Photo required, so this is a previous pizza… anyway, making 2 wood-fired pizzas tonight. One will have a red sauce, mozzarella/ prov blend, mushrooms, onions, green peppers, pepperoni, fresh basil. The other will have a white sauce (ricotta) with sun-dried tomatoes, red onion, prosciutto, flaked romano, fresh oregano and rosemary.
I know that, with the short time and intense fire of cooking these, I need to keep the veggie slices thinner than I usually do for pizzas in my house oven.
My questions:
Would a ricotta sauce be too "wet"? About how much should I use? I put about 4 tablespoons on a 12" red sauce pizza, use the same?
Prosciutto is thinly sliced, will it burn? should I add it during the last minute of cooking?
Do I add fresh herbs after baking? Or sprinkle them on the sauce before the (base) cheese and toppings?
Also, flakes of romano– before or after baking?
I finally figured out the dough after a few moths of trial & error, and have invited guests over, so these last little things are giving me a bit of anxiety. ๐
by happyjazzycook
1 Comment
That all sounds bomb as hell, youโre overthinking it a bit lol.
Ricotta: mix it with a bit of mozz or parm and spread a thin layer, like 3 to 4 tbsp on a 12 inch, you want it just covering the dough, not mounded. Prosciutto: add it in the last 30 to 60 seconds so it crisps a bit but does not turn into ash.
Herbs: most fresh stuff like basil and oregano goes on after the bake or right at the end so it stays bright, rosemary can handle going on before. Romano flakes are great after the bake so they stay punchy and do not just melt into the rest of the cheese.