This is 11 days old pizza

That guys in company keep on munching. From refrigerator to microwave :-)

Pizza oven is under snow again

Not sure if I will be crazy enough to bake pizza for this Thanksgiving under below freezing conditions. This can be done, I did it, but I am not looking forward to do it again ;-)

Pizza in the oven

Nothing special: just nice warm weather and good hot oven: finally my wood is dry, but not for long as summer is almost over.

Baking pitta bread in pizza oven

It happens naturally if you just make a pie without nothing. This is also a base for desert Nuttela pizza. You can put some olive oil if you like, but pitta is not suppose to have it. I think dough for pitta is a bit different, but it should be close to our simple pizza dough, so it some what close and it develops nice pocket all by itself :-) you may flip it to have both sides nicely done.

Rivers of olive oil baked

This is how it looks out of oven :-)
You can still see a nice color of good olive oil.

Apples and gorgonzola pizza

Usually we use green sour apples for this one, but a sweet verity worked very nice for a hot summer day :-) fragrant and spicy, do not forget olive oil and some fresh mozzarella of course.

Rivers of virgin olive oil

We had a nice end of summer pizza party. As usual, I did not skimp on a good olive oil :-) this is my signature of Russian DOC puzzaola :-)

We eat pizza in Tuta Bella again!

And meanwhile in Italy!!!

Pizza oven from midle ages

I saw this buity on Cultural Demonstration of midle age culture. They
baked some kind of flat bread, but I am certain this oven can bake
pizza, just like on I build in Japan.

This oven have steel roof and sides: nice touch for durability: it
wraped in firebricks and has some ceramic on top to keep bricks in
place.

As you see, no chimney as well, smoke goes out from the mouth.

Nice!

Pizza outdoor: good run

Weather was great this week end: so great indeed I could dress and
bake pizza outdoor and we enjoyed it outdoor as well during our lazzy
low key pizza party. Dough was exelent: very stretchy. I had no real
muzarela this time, but made some cool pizzas with eggplants and fish,
as well as kids and girgonzola varaeties. I need to get a lot of dry
wood for summer: my winter stock still a bit wet, but most
importantly, exausted.

Zeeks pizza

This name does not sound good to me and pizza was so so, but better
than cafeteria. Garlic bread was not so bad
so: I would it if I am hungry

Pizza of the day

Oven was wet and cold, but we managed to turn about 10 pizzas today.
Here is some of examples:

First fire of 2010

Pizzeria is open for 2010 beta testers!

Starting making pizza in 2010!

Today is sunny, not too hot, but we will make pizza. We use a real
Italian flour, see below, to keep it DOC. Btw, this bag of flour is my
birthday present from Pizza Doctor Maestro Mario!

Pizza party at Mario's FIFO bistro

Today Mario dropped his no-pizza ban. He started to consume it again and we had a pizza party after a long dry spell. While I do not feel like making pizza outside in my backyard, Mario build a very cosy bistro. FIFO bistro, because unlike backyard settings it has a limit on number of guests.

So, it was nice, but short, as it was in mid-week and I had to run back home with kids. No drunk dance on the table and staff.

Mario was teaching, but he managed to make a lot of pizzas himself. This is his latest invention: half pizza half calzone: Pizalsone. :-)

While I do not eat meat, I think it looks very sexy: I could not resist but "lift" Pizalsone lips while taking a picture so you can see a beautiful pink inside :-) (my gustro-sexual sense of humor again)

Bravo maestro. Mario! Great Success!

Alexander Valley Cabarnet Savingnin 2006 Kirkland : from Costco review

It is no secret that Costco's Kirkland brand is a quality one. While
Pasific Norwest is washed in quality local, Californian and import
wine, picking one is a chalange. I love local Red Diamond, it is very
fruity one, but in a good way. I picked Kirkland out of curiosity. A
few days ago I opened it up. I am not a wine snob by any mean, I just
like wine that taste good to me: that means red, rich wine, bitter not
too sweet or sour and with aroma of oak. I like simple flavour and can
enjoy some fruity notes. I like it balanced and nice after taste. Just
like beer I like my wine smooth and some times enjoy chilly red wine,
while it may not be an ortodox thing, but my wine should taste good
cold. Naturaly, not every wine will match with me and I can reject
even aclimed vintadge in favor of cheap local one.

OK, so Kirkland Cabarnet is a wine I like. It can be enjoed over week,
and tolerated my refrigerator well with rubber vacume stope without
loosing flavour.

It is not fruity, but had nice oak aroma: no wonder, they call it
master cask series X, 20 month in American oak.

It should tolerate up to 2012 acirding to the label.

Bottom line: I realy enjoy this wine with rustic baget and Italian
olive oil: simple life plesures :-)

Highly recomended.