…and mine
Topped with tomato sauce, mozzarella, parmesan, oregano, red chile peppers, garlic and artichokes.
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Now, that’s more like it!
massimo
23 September 2009 at 18:07
Glad you like it. It was rather good, but the cheese lost quite a bit of water. Tweaking is necessary.
theinversecook
23 September 2009 at 22:29
Lovely pizza!
Cynthia Bertelsen
23 September 2009 at 22:21
Thanks, Cynthia!
theinversecook
23 September 2009 at 22:31
That’s a common problem with mozzarella. There are to possibilities to avoid it.
1. do not use mozzarella, but a fresh hard cheese like caciotta or caciocavallo.
2. cut the mozzarella in small terns and put it in a sieve to drip excessive moisture
massimo
25 September 2009 at 13:49
Thanks for the hints. Will have a look at the Italian supermarket nearby. I buy canned tomatoes and sometimes fresh imported sausages there and they also have a good selection of Italian cheeses. I tried provolone on pizza and it was a bit sharp.
theinversecook
25 September 2009 at 15:20
That looks really fresh- I assume you made your own dough. Is the recipe on this site?
ChristineCanCook
25 September 2009 at 16:38
Hi Christine,
I’ve used a variation on this dough. The idea is to let the dough rise very slowly. It will taste richer and have a better texture. Good luck.
theinversecook
25 September 2009 at 22:42
Bother! My stupid reader is malfunctioning and it doesn’t give me proper updates. I was missing on you! Lovely looking pizza!
Miriam
25 September 2009 at 16:56
It was delicious. The stone in the pizza oven is now almost uniformly black. I’m on a good way to that extra charcoal aroma
theinversecook
25 September 2009 at 22:51
[...] a comment » Just to follow up on the pizza topic. I made seven pizze last week and as usual futzed around with the dough. This was my take on a [...]
Pizza forever « ye olde bread blogge
26 September 2009 at 00:59