Upgrade your barbecue with these grilling gadgets | Stone Pizza Oven

Jeff Richards, a native of Salt Lake City with family roots in Panguitch, lived in Moab for 20 years before joining St. George News. He covered news, features, and sports as a part-time reporter for the Times-Independent, Moab’s weekly community newspaper, and has contributed stories and photos to various other media outlets. He also taught high school English, journalism, and computer classes for 12 years, and was the school’s yearbook and student newspaper adviser. He and his wife Penny are the parents of five daughters, and also have two young grandsons. Jeff and his family enjoy swimming, camping, sightseeing, reading, and taking pictures.

I Think We’re Alone NowChase Sapphire on Main, 573 Main St., 6-9 p.m. Automatik, Exhibit and Global Road with Chase are hosting the afterparty for the world premiere of Reed Morano’s film. Expected to attend are Morano, screenwriter Mike Makowsky, Peter Dinklage and Elle Fanning. Kristen Kish is handling the menu.

This external burner can run off wood and charcoal as well as gas and pellets, which means that it’s a versatile option. Whatever your fuel, this super efficient oven will be ready to cook your dough within 10 to 20 minutes. The oven temperature peaks at around 500C, which means that if you’ve got a pizza production line going you can turn out a 16-inch pizza every 60 seconds, which should keep large gatherings very happy. The porous cooking stones, made from cordierite, absorb any moisture in the dough to give you a lovely, light and crispy base every time. 

Big door openings like the Subaru Ascent make entry and exit easy. (Photo: Mark Phelan/Detroit Free Press)

In fact, that dimension is discretional. There is nothing in the regulations to prevent its reduction. Just one inch shaved off the depth of the seat cushion, something that must surely be tempting to a bean counter, would produce a pitch of 26 inches.

You saw some pretty gruesome sights during your research, like cadavers being blown up for bomb-blast research. Did your trademark chirpy sense of humor ever desert you?

Another self-assembly wood-fired oven that is easy enough to put together and even easier on the eye once you’re done. You’ll need to fill up the oven with kindling and firewood and let it burn through for about three-quarters of an hour to an hour in order for the oven to get to the optimum temperature. Then, all you need to do is push the coals to the back to reveal the cooking stone, which will bake a 13-inch pizza in five minutes with a couple of turns. There’s a lovely, earthy flavour to the cooked dough, which bakes evenly and comes out nicely charred without tasting burnt.

Park City Live Presents Marshmello at Snowfest427 Main St. Enigmatic masked DJ and producer Marshmello promises an electrifying set.

So many of us "Toys R Us kids" are still grappling with this closure. It’s the first Christmas season without it.

Chicago-Style Deep DishCrush Pizza & Tap1200 West 38th Avenue 720-619-3337 Visit the Highland neighborhood for the best Chicago deep dish you can find in Denver. Owner Jason McGovern has perfected his recipe at Crush Pizza & Tap (formerly Denver Deep Dish). Each pie takes about forty minutes to prepare — as it should, given the rich, hearty dough that bakes slowly in a steel pan. You’ll notice the crust also has a buttery quality thanks to the layer of oil that coats the pan and crisps up the dough. Don’t be surprised to find your toppings buried in the sauce, as Chicago deep dish typically layers the cheese first, then meats and vegetables, and finally the sauce. And if you’re up for trying another deep-dish style, McGovern recently added Sicilian to the mix, another winner and a little lighter than its Midwestern cousin. And fans of thin-crust pizza will also find a hand-tossed pie that offers just the right amount of chew.

Everything seems to fall in place at La Morra. Swemle had never worked a wood-fired oven before he built the one he’s used for the past two years; he’d never worked with sourdough before he and Blodgett agreed sourdough was the way to go for their pizza; the first dough recipe they’d ever tested would become the recipe they use to this day; and the two tested their product for only a few days before jumping right into catering events in Charleston. But working with something that lives and breathes like pizza dough—especially as a mobile operation working largely outside—means being acutely aware of external influences like humidity. On their first night of service, the heat index in Charleston climbed above 100 degrees, which forced Swemle to refrigerate the dough as long as possible before using it.

And I if need any festive feedback on how it went, I just need to remember that lovely look in my six-year-old son’s eyes when he’d voluntarily stayed up until 1am and was totally broken inside but I know he’d had a Christmas Day to always remember.