Customer of the Month: Harris Pollock
At Authentic Pizza Ovens, we’re thrilled to honor Harris Pollock as our Customer of the Month for March! Growing up in New York and South Florida, Harris developed a deep appreciation for pizza and outdoor grilling, which has shaped his passion for creating unforgettable meals.
When Harris and his wife remodeled their backyard, they chose the Maximus Prime Pizza Oven to elevate their outdoor cooking. Perfect for their Sunday gatherings, it has become the centerpiece of their culinary adventures.
Harris enjoys experimenting with flavors and mastering his pizzaiolo skills, crafting everything from traditional pizzas to crispy chicken wings. His backyard setup is a true culinary haven, bringing joy to every meal shared with family and friends.
Thank you, Harris, for inspiring us all!
Where are you from and a little background information on you?
I was born in New York and grew up in South Florida. The New York part of me knows and loves great pizza. The South Florida part of me quickly acquired a taste for food prepared on a grill no matter the season.
By the time I was twelve, I took over the grill duty from my father. It wasn’t much of a challenge-all I had to do was open the valve on the gas tank, light the grill and away I went.
But the flavor was never great; I knew there were better options, but but being only twelve, my opinion did not count for much.
Fast forward to adulthood and the purchase of my first charcoal grill. I’ve never looked back. The flavors were great, and I never ran out of propane again.
But I wanted more. More importantly, my gourmet chef wife longed for a pizza oven, and when we finally remodeled our backyard, her wish came true.
Related: Affordable Gourmet at Home with Authentic Pizza Oven
Which oven did you choose and why did you choose an Authentic Pizza Oven?
After thoroughly researching options, it became clear that there was only one choice for us - the Maximus Prime Pizza Oven, and since Sunday Dinner is anywhere from 6 to 16 friends and/or family
members, only the large size would suffice.
I called a few vendors, but none of them were as helpful,
professional and friendly as Amber at Authentic Pizza Ovens.
She took the time to review all my options, giving me the pros and cons of each oven, as well as some very useful tips about how to get the fire going.
Did you build a set up or have someone else do it?
After ordering the oven, I hand drew a sketch of the counter I wanted and gave it to my “go to” handyman on our way out of town.
When we returned four days later, he had it all done, waiting for the
oven to arrive. As you can see in the photographs, it is home to both an extra-large Weber Kettle and our Maximus Prime oven.
The shelves are great for storing wood for the oven as well as the lid to the Weber Kettle. The surface is unfinished marble, so I can put down a tray of chicken wings straight from the oven.
I don’t mean to brag, but more than a few friends are jealous of my set up.
What is your favorite thing to cook in your oven? And have you tried other foods besides pizza?
Pizza is still my favorite food to cook in the oven, but chicken wings are a close second. We tried numerous cookbook pizza dough recipes, but none hit the spot. We have finally settled on the one my wife created that is easy to work with and makes mouthwatering pizza.
Toppings vary, but there is always a traditional Margarita pizza made with hand crushed San Marzano tomatoes from Italy, good
quality mozzarella, a dusting of Reggiano Parmigiano and a dash of salt.
Related: Pizza Toppings to Try
Making and serving pizza in our house is a tag-team sport. I get the fire started and the oven up to temperature. My wife makes the
dough and puts the pizza in the oven. I think she rightfully does not trust me to get it off the peel without ruining the shape.
After that, it’s all up to me to make sure it cooks evenly with a nice crisp, but not burnt, crust. I admit that the learning curve was a bit steeper than we thought it would be.
The first time we used the oven, my wife rolled out the dough, topped it with fresh tomatoes and buffalo mozzarella and put it on
the jumbo size wood peel that she had dusted with 00 flour while waiting for me to get the oven up to temperature, which took longer than expected.
Finally, the oven was ready, and in front of half a dozen guests, she marched outside, proudly slid the peel in the oven and yanked it back only to have the pizza stick to the peel. She gave it a shake and pulled back one more time. The pizza landed on the back wall
of the oven!
So here is a pro tip- the longer the dough sits on the peel, the
more it sticks. So don’t put it on the peel until it is ready to go in the oven in the next couple of minutes, and dust the peel with either coarse semolina flour or cornmeal, not regular or bread flour!
Even now, two years later, I am still perfecting my Pizzaiolo skills. But I never turn down the opportunity to hone my them, as nothing is better than a great pizza and a glass of good Chianti!
Related: Wood-Fired Pizza and Roasted Veggies Recipe
Classic Margherita Pizza
Ingredients:
- Pizza dough (homemade or store-bought)
- 1 cup San Marzano tomato sauce
- 8 oz fresh mozzarella, sliced
- Fresh basil leaves
- Olive oil
- Pinch of sea salt
Instructions:
- Preheat your Maximus wood-fired oven to approximately 700°F.
- Roll out your pizza dough to the desired thickness and transfer it to a lightly floured pizza peel.
- Spread the tomato sauce evenly over the dough, leaving a 1-inch border.
- Top with slices of fresh mozzarella and a few basil leaves.
- Drizzle with olive oil and sprinkle a pinch of sea salt.
- Slide the pizza into the oven and cook for 90 seconds to 2 minutes, turning occasionally for even cooking.
- Remove, garnish with fresh basil if desired, and serve.
Pepperoni Pizza
Ingredients:
- Pizza dough
- 1 cup tomato sauce
- 8 oz shredded mozzarella cheese
- 20–30 slices of pepperoni
- Olive oil
Instructions:
- Preheat your Maximus oven to around 700°F.
- Roll out your pizza dough and place it on a floured peel.
- Spread tomato sauce over the dough, leaving a border.
- Evenly distribute mozzarella cheese over the sauce.
- Top with pepperoni slices, arranging them evenly.
- Drizzle lightly with olive oil.
- Cook in the oven for 2–3 minutes, turning as needed.
- Remove, let it cool slightly, and enjoy!
Bacon Pizza
Ingredients
- Pizza dough
- 1 cup béchamel or Alfredo sauce
- 8 oz mozzarella cheese
- 6–8 slices of cooked, crumbled bacon
- 1/4 cup caramelized onions (optional)
- Fresh parsley or chives for garnish
Directions:
- Preheat your oven to 700°F.
- Roll out the dough and place it on the peel.
- Spread a thin layer of béchamel or Alfredo sauce over the dough.
- Add mozzarella cheese evenly on top.
- Sprinkle the crumbled bacon and caramelized onions (if using).
- Bake for 2–3 minutes, rotating for even cooking.
- Remove, garnish with parsley or chives, and serve hot.
Enjoy these flavorful pizzas fresh from your Maximus wood-fired oven!
IF YOU ARE INTERESTED IN BEING FEATURED AS CUSTOMER OF THE MONTH - please email Amber@authenticpizzaovens.com
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