I am excited to be writing from Michigan where I am on holiday for the next couple of weeks. Trading winter for summer has been wonderful, and last night I had the pleasure of testing out a few recipes in my aunt & uncle’s wood-fired pizza oven. It is a beautiful set-up (pictured below) and I am so impressed with his pizza handling skills. I tried to slide the pesto pizza into the oven and lost most of the cherry tomatoes to the fire in the process. The dough we used was purchased from Gordon’s – you could also make your own using this recipe, omitting the rosemary and lemon zest. The cooking times will vary depending on the thickness of the pizza crust but in a very hot, wood-fired oven it only took about three minutes.
Claes Oldenburg, Flying Pizza, 1964
lithograph, 43.2 x 56.2 cm, edition of 200