Pizza
NOTE/UPDATE JANUARY 28, 2009: I’m thinking that the limitations of a conventional oven are preventing my desired result. More later after further analysis.
I’ve been studying and trying different pizza doughs and baking techniques. I’m looking to achieve the perfect crust which, to me, is the thin soft one with bubbly and slightly burnt edges (like the ‘authentic’ type, I believe it’s called Neapolitan). Some people are purists when it comes to the Neapolitan style – San Marzano tomatoes, some fresh buffalo mozzarella, and some chopped fresh basil on the pie as soon as it gets out of the oven. There are many debates about the ‘right’ kind of pizza. I like to put on whatever I can find. I got the no knead dough recipe via Marc Bittman’s blog. If you want to try it keep in mind the dough process takes 24 hours. More pictures after the jump.
