Broiler's Last Stand
While making my square the other night, toward the end of finishing the pizza under the broiler my broiler flame started acting even more erratically than it has of late...sputtering, popping, flame waning and then suddenly spurting. I'm pretty sure my terribly abused oven, now with a permanent patina of yellow on the areas near the control dials and back vent point from multiple flare ups, is on the verge of dying.
Made some round pizzas last night. These are the first pizzas I have let other people help top for me in an effort to involve friends more when over for pizza. Fun!
100% Caputo 00 Pizzeria
"Decent" pizzas. The broiler is literally all over the place now...a real battle to get the pizzas to cook without burning. Flare ups and periods of lower heat suck....I'm looking forward to one day cooking pizzas with a heat source that at least approximates a more consistent temperature.
BTW, it is 1000% lame not having a good pizza cutter. Seems like I have everything else, but my chump arse Ikea pizza cutter is far too dull now. Have to go back and forth multiple times and actually flattens the crumb a little while savaging the cutter through the pies.
Good flavor, just okay crumb and structure. Better luck next time and will definitely not attempt to mix dough while having a crying baby on me in a Moby wrap!
Cell phone pics from three of the pies made.
Ruby: Smoked mozzarella, red onion, fior-di-latte, olive oil, salt, aged Spanish mahon, fresh marjoram
Crumb from Margherita: Sauce, fior-di-latte, salt, olive oil, basil, pecorino toscano
Red Rosa: Sauce, fior-di-latte, red onion, basil, olive oil, salt, pistachios, parmigiano-reggiano
Grade: C+, which ain't cutting the mustard. One pie towards the end got completely nuked..you could have played hockey with it after it cooled down!