The Analytical Kitchen » Pizza http://www.brsquared.org/blog Wed, 30 Mar 2016 10:20:39 +0000 en hourly 1 http://wordpress.org/?v=3.0.3 Pizza http://www.brsquared.org/blog/?p=293 http://www.brsquared.org/blog/?p=293#comments Tue, 06 Jul 2010 10:41:19 +0000 ben http://www.brsquared.org/blog/?p=293 Continue reading →]]> I am obsessed with pizza. I have made hundreds if not thousands, probably because the experimentation is endless…. just with the base: 51% water or upwards or downwards, thin base, thick base, sour dough base, wild fermented doughs, small % of rye flour….

  • A good strong flour is important.
  • A pizza stone is the best option for a domestic oven.
  • For “big” pizzas, I find that a rich tomato sauce works best: significant reduction of passata with at least bay (and often oregano/marjoram and maybe garlic) and some olive oil is close to perfection.
  • Topping combinations are, of course, endless…

Sometimes I still like a fat based, high topped, big cheesed style… and it works surprisingly well (or perhaps it’s not so surprising) with a big oaky Californian Zinfandel.

Fat pizza

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