BoogieRoc

City Is Mine

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New setup with old cart. I needed something easier to push around, and luckily the brackets underneath the oven fit perfectly in the cart to where it wouldn’t slide off. I used the extra floor bricks to keep it from sliding within the cart. It’s a win-win; I didn’t have to buy a new base for the oven. And look at Boo protecting it. She knows how much I love it!

#evolution . I remember the pizza on the left. It was one of the first times I made pizza in years. I didn’t measure anything, and went purely by feel and sight. While it may have not been the prettiest, it was delicious enough to push me to where I am now, and where I am now is still learning pizza by pizza, loving every moment. . I really hope that within the next couple of years, I’m able to take @pizzeriabugalu to the next level. . #pizza

Making sure the pizza gets cooked evenly.

Bread made from leftover pizza dough. Thank you, @vitoiacopelli.

#Repost @authenticpizzaovens . New oven coming within the next two weeks. Super excited to have more control over the pizza in proximity to the flame. I am going to miss being able to use both propane and wood simultaneously, but I could barely afford this, let alone a bigger oven that allows multiple simultaneous fuel sources. . Needless to say, I’m the most excited I’ve ever been to make pizzas!. . Posted on both of my accounts, @pizzabugalu and @boogieandthefood 🍕♥️

Made with 25% biga (preferment). Next experiment will be 100% biga, meaning all the flour for the batch will be in the preferment (along with water and yeast), then after the preferment stage, I’ll only add the remaining water to reach 66% hydration and salt. That should result in a puffier, more fragrant dough that is very easy to digest.

And that’s breakfast. 🥩: @wiatreksmeatmarket ♥️ . . . Also, I hate to have to do this or even care, but I guess I gotta watermark my shit now. 😕

#Repost @pizzabugalu ・・・ My sidekicks, Tip & Boo! They’re with me every step of this pizza journey.

#Repost @pizzeriabugalu ・・・ Cream, Parmesan, Pecorino Romano, and Mozzarella, topped with thinly sliced Prosciutto ribbons and tomatoes covered with sea salt, cracked black pepper & red pepper flakes.

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