Pizza: New York Style!

Last night, I had the special pleasure of dining with a young family in our church.  What made this evening particularly enjoyable was watching Matt prepare New York style pizza in his pizza oven. . .nine pizzas, that is!  Matt learned the art of pizza making from his uncles who own a pizza restaurant back east.  He begins by making his own dough, using a 200 year old sourdough starter that originated in Naples, Italy.  He carefully selects all his ingredients, ordering some from across the United States, to achieve the desired flavor of each pie.  They were amazingly delicious!  I'm not 'fessin' up to how many slices I ate, but I like to think it was because they were on the small side.  Sure, that's it. ;) 

Matt had this barbecue chicken pizza waiting when I arrived.  The pineapple  made it wonderful!

Putting the special sauce on the hand-tossed crust.

The pizzas bake at 650 degrees for 3 or 4 minutes.

Matt made his propane-fueled oven by converting a Webber grill.

Taking the basil cheese pizza out of the oven.