Pizza the proper way

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.

proscuitto and buffalo mozzarella pizza

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).

Making do:

(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!

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2 thoughts on “Pizza the proper way

  1. But…but…but…making your own dough is EASY!!

    On the topic of SAUCE I don’t put sugar anywhere near my tomato sauces. I use butter, in a version of a Marcella Hazan recipe. She uses something like half a pack of butter, but I generally use 1-2oz and then you simmer the sauce with a carrot and an onion until it’s the thickness you like.

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  2. I don’t think I’ve ever understood why you put sugar in tomato sauces until reading the link I mention in the post. But now I would consider it necessary!

    As for dough? Too much like hard work for me, sorry. I’ve never had a good experience with it. For me it goes into pastry ande bread department. There are fresh/frozen sources which far surpass the standard of my own….I thoroughly admire those who make it fresh…but I have observed other times in my life that people don’t do it – I mean, they ‘can’ but they don’t. Maybe that’s the length of time involved as well as the messing around? It took me 10 minutes to make this pizza and I have sauce left in the freezer now for more.

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