Tuesday, June 28, 2011
The Roman Way
Since we returned from Italy, all I've been researching is how to make a Roman pizza, that crackery, crispy crust, light on the tomato sauce, REAL CHEESE, a sprinkle of oregano or basil and a hot hot oven. I realized from my research I need a pizza stone, and chose the Emile Henry pizza stone; into the oven, can be used on the grill and it's dishwasher safe---for the laziest woman in North San Diego county, this is a winner.
The flour and rising also contribute to what makes a Roman (good) pizza, and so I decided to start my research with a combination of cake flour and all-purpose flour and less yeast than I'd been using and an overnight rise in the fridge. This makes a lovely dough that is simple to work with.
So I've got it rolled out, then realized I have no pizza peel--this made for an interesting transfer to the red hot pizza stone---read that as @#$%^& how do I move this darn thing onto the hot stone............
Toppings: marinara, whole milk mozzarella for melting, Pecorino Romano for salt and a sprinkle of dried oregano. No video of me transferring this thing into the oven............it would have made the highlight reel on worlds' funniest home videos!