Experiments in Baking: Part 2

PIZZA! Ok, so it's not 100% an experiment in baking because I've made it before like 100 times, but this time I did try a honey wheat crust and used a granite stone to get a wood-fired brick oven taste. And I made a stromboli for the first time.

There really isn't one secret to a great pizza...I like to think that its several combined together to make one exceptional.

1). Make it unique...the regular cheese and pepperoni is soooo boring

2). Make the crust ahead of time. Yes, a crust made a day in advance will have more flavor because it has fermented longer. Also, adding olive oil to the dough adds crispy texture and a little sweetness.

3). The Sauce: I layer mine like this. Tomato sauce, garlic salt, basil, parsley, and thyme, and then Parmesan cheese.

4). Super hot oven...like 500 degrees and use a pizza stone spread with cornmeal. Using this get a restaurant style crust that a regular 350 degree oven and a baking pan can not beat. Added bonus is that it cooks in about 10 minutes!

Every time I make pizza, I try to do something a little bit different with the toppings and I have a few favorites:

Ratatouille Pizza topped with Gruyere and Romano Cheese and drizzled with Olive Oil

Meatball and Parmesan Pizza, BBQ Chicken Pizza topped with Jack and Cilantro,

Crispy Olive Oil Pizza topped with olive oil (not sauce, which makes the bread super
crispy) Roasted Red Pepper, Italian Sausage, Red Onion, Garlic, and Black Olives,

Tomato, Prosciutto, Goat Cheese Pizza topped with lots of fresh Rosemary, Basil, and Parmesan! Italian Sausage also works great here.

This the first time that I have ever used Goat Cheese. My mom hates it, but she still ate it. Goat Cheese, I have been told by some, tastes like feet. I disagree, but it can be strong; you have to know how to use it. Here this cheese I find works better than Ricotta. It has the creaminess and richness of Neufchatel cheese, but it the strong aftertaste is cut by the acidity of the tomatoes. And it has more flavor and is healthier than Ricotta.

Everybody loved it. I may or may not have licked my plate....YUM!