Sunday, June 2, 2013

Pizza in a wood fired oven

You have to appreciate and love slow food;
  • making the dough and pizza sauce in advance (it helps to have a brilliant tried and tested thin and crispy crust recipe)
  • preparing the toppings on the day
  • firing up the oven ( a good 4 to 6 hours before)
  • preparing the oven for baking (removing door, pushing back coals, testing temperature by throwing flour on the floor of the oven)
  • constructing one own's pizza, Thursday night's toppings were ham, mozzarella cheese, pineapple, avo and rocket
  • maneuvering the pizza for even cooking
  • sharing the pizza all around
  • taking a bite or 20
  • savouring the taste 
  • being grateful for the efforts of many amazing people that went into one home made pizza

1 comment:

  1. stop now - its cold and wintery here and my mouth is watering and my body yearning for the heat around that oven! xoxo