The forecast for Sunday was for a high of only 93 degrees F, so I decided to build a 900 degree F fire, and cook a couple of pizzas. Why the hell not?
Fortunately, I spent most of my time indoors, making the crust and sauce. I will do a step by step explanation of this process in a series of posts, but here’s an outline of what to do. I will also give an alternative cooking method, for those who do not have a bakery-sized brick oven. The following is for a Pizza Margherita, one of the originals, and still the best.
Dough for two Pizza Crusts–1 1/2 cups OO Italian Flour, salt, water, yeast
Pizza Sauce, preferably made with Italian or locally grown Tomatoes
Italian Mozzarella Cheese
The basil goes on after the pizza comes out of the oven. It probably wouldn’t look too sporty, otherwise, after a couple of minutes of this.
Other than eating this, the best part is smelling the basil cook on top of the really really hot pizza, right out of the brick oven. Simple and complex–the heart of a good pizza.
Herr Orff, one of my German Professors at the University of Alabama, came to class one Monday, and said, “I had some of that food that you people eat every weekend. What do you call it? Pit-sa. It was very good.” That actually is the correct pronunciation of the word pizza-if you’re German. Good thing he didn’t eat one of these. He might never have gone back to Deutschland.