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’m always trying to improve. That means every week, it’s a bit different. The flour changes, the hydration changes, other ingredients may change. As an example, I’ve tested many different types of flour, mixes of flour, types of pepperoni, brands of cheese, different types of yeast.
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. BYO Pineapple, you wouldn’t be the first.
