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I love Arugula on pizza, with a drizzle of olive oil and balsamic vinegar on the arugula, but I will take it dry too. Pickled artichokes are good too, which I add to my pizzas when we make them at home.
We have a Blackstone outdoor pizza oven. Motorized bottom stone. Top stone in place. Propane. Father's Day gift years ago and we use it nearly every week.
Sometimes the crust (usually home made from scratch and starter) is pretty thin and was problematic sometimes getting to the stone. My wife found this "peel" that rolls under and out of the pizza like a conveyer belt. Took a couple of times to nail but man does it work great! I do stop the rotation putting it in.
Here it is. No brand name. Bottom is last pic. You can see by holding and moving the wooden piece, you rotate the sliding sheet. You move the wood to the edge and the front and put the dough of the pizza a little bit on the silicone. You then pull back on the wood while pushing the peel forward so the dough does not stretch. It picks up the entire pizza in seconds. Reverse to insert into the oven. Once cooked you can use a regular peel as the dough becomes firm and rises from cooking. Pure genius.
It does say 380 degrees max but our oven gets up to 600 and sometimes more all day long. Never had an issue because it is not in there long. I stop the rotation of the stone and slide in on in about 5 seconds. I do wear mitts because it is too hot for my skin inside the thing even for a few seconds.
Hey Jim that is very cool, I like that. I should look into one. I've had a couple of pizza disasters when the pizza sticks to the peel, I hate when that happens. It seems to happen most when you sauce the pizza and let it sit too long, somehow the pizza sauce and related moisture migrates through the dough and gets to the peel, then it all goes to shit when you move it, lol. I build the pizza slide it to the peel and get it to the oven asap.
I have a Gozney ARC pizza oven - propane - it works well for an off-the-shelf oven, and it has all of the important features one needs. I will cook our pizza at 700-800 degrees F , not less than that as I want a firm undercarriage as much as possible, the pizza comes out in 90 seconds est.
We went to an Italian restaurant last night. I had pasta dish (crab meat, shrimp, scallop) and it was excellent though not the same as in Italy.
They used very good quality seafood ingredients. I was pleasantly surprised. We'll go back to this one as it is less than 2 miles from us.
^ Actually the plate is rather large and the portion was more than generous. I couldn't finish it. I ate the leftover today for lunch and the jumbo shrimp tasted so good, I would have thought it was lobster meat.
