Whenever we make pizzas we save at least one of the dough balls for calzones another night. They are a great way to use leftover pizza toppings. Pile the ingredients inside, except for the pizza sauce which should be warmed and used as a dipping sauce.
Tuesday, January 19, 2010
Sourdough starter gives pizza crust a light airy texture and a subtle sourdough tang. One of the keys to this type of pizza is cooking it at an extremely high heat. We place the pizza stone on bricks in the bbq so that the heat can circulate on the bottom and top of the pizza, allowing the top of the pizza to char before the bottom burns. The result is pretty darn close to a perfect Neapolitan pizza! Let everyone in the family choose the toppings for a pizza.
Tuesday, January 19, 2010
Our sourdough starter has been in the family since the mid 1950's. Sourdough starter gives pizza crust a light airy texture and a subtle sourdough tang.
Tuesday, February 16, 2010
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