Welcome to Mike’s Firestone Pizza!
I make 70 dough balls for each weekend.
(That’ll make 60 18″ pizzas & 10 10″ pizzas)
Large 18″ Cheese or Pepperoni Pizza
$19.95 (additional toppings $3)
10″ Cheese or Pepperoni Pizza
$9.95 (IN HOUSE ONLY!)
(additional toppings $1.50)
I’m on a mission to make the best pizza possible in a deck oven. A deck oven has stones that are heated by fire, hence the name Firestone.
I make every pizza. Sometimes I have help with the oven, sometimes I don’t.
I’m always trying to improve. Which means things may change a bit from week to week. I make the dough on Wednesdays or Thursdays depending on how crazy my life is at the moment. Which means Friday’s dough is an average of 30 or 54 hours of fermentation and Saturday’s dough is an average of 54 or 76 hours of fermentation.
And by the way, I can’t make a round pizza to save my life. So you’ve been warned if it’s a weird shape and doesn’t quite fit on the tray or in the box.
-Mike
ps. while I will never put it on a pizza for myself, I sometimes do and sometimes don’t have pineapple. You’ll just have to ask.
