Since Friday was the first day of spring, I decided it would also be the day to wake up the WFO for pizza Friday. I removed the 'coked' wood from the last fireing, split it and set it up in the oven. Lit the fire and let it burn while I had a nice glass of Cabernet. Since she was just waking up from a long winters nap, I let the fire grow slowly, but long. After about 2.5 hours, I decided it was time to start prepping the pizza's. Earlier in the afternoon, I sliced up some roma tomatoes on a drying rack, seasoned with salt, pepper, garlic & italian seasonings. I shredded some mozzerella, and fresh parmigian cheeses and mixed up some olive oil, garlic, s&P, and italian seasonings to dress the white pizza. My daughter (14) made some red sauce for her homemade polenta earlier in the week and I used that for my red pizza. The third pizza was cooked inside in a cast iron skillet. I sauteed some spinach, onions, garlic, olive oil, salt & pepper for that one and topped it with some feta cheese. That's one of our favorites. I had 2 different doughs for the outdoor pizza's, one with King Arthur Bread flour, and the other with Caputo Pizza flour. They both turned out excellent. I learned a little trick, from watching the food network. I lightly flour my dough ball when I'm shaping and I lightly flour my peel. The pizza's never slid off the peel as easily as they did yesterday. Not a lot of flour on either. Anyway, after about 1.5-2 minutes the pizzas were bubbling and nice char marks and were ready to take out. My wife claimed them to be the best yet. To sum up, the white pizza had the Caputo dough with seasoned tomatoes, evoo & garlic mixture, with mozz & parm, the KA bread flour was used on the red pizza with mozz & parm, and the spinach/feta pizza was also KA bread flour. Now I can't wait until next friday.