I made my first ever pizza margarita last night. I used my conventional oven with a cheap stone (that broke, no less). I pre-heated the oven to 550 and let the stone sit for an hour to warm up. When I came to use the oven, the stone was cracked all the way through -- but since the pieces were butted up against one another, it still worked just dandy.
We made two pies. Pizza number one was made with our own crust, a jar of 'gourmet' pizza sauce, fresh basil, Whole Milk Mozzeralla (not water packed, I couldn't find any at our supermarket), and olive oil. The second pie was the same, but I used crush tomatoes instead of pizza sauce. Should I be ashamed that I like the pizza with the sauce better than just tomatoes? :confused:
To top off the evening, I watched an episode on the history channel about pizza and learned, finally, why it is called Pizza Margarita! Very nice evening...
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