Hi, to those of you who came from this page.
A little intro into my pizza experience. My wife and I became absolutely hooked on Pizzeria Bianco when we lived in Phoenix together 2001-2005. Moving to Texas, we really, really missed the place and the pizza. We couldn't find anything comparable near us in the Fort Worth area.
So, an outdoor kitchen project got expanded to include a wood burning oven in the backyard. The brick dome of the oven itself comes from Forno Bravo, who imported it from Italy. The base and housing enclosure was built by a local contractor. It's our "Backyard Bianco," of sorts.
The oven is amazing, we fire it up monthly (work travel schedules interfere with using it too much more). We've had a few large parties where we made 25-30 pizzas, each takes about 2 minutes to cook in the oven, so you can really crank them out quickly. Fresh VPN style dough, homemade sauce, good stuff.
If you have any questions about the oven, leave a comment or email me at leanpodcast (at) gmail (dot) com.