When I wrote about our pizza tips last week, I promised to post some photos once I got back from my trip to Phoenix.
We also shared and asked for tips. A consistent tip people shared was that they would ‘blind bake’ their dough (essentially start to or fully cook the dough before adding the toppings). There was a lot of great reasons that people did this – from ease of handling to mass service (i.e. a pizza party for a bunch of people) and just plain great results. It is definitely something worth trying.
When I make pizza, I ensure it is on a well-floured board that I can lift with one hand. I make sure that the pizza is on the very edge of the board. This allows me to use a wide spatula to easily coax it onto the preheated pizza stone.
That’s all for the pizza posts for now. Our next step is to work on a dough that incorporates whole flour and grains.