After our trip to Santarpios a little while ago all I can seem to think about is the perfect slice of pizza. Kris and I attempted making our own last week. It was good...but not perfect. I put pizza into two category's: incredible pizza and everything else. Unfortunately, this was the latter. We had great toppings, a great dough, fresh cheeses, and a screaming hot oven with an equally hot pizza stone. Everything was cooking up great; it was slightly charred, the ricotta was oozing, and the pepperoni was giving up its wonderful grease. I took my pizza peel and removed the pie from the oven. I placed it on the cutting board and, of course, took it's picture. As soon as I started to cut it I knew it was going to be good, but not 'incredible'. It was the bottom of the pizza that fell short of perfection. It was not that crispy and chewy crust that I consider a vital part of the perfect slice. I think to achieve that you need a much hotter oven that has an all stone bottom. Or even better: a wood fired, brick oven. Hmmm....I am looking for a new project...
Friday, January 16, 2009
Friday Night Food Porn
Pepperoni and Ricotta Pizza
After our trip to Santarpios a little while ago all I can seem to think about is the perfect slice of pizza. Kris and I attempted making our own last week. It was good...but not perfect. I put pizza into two category's: incredible pizza and everything else. Unfortunately, this was the latter. We had great toppings, a great dough, fresh cheeses, and a screaming hot oven with an equally hot pizza stone. Everything was cooking up great; it was slightly charred, the ricotta was oozing, and the pepperoni was giving up its wonderful grease. I took my pizza peel and removed the pie from the oven. I placed it on the cutting board and, of course, took it's picture. As soon as I started to cut it I knew it was going to be good, but not 'incredible'. It was the bottom of the pizza that fell short of perfection. It was not that crispy and chewy crust that I consider a vital part of the perfect slice. I think to achieve that you need a much hotter oven that has an all stone bottom. Or even better: a wood fired, brick oven. Hmmm....I am looking for a new project...
After our trip to Santarpios a little while ago all I can seem to think about is the perfect slice of pizza. Kris and I attempted making our own last week. It was good...but not perfect. I put pizza into two category's: incredible pizza and everything else. Unfortunately, this was the latter. We had great toppings, a great dough, fresh cheeses, and a screaming hot oven with an equally hot pizza stone. Everything was cooking up great; it was slightly charred, the ricotta was oozing, and the pepperoni was giving up its wonderful grease. I took my pizza peel and removed the pie from the oven. I placed it on the cutting board and, of course, took it's picture. As soon as I started to cut it I knew it was going to be good, but not 'incredible'. It was the bottom of the pizza that fell short of perfection. It was not that crispy and chewy crust that I consider a vital part of the perfect slice. I think to achieve that you need a much hotter oven that has an all stone bottom. Or even better: a wood fired, brick oven. Hmmm....I am looking for a new project...
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6 comments:
http://www.varasanos.com/PizzaRecipe.htm Great site on cooking high heat pizza in you home oven. If you have an old oven or find a used one real cheap the "modification" he does sounds like a good idea and probably alot easier than a brick oven.
Thanks Sled, great link! That guy makes some good looking pizza.
If you haven't already, pizzamaking.com is a great rabbit hole to dive down when it comes to perfecting your pizza. (Fair warning: "Perfecting your pizza" is a neverending quest.)
Nice forum, Akuban! Thanks for the link.
I've been using a cast iron pan turned upside down acting as a pizza stone. Just preheat it with the oven and use one of the pans with the vent holes in it. Much better results. I've also been surfing pizzamaking.com.
Dan
www.3eyzbbq.com
Hey Dan,
Thanks for reading the blog. Great idea! It just so happens that I have a cast iron pan that I LOVE to use!!
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