We had a 3 day cold fermented dough and a bunch of leftover ingredients so we decided to go a little wild. The first (my partners) is a cheesy garlic bechamel base topped with thinly sliced potatoes, low moisture mozzarella, mushrooms, broccoli, feta and lemon juice.
The second (mine) is a garlic tomato base topped with low moisture mozzarella, black olives, capers, anchovies and parmesan.
Both were excellent.
But since we're reminiscing…
A few months back, I had reached a point (after a good couple of years of trial and error) where my stone bake style pizza was something to be proud of. I had created my own dough recipe, perfected my sauce and dialed in the cook time. I had even considered giving away a pizza or two a week on our local Buy Nothing group, a Facebook group for our area that will post things to give away (It's really worth checking if your area has something similar. We got a chest of drawers, a professional tripod and someone even lent me their tool box to fix my guitar and amp).
But then one day while preheating…
*Bang*
My stone exploded and broke into 3 pieces.
I was devastated.
Picture 5 is an example of one I made on my stone consisting of a garlic tomato sauce, low moisture mozzarella, black olives, kalamata olives, mushrooms, capers and artichoke hearts.
We got a cast iron pan as a replacement (and because we wanted one) but, while it does produce an amazing style of pizza, it's just not the same.
I miss my thin crust.
by hazza987