Quote:
Originally Posted by Deschodt
The only real Q is: how do you get the damn pizza to come off the "peel" nicely without turning into a calzone... I can have a bag of flour under it, it's still iffy.. I see gadgets where you can rotate a conveyor belt ;-)
PS: if you wanna try south of france-taste pizza, which eluded me for a bit, different flavor, mix the mozza with Emmental/Gruyere (swiss cheese basically) or even go 100% swiss - you may be surprised, tastes friggin' delicious, the cheese crust is much nicer, and a lot less bland !
Another recent discovery for me: Burrata melting on top of your existing hot pizza (over the mozza), OMG....
|
This sounds like a great style for fig and prosciutto toppings. I would dot with chevre too. Maybe a honey-balsamic reduction drizzle too.