Pizza in a wood fired oven

You have to appreciate and love slow food;

• making the dough and pizza sauce in advance (it helps to have a brilliant tried and tested thin and crispy crust recipe)
• preparing the toppings on the day
• firing up the oven ( a good 4 to 6 hours before)
• preparing the oven for baking (removing door, pushing back coals, testing temperature by throwing flour on the floor of the oven)
• constructing one own's pizza, Thursday night's toppings were ham, mozzarella cheese, pineapple, avo and rocket
• maneuvering the pizza for even cooking
• sharing the pizza all around
• taking a bite or 20
• savouring the taste 
• being grateful for the efforts of many amazing people that went into one home made pizza