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the ‘za of the week (feb 10 – feb 16)

Baking a pizza at home is a very relaxing experience. From stretching the dough to sprinkling the shredded cheese and adding the toppings, a homemade pizza is made with love rather than being just another pie filling a ticket in a corporate establishment.

This past Wednesday, Mare & I baked a homemade pizza topped with Canadian bacon, pineapple, and ricotta. We had fun with the arrangement of the toppings as you can see in the photograph below.

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The dough treated us well again and stretched all the way across the baking sheet. If you’re using canned pineapple to top a pie, then make sure to drain the pineapple as much as possible. We use a strainer to make sure the pineapple tidbits are well-drained. Sprinkle a decent amount of Parmesan on the marinara to soak up any extra liquid that may want to get through and sog up the crust.

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Topping a pizza is comparable to decorating a cake. Even distribution of the toppings is important, so each slice will have a balanced amount of toppings.

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This pie baked excellent. Hawaiian-style pizzas have their own unique flavor combination.

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In this close-up, you can see the shininess of the cheese caused by the grease being baked out. You can also see the baked spots on the ricotta which I really enjoy. A pineapple tidbit made the picture in the lower right corner as did a piece of Canadian bacon in the upper right corner.

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