It is summer and I should be BBQ’n or smoking something in the smoker but, lately I have been fascinated with pizza and getting it right. I have a new found love of no knead pizza dough, the crust is tasty and easy to make, but requires a little planning. A couple weeks ago I made some no knead pizza dough and baked it in a hot cast iron skillet, which worked pretty good or so I thought.
Way back in my cupboard was a pizza stone that we had not used in a couple months, so out it came and into the 500°F oven until it was hot. I did everything like before, plopped the dough on the stone; added sauce, cheese and toppings as quickly as possible and popped it back in the oven. It did its thing, somehow cooking pizza on a stone is magical the crust was ‘fluffier‘ than before, it was awesome. It did take me a while to realize how awesome it was, it wasn’t tell I was sitting back craving more pizza that I realized it was that good and it only had mushrooms and pepperoni on it.
I learn a couple of lessons this time that I will be applying to the next pizza we make. First I will be sure to bake the crust alone in the oven for a few minutes prior to topping with sauce, cheese and toppings. And second if I am going to be using alot of moist toppings I will be sure to pre-cook them a bit to get some of the moisture out. With those two things, I dare say it will be pizza baking perfection.
Tomorrow we try pizza on the grill, wood-fire style.