January 6, 2022 - 2:13am
Margherita pizza
Summer here where I live. Family favourite; Base is Neapolitan pizza dough.
Margherita pizza from our backyard brick oven. Hard to beat.Share
Summer here where I live. Family favourite; Base is Neapolitan pizza dough.
Margherita pizza from our backyard brick oven. Hard to beat.
Comments
Have you tried making bread in this oven?
Yes. It is a bit tricky to time the oven environment to when the dough is at proofed. The other issue I need to bake about ten loaves to make it viable the fire the WFO and I only hand mix.
Looks delicious Gavin, you're so lucky it isn't winter there like it is here at the moment. Enjoy your pizza and great weather.
Happy New Year
Benny
Margherita is our favourite. I make a selection of pizzas when we have family and friends. Occasionally, I fire up the oven when there's just the two of us for something to do an add some ambience while we sit outside.
Cheers,
Gavin
Great to see a proper pizza with minimalist toppings, Gavin.
Nothing beats a good Margherita!
Lance
Thanks Lance. I agree; hard to beat. The Neapolitan dough is perfect for the WFO.
Gavin
A widespread belief says that in June 1889 the pizzaiolo Raffaele Esposito, Pizzeria Brandi's chef, invented a dish called "Pizza Margherita" in honor of the Queen of Italy, Margherita of Savoy, and the Italian unification. Since toppings are tomato (red), mozzarella (white), and basil (green), ingredients are inspired by the colors of the national flag of Italy.
That is a great-looking pizza pie! Additionally, that is a great-looking oven! Alas, I have no patience for wood-fired! I would, however, drool over a gas fires equivalent!
Thanks for the compliment, especially coming from the Roadside Pie King! I had read about the history of the Margherita before; thanks for filling out my knowledge a bit more.
Cheers,
Gavin
That is the best looking Margherita I've seen. Totally makes me rethink my mediocre experiences here in TO. Awesome crust.
Thanks Happycat. They are delicious. My WFO cooks these in about 90 seconds. I have watch closely and be quick to pull them out. Sometimes I hold them high in the dome for a few seconds at the end to get a bit of char.
Cheers,
Gavin