OK, for dinner tonight I decided to go with pizza while the basil was still fresh. Here is the mise en place:
The recipe is a hybrid of a Cook's Illustrated
recipe, with dough from Artisan Bread in Five Minutes a Day
, and sauce inspired by Fat Guy's post over here
Here is the dough, ready to be rolled out (we're going for a thin crust here):
Here my wife got a hold of the camera
-- me rolling out the dough:
And saucing it:
Here it is ready for the first shot in the oven. The trick with this recipe is that the pizza is baked twice, the cheese is added after the crust has started to set:
Here it is with the cheese place on, before going into the oven again:
And here is the finished pie:
I had a bit of an adventure baking this: I cut my parchment sheet too large, and it curled under the pizza stones and came into contact with the heating elements (electric oven). And started on fire! Doh! We had all the windows open in an attempt to air the place out before the fire alarms went off in the whole building because of me
. But, the pizza was none the worse for wear, though perhaps a bit underdone, to my liking.
ETA: I forgot to mention: our attempt to stave off the fire alarms was successful
Edited by Chris Hennes, 07 April 2008 - 05:00 PM.