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Posted to rec.food.cooking
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Ping: Kent re - pizza peel
"Christine Dabney" > wrote in message
...
> On Sun, 6 Mar 2011 15:27:15 -0800, "Kent" >
> wrote:
>
>
>
>>> My last pizza:
>>> http://i56.tinypic.com/xgml95.jpg
>>>
>>> The char on the bottom:
>>> http://i51.tinypic.com/wkiikn.jpg
>>>
>>> Christine
>>> --
>>>
>>That looks great! I'm guessing that's pizza margharita. Do you use tomato
>>sauce or slices? Recently I've been using sliced roma tomatoes. I blot out
>>the excess moisture. I set our oven at maximum and the pizza is done in
>>7-8
>>minutes.
>>
>>Kent
>
> It was a combo pizza...LOL. I used both mozzarella and parmesan.. And
> oregano...No basil. And the sauce I use is from Peter Reinhart's
> book American Pie: the Crushed Tomato sauce. It is uncooked, and has
> a real "pizza" flavor.
>
> Haven't tried just using tomatoes yet. I might this summer, when there
> are good ripe tomatoes.
>
> Christine
> --
> Sometime I make pizza margherita by placing the cheese on the pizza round
> first. I usually apply a very thin coat of EVOO first, then the cheese.
> The sliced tomatoes then go on top of the cheese, with seasonings of
> choice, and into the oven. This evaporates some of the moisture from the
> tomato while the pizza is baking. It concentrates the tomato flavor a
> bit. I've been using slices of provolone cheese instead of mozzarella,
> from Costco. Although Costco had a nice shredded mozzarella in 5lb bags at
> a very good price the last time I was there.
Kent
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