin, introducing air pockets that became massive bubbles during baking. When the pizza came out, we couldn’t stop laughing—it looked like a creature from another world, complete with giant “pizza brains.” Despite its appearance, the crust was golden, the cheese was perfectly melted, and the flavor was undeniable.
For our second attempt, we got a little more ambitious. This time, we added sausage balls to the mix. Armed with the lessons from our first try, we handled the dough more gently and kept a closer eye on the cook time. The result? A pizza that was smoky, savory, and downright delicious. The sausage added a burst of flavor, and the crust had just the right balance of chewiness and char.
Lessons From the Adventure
- Buy the peels. They’re not optional—they’re essential.
- Be kind to the dough. Overworking it leads to air pockets (and pizza brains).
- Don’t rush. An extra minute in the oven can take a pizza from good to great.
Though our pizzas weren’t perfect, they were ours, and that made them special. The adventure of learning together, troubleshooting as a team, and celebrating our small victories turned our Christmas gift into something far more meaningful.
Here’s to many more pizza nights ahead, filled with smoky crusts, creative toppings, and unforgettable moments shared by the fire.
Pizza Oven Diaries