I've been on a streak of cooking good food recently--which is great because I almost killed Tavo with my last streak of failed recipes.
During October, somehow, I made 3 bad soups in a row--and that's rough because we end up eating the soup every day for work. And if it's bad on the first day--you don't even want to know what it tastes like by the third! So, failed gnocchis, bad bean soup and an unrisen loaf of bread now behind me--I went on to tackle my favorite food of all time.
Now--other than last week's loaf, I am a bread maker extraordinaire. I have no problem whipping up any variety of bread--vegan, vegetarian, flavored, potato based, rye, wheat, pumpernickel--I've got it. Pizza? There's a trick to making pizza. Super, duper high heat.
You see--in order to get that super delicious, crispy thin New York style crust--you need an oven that reaches at least 800 degrees. I'm used to working with ovens like the one above. I've seen the brick fire ones--and while those are quite pretty--seems a bit temperamental and lots of room for error in just your typical monday night pizza making.
I just have a standard electric oven. Now, I've read about how you can "trick out" your oven to heat to 800 degrees--but I'm kind of afraid that I'll blow up my house. And I really like my house. So I settle on cooking as high as it'll go--500 degrees--and a little extra with the broiler. And it turned out good pizza. A little chewier than your restaurant version--but not too shabby. Here it is:
Artichoke hearts, tomatoes, spinach, fresh basil and mozzarella. Half wheat/white dough, homemade sauce heavy on the garlic and onions.
It'll do for now...that is until I get my tricked out oven...