Thanks I will check it out! I haven’t got anything more done on it since the last photo but we did finally order the stone so I hope to get that put on over the next few weeks or so. Time will tell.
Beautiful pie there! And Neapolitan-style apizza is not just great-tasting but magical—an impossibly thin stretched dough rises and transforms into a substantial crust full of flavor in about 3 minutes with a wood fired oven. In addition to Iacopelli’s videos, I highly recommend Ken Forkish’s book The Elements of Pizza. You’ll learn how to make a true Napoli dough without fuss or superfluous ingredients, and have as much pizza background as you care to take in.
And you probably already know from your research that you’ll need to scrub any accumulated soot from the brickwork before you apply stone veneer. There’s lots of advice elsewhere on the BrickWood forums about that, including this to get you started:
Here’s to many happy bakes!
Thanks so much! I appreciate the feedback and suggestions. We figured we would need to clean all that off and trying to decide what to put up on the front since it seems like it’s going to turn black too no matter what. Maybe that’s part of the character!
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Pretty much everyone who has ever commented on this agrees that black soot or creosote on the front is just a fact of life. If you do something nubby like river rocks it will make for an interesting appearance!
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