Before you start the oven let me show you a little machine
that has changed our Pizza loving taste buds forever
This is the Breville Pizza Oven, which you can find at Williams Sonoma
I was really hesitant to purchase this but the reviews were all raves.
I took the plunge and I can tell you this little guy is worth every penny.
It has a top and bottom element and heats up over 660 degrees.
It will cook a fresh homemade pizza or a store bought frozen pizza in about 10 minutes.
I purchased one for our son too and it would be an awesome gift for a college student.
I have made quesadillas in this too
and it probably has many other uses...I just haven't thought of any more yet!
There is nothing to clean up after cooking except
the lovely juicy stuff on your fingers from your amazing fresh pizza.
If you are using a pizza stone heat your oven at 500 degrees or hotter
for 1 hour prior to cooking the pizza.
Here are a few things we like
Have you ever heard of Johnny's?
Johnny's seasoning is awesome if you are not using any sauce
and you sprinkle it directly on the dough
This is basil flavored olive oil...delish
I buy pre-sliced fresh mozzarella which
makes things really easy
Fresh basil and arugula are some of our favorite greens and
I usually have some growing in the garden
I love crushed Italian San Marzano tomatoes for plain tomatoes sauce but use what ever happens to be your favorite.
One thing we have found is that fewer ingredients
let the crust really shine and the flavors of the toppings
are much cleaner and fresh tasting
So your dough is now ready after a long nap in the fridge.....with well floured hands ease it out onto a well floured surface and gently form into a ball
*don't forget to pour a glass of wine for yourself about now
With a bench scraper, divide you dough in half.
You can use the two larger disks or divide your dough again into quarters, which is my preference.
Smaller pizza is easier to work with and you get more chances to create the perfect combo
and there is always a few slices left over
...well maybe not!
shape the dough int nice tight balls and then flatten into a disk
Use your hands and fingers to push and tap and form a nice round shape
This is the time the real pros pick up the dough and used the back of their hands to create a larger pizza but I'm not quite there yet
so I cheat and use a French rolling pin
Here is one of the secrets to easy at home cooking....
Use parchment paper!
I tried dusting a peel with semolina and it made the biggest mess
and we never could get the pizza totally off the peel
So now what I do is we finish rolling and shaping on parchment paper
which can then go directly onto your stone.
You remove the parchment with a quick pull about 2 to 3 minutes into the baking and it comes out perfect and clean off of the stone every time....I kid you not it's awesome!
Fresh puréed tomatoes
top with arugula after baking
*You can brush the edges of every pizza with olive oil and kosher salt
if you want a bit more flavor but it's great without it too
Notice how the parchment is a little off center. When you are ready to pull it off use a spatula to ease the pizza onto the stone as you pull the parchment out form underneath your pizza.
perfect crust...this pizza was delicious!
Basil olive oil
Sautéed spicy sausage
Fresh yellow bell pepper slices
Sun dried tomato's julienned
top with fresh basil after cooking
Sliced fresh tomatoes
Thinly sliced prosciutto
Top with sliced hot peppers and basil after cooking
This was such a great combo
and we loved the spicy hot peppers added after cooking
Sorry for the length of this post
but I know there are some pizza lovers out there
who just might want to try this this weekend
whew that was fun
Have a super weekend!