BJ and I love pizza…like LOVE pizza…especially pizza of the Via Tribunali, Delancey, Tutta Bella variety. The chewy warm crust, the creamy mozzarella and salty savory toppings always fill my tummy with pleasure. I’ve tried to recreate these flavors at home but for some reason the crust doesn’t get crispy enough, the toppings don’t meld together right, there’s too much “moisture” on top of the pizza, etc, etc.
Until last night.
In the February edition of Sunset magazine they published a great sidebar titled “Make Pizza Like a Pro” in the midst of their column about pizza’s growing popularity in the Northwest. I followed all of the directions of Pizzeria Delfina‘s Pizzaiolo (the pizza chef/expert) Anthony Strong and it worked!
A couple notes: We don’t have a pizza stone, so we used a regular baking sheet. I think the key to the whole success of this was warming our baking sheets in the oven for the recommended half hour before baking. When you stuck the pizza on the sheet to bake it made this great sizzling noise.
Also, we baked a couple of our pizzas on the grill to compare the finished product. The results were quite similar and the preferences of our dinner guests were about half and half oven vs. grill.
Toppings Note: We made a traditional Margherita pizza with tomatoes, mozzarella and fresh basil as well as an Italian Sausage and Mushroom pizza.
Wine Note: Red Diamond Merlot. Seriously, one of the best inexpensive bottle of wines out there. Favorite of my MIL Cindy Louws.