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It's pie day, 314.

Happy pie, and it's not about dessert pie. No, it's about pizza pie. It's Friday and Lent. Come on. What are we doing here? It's Friday and Lent. It's about the pizza and the oven. Good afternoon. Good evening. Welcome back to the show. Glad you're here on a Friday. What a week we've had today. A lot of fun. A lot of fun. Maxine Waters says that Trump is trying to start a civil war, so that's good.

I just hope we can get through Pye Day first before we have a civil war.

Now, the truth is that I just texted my wife, I said, please turn the oven on.

Because we're doing it inside tonight.

The outdoor wood fire pizza oven, I have to season it again.

I have to re-season it because I haven't used it lately at all, given the foot situation.

And also because it was winter and stuff.

So what you want to do is you want to start a series of small fires.

It takes about a week until you bring it up to full temperature.

If you just bring it up to full temperature, you'll get cracks in it.

It'll be a, it'll be a disgracia.

So you got to do it that way.

But what I do on the indoor pizza oven, if you're curious, if you, if you're wondering and you're thinking yourself, all right, maybe I'll make some homemade pies. It's not hard to do.

Get a pizza seal, put it on the bottom rack of the oven, on the lowest rack. On the top rack, you want to raise it to the very top of the oven, you put a pizza

stone. I put two of them. And what that does is it recreates a wood-fired pizza oven, a brick-oven

pizza, I should say, not wood-fire, but brick-oven pizza in your kitchen. It's a beautiful thing.

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