(Photo: TPC)
I haven't had much of a chance to do much cooking, let alone take pictures of it, because I'm heading out of town tomorrow for 10 days. I had to cook something before I left, though, and you can't go wrong with pizza, right?
Here's the latest in a series of pizzas I've been making, and this one is a twist on a classic. It might be hard to tell from the pictures, but the entire pizza is covered with sandwich sized slices of pepperoni.
I kept it simple, a basic pizza sauce, then lots of parmesan reggiano, a double layer of pepperoni, some fresh mozzarella, then about half a head of garlic that I prepped by slicing and then covering with Tibvrtini Olio Extra Virgene di Oliva for an hour or so before I put together the pizza.
Here it is, ready for the oven:
(Photo: TPC)
I lowered the cooking temperature to 475 degrees this time. Finding the right temperature for any kind of dough is tricky, you want your oven hot enough to generate the maximum amount of lift, but not so hot that the dough sets before it's had a chance to rise fully. The crust was light, chewy and with a nice crispness, and the Tibvrtini infused garlic made this wonderful in a way I'm not sure I can describe- simple, but with a richness and depth that I really enjoyed.
I love pizza, and I love making it. What's your favorite?
Fine. You own pizza, then. Great googly moogly that thing looks great!
Thanks, Ana. Own pizza? Nah, a renter like everyone else.