Re: Homemade pizza tips & combos
DH preheats the pizza stone at 500 for an hour before baking thin-crust pizza on it.
He pre-bakes thick crust pizza in a sheet pan - 10 min alone, 9 minutes with just tomato sauce, and then 8 minutes with cheese and other toppings.
I like caremelized onions, black olives, and gorgonzola cheese.
My oldest dollops on ricotta cheese. I like to add pesto and olives to that, or spinach and chicken, peppers, onions, and mushrooms. Caramelized onions and fig jam is even yummy.
We keep a jar of garlic confit in the fridge that gets used often as a sauce or to coat the dough before adding tomatoes and cheese.
I'm the only truly adventurous one. My kids usually just do tomatoes and cheese, sometimes pepperoni or sausage. DH is intent on recreating his grandmother's pizza (traditional southern Italian thick crust). He won't eat any of my sweet-salty combos, or any with too many veggies. Several years ago I had a job near this little local pizza place that was run by an Italian woman with a thick accent. She had a saying - "One-ah pizza, one-ah meat!" - meaning she'd put only one type of meat on a pizza. There was NO WAY she'd make a pepperoni sausage combo, for instance. I had a co-worker that would go in and always, always, always (!) ask for some meat combo just to hear her say "NO! One-ah pizza, one-ah meat!"
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Darcy
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Youth and Beauty are fleeting, but the ability to bake a great chocolate cake lasts forever!
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