We didn’t really have a clue what we were doing, but we got lucky…this was scoffed down by three of us in no time.
Gone, before I could blink! I’d SO been looking forward to cold pizza for breakfast.
Rules for proper pizza:
The ones you won’t be able to follow:
(1) get a wood fired oven
(2) make your own dough
To be honest, I think I find (1) an easier task than (2).
(1) make sure the oven is preheated super hot, tray too.
(2) buy fresh dough: this time we spotted it at Globus in their fresh pasta section.
The rule you will be able to follow:
Don’t be all American about this. Like pasta and sandwiches, more is NOT less in the topping/filling department. All these things are meant to be the carbohydrate flavoured with good quality ingredients.
This time we tried some sort of proscuitto, nicely unsalty, with buffalo mozzarella. These were scattered over a base of tomato sauce: garlic and torn basil leaves sauted for a bit in a generous amount of olive oil. Add tins of tomato. Bring to boil, and reduce to a nice thick pasty spreadable on pizza, won’t make it soggy consistency. Add sugar as you go until it gets to a point where you depart from that acidic rather unpleasant tomato taste to something smooth that makes you go ‘mmmmmmm’.
As Tracy and Pete put it on their specialist site:
With the sugar, there’s a literal and figurative ‘sweet spot’ that you want to hit and I can’t give you a quantity to get there, but when you hit it, you’ll know.
If you are the least bit interested in pizzas, try their site Slowfood and Handforged Tools for amazing information on every aspect of pizza making, including some unusual topping ideas. I had no idea there was a ‘Swiss’ pizza and I’m living in Geneva!