A mother-daughter conversation on food and cooking (mostly)

Wednesday, July 8, 2009

My Pizza Method

Here's how I do pizza: I start the dough in the bread machine about two hours before serving time (this was 2/3 whole wheat and 1/3 third unbleached flour) and let it rise until puffy.

I preheat the oven and the pizza stone at 450 degrees for a long time, at least 20 minutes before baking; roll out the dough into a rough circle and then fit it to my perforated pizza pan. I don't let it rise again at this point, although I know some people do.

I brush the dough with olive oil, and then put a layer of shredded cheese, then various toppings--this had fresh tomatoes and herbs chopped together with garlic, and then anchovies, olives, and jalapenos.

I bake the pizza in the pan set on top of the hot stone for 8 minutes, then slide it off onto the bare st0ne to finish for about 8 more minutes. I find this method eliminates any disastrous transfer from a peel to oven, especially if the dough is sticky.

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