New pizza toppings today! It has been miserably rainy for most of the day but we've never been ones to let a bit of British weather spoil our fun so, during a lull in the downpour, we lit the egg, put in the pizza stone and ramped her up to 400degF ready to pop our pizzas in for a few minutes to cook.
I used my bread machine to make a basic olive oil pizza dough. It only takes 50 minutes and is infinitely better than the packet pizza dough mix or ready-made bases so well worth the effort. I shaped the dough on non-stick oven liners, then left to rise again for 15 minutes before I covered them generously with passata, grated mozzarella and the toppings of choice.
The pizza pictured above is our slow-cooked short-rib beef with chopped fresh tomatoes and onions that had been caramelised in a little butter until soft and sweet. A topping off with a sprinkle of more grated mozzarella and on the BGE indirect, with the pizza stone sitting on top of a rib holder to get the food right to the hottest part of the dome. Around 9 minutes and we check to make sure the base is cooked.
The home-made dough made a light, airy pizza base and the base was crisp and delicious.
The pizza below is topped with deli smoked pork sausage, ham, roasted peppers, onions and chestnut mushrooms.
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