Tuesday, July 31, 2007

pizza adventure

Nary a soul loves pizza more than I do and I've been working on perfecting my home made pie. This weekend I got a "peel" and some quarry tiles to put on the oven bottom to see if it would give me a better crusted pizza.

I have a dough recipe I really like (Wolfgang Puck) so I made it up and spread it on the peel. I tried to keep it dry and loose so it would slide off.

Alas, my fresh sauce was too runny and I knew as soon as I put it on that it was sogging the dough and it would never slide off the peel. Drats! Two attempts to get it into the oven proved that I was just going to toss the toppings all over the oven, so there I stood with a superhot oven, a dough-y pizza on a huge peel and nowhere to set it! Yikes!

I finally got the peel propped onto the stove and used a spatula to roll the pizza up like a burrito, toppings and all, and unroll it back onto a pan. Pretty messy, but a recovery nonetheless. Daggone sauce.

It did take the peel to get the pie onto the tiles so low, but was pretty easy since the pizza was on a sturdy pan. Hmmm... this could work.

The thing that turned out best was the crust bottom - nice and browned like I wanted.

So it was a good enough tasting pizza, but the dough was too thick, the sauce too runny. I think I can do it better the next time.


Sharon said...

Yummy you can come to my house and make one of those anytime you like :)

Miss you!

silvia said...

As I can not comment a peak for me that they are Italian... That one of the photo seems best. I allow myself to give to a prescription, my friends wish the peak when they come to house mine... Prescription for thin and croccante paste: For a person 1 portion 60 grams of flour 00 40 grams of hard grain flour 50 grams of water 10 grams of oil exra vergine of olive 10 grams of I leaven of fresh beer a pizzico of knows them to melt I leaven of beer nell ' lukewarm water (not cold not warm! ) to stir two flours, to add knows them (least! ) and l ' oil. To add l ' acua with I already leaven melted to paste all, to form a ball that must rest covered for approximately 4 hours. Over one teglia covered of paper from furnace (that one that not ago to attack foods) to spread the thin thin paste, nearly like a paper sheet. Farcire the paste with last of tomato, mozzarella Italian, origano, knows them, oil. To put in the very warm furnace (temperature 220° - nearly to the maximum) For 20 minuteren! I hope is comprehensible, the measures, even if they are not those from adopted you, are simple in the proportions. Good appetite!

Silvia said...

I must myself be corrected: to use container in order to cook and to put over l ' oil!!! It pardons l ' error but taken from the translation I have made confusion. Already that I say: if c ' is not the hard grain flour (or semola of hard grain) to use flour 00 .