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Since Logan calls me Packaw and asks for pizza every time he comes over it's just going to have to go commercial.
I've got my eye on a certain abandoned diner in Cash, Arkansas. If I build it do you think they'd come?

(I sort of doubt it).

Jehler gave me the artisan crust recipe. He cooks pizza on his big green egg grill. Sounds smoky good.

That looks good AB.

Thanks. It's pizza night and the boy is in training. The cheese is so fresh that you can't grate it but have to slice it instead.

Next time I'll do the deep dish Chicago style.

Jarren would you like the dough recipe?
It's pretty easy and makes enough for two pizzas the size I made.
There is a round stone in the oven. You gotta have the stone.

Got a bit well-done but that's the way Logan likes it.

Going to assume you know how to make dough.

Jehler's crust:
1 cup plus one tablespoon of warm water
1 teaspoon dry yeast
1 tsp sugar (I also add a squeeze of honey from a honey bear)
1.5 teaspoons salt
2.5 cups flour (bread or all-purpose)
1 Tablespoon of oil (I use olive oil)

I mix the water, yeast, and honey up separate in a measuring cup. The rest goes into the kitchenaid mixer with dough hook.
Add it all together and mix the hell out of it. You'll want a rolling pin, extra flour, and for that authentic flair...use corn meal on a cookie sheet to make the pizza then slide it onto the stone.

Hints: Heat your oven to 550 with the stone in it. Slide the pizza in and cook it for 8 or 9 minutes at 425.
Lower the temp right when you put pizza in the oven. Now it you want the crust extra crunchy leave it on the stone for an extra 5 minutes on the stove top before you cut the pizza.

It's a long drive to a skanky town to get pizza or any kind of food at the camp by Dave Donaldson. Once the guys get some Packaw's pizza I'll be set. (I hope) There is a whole list of camp-food that I've perfected.

Boy's growing, maybe the pizza..

The green stuff is fresh basil. NOT OREGANO.
Me and assa argued about that in private.
He insists that oregano goes in pasta sauce.
The man who owns the Italian restaurant where they all speak Italian said use basil.

Here's what is affectionately called..."The Gutbuster".

Looks good! I prefer the thinner side of crust offerings

This is going to get interesting this winter.
One of the guys at where my wife works is "horse people". He'd been taking care of a pair of elderly doctor's horses. They hired him away from his "real job" and are having him basically move into their mansion while they move into a smaller home they just had built on the same property with the horses and mansion. Cool huh?

Inside the mansion is an oven from Italy that the two doctors had brought over and installed.
It's antique but functional. Have not seen it yet but it's a pizza oven among other things.
Has the pizza peel thing too.

You cook by the temps because it's a wood burner. Once day it's 500 F so that's pizza day. The next day you bake bread.
Apparently this oven holds heat for days. I gotta check it out and when I do I will post pictures and maybe even buy a chef's hat and apron.