Oh man. I think I have a new favorite pizza for a while. Thanks bfunk for the idea. I made a margherita pizza tonight in the oven along with a portabella mushroom and sweet italian sausage calzone. I had a glass of lemonade mixed with a healthy dose of limoncello and ice to go with it.
The Margherita is quite different. Very light on the tomato sauce, fresh sliced tomato, fresh mozz that comes in a ball that I sliced thin. Fresh thin sliced basil on top. A little olive oil and salt and pepper capped it off. It is really a good tasting pizza, light but flavorfull, especially the sliced tomato on top.
The requisite firing photos:
I loaded some very dry maple in there and probably got it the hottest yet. The pizza cooked under 5 minutes
Margherita fresh out of the oven.
Mushroom and sausage calzone. Egg wash on top.
It needed more cheese, but it was fine anyways. I like a good lava cheese flow out of calzones.
The Margherita is quite different. Very light on the tomato sauce, fresh sliced tomato, fresh mozz that comes in a ball that I sliced thin. Fresh thin sliced basil on top. A little olive oil and salt and pepper capped it off. It is really a good tasting pizza, light but flavorfull, especially the sliced tomato on top.
The requisite firing photos:
I loaded some very dry maple in there and probably got it the hottest yet. The pizza cooked under 5 minutes
Margherita fresh out of the oven.
Mushroom and sausage calzone. Egg wash on top.
It needed more cheese, but it was fine anyways. I like a good lava cheese flow out of calzones.
. I did used a finer flour that is milled from wheat that has a higher protein content which made a huge difference. I am still working on dough recipes though. I think I'll go eat the leftovers now for an early lunch.
