Michigan WFO Brick Oven Photos Discuss Michigan WFO in the Good Background Information forums; Here goes the first pizzas!!! I followed the Caputo 00 recipe, 1 kg batch, 65% hydration. Beautiful dough to work ...

[mfiore]

Here goes the first pizzas!!! I followed the Caputo 00 recipe, 1 kg batch, 65% hydration. Beautiful dough to work with.

Started with classic tomato, basil, mozz.



The fire died down after I moved it over, but I had no more wood readily available (man I went through a boat load of stuff to cure this oven!)

Suboptimal, yet still awesome.

[mfiore]

Waiting for the first pizza. Yep, that's me in short sleeves in below freezing weather. Hey, I was born and raised in Michigan, what can I say?



Here it is, the first pizza! I love the steam coming off of this one.



This made it all worth it!

[Les]

Awesome Mike! It's great to put a face to the emails. Nice job and it looks like it is enjoyed by all. Except the little dude(dudette) in orange - I'm thinking he wants pizza...

Les..

[Frances]

Thank you for posting all those pics. It looks as if you had great fun!

It also looks as if your pizza ordering days are over... right?

[Derocherconstruction]

Great pics Mike, Best pizza you ever had right? We say that with every pizza, and it's true, never a bad one. Congrats! Jim

[Dino_Pizza]

I'm looking at pictures of you in short sleeves with snow on the ground but seeing the great pizza, wine, friends and family makes me feel all warm inside. Thanks for sharing it Mike.
-Dean

[peter]

The moment you actually cook a pizza is tremendously rewarding. After investing a vast amount of time and not an insignificant amount of money, the pay off day is when you pull that golden brown crust from the oven. ENJOY!

[fullback66]

Mike,
I need your recipe for the dough and sauce. It looks awesome. The nice thing about Michgan is there enough trees to keep you supplied for a long time. I am always picking up fallen branches or cut logs for my buddies oven or fireplace.

What kind of wood are you burning?
fb66

[mannextdoor]

I am envious. I don’t think I will have the time to cook anything soon. I won’t be until after the first of the year. Maybe even spring. Looks great.

[mfiore]

Thanks, everyone, for the comments. It was great fun, and the pizza was awesome.

I've been away from the forum since then. The kids spilled a drink and fried the laptop. I've been away from email, the web, and this forum for what seems like a very long time (although it was only about a week).

FB66, I tried to make my first pies as authentic and pure as possible. I used the Caputo 00 flour, 63% hydration. I followed the directions posted on this forum. The sauce was purely crushed tomatoes, strained. I made the dough rounds, sauced them sparingly, pieces of fresh mozzarella, fresh basil, and a swirl of good olive oil. I love the simplicity of this tremendous pizza. Once I know what I'm doing, I'll expand.

Now I have a lot of catching up to do!!!