Watch: How to Turn Your Backyard Grill Into a DIY Pizza Oven | Stone Pizza Oven

Canon Creative Studio592 Main Street, Park City, UT, daily, 11 a.m.-7p.m., until Jan. 22 Canon will host guests for 4 days of interactive displays of Canon camera equipment, live panel discussions, and a relaxing lounge stocked with coffee and snacks. At the IMDbPro portrait studio, a pop-up within the Canon lounge, guests can also take the moment to instantly upload their newly-taken headshots to their Pro profiles. Invite only.

You start your journey at the so-called Natick labs. Explain what they do—and why zippers are a problem for snipers. 

The Horizon AwardThe Spur, 352 Main St., 7-9 p.m. Join founders Cassian Elwes, Lynette Howell Taylor, and Christine Vachon in association with Endeavor Content as they Celebrate the fourth annual Horizon Awards. Given to outstanding up and coming female filmmakers, winners take home an all-expenses-paid mentorship to Sundance, as well as a substantial donation from ShivHans Pictures in order to support them as they begin their filmmaking careers. Past presenters have included Chloe Sevigny, Jack Black, Carey Mulligan, and Dee Rees.The IMDb Show Launch PartyIMDb Studio, 570 Main St., 7:30-10:30 p.m.The IMDb Show, which premiered on Jan. 11 and is IMDb’s first-ever weekly series, will be toasted at this invite-only bash. Guests will include Kevin Smith (an executive producer of the show), co-hosts Tim Kash and Kerri Doherty, IMDb founder and CEO Col Needham and others.

“I was really happy with the turnout,” said Josh Barhaug, who co-owns Blackbird Wood Fired Pizza and Provisions with his wife, Jessica.

Consistent wood: Of course, wood is a big deal. If you are not consistently using the same species, size and moisture content in your wood, it will make baking a pizza difficult. If the wood is inconsistent, the person operating the oven must spend more time on correcting the oven temperature and holding it there rather than cooking the perfect pizza. Having consistent wood will help the oven operator focus on the bake.

Here’s a quick rundown of the various bits of last-minute good news for the Donkey Party — and then, just for good measure, one reason for liberals to lie awake tonight, constantly refreshing Intelligencer’s feed in hopes of fending off nightmares of twitching needles.

But, as Nate Silver noted last week, most polls of the Missouri Senate race (and of other marquee Senate contests) have been conducted by Republican-leaning outfits without much of a reputation — and their results tend to be friendlier to the GOP than the findings of reputable pollsters.

In addition, there is a storage issue. Without a commissary commercial kitchen in town Josh has no where to pre-make and store dough, so he’s forced to make only as much as he can keep on the truck. That’s about 150 pizzas.

The constant motion assists the elderly to be more aware of their posture while strengthening core muscles and lumbo-pelvic control. A pocket of air also a helps them in getting up from their seats by gently propelling them forward.

They were particularly impressed with Italy’s agriturismo trend, which Josh says is comparable to America’s farm-to-table concept.

Bobby D’Ambrosio: Our Marra Forni ovens are the industry leader in rotating deck ovens. They make fresh pizza in 90 seconds without sacrificing quality. They make high-end pizza production as easy as possible so our customers can focus on other aspects of their business and maximize quality and customer satisfaction at the same time.

Colorado StyleHops & Pie3920 Tennyson Street 720-619-3337 What, one may ask, makes a Colorado pizza? For Hops & Pie owners Drew and Leah Watson, it’s the Modus Hoperandi beer by Durango’s Ska Brewing that they put right into the dough. "It adds moisture and creates a tender yet flaky crust, such as adding vodka to pie crust," says Drew, adding that the beer’s flavor also works well with the toppings. "We wanted to tie together a beer bar and a scratch pizza shop in as many ways as we could, and this was one of those ways." The addition of craft beer gives the chewy crust a unique flavor but doesn’t taste like beer at all. Toppings include all the usual favorites as well as housemade chorizo, beer-braised brisket and hickory-smoked pulled pork. There’s always a special pie on the menu, too, which could be anything from a take on barbecue chicken pizza to one topped with duck confit, rosemary, tart cherries, goat cheese and bacon. You won’t find pizza like this anywhere else.