Mastering the art of homemade pizza is definitely a labor of love. Sure, if you have a fancy, outdoor wood-burning pizza oven, it's easy to make that perfectly blistered, charred, crispy-chewy crust every time. But for those of us mortals who can't cook their pizza at 1000 degrees, it's inevitably a work in progress. In our house, we use a pizza stone to get that crisp-bottomed loveliness we all strive for. On the grill in the summer or in a hot oven in the winter, that round preheated stone does the trick. Pizza dough is a virtual blank canvas for toppings and such an easy way to experiment with flavors. Just throw a flattened piece of dough on a cornmeal dusted pizza peel, top with your favorite stuff, and sling that beauty into the screaming hot contraption of your choosing. Pizza at home, easy as pie.
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Risen dough, spread on a cornmeal-dusted peel and covered in a base of fruity olive oil. A tasty blank canvas.
{Try this pizza dough recipe, we love it} |
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| Be sure to have plenty of Italian-inspired munchies to snack on while your pizzas cook. |
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| A white pizza gets smothered in burrata, fontina and goat cheese. After cooking, it is topped with a lemony-dressed arugula salad for a cool bite of fresh, green flavor. |
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| A potato, bacon, shallot and white cheddar pizza. Finished with a drizzle of truffle oil, of course. |
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| A classic margherita pizza topped with a simple roma tomato sauce, torn basil and milky burrata. After cooking, finish with a light swirl of olive oil and some freshly grated Parmigiano Reggiano. Simple flavors that combine to create an utterly delectible pizza. |
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