The Great 'Za Debate
|perfect slice. heirloom tomatoes, nicoise olives, prosciutto, buffalo mozz and parmigiano reggiano|
|Dante - quite pensive - deciding on which recipe to use|
So go for it! It's fun making
Please, please, please. Remember this: the better the ingredients, the better the final product. Also, even though summer is hot, it is a GREAT time to make pizza because there are such amazing, fresh ingredients available.
Despite which toppings you choose, there are a few steps to follow.
1) It's best to have a baking stone and a pizza peel - if you don't have one, it's absolutely fine and you can just place your pizza on a baking sheet - use some parchment paper just in case it wants to stick though!
2) Turn your oven on full blast. Most people don't have pizza ovens (unfortunately) so it can never get up to the super high heat, but this should do - let's say about 450F degrees. If you have one, stick the stone in the oven.
3) Dust the counter, the dough, your hands, your face, whatever with flour and start stretching, pushing, pressing, an tossing until you have a quasi-pizza shape (circular pizza is overrated)
4) Not necessary, but I sometimes like to par-bake my crust because I don't want to overcook the toppings - use your discretion!
5) Let your pizza sit out of the oven for a bit so all the ingredients can "set" - it will be a lot easier to cut!
Here are a few of my favorite pizzas, among many, that I've made:
|Caramelized onions & porcinis, campari tomatoes|
|Fresh squash blossom, chevre cheese, and truffle oil|
|Jubilee Heirlooms, fresh Michigan sweet corn, prosciutto|
|standard margherita with Hillbilly hierlooms|
|white pizza with sage and truffle|
|Burrata and garlic scape|
|So valuable I can't even get my own damn jar of it!|