Baltimore's practically in my backyard, only why do I have such a damn big backyard? That's cool though. I'll definitely make the trip!

@Damian, Thanks! It's a Forno Bravo Casa 2g90

Thanks for the nice compliments on the Airstream project. As for San Francisco, I know there's another Airstream pizza trailer, "Wanderlust Pizza", that started in St. Louis and moved to S.F. I was following him on facebook but haven't heard a peep since he moved. His was actually the inspiration behind ours.

@scott123- I'm with pizzaverde. As a guitar and a banjo player, I can tell you they're nothing alike. Where I once was a pretty decent guitar player, after 5 or 6 years, I'm still a poor banjoist. Lol! A better analogy would be so say a rock guitarist could easily learn to play the blues. Same instrument, different style. Having said all that, let me further say that I get your point! Ok, y'all can carry on with the not so friendly debate now.

P.S.
I was amongst the "pizza tourists". Our group hit, what, nine or ten pizza restaurants that day, saving the best(Paulies) for last!

Great looking pizza everyone! One of these days, I'll get back to posting photos.

Great pies everyone! I like Mikes Hot Honey too, but I don't know why it says on the bottle to "shake well". Have you ever tried to shake up a bottle of honey?

@jimmyg - The Tapenade was amazing! Unfortunately, I only see Tammy twice a year, so I'll have to wait til May to get her recipe.

@JimmyG, It's not a true wfo, but a wood assisted gas oven, so it only runs around 600F or so. The alfredo sauce(from a jar) held up just fine to that temp., however it seems to do fine in the real wfo as well.

Yep! That's it. Start with the recipe in reply #20 of that thread.

Ratbuddy - The original recipe calls for bread flour a 63% hydration, how ever, I've used leftover 00 Caputo doughs from the wfo and leftover N.Y. style dough with very good results. I use 10 inch steel pans with a light coat of olive oil. 250-280 gram dough ball. About a half pound of mild or medium white cheddar. The important part is to spread the sauce and cheese all the way to the pan! The crusty mixture of semi-burnt cheese and sauce is the best part!