The sauce was tomato with ground chicken. We added sliced mushrooms, canned artichoke hearts, and two types of sliced cheese from the Netherlands (Edam and Maasdam). Yum!
Pizza fixin's. My mise en place.
There was one little mishap, totally my fault. I didn't realized that part of the first pizza had stuck to the peel. When I jerked the peel to slide the pie into the oven, the toppings went, but the crust stayed behind. Oops. I had to work quickly (with the oven at 270ºC, about 500ºF) to pull it all back together. Fortunately, most of the mess stayed on the pizza stone. It looked horrible, but it tasted fine.
I never have mastered the peel.
ReplyDeleteOh, my goodness!!
ReplyDeleteI read somewhere that if you put semolina granules underneath the pizza, it works like ball bearings and the pizza rolls right off the peel. C.
ReplyDeletetravel, I do mostly ok. I have one made of metal and anther that's all wood. The wood one works best for handling the uncooked pie, and the metal one works best to get the cooked pizza out of the oven.
ReplyDeletejudy, we survived. ;)
C, I do that every time. Not enough, though, for this latest pizza. ;)