Tonights Margherita

[addicted]

Just yeast, salt, and flour with an 8 hour fridge rise.

[friz78]

Beautiful and Simple.  Simply Beautiful!  Nice work.  What kind of flour did you use?

[addicted]

This one is King Arthur bread flour.

[bigpix]

How did it taste? Looks great!

[addicted]

It tasted very refreshing. Fresh Basil leaves and organic Bel gioioso mozzarella cheese make it a nice light refreshing pizza. Great with a nice Budweiser out of the kegerator.

[friz78]

Ohhhh... You're killing me - especially the part about the ice cold Bud out of the kegerator.  Flavor sounds great.  How was the taste and texture of the dough/crust?

[addicted]

The crust had a light crispy crunch with a nice chew and it was actaully somewhat sweet. I will definitely try this one again.

[pftaylor]

Addicted,
Killer oven spring. I always appreciate good spring. Good work.

[Pete-zza]

Addicted,

You indicated that the crust was sweet. In your brief list of ingredients posted above, I saw no sugar. Did you use the malt you started using recently?

Peter

[addicted]

Negative. It must have just been the Kafl and small amount of yeast.

[duckjob]

kind of a random question, but for all of you that use fresh basil leaves on your pizzas, do you eat the basil, or remove it after the pie is cooked. it does definately make the pizza more photogenic

[tamitall]

I made my first pizza last night!  It was a margherita, and I managed to burn the bottm of it.  I used the Good Eats recipe for dough, and tossed it by hand.  I preheated my oven for 45 minutes at 550f.  I planned on cooking the pizza 7 minutes, but clearly that was too long, or the stone was too hot.    Despite a bit of carbon on the bottom of the pizza, it was tasty and I'm looking forward to many more home made pizzas!

Either way, the basil is left on the pizza!  It's a very tasty and aromatic addition to your pizza!

[duckjob]

thanks tamitall, 

also, i have found that when cooking directly on the stone, my pizzas are generally done within 5 minutes. If you are having a problem with the top not cooking as fast as the bottom, try turning the broiler on right after you put the pie in the oven. This is what I have done for a while now with pretty good results.

Brian

[tamitall]

thanks tamitall, 

also, i have found that when cooking directly on the stone, my pizzas are generally done within 5 minutes. If you are having a problem with the top not cooking as fast as the bottom, try turning the broiler on right after you put the pie in the oven. This is what I have done for a while now with pretty good results.

Brian

That's the PERFECT advice!!!  I've made a few pies since my last post, and with a pre-heat at 500f, then the broiler on... I'm darn near perfection!

Thanks for the tip!!!

-Thom

[duckjob]

Glad to hear it worked out good for you Thom. I'll be trying out my built in bbq tonight to get some more heat, we'll see how that goes. I'll have pictures of course.

Brian