I’ve blogged several times about home pizza construction, but I’ve never addressed the importance of not letting your pizza dough get warm before it’s slid onto the pizza stone, which would affect the “slide” effect. Confused? Let me explain.
All you need (minus the stone).
Thin slices of fresh mozzarella are the crowning glory.
I always assemble my pizza on a cornmeal-dusted pizza peel, then – after assembling the ingredients on the canvas – I slide it from the peel onto the hot pizza stone in the oven. If the dough is warm, it could stick to the peel and cause a big mess when you’re trying to slide it into the oven. The dough could stick to the peel but the toppings will move forward, sliding onto the stone minus the dough. Not good.
I’m speaking from experience, having been on the “learn while you burn” plan most of my life. For instance, the first time I experimented with the following recipe, I put warm garlic spinach on top of the pizza dough, causing the pizza dough to warm up and stick to the peel. When trying to slide the pizza onto the stone… well, by now you can tell what happened.
Therefore, if you decide to make this recipe – and you really should, it’s delicious – make sure you chill your garlic spinach before spreading it across the doughy canvas.
BTW: I purchased the “Monterey Farms Artihearts” grilled artichoke hearts from Hillers. They’ve a meaty, grilled essence of artichoke flavor, which I especially love chopped and strewn across pizza.
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