I'm still cooking in my kitchen oven (landlord won't let me build a brick oven outside...) but enjoying the outcome nonetheless.
Today I made one of the better batches of dough I'd done in a while, and a fantastic sauce. Tried some new toppings: roasted eggplant, red peppers and mushrooms, heart of palm, basil, arugla and garlic. I don't care for cheese so these are made without it. The pizzas were phenomenal, and even better, I caught it all on tape, time lapse style.
Pizza Time! on Vimeo
I've learned a lot of tips from this forum, so I owe this to you guys.