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My First Pizza

I made my first pizza today! It was fairly straightforward; the only unexpectedly awkward part was trying to evenly distribute tomato paste over the slippery surface of olive-oiled dough. Also, the suggestion to use corn meal to keep the wheat dough from sticking to the baking tray means it is suitable for people with neither wheat nor corn allergies in its current form. Toppings were tomato paste with basil and oregano, fresh mozzarella, a Welsh cheddar from last week’s Real Food Festival, grilled artichokes, and fresh wild garlic leaves donated by my considerate next-door neighbor*.

* Source of last week’s wild garlic flowers which we deep-fried with tempura batter.



May. 12th, 2011 02:54 pm (UTC)
The Joy of Cooking told me I needed the olive oil in order to keep the bread from getting soggy from the other ingredients. True/Not True?
May. 13th, 2011 03:49 am (UTC)
Shouldn't be a problem if your oven is hot enough. I crank mine up to 450-500, and preheat the pizza stone (recommended if you don't have one-- put the pizza directly on it) for at least 45 minutes before baking.
May. 13th, 2011 10:12 am (UTC)
My oven only goes up to 475°F, and I do not yet own a pizza stone. But we do have a nearby kitchen shop....