from the kitchen: brick oven pizza
I could eat pizza everyday and am always on the quest to make the perfect pizza. I went through a baked pizza phase, then found a better grilled pizza recipe, now I have moved on to brick oven pizza trying to re create this pizza. It's not quite perfect but it's pretty darn good. Here is the recipe I used for these pizzas. But I have a few more recipes I want to try because I like the charred crust that is crispy on the outside and soft on the inside and although this recipe is really good, I want to see if it can be perfected with the other recipes. From what I read, the trick is the right kind of flour, the right kind on kneading and a really hot oven. My oven gets up to 550 degrees, which is fine for most recipes. One recipe I read the guy cooks his pizza at 850 degrees because he cooks it during his "oven cleaning" cycle. Maybe Danny will just have to build me my own little brick oven out in the backyard! I like making my own pizza sauce and can't wait for my tomatoes to ripen so that I can use them from my garden. I also use fresh basil from the garden and fresh mozzarella.