Well, my oven seems to want to give me some troubles when trying to cook pizza using nothing but the broiler, but I’m gonna skin this cat soon. Included in the recent tests were some pizza disasters….placing my pizza stone so close to the broiler that the pizza caught on fire when I tried to fit it in the narrow gap between broiler and stone is among the fun events which took place in the blogger kitchen over the last two days.
Bottoms Up of two recent pizzas I made
While I ultimately struck out over the past two days, there is promise involved in these tests, as shown in the two bottoms up shots above. The char is maybe a tad overdone, but never before have I gotten this level of char on a 100% Caputo 00 formulated dough in my kitchen oven. That’s shaved pecorino romano from a previous batch, picked up from placing the slices on the marble, in case yer wondrin’ what that white squiggly stuff is.
The inner crust and tops need LOTS of work, so it’s back to the drawing board!
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