Reflections from a Pizza Oven


I walked out this morning to appreciate the amazing sunrise, and caught the reflections from our trusty, slightly battered pizza oven. 15 years, 8 military moves (3 overseas), thousands of pizzas, almost as many people, and hundreds of pizza parties celebrating holidays, birthdays, retirements and life.

If you’ve been at our home during one of these pizza firings, or even had a slice the next day, we have appreciated you being part of our lives.

Val’s Easy Pizza Dough

  • 5-6 c flour
  • 1/4 oz yeast
  • 2 -3 c water, 110-120 degrees
  • 1 T kosher salt

Whisk together one cup flour, yeast and one cup water; cover and set aside for 5-10 minutes, or until you see active bubbles on the sides or surface. Add 3 cups floor and 1 1/2 cups water, stirring until smooth; add kosher salt and enough flour to make a dough. Turn out onto lightly floured surface and knead until no longer sticky, adding flour 1 tablespoon at a time if needed. You will knead approximately 5 to 10 minutes. Place in clean, oiled bowl and cover to rest for at least 45 minutes. When ready to shape, turn out onto floured surface, cut into desired pieces and roll or shape into pizzas, calzones or focaccia (fo-ka-chya). This will make 8 14-ish inch, thin crust pizzas. Mangia!

Note: Roll dough out to desired thickness; lightly apply sauce and toppings; to cook in conventional oven , preheat to 450 degrees. If using a pizza stone, follow stone instructions. Bake on baking sheets for 4-10 minutes (ovens vary… watch pizza after 5 minutes so it doesn’t burn).

Questioning the water temp? Run water over inside of your wrist; if the water feels just slightly warmer, go with it!

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