Pizza… revisited*

* I have updated this post following the Twizzaparty – which was great fun to take part in and gave me lots of fabulous ideas for toppings, thanks to Reindeersp, Dinner du Jour, Babaduck, Like Mam Used To Bake, Bibliocook, Joanna Schaff, Clare KleinedlerI Can Has Cook and of course our lovely judge  Lorraine at Italian Foodies!  The pictures  are my chosen pizza for the evening with parma ham, mozzarella, chilli oil and fresh basil (I put the basil on towards the end of cooking to avoid burning but in future I think I would just scatter on when the pizza is removed from the oven completely as basil tends to get too crisp).  One difference to my method was only part rolling the dough and then using my hands to shape and stretch the pizza.  This I found gave a slightly thicker, chewier crust whilst still keeping the base nice and thin – this is definitely the way I will make pizza in future. The more you make it, the better you will get.  I would still love to learn to spin it like the pros though! [Read more…]

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