more pizza (a study..)

April 12, 2010

I really want to get pizza right. The crust, the toppings, etc. Yesterday I made an arugula pizza, and the toppings were good, but the crust came out a little bit soggy.

I made a full batch of dough, and left two parts of dough into the fridge to use later, and today I made pizza number two.

My mission tonight was to try to get rid of the soggy crust. I rolled out the dough, set it aside to rise, and preheated the oven, with my cast iron pizza pan in it.

When the oven was heated, I basted the pizza generously with olive oil, dusted the pan with cornmeal, and set the pizza in the oven to bake.

I let it cook for about 10 minutes (I think…) and then took it out, popped the bubbles, added the sauce, cooked nettles, and cheese, and popped it back in the oven to finish cooking.

I kind of forgot about the pizza and it got a little bit crispy, which I like anyways…and no soggy crust! I also loved the nettles, cooked with onions and other veggies, sprinkled across the top.

I set the pizza on the porch railing to cool, perched out there myself, and had dinner with the gentle breeze, chirping birds, and leftover sunshine…

2 Responses to “more pizza (a study..)”

  1. Danielle Says:

    So pre-cooking the crust prevents it from getting soggy from the sauce/cheese?

    • Torrey Says:

      Yes, it totally does the trick. The only problem (which isn’t really problem for me..) is that the crust does get pretty crispy!

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