One of the great things about being at home this year has been our ability in fully indulge in our favorite of all things: cooking. Trish and I totally love playing with food in the kitchen. When traveling we have to eat out so very much that it has been a spoiler to be able to eat at home throughout this COVID year.
Every Sunday night is pizza night. This is one of the things I love to make. About five pm the stone goes in the oven on 450 degrees to heat up for at least on hour.
About the same time the dough for the crust is started. We both like it very thin. When I make dough, there is enough for two weeks, so, we freeze the excess and don’t have to make it every time. I also make the sauce in batches and freeze the excess in little plastic bags so sauce only needs to be made about every six weeks.
When the dough is all mature and ready, it gets rolled out as thin as possible. Then comes sauce and a thin layer of cheddar cheese.
Our favorite is just mixed black and green olives, but, this week we added mushrooms and carmelized cippolini onions (they are very sweet).
Finally it is lots of mozzarella and a slight topping of Parmesan. Then in the oven for maybe twelve or fourteen minutes and we are ready to eat! We sometimes think we will have leftovers, but, last night it all disappeared. We are already looking forward to next Sunday!
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