Pizza baking tray - Baking Tray

Midweek Veggie Pizza

This pizza dough has become my choice of all the recipes I have tried. It involves very little effort as the ingredients and mixed and then left in the fridge overnight before being acclimatized, meaning you don’t have to worry too much about kneading or proving times as it works its magic overnight and always produced a pleasurable elastic dough. The dough can be kept for up to 5 days in the fridge meaning you can make it Sunday evening and then its all given to go any evening of the week, whenever the pizza cravings kick in after a bad day, it can be on the table in under half an hour with no hassle. I think the dough in actuality improves over time and becomes more like a sourdough, it has a good crisp and slightly chewy crust and a leading flavour. The tomato sauce can also be made in advance, so everything is ready to go and the only preparation required is forming the dough and adding a few topping. Faster than a takeaway and much tastier too.

The pizza is cooked at the highest temperature your oven can handle, meaning it’s done in only a matter of minutes. By placing a pizza stone or sturdy baking tray in the oven while it heats up to temperature, you then totally slide your pizza onto the hot tray and it immediately starts to cook and crisp up underneath, ensuring a lovely crisp crust – no more soggy bases!

Another brilliant thing about pizzas is that you can put almost anything on them and I’ve found...

A Pizza Tradition Put to a New Test New York Times

17.01.10

This is pizza with a lineage. Baked in a hot, hot oven (650 degrees Fahrenheit) for only a few minutes, the pies at Frank Pepe happen bubbling like lava, their crusts puffed, charred and blistered. The brick oven is a upright replica of the original, built in 1925 in New Haven; air circulates over fiercely glowing coals, which you can glimpse when a workman opens a little hinged fire door to check on them.

The kitchen is open to view, and it’s fun to attend the pie makers pat down the dough and maneuver the long-handled wooden paddles and copper brooms (the farina that dusts the bottom of the pies turns to ash and must be swept away periodically). One craftsman, his white paper hat askew, his hands in constant motion, was dusted from head to foot with flour. The prices at Truthful Pepe are nothing if not reasonable — a small tomato pie is $6.30, $7.70 with mozzarella — and eating there has added value: It’s part recorded re-enactment, part dinner theater.

Source: