Our first attempt at making pizza! Argula and Prosciutto pizza

Our first attempt at making pizza! Mushroom, Pepper, and Onion Pizza

Pizza 3: Chicken, Pesto, Basil

Sammi and I had a bunch of friends over for a "pizza making" night. We baked 7 pizzas and had a great time catching up. The dough was the "Straight Overnight Pizza Dough" from Ken Forkish's book: Flour, Water, Salt, Yeast. I started the dough a little late but it was very hot at night and Bulk Fermentation completed in ~6 hours (instead of the normal 12). I divided into 6 dough balls (instead of the 5 he called for) so that they'd fit better in our propane Pizza Oven. The dough sat in the fridge for almost 12 hours. One pizza was made from dough frozen a few weeks prior using his "Straight Same Day Pizza Dough." Cooked in our propane pizza oven at about 700°-800°F

Pizza 4: Jalapeño, Spinach, Anchovies

The anchovies were gross :P Sammi and I had a bunch of friends over for a "pizza making" night. We baked 7 pizzas and had a great time catching up. The dough was the "Straight Overnight Pizza Dough" from Ken Forkish's book: Flour, Water, Salt, Yeast. I started the dough a little late but it was very hot at night and Bulk Fermentation completed in ~6 hours (instead of the normal 12). I divided into 6 dough balls (instead of the 5 he called for) so that they'd fit better in our propane Pizza Oven. The dough sat in the fridge for almost 12 hours. One pizza was made from dough frozen a few weeks prior using his "Straight Same Day Pizza Dough." Cooked in our propane pizza oven at about 700°-800°F

Pizza 5: Sausage, Fennel, Jalapeño and Honey

Sammi and I had a bunch of friends over for a "pizza making" night. We baked 7 pizzas and had a great time catching up. The dough was the "Straight Overnight Pizza Dough" from Ken Forkish's book: Flour, Water, Salt, Yeast. I started the dough a little late but it was very hot at night and Bulk Fermentation completed in ~6 hours (instead of the normal 12). I divided into 6 dough balls (instead of the 5 he called for) so that they'd fit better in our propane Pizza Oven. The dough sat in the fridge for almost 12 hours. One pizza was made from dough frozen a few weeks prior using his "Straight Same Day Pizza Dough." Cooked in our propane pizza oven at about 700°-800°F

Pizza 6: Sausage, Pepper, Mushroom

Sammi and I had a bunch of friends over for a "pizza making" night. We baked 7 pizzas and had a great time catching up. The dough was the "Straight Overnight Pizza Dough" from Ken Forkish's book: Flour, Water, Salt, Yeast. I started the dough a little late but it was very hot at night and Bulk Fermentation completed in ~6 hours (instead of the normal 12). I divided into 6 dough balls (instead of the 5 he called for) so that they'd fit better in our propane Pizza Oven. The dough sat in the fridge for almost 12 hours. One pizza was made from dough frozen a few weeks prior using his "Straight Same Day Pizza Dough." Cooked in our propane pizza oven at about 700°-800°F

Pizza 6: Sausage, Pepper, Mushroom

Sammi and I had a bunch of friends over for a "pizza making" night. We baked 7 pizzas and had a great time catching up. The dough was the "Straight Overnight Pizza Dough" from Ken Forkish's book: Flour, Water, Salt, Yeast. I started the dough a little late but it was very hot at night and Bulk Fermentation completed in ~6 hours (instead of the normal 12). I divided into 6 dough balls (instead of the 5 he called for) so that they'd fit better in our propane Pizza Oven. The dough sat in the fridge for almost 12 hours. One pizza was made from dough frozen a few weeks prior using his "Straight Same Day Pizza Dough." Cooked in our propane pizza oven at about 700°-800°F

Pizza 7: Chicken, Sausage, Mushroom, Basil

Sammi and I had a bunch of friends over for a "pizza making" night. We baked 7 pizzas and had a great time catching up. The dough was the "Straight Overnight Pizza Dough" from Ken Forkish's book: Flour, Water, Salt, Yeast. I started the dough a little late but it was very hot at night and Bulk Fermentation completed in ~6 hours (instead of the normal 12). I divided into 6 dough balls (instead of the 5 he called for) so that they'd fit better in our propane Pizza Oven. The dough sat in the fridge for almost 12 hours. One pizza was made from dough frozen a few weeks prior using his "Straight Same Day Pizza Dough." Cooked in our propane pizza oven at about 700°-800°F