Hole in the Wall Pizza

08/20/2024

Super seasonal blue moon... Or something like that... It was better in person.

04/29/2023

Gettin' Hot Hole in the Wall Pizza

04/27/2023

A classic Napaloni dough is 1000g 00 flour, 1 tsp sea salt, 1/2 tsp sugar, 2.5 cups water, 7g of yeast. I do some substitutions but this will get you about 4 12 crusts. Should be made a day or two in advance and set out to proof at room temperature. Pop that oven to the highest temperature possible with pizza stones preheating for 1 hour. Use some rice flour on your peel, top that dough with your favorite toppings and drop that pie straight on the 550 degree stone. Cook for about 5 minutes rotating half way through. Enjoy your creation.

04/25/2023

Just some ideas.

Margherita Pizza - Fresh basil, tomato sauce, and mozzarella cheese on a thin crust.

Pepperoni Pizza - Tomato sauce, pepperoni, and mozzarella cheese on a hand-tossed crust.

Hawaiian Pizza - Tomato sauce, ham, pineapple, and mozzarella cheese on a classic crust.

BBQ Chicken Pizza - BBQ sauce, grilled chicken, red onions, and mozzarella cheese on a thin crust.

Veggie Pizza - Tomato sauce, mushrooms, bell peppers, red onions, black olives, and mozzarella cheese on a hand-tossed crust.

Meat Lovers Pizza - Tomato sauce, pepperoni, sausage, bacon, and mozzarella cheese on a classic crust.

Four Cheese Pizza - Tomato sauce, mozzarella, provolone, parmesan, and asiago cheese on a thin crust.

Buffalo Chicken Pizza - Buffalo sauce, grilled chicken, red onions, and mozzarella cheese on a classic crust.

White Pizza - Olive oil, garlic, ricotta cheese, and mozzarella cheese on a hand-tossed crust.

Pesto Pizza - Pesto sauce, grilled chicken, sun-dried tomatoes, and mozzarella cheese on a thin crust.

I'm getting hungry for the weekend.

04/25/2023

Ready to make some dough

04/25/2023

Open AI's description of a B**A is spot on...I wonder if it can make one???

B**a is a type of pre-ferment used in bread-making. It is a mixture of flour, water, and a small amount of yeast that is allowed to ferment and develop for several hours before it is mixed with the remaining ingredients to make bread dough.

The use of b**a is common in Italian bread-making and is thought to enhance the flavor and texture of the bread. It is a stiff dough with a low hydration level, which allows for a slower fermentation process and creates a denser, more flavorful bread.

B**a is typically made by combining flour, water, and yeast in a bowl and mixing until a dough forms. The dough is then left to ferment at room temperature for several hours, usually 8 to 24 hours, until it has doubled in size and developed a bubbly, slightly sour aroma. The b**a is then mixed with the remaining ingredients to make the bread dough.

The use of b**a requires some advance planning, as it takes several hours to prepare. However, many bakers believe that the extra effort is worth it for the improved flavor and texture of the final product.

04/24/2023

April 29th will be the 1st fire of the oven in 2023. Looking for some interesting pizza ideas. Here are a few that have been created.

Spinach artichoke and feta created by Yvonne.

Green pepper and onion with roasted garlic, created by Kelly.

Pear and gorgonzola. Created by David

The Megan Special - plain cheese.

The Rin Special - updated every time but often includes black olives and mushrooms along with whatever else she wants.

The Ella - Cheese and hand cut pepperoni.

The Roger - lots of toppings and a glass or two of red wine.

The PJ, like the Rin but no black olives or mushrooms.

The Tiff, a Rib Eye steak cooked caveman style in the oven.

Got Salt created by Courtney:
Anchovies, anchovy oil, green olives, cheese.

I am missing a few for sure....

What are your favorite toppings????

01/25/2020

Sorry... I do hit up Eureka Pizza for a quick fix.. but this is not on the menu tomorrow.

07/06/2019

I may not have a lot of money but I have plenty of dough....

01/11/2019

Made some pies this past weekend...

10/25/2015