This is an example of what 'shaggy dough' looks like. This is a good thing! Do NOT add more liquid to make it 'un shaggy'. Shaggy is good.
Testing my dough, using the 'window pane' technique. at least I think it was called window pane. maybe just window? hm... I don't remember, but it was funny. It reminded me of something else entirely... let your imagination wander...
My decorated pizza. They have us some super yummy sauce for this New York Style pizza, I added some mozzerella (both fresh and aged), basil leaves and super good pepperoni. I liked the pepperoni so much, i just saddled up with the tupperware of it and munched on it while my pizza baked in the wood fire stove... This sounds like some long luxurious moment with me and some meat, but the pizza took all of 3 minutes to bake in the 600 degree + oven. I still stuffed as much into my mouth as possible in that 3 minute time span. My stomach was happy.
The three styles of pizza we made... I know you are salivating right now as you should be because this is next...
a melty hot slice of pizza goodness.. It was good.
My fav pizza was the New York style. I actually liked it best when it was baked in the regular oven because I like the crispiness of the dough. Which is why I think I ate 4 slices... ok, maybe 5 or 6. but who was counting?? :)
