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