disaster: June 2008 Archives

I haven't made pizza in a while, so I decided it was time. Unfortunately, when it was time to preheat the oven it decided not to cooperate. So I took the pizza stone out to the grill and fired it up. I guess I let the stone get too hot, because the pizza was on it for all of 3 minutes and the entire bottom turned black.

That didn't stop us from devouring it though.



Well, the top anyway.

I'm not really sure how I would remedy this for next time. Don't preheat it for so long? Don't preheat it at all? Preheat on medium heat instead of high?

Buy a new stove?

One thing is for sure. I should always make a double batch of dough. Just in case.

Also, I think I try to rush the dough too much. I never really get the pizza as big and thin as I want it to be, but if I would just let the dough rest it would probably cooperate more.

On another note, the bottle of wine we opened tonight was fantastic and Matt suggested I write a little note about it here so we know to buy it again. It's a 2007 Misterio Malbec by Finca Flichman. I'm no wine connoisseur so I'll just leave it at that.


» Recipe for Pizza with Tomato Slices, Fresh Mozzarella, and Basil