ye olde bread blogge

bread, coffee and tidbits

…and mine

with 11 comments

Topped with tomato sauce, mozzarella, parmesan, oregano, red chile peppers, garlic and artichokes.

–Bigger picture–


Written by theinversecook

23 September 2009 at 16:23

11 Responses

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  1. Now, that’s more like it!


    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.


      23 September 2009 at 22:29

  2. Lovely pizza!

    Cynthia Bertelsen

    23 September 2009 at 22:21

    • Thanks, Cynthia!


      23 September 2009 at 22:31

  3. 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


    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.


      25 September 2009 at 15:20

  4. That looks really fresh- I assume you made your own dough. Is the recipe on this site?


    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.


      25 September 2009 at 22:42

  5. Bother! My stupid reader is malfunctioning and it doesn’t give me proper updates. I was missing on you! Lovely looking pizza!


    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 :-)


      25 September 2009 at 22:51

  6. […] 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 […]

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