Pizza for dinner. Thin cracker crust Chicago style.

 

We had pizza as well, Greg.

 

Looks good!

We tried out the new wood fired pizza oven the other night. Let's just say our skills need some work. Not Cheryl's fault as I am the fire tender.

 

Knowing your eclectic taste, I would have to assume the pie is from an exceptional local establishment.

 

Just a Pizza Hut, Greg.

 

 

The bars and derby will also be this red. I chose the color. Most everything else I have powder coated black myself. The engine is chrome. I have an idea how it will all look together, but until it is, I can only hope.
No, I did not do them myself.
It went away. Apparently, you CAN go back. I don't like colour typically, but I'm tired of all black.

 

Evening, Bob.
Tell us more about this wood fired pizza oven.

 

Evening, Chris.
It will be a wait and see on how it all falls together, Chris.

 

I was considering doing an homage to the late 70s Trans Ams and going with gold wheels on a bobber build. Oddly enough the Low Rider S has that theme. I like a splash of color now and again.

Alpha One.




The idea is it gets to 1000 degrees and you flash bake the pizza. It also works great for steaks I'm told. Where I screwed up was I thought the wood fire was the heat source. It is, but to get the oven bricks up to temperature. So the key is to let the fire burn for 30 or so minutes to superheat the inside of the oven. Then it has an even heat. They way I did it, the heat from the wood cooked the pizza unevenly. It did have a great flavour though.