Looks pretty dang decent. I definitely like the cheese browned like that.
Did you make the crust from hard flour? Cook it on a stone in a million-degree oven?
In your neighborhood, I'd go to Mike's in Davis Square. Not thin crust, but very very good. And actually, Bertucci's is delicious. Every time I go back, I eat some and never regret the calories.
The crust is from scratch. Just water, yeast, salt, flour, and enough olive oil to coat the ball while rising.
I use regular all-purpose King Arthur flour, but have been meaning to experiment.
I cook on a pizza stone that has been warming in a 550+ oven for an hour or more. The instant heat from the stone and the overall heat of the oven means it cooks in about 5 minutes, which is getting closer to desired "NY style" speed.
Thanks for the Mike's suggestion, Bill. I haven't tried it yet. I am pretty allegiant to thin crust (unless it's chicago style "pizza"), but I can appreciate all styles if they are delicious.
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Looks pretty dang decent. I definitely like the cheese browned like that.
Did you make the crust from hard flour? Cook it on a stone in a million-degree oven?
In your neighborhood, I'd go to Mike's in Davis Square. Not thin crust, but very very good. And actually, Bertucci's is delicious. Every time I go back, I eat some and never regret the calories.
Hi guys - thanks for the comments.
More info:
The crust is from scratch. Just water, yeast, salt, flour, and enough olive oil to coat the ball while rising.
I use regular all-purpose King Arthur flour, but have been meaning to experiment.
I cook on a pizza stone that has been warming in a 550+ oven for an hour or more. The instant heat from the stone and the overall heat of the oven means it cooks in about 5 minutes, which is getting closer to desired "NY style" speed.
Thanks for the Mike's suggestion, Bill. I haven't tried it yet. I am pretty allegiant to thin crust (unless it's chicago style "pizza"), but I can appreciate all styles if they are delicious.
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