Friday Night Pizza

Frank has elevated
Friday night pizza to an art form.
New Haven style thin crust.
A two day cold fermentation
provides the groundwork
for the dough.
Homemade sauce
with garlic, basil, and oregano.
Sliced mozzarella.
The proper tools.
Wooden peel
to slide into the oven.
Metal peel
for removal.
Pizza steel
prepped for an hour
in a 500 degree oven.
Twelve minutes to perfection.

About Mary Jane

I am a retired English teacher. My husband, Frank, and I have lived on Cape Cod since 2000. I am a lifelong bread baker and writer and have been posting a blog on Falmouth Patch for the last few years. Savory Seasons has been largely devoted to recipes and food in general. I am hoping to expand my focus in this new blog.
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