![]() 2 plum tomatoes, sliced (or any tomato you like) handful of fresh basil. 8 ounces mozzarella cheese, sliced into 1/2 inch thick pieces. Bake until the bottom is cooked and the top is charred, 5 to 6 minutes. Drizzle with more olive oil, basil and Parmesan. Slice the hot pizza and serve immediately. 1/4 cup your favorite pizza or tomato sauce. For a softer crust, bake on a baking sheet at 450F for 13-15 minutes. The heat from the stone will cook the bottom of the pizza and the boiler will char and cook the top, mimicking a Neapolitan pizza oven. Bake for 9-10 minutes or until crust starts to brown. Bake at 400 15 minute or until cheese is bubbly and brown on the edges. Place tablespoon size globs of ricotta evenly over pizza. Use the peel or baking sheet to slide the pizza onto the pizza stone. Spread 2 cups of cheese evenly over pizza. Turn off the oven and turn on the broiler. In a large bowl, hand crush the tomatoes, drizzle in a little olive oil and season with salt to taste. Spread the sauce on the dough, leaving about a 1/2-inch border around the edges for the crust (my favorite part!). (Refrigerate the remaining sauce in an airtight container for up to 4 days.) Tear the mozzarella into pieces and layer all over the pie. Sprinkle with Parmesan and basil and drizzle with oil. Transfer the dough to the lightly floured pizza peel or unrimmed baking sheet so it can slide right onto the pizza stone in the oven. Use a rolling pin to stretch the dough into an 11-inch circle. Sprinkle the pizzas evenly with Mozzarella and Fontina cheeses. Generously sprinkle a flat work surface with flour. Brush each pizza crust with some of the tomato marinade. Preheat the oven to 475 degrees F for 1 to 2 hours before you're ready to bake the pizza to get the stone nice and hot. ![]() Place a pizza stone in the center rack of the oven.
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