The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

First pizza's from the bible.

MANNA's picture

First pizza's from the bible.

Dough was from pg.22, sauce was New York-New Jersey on pg.28, finished with garlic oil from pg.29, cheese was fresh mozzarella (grated, easier said than done) I made 3 pizzas. The first two in 500 degree oven using pizza stones placed at specified oven locations. I used top stone first then moved to bottom stone. Allowed about 10 min recovery time before loading another pizza. For fun I did my third pizza with the broiler. Once the oven recovered I turned off the oven and broiler to high. Gave it about 5 min then loaded the pizza on top stone. Did some quick clean-up then checked the pizza and it was starting to burn. Moved it to the lower stone to brown the bottom. Even with the burnt parts it still tasted great.


nmygarden's picture

Looks great! Nope, won' t need a plate, thanks. Now, where are my red pepper flakes...?

dabrownman's picture

is its own food group and this pie is one foie example!  Well done and happy baking in 2015