If you haven’t tasted Pizza By Fire, then you are truly missing out. Andrew has a brick oven on wheels and he caters weddings, birthdays, graduations and other events three seasons out of the year.
I happened to stop by a tasting he had at his shop (1 Industrial Way, Portland) on a drizzly fall evening, and it was so cozy standing in front of the brick oven that I didn’t want to go home. Not to mention the delicious pizza that was rolling out! Ingredients are simple and fresh. A white pizza with mushroom, garlic and parsley was my favorite. Andrew makes his own dough and keeps it on the tacky side so it comes out light and thin, not bready at all. Semolina is used to keep the pizza from sticking to the wooden board before it slides into the 700 degree oven and finishes baking in just minutes.
We make our own pizza dough. Frankly it is the best way to ensure we are baking the best pizza. This is dough that has been scaled (cut off of a bigger dough ball and weighed for consistent sizing). Next it gets rolled into balls, into dough trays, and into the fridge for cold fermentation until ready to bake. #pizzadoughfromscratch #pizzadough #artisanpizza #mainepizza