I love speciality goument wood fired italian pizza. This as been a passion ever since I ate pizza in Italy and Brazil and other parts of the world. Its like they get how a pizza should be. Thin crust, charred at the bottom and quality ingredients on top. This blog is about gardening and cooking but this has been a year or two in the making so I had to make this my first post. I think that my first effort came out very good and can only get better with a few tweaks here or there. I made two pizzas; one a pizza margarita, a simple pizza with san marzano tomatoes and mozzerlla cheese and some basil. The other was a salami pizza. There were some road blocks. One the pizza stone( a piece of saltino tile cracked on me. The other was that heat was escaping from the opening that kept it top from charring to my exepectations. But what was really cool was that it was still hot the next day and was able to cook some tandoori chicken thights in it. I was able to pick this chimnea at goodwill for about $35. Not a bad deal. It took a while to fire it up but eventually I did it and was pleased with results. These pizzas took about 8 minutes. I am refining but the goal is to bet them fully cooked and charred top and bottom in about 3-4 minutes. I will tweak it some more but very doable.
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