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The Washington Post Profiles Backyard Baking

The Washington Post recently profiled amateur baker Tish Hall and the wood-fired oven she built in her back yard. Although the article focuses on bread, there are a couple mentions of pizza + the details about the oven should be relevant to any pizza connoisseur:

When the temperature of the cob oven’s back wall reaches 900 degrees or so, the countdown begins. Like other wood-fired oven cooks, Hall follows the order of the heat: Pita breads made from her cornmeal white bread recipe go in first. A three-ounce ball of dough puffs and bakes in 65 to 75 seconds. When her family or a friendly crowd is on hand, Hall will transfer the hot, chewy pillows to a carving board on the table with a dish of butter nearby. The pitas’ undersides have bits of char; nobody can eat just one.

Flatbread pizzas and calzones go in next. They take less than two minutes to bake. “I’m not a tomato sauce person,” she says, preferring to adorn them with homemade mozzarella, fresh basil and a sparse application of tomato slices, or the olives and mushrooms that Conor prefers.

Hall’s baking days begin around 8AM. And the oven was built for about $200 with materials that included bricks her father had salvaged from a 1976 Bicentennial exhibit on the Mall. Pretty cool!

You can read the entire piece here.

About I Dream Of Pizza

Some guys dream about winning the Powerball jackpot, making love to Kate Upton, or scoring the winning touchdown in the Super Bowl. But personally, I spend most of my time dreaming about digging my face into a mouth watering slice of pizza. Fireworks are ignited. Music comes out of nowhere. And just like that, I’ve fallen in love once again. Since 2008, I've chronicled my pizza eating adventures in NYC and around the world on I DREAM OF PIZZA. From reviews and recipes to obscure video clips and news articles, this is your one stop shop for all things pizza.

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