Pizza: It’s Not Rocket Science

I was bullied by another blogger into trying to make pizza in the privacy of my own kitchen. And…my lovely wife suggested it too, so I was stuck. And you know what? While it isn’t easy, it is certainly not difficult. Oh, I had a few missteps — among them a large quantity of melted mozzarella dripping onto the floor of my oven and a pizza stone that cracked in half after three uses. But the end result is that I can make a very nice pizza, with fresh ingredients I choose, without any trouble. I have no particular skill or special technique. For that you should do your research on-line or talk to someone who has done it before. In fact, it has become clear that this post is content free, other than the photo of my lunch!

3 Replies to “Pizza: It’s Not Rocket Science”

  1. Great looking ‘za. I’m a big fan of adding fresh greens/herbs to the finished pie. Mrs. Gastro Hound, not so much, so it’s a real treat when I can. Nice char on the crust – what temp do you bake at?

    That’s a bummer regarding your stone. – not sure what could have happened there -I’ve had mine for years. When they’re well seasoned, they’re great. Same concept as cast iron. Also – I’m looking for a good dough recipe for a thin crust pizza – have you run across any?

  2. I just got a Farbrament stone. It’s performing quite well. I suspect less expensive alternatives are available, but considering it works well and they’ll just send it to your front door, it’s worth the consideration.

    I don’t get too worried about seasoning. I’m not sure it really helps, but I can see how it might.

  3. I preheat to 550 for about one hour. The stone is on the bottom of the oven, and according to my trusty infrared thermometer it gets up to around 700 degrees.

    I bought a cheap stone and I shouldn’t have been surprised that it failed.

    Maybe tommy will share a good dough recipe?

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