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Yes I really like your pizza oven. Already informed Mrs skreef that eventually I want one. My Neo-Neapolitan dough is a hand stretch, thin and crispy dough. Cook it in the 800* range for a 60-90 second pizza. It's a dough I'm sure you will appreciate. Will probably do a thicker crust pizza next week but the Neo-Neapolitan cook is coming soon. I like most all dough types, here is how I usually use them. Neo-Neapolitan - thin, crispy and fast. Limited toppings and usually use fancier toppings. Cracker crust - thin and crispy tastes almost like a cracker. Usually use this for an appetizer or desert pizza. Chicago deep dish - a round, pan pizza, built upside down. Usually make this as a meat lovers pizza. Sicilian pan - a square pan pizza with thick, extra light crust. Usually make this as a supreme/junk pie. Whatever you got, put it on and pile it high.

Ckreef excellent as always. I enjoy making pizza too. I'm in the neapolitan camp. I make mine thin and cook em fast. I believe you know I have a type metal wood fired pizza oven.

TY cc, it's been a long pizza journey to come up with 4 dough styles I'm happy with. This journey is coming to a conclusion so I can fully immerse myself in the KK journey. I actually made one final tweak to this Cracker crust dough recipe. Turned out to be the best version I've done to date. I wish I would have had some more exotic toppings but I used what I had in the fridge.

I don't consider my kitchen/pantry "stocked" unless I have a jar of roasted garlic around. I do mine in oil, so you get both products when you're done. Fill small mason jars with whole, peeled garlic cloves and cover with canola oil, then into canning rack in the pressure cooker for about 45 minutes, with the jar lids on, just like you'd can veggies. Jars keep in the pantry for months. I load up at CostCo (3# bags of garlic - oh yeah, baby!) and do a batch about twice a year. They make nice Christmas presents, too! When I open a jar, I separate out the oil into a small bottle and used as a finishing/flavoring oil. I toss the roasted garlic cloves into the food processor and pulse into a smooth paste. Back into the jar and cover with some fresh oil. Will keep in the fridge for weeks. Like CC said, I can't imagine mashed potatoes without a big spoonful of roasted garlic paste in them!

Looks good. You could have used the Taco shelf with those... nice post