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Pizza
Posted By Kerri
We had planned to cook calzone for dinner on Friday night but forgot. This is the second time we’ve planned calzone for a Friday night without it coming to fruition, perhaps we’ll be lucky on the third attempt.
As has become habit when cooking pizza recently, we start with a garlic bread which we eat while the pizza is cooking. As Stephen was shaping the dough, it occurred to us that we could shape the long, sausage-like piece into a round, a little like a Danish pastry. It seemed like a good idea but it didn’t cook through particularly well (which is obvious in hindsight) so we ended up just eating the top and the edges.
The pizza itself wasn’t brilliant either which was disappointing given our previous success in the new oven. We need to work out a way to prepare the pizza in advance and slide it on to the hot stone so that it doesn’t cool down too quickly. We did have some brilliant French salami which Stephen’s sister had given us (which we think was flavoured with fig) as part of a Christmas hamper though which softened the blow somewhat.
Dec 4th, 2009
Hi, it sounds obvious but have you got a pizza peel? Its just a wooden spade type thing but you can dust it with a bit of cornmeal, top the dough on it and just shoot the whole thing onto the pizza stone. (Its a bit of a knack – I used baking parchment under the dough the first time, but it caught fire spectacularly!)
Well top points for presentation – they certainly look yummy! And you have a stone oven? How come?! I want one! Did you make it?! xxx
.-= The Curious Cat´s last blog ..The Underground Restaurant =-.
We don’t have a peel Jane but that’s exactly the kind of thing I was planning on investigating. I’ve heard they can be a bit tricky but hopefully practice will make perfect!
It’s just a round pizza stone that goes into the oven to heat up, CC. They conduct the heat well and lead to crispy crusts.
Nice garlic snail bread there. Being larger just needs longer cooking – probably c. 40 – 45 mins. If it’s starting to darken too much on top before the middle is cooking, as I found with my bacon & nettle brioche a couple of months ago you just need to cover it with foil so it cooks inside without burning.
.-= James´s last blog ..The twelve days of Christmas cooking tips – Blog, Facebook & Twitter event: send yours in now! =-.
Like the Danish Pastry pizza idea. May well give it a go in Cassius. But with some foil to stop it burning instantly!
.-= Jonathan´s last blog ..X Rated Sausage Making =-.
If you are worried about using a peel this one is great as you can pick up your pizza or bread with it from the surface you prep it on and then transfer it straight to your pizza stone. we have one and it works a treat http://www.superpeel.com/