Dish of the Day - Tuesday 9th June 2020 - Sent in by Bea

During lockdown, I have been experimenting making pizza. After a few disasters, including an uncooked dough, burnt topping and a very soggy bottom, I think I now found the best solution.

This includes a basic sourdough recipe (starter, water, flour and salt) plus a good oven that will get up to a high temperature - 300 degrees centigrade.

The trick for me was to pre-bake one single base at the time for 8 minutes. Whilst the base was cooling down on a wire rack I  managed to prebake a further three and prepare the toppings for two. (Two bases are now in my freezer)  I returned the topped and decorated pizza to the hot oven and this time I baked it for 10 minutes. The base was perfect. Not a soggy bottom in sight. The topping was satisfying and well balanced for my taste. I did try cutting it using my pizza slicer, but decided that the kitchen scissors worked better.  

I like my pizza served with rocket leaves, drizzled with EVO and a pinch of sea salt/dried chili flakes.

How do you like your pizza?

 

 

 

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