The Thrill of Victory
Some of the long time readers of Cuisine Capers may recall my very unfortunate pizza escapade of last July. No? Ah, well, take a look at it if you dare. It wasn’t pretty.
So while working away on a few online projects this weekend, I had the Food TV Network on in the background. There seemed to be a weekend theme - PIZZA. Not just pizza, but lucious, wonderous pizzas made in New York pizzerias and around the world, often recreated in the Food TV kitchens.
I’ve often mentioned that while I seldom lift a recipe off of the Food Network, I do watch it for tips and techniques (Rachel Ray’s Garbage Bowl is a prime example of this….).
So I watched, and I decided that my problem was that I just didn’t have the right equipment required to make a real homemade thin, crispy crusted pizza. Sure, I had the pizza stone, but I did not have a pizza paddle.
So off I headed to my neighborhood Italian deli to hunt down said paddle. While there I also picked up a tidy wad of frozen pizza dough. And tonight, after work, I gave it a test:
And the end result? A picture speaks a thousand words… and it tasted even better than it looks!
A nice thin, crisp crust, flavored with a layer of pancetta, green peppers, red onions, kalamata olives, pesto, garlic, and mozzarella cheese, this was a resounding succes.
Now perhaps I can sleep better at night, having overcome this challenge.
Vic
Since my partner is new to the world of Pizza baking, I should forgiver her for calling it a Pizza “Paddle”. The correct term is Pizza Peel.
peel (pēl)
n.
A long-handled, shovellike tool used by bakers to move bread or pastries into and out of an oven.
[Middle English, from Old French pele, from Latin pāla, spade, peel.]