Italian pizza making is truly an art.I was lucky enough to help my cousin last night work the pizza station because on weekends its very busy and manning a wood burning oven is a very tedious task for one person. Opening up the dough, putting sauce and toppings, turning others in the oven already cooking, opening more dough, taking out pizzas all takes a man that is quick. The Wood oven needs attention kinda like a small child. Constant care, cleaning and makings sure nothing gets left in too long. I got the dough from the holding area, he opened them up, I put the sauce and cheese and toppings. Then He would put it in the oven and unlike American ovens that take about 10-15 minutes to cook, the Wood brick oven takes about a minute in a half, then needs to be turned half way around to cook the other side evenly and then taken out after another minute. A second or two more, could end up with a black charred unwanted pizza. They should be flaky and paper thin with an array of gourmet toppings. All the usual suspects were there but some interesting toppings I thought was creamy Gorgonzola cheese that's dolloped on, smoked salmon, crab meat, dried caviar powder, grilled zucchini and eggplant, baked potatoes, french fries and egg (that's cracked in the center and cooks in the oven). So it was a dance between my cousin and I stepping out of each others way (or more me knowing where to move to) when he would put a pizza in the oven because the palate has a extra long handle to reach the very back of the oven (about 6 feet). We did 130 pizzas last night- and everyone was unique as the person who ordered it. My favorite was a pizza called the pizza mans special- where it was a surprise, what ever the pizza man felt like making. The oven is pretty much situated in the dining room so It was neat to see people eating and enjoying the pizzas that we made. A few people came up complimenting my cousin on how great they are and thing is the best town. I also loved to watch the waiters running around stressed because that's something I know all to well. After we closed about 11:30, we made our own pizzas and I didnt hold out on the toppings I put on my own. I did Sardinian cheese, lite onion, supersata (kinda like peperoni but way more tasty and gourmet) creamy gorgonzola, roasted peppers and a few mushrooms. Molto Stupendo! It was amazing! Tonight is Sunday and Im going to help once again for it will be another busy night. Ciao Ciao
