Making homemade wood fired pizza with our new Forno Venetzia pizza oven was thrilling beyond words. Having been spoiled with the gorgeous pizza oven at the villa we rent each year in Umbria, buying one for our garden at home in Toronto was so exciting. The culinary challenge, apart from making delicious pizzas, was to make absolutely perfect dough. Prepared using fresh yeast and allowing the dough to proof for a few days was the key to making the softest crust. The easiest part is choosing a selection of delicious toppings from a classic Margherita Pizza with tomato sauce, fior di latte and fresh basil, a luscious Wild Mushroom Pizza with ricotta, fior di latte, sautéed mushrooms and finished with fresh sage, or a selection of your favourite toppings. Served with a chilled Rosé or robust Tuscan Sangiovese on a balmy summer evening, Pizza Night climbs to new heights of culinary heaven one sensational pizza after another.
Using our new pizza oven for the first time
A classic Margherita Pizza with homemade tomato sauce, fior di latte, anchovies and fresh basil
Cooked at about 600°F for a minute or two...
A gorgeous Margherita was the first pizza we created in our new oven
Wild Mushroom Pizza with ricotta, fior di latte and fresh sage
Cooked in the wood fired pizza oven for a minute or two
The most delicious wild mushroom pizza!
Mediterranean Pizza cooking in oven
Mediterranean with homemade pesto, fior di latte, feta, black olives and fresh basil
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