Today I had a chance to try out the Ricotta, Buffalo Mozzarella, Oregano, and Cherry Tomato Pizza (page 256). I still have an abundance of cherry tomatoes and the recipe in the book for roasting them is great. The recipe has you add the roasted tomatoes to the pizza after baking, which was perfect. My departures from the recipe in the book:
- Used an Ischia wild-starter dough, 2-day fermentation, baked at ~950F for 50 secs.
- I used a fresh cow's milk mozzarella. I won't use a bufalo unless it is really fresh and the stuff around here is never good.
- Even though the title of the recipe says "oregano", there was no mention of it in the ingredients or directions. Basil is called for, so I think there is a typo in the title.
- The amount of oil called for (drizzle on before baking, drizzle on some of the oil from the tomatoes after baking, and then drizzle on more olive oil) is excessive. There was a pool of oil in the center of the first pizza (photo below). Subsequent pizzas had oil only drizzled on at the very end.
- The recipe calls for sprinkling on grated parm after baking. I did not like this at all. After the first pizza, I put it on before baking. Much better.