Pizzapizzapizzapizza

[daftnewt]

Driven by peerless ennui, I have started to make pizza from scratch.

I'm using S. John Ross's recipe, if that means anything to you  :)

My first attempt: Pizza Margherita, with fresh basil leaves, baked on my shining new Baking Stone:

Comments

[mylescorcoran]

Now I'm all hungry and it's nearly midnight.

Thanks.

(looks really tasty, mind.)

[jenn_n_dave_1]

Mmmmmmmm!! Yummy! Very jealous. Dave brushes our pizza stone with olive oil before he cooks the pizza which ends up giving it that extra bit of flavour and crunch. We also do the full dough recipe and put have in the freezer for later!

[jenn_n_dave_1]

I mean half....its been a long week. :-P

[drcpunk]

I like good deep dish myself. But for thin crust, the crust should be, well, thin. So, bacon, mushrooms, basil leaf, garlic, and chicken pizza next? Lamb pizza? That's almost Turkish, isn't it?

[daftnewt]

Bacon, mushroom, basil, garlic and chicken sounds good! I'll have to try that. How was the garlic cut, sliced, chopped, crushed?

[drcpunk]

I don't think I've actually had all that on a pizza simultaneously. Hm. I'd guess most pizzas go for sliced or crushed garlic, if they use it at all. I'd favor sliced of the above options, but I wonder how whole cloves would work.