Hey guys, I hope all is well in your world.
Just a little about me: I'm 18 and I couldn't cook anything for the life of me really....
About six months ago while in Philly I had the chance to eat at Lombardi's (which unfortunetly, is now closed *grumble*). Since then i've been on a constant search, researching good pizza, pizza places, recipes, etc. With the help of you guys, Ed Levine, and the patience of my mother this is to the point I am now.
(These are probably the 4th and 5th pizzas i've made, I was unhappy with the sauce on the first tries and the dough on the next)
I'm using my own variation on the recipe for dough from Ed Levine's book, and I love it. For the sauce i'm using furmano canned plum tomatoes, blended together ...I let the sauce simmer in a pot for about 5 minutes with a quarter of a clove of garlic but that's it...cheese is polly-o whole milk fresh mozzarella, and it's yummy. Pepperoni is boars head premium.
Once you learn that simplicity is where it's at, it's all pretty easy!
Not only do I not have a wood pizza oven but I do not have a stone at this point (broke, long story) so I had to use a regular pan....it turned out it didn't matter
Oven temp = 550 (allowed to heat for an hour)
Cook time = 7.5 minutes
This was FANTASTIC...it blackened around the edges and the bottom was absolutely perfect...the pepperoni began to crisp, mmmmmhmm...
Let me know what you guys think!