Continuing with the ltalian theme this weekend, G made a homemade pizza Sunday night. The goal was to try to replicate a traditional pizza margarita and more so, to get things so right that it could be baked – like they do in Italy – in 90 seconds.
Now to start, baking a pizza from scratch in 90 seconds is very difficult. Traditional pizza ovens can obtain temperatures in excess of 500°C while our own capable KitchenAid here can make its way to a little over 500°F. For those of you challenged by metric, that puts us short about 430°F (500°C = about 932°F). So, where to find the extra temperature needed? Well, you really can’t make it all up, but by putting the broiler to convection broil, moving your rack to about 6 inches from the element, letting the oven heat for an hour beforehand, and by ensuring you put a cast iron pan or – in our case a castiron pizza pan – in the oven as it heats you can get the oven to around 550°F. Enough to amazingly cook the pizza in roughly 4:30. Not bad all things considered.
2) G works the dough; 3) oven-roasted tomatoes
4) fresh basil; 5) giving the dough some holes
6) onto the peel it goes for dressing; 7) homemade tomato sauce first
8 & 9) adding the basil
9) adding the tomatoes; 10) finish with the buffalo mozzarella
This was so good, we opted to make pizza again Monday night … this time adding some prosciutto ham.