Recipe from NYT - Diner's Journal, Melisa Clark, June 20, 2011
The key to this recipe is a using the oven and broiler in combination. A hot oven heats the pizza stone (you can also preheat a baking sheet), which bakes the bottom of the pizza crust. Then the broiler comes on and cooks the top of the pizza.
It works like this. Heat the oven and pizza stone at 500 degrees for one hour (if using a baking sheet, heat it for 30 minutes). Roll out the dough and top your pizza, then slide it onto the pizza stone or baking sheet. Bake it for three minutes. Then turn off the oven and turn on the broiler. Broil the pizza until golden, crisp and a bit blistery and charred in places for one to four minutes, depending on the heat of your broiler. (Watch carefully to see that it does not burn.)
If you don’t have a top broiler in your oven, just bake the pizza a little longer, until the cheese is melted and the crust well browned, about 8 to 10 minutes total. But go on how it looks, not by the clock.
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