Quote:
Originally Posted by KenB925
I had a busy weekend with the oven. Friday I hit a little local market and got some fresh swordfish, I used a cast iron pan, some onion, asparagus, lemon, finished with a compound butter (head of roasted garlic, stick of butter, zest of one lemon, parsley, salt and pepper). Also some fingerling potatoes, olive oil green onion, salt, pepper, garlic powder.
We had a party for my 3 year old yesterday, I think there were more the 40 people in my back yard, I made 20 pizzas (2 gluten free).
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Ken - just to confirm...because such a project does interest me to be honest...where does the pizza go? I assume on the stone floor, but how close to the fire? Is the floor easy to clean? How do you get the wood lit easily?