Pizza, it’s my favourite food.
Probably no surprises for those people that know me. I think it’s just the perfect vehicle for any of my other favourite foods like cheese, pepperoni, tomatoes, basil, prawns to catch a ride on. It can be found anywhere in the world from Yangshou to Moshi, from Beulah Park to the East Village and everywhere in-between.
I’ve been obsessed with wood oven pizzas and wood oven cooking ever since moving to Adelaide, but more so, since my first visit to Russell’s Pizza. The simplicity of bricks, wood and flames to turn flour water and yeast into something magical has intrigued me. And now, if all goes well out family will be able replicate those processses in our very own oven.
So watch and read as we, and a crew of friends and go about the build / design / and firing process, and hopefully by the start of summer we’re slinging pies into the mouth of a 500 degree brick beast.
