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Pizza Chronicles: White Pizza with Brussels Sprouts, Caramelized Onions & Bacon. Red Pizza with Mushrooms, Caramelized Onions & Ricotta

12 Jan

I have been making pizza a few times a month for the better part of a year.  The internet is overflowing with pizza dough recipes.  There are articles, essays, recipe collections, step-by-step guides dedicated to the art of making pizza at home.  Celebrated home cooks and revered professionals have all weighed in.

The thing is it is easy to make pizza at home but it is very difficult to make very, very good pizza at home. It really is a problem of equipment. Professional pizza ovens register somewhere north of 800º.  Most pizza is cooked directly on the surface of  those blistering hot ovens.  The pizza dough makes contact with the surface crisping up almost instantly.  In the very little time that it takes the dough to bake, the toppings brown, the sauce bubbles and cheese melts.  End result: perfect pizza.

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