Pizza at home

29 Jul


I hadn’t made pizza in many years.

But now that I have a pizza stone and a peel, I have no excuse.





I made a basic dough (flour, olive oil, water, yeast), with 3/4 king arthur all-purpose white flour and just 1/4 hard winter whole wheat to be on the safe side… but it rose and kneaded fine so I’d try 1/2 whole wheat next time. I made it in the morning, kneaded it for 10 minutes, let it rise all day, punched it down, and patted it out by hand into a round (I may try rolling it next time).

For toppings: fresh mozzarella, basil, olive oil, dry farmed tomatoes (such intense, focused flavor), and some pre-baked sweet potato.

8 minutes on cornmeal on a stone in the “500F” oven (sadly, according to a thermometer only 425F– the hottest my tiny 1960s bakelite-badged oven gets) and I had a decent chewy-crust pizza.


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