Pizza ai Funghi (Pizza with Mushrooms)

Now that I’ve got the hang of making great pizza at home using cold-fermented dough and baking it tender but crispy in 3 minutes on an aluminum plate, it is time to make pizzas with different toppings. Mushrooms are always a favorite, and the most important thing to get it right is to always sauté the mushrooms before putting them on a pizza. When you bake the mushrooms raw, they will release a lot of liquid that will make your pizza soggy. For additional flavor I like to sauté the mushrooms trifolati, with garlic and parsley. Ingredients For 1 pizza cold-fermented … Continue reading Pizza ai Funghi (Pizza with Mushrooms)

Real Pizza in a domestic oven using an Aluminum plate

I’ve blogged before about Modernist Cuisine, the amazing set of books by Nathan Myhrvold et al. On pages 2-26 and 2-27 they explain how to “make your electric broiler perform like a wood-fired oven” to make pizza. I was intrigued by this, as I’ve been trying to bake proper pizza in my domestic oven for years and have had only moderate success. The problem is that, even though my oven can be heated to a pretty high temperature of 300C/575F, the pizza takes 10 minutes or more to bake and the crust will then be chewy rather than crispy on … Continue reading Real Pizza in a domestic oven using an Aluminum plate