Once in a while, Mark and I order pizza. It's a guilty pleasure for sure and on top of that, I feel the need to apologize that it's generally Domino's. Why? I dunno. We live in a foodie town and gourmet pizza abounds. Plus who doesnt have a friend or two from NYC or NJ... someone who delights in scolding you for eating chain restaurant pizza, non-authentic pizza. Pizza that just isnt "the real thing".
Near the end of "shelter in place" my adorable lender, Susie Kiesling (Elevations Credit Union) mailed me a gift. It was one of those fancy pizza cutters. A half moon shaped board that you rock back and forth to cut the pizza. It was compelling. I had to make pizza in order to cut pizza.
A new hobby was born. The Isolation Cafe was expanding its menu!
Check it out:
Fig and Pig pizza.
Thin crust, fresh mozzarella, prosciutto, figs and arugula. Then a wee drizzle of a balsamic glaze to finish. Mmmmm.... delish.
Then a more traditional pepperoni with peppers, onions and mushrooms. I loaded the tomato sauce with garlic and after a hearty helping of grated mozzarella, added parmigiano-reggiano sprinkles.
Near the end of "shelter in place" my adorable lender, Susie Kiesling (Elevations Credit Union) mailed me a gift. It was one of those fancy pizza cutters. A half moon shaped board that you rock back and forth to cut the pizza. It was compelling. I had to make pizza in order to cut pizza.
A new hobby was born. The Isolation Cafe was expanding its menu!
Check it out:
Fig and Pig pizza.
Thin crust, fresh mozzarella, prosciutto, figs and arugula. Then a wee drizzle of a balsamic glaze to finish. Mmmmm.... delish.
Then a more traditional pepperoni with peppers, onions and mushrooms. I loaded the tomato sauce with garlic and after a hearty helping of grated mozzarella, added parmigiano-reggiano sprinkles.
In case you were wondering, the dough I used was a traditional olive oil bread dough. Basically just water, oil, salt, sugar and yeast, then few cups of flour and ... done! It proofs for 2 hours in the oven, then is chilled for a couple of hours in the fridge to make it easier to work.
I roll about 2/3 lb of the dough into a round thats 1/4" thick and put that on a pizza shovel that is covered in corn meal. Quickly load it with sauce and toppings before sliding it onto a super hot pizza stone and cooking the heck out of it for just 12 mins.
* Dont leave it too long on the pizza shovel and dont load it with toppings until ready to shove into the oven. It gets challenging to work with fairly quickly, IMHO and darn that pizza stone is hard to clean once burned with cheese! LOL
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