Pizza Night

[ea56]

I made an Italian Sausage, olive, green pepper and onion pizza tonoght for dinner ad for tomorrows dinner too. I let it rise for about 45 miins before baking 18 mins @ 425 F.

Eddie

 

[mattl]

Eddie, that's my kind of pizza! Never could understand one or two topping versions.

 

[vacerator]

Mine too Eddie . A man I worked with lost a 40 years young son age 40 in March. He was a foodie but a pizza connoisseur.

 

[Chetlaham]

Eddie, now your going to have me dreaming about house hold ranges and pizza! Absolutely mouth watering delicious! Thank you for making my day!

 

[mat_l]

Eddie, that's my kind of pizza! Never could understand one or two topping versions.

I think that is because "PIZZA" has become a rubbery term that is used interchangeably to describe what are essentially very different things.

The minimal toppings approach makes sense once you go over the 900 F. At that temperature you are no longer really "Baking" but something very different, almost alchemy starts happening. Once you are in that zone lots of toppings starts interfering with what is occurring and you very quickly learn how to maximise the food high potential.

At 450F you are still very much in the realm of traditional "Baking" and minimalism is really complex to pull off. I mean sure, I love a Welsh rarebit, but no one sits down to a 2 or 3 in one sitting. The minimal low temp recipes are usually a result of generations of honing...and those have a very special place in my recipe collection.